C9 - Red and Rose Winemaking Flashcards
The vast majority of fruit used in red winemaking is…and…
Destemmed
Crushed
What do some red winemakers do after crushing?
Leave the grapes to macerate for a period of a low temperature
What is the name of the process of cool maceration of red grapes after crushing?
Cold maceration/cold soaking
What is the purpose of cold soaking?
To extract colour and flavour compounds as tannins are more soluble in alcohol, therefore not readily extracted during fermentation
Between what temperatures does red wine fermentation usually occur?
20C - 32C (depending on style)
Why are the temperatures of fermentation higher for red wine than for white?
It’s necessary to aid extraction of colour, flavour and tannin
Beyond what temperature should red wine fermentation not go? Why?
35C
This may kill the yeast
How may a red winemaker influence the amounts of colour, flavour and tannin extracted during fermentation?
By precisely controlling temperature
Describe how tannin levels may be reduced in red wines
By reducing the temperature near the end of fermentation
What will happen to a fermenting red wine if left to itself?
A thick mass of pulp and skins will form on its surface
What is the mass of pulp and skins called, that forms on a fermenting red wine?
The cap
What will be the result if the cap is left to float on a wine?
Little colour, flavour or tannin will be extracted from it
How may the problem of the cap be managed?
Using cap management techniques
How may cap management techniques be used to control levels of extraction?
By altering the duration of each technique
By altering the number of times they are practiced each day
What is the traditional method of punching down?
The cap would be punched down by hand with paddles on the end of sticks
What was the big problem with the traditional method of punching-down?
There was a danger for the workers of CO2 intoxication
Why is the danger of manual punching-down not really a problem anymore?
The same effect can now be achieved with mechanical paddles
Which cap management technique is particularly effective at extracting colour and tannin?
Punching down
What is the potential problem when punching down, mechanical or otherwise? When is it most important to consider this/why?
It can be too effective at extracting colour and tannin
At the end of fermentation
Tannins are more easily extracted at this point
What is pumping over?
It involved drawing off juice from the bottom of the vat and pumping it onto the top of the fermenting wine
What is pumping over particularly good at?
It is a good way of oxygenating the juice and dissipating heat
Describe Rack and Return
The fermenting juice is drained from the vessel into another one, leaving the cap behind
The juice is then pumped back over the cap
What is the big disadvantage of Rack and Return? How is this managed?
It can be very extractive
It is only performed once or twice during a fermentation
What is Rack and Return particularly good at?
Dissipating heat
Describe Rotary Fermentation
Fermentation takes place in rotating horizontal tanks
What is the intention of Rotary Fermentation?
To keep the juice in constant contact with the skins
What effect does cap management techniques have on the fermentation vessel that’s chosen?
They are usually large and open-topped
What kind of vessel should NOT be used for fermenting red wines? Why?
Oak
It would be almost impossible to maintain sufficient contact between the skins and the juice
What is the main aim of post-fermentation maceration?
To extract further tannin
Some winemakers have found that…can create a smoother tannin structure
Extended periods of post-fermentation maceration
What happens to red wine immediately after fermentation/maceration?
The free run wine is drawn off the skins
The remaining mass is pressed
What is press wine?
The wine which is released from pressing the grape mass after fermentation (in the case of red wine)
Describe how press wine differs as it’s being pressed
It is similar in composition to free-run wine at the beginning, but becomes deeper in colour and higher in tannin as pressing continues
How is press wine managed by red winemakers?
They will usually separate the wine at different stages of pressing
What is the name for the wines separated at different stages of pressing?
Press fractions
What may press fractions be used for later in the process of red winemaking?
To adjust colour and tannin in the final blend
What is the main consideration for a winemaker when they are using whole bunches? Why?
That the stems are ripe
The unripe stems of a whole bunch may give the finished wine an undesirable bitter taste
What is the main reason for using whole bunches during fermentation?
To create an oxygen free environment for the uncrushed grapes
What are the two main outcomes of creating an oxygen-free environment for fermenting grapes?
Intracellular fermentation
Distinctive aromas are created within the berry
Define intracellular fermentation
Berries create alcohol within their cells without the involvement of yeast
List the three forms of whole-bunch fermentation
Carbonic maceration
Semi-carbonic maceration
Whole bunches with crushed fruit
List the key stages of carbonic maceration
Whole uncrushed bunches are placed into vats which are filled with CO2 to remove all oxygen
Intercellular fermentation begins
At 2% alcohol, the grapes begin to split and they begin to release their juice
The grapes are pressed
Yeast completes the fermentation (off the skins)
What is the key structural difference in wines made using carbonic maceration?
It extracts a lot of colour, but little tannin
What are the tell-tale aromas/flavours of a wine made with carbonic maceration?
Kirsch, banana, bubblegum and cinnamon-like spice
Describe semi-carbonic maceration?
The vats are not filled with CO2
The vat is filled with whole bunches
The weight of the whole bunches crushes those at the bottom, releasing some juice
Ambient yeast begin to ferment the juice at the bottom, filling the tank with CO2 as a by-product
Remaining grapes undergo carbonic maceration as normal
Name a notable wine style which is made using semi-carbonic maceration. How is this process different?
Some premium Pinot Noirs
Alcoholic fermentation continues on the skins
How is the winemaking process different when semi-carbonic maceration is used for premium Pinot Noir?
Grape skins are progressively broken up during punching down
An ever-decreasing amount of carbonic maceration takes place until all grapes are broken up
Normal fermentation may continue on skins
Post-fermentation maceration may take place
What is the potential result of the premium pinot noir approach to semi-carbonic maceration?
It can result in a better integration of aromas from intracellular fermentation and the aromas from the grape variety
Wine have a fresher fruit character
How is intracellular fermentation encouraged when whole bunches are mixed with crushed fruit?
The whole grapes are usually submerged in the juice of the crushed ones, resulting in a lack of access to oxygen for the whole grapes
How are the more ‘carbonic’ characteristics created when using whole bunches with crushed fruit?
By raising the percentage of whole bunches used
What are thought to be the outcomes of using a greater percentage of whole bunches with crushed fruit?
Silkier texture
Brighter, fresher fruit characteristics
What is the most important decision when it comes to pre-bottling maturation when making red wines?
The option of whether or not to use oak
Virtually all red wines undergo…
MLF
The generally more robust flavours of red wines mean they benefit less from…than white wines
Extended time on lees
Which maturation trend is now declining in red winemaking?
Maturing premium red wines in small, new oak barrels
What is the style that red winemakers are aiming for now? How are they achieving this?
Subtlety and integration
By using oak vessels of different ages and larger sizes
A red winemaker’s best wines will be still often be…and with more…
Aged for longer
New oak
How will a red winemaker’s fruit usually reflect the quality of wine it’s intended to produce? Why should it be like this?
The best wines will usually be made with a higher quality, more concentrated fruit
To support a greater level of new oak flavours
What is blending used for in the making of red wine? Give examples
To enhance or balance out certain aspects of the wine, such as colour, body, tannin, acidity and flavour