C9 - Red and Rose Winemaking (reviewed) Flashcards
1
Q
What are the key differences between red and white wine making?
A
- Red wine needs extraction of colour and tannins
- Implication: Considerably more choices to consider before, during and after fermentation
- Pressing happens after fermentation, not before
- MLF is standard practice rather than a stylistic choice
2
Q
What are the two ways of fermenting red wine
A
- Crushed Fruits Fermentation - Vast majority of wines
- Whole bunch fermentation
3
Q
Describe the different technics for Crushed Fruits Fermentation
A
- Pre-fermentation extraction
- Temperature control during fermentation
- Cap management techniques
- Fermentation vessel
- Post fermentation extraction
4
Q
Discuss red wine pre-fermentation extraction
A
Referred to as cold maceration or cold soaking
- Many winemaker leave the grapes to macerate for a period of a low temperature
- Used to extract colour and flavour compounds but not tannins as they are more soluble in alcohol, therefore not readily extracted during pre-fermentation
5
Q
Discuss temperature control during red wine fermentation
A
- Occurs between 20°C - 32°C (depending on style)
- Higher temperature to aid extraction of colour, flavour and tannins
- Beyond 35°C, the yeast may die and fermentation would not happen
- By precisely controlling temperature, red winemaker can influence the amounts of colour, flavour and tannin
- Reducing the temperature near the end of fermentation will lower the levels of tannins
6
Q
Discuss Cap management techniques
A
- If left alone to ferment, red wine will develop a thick mass of pulp and skins will form on its surface called cap
- If the cap is unmanaged (left to float), little colour, flavour or tannin will be extracted from it
- Cap management techniques can used and adjusted (duration and number of times practices)
Punching down (traditional)
- Cap is punched down by hand with paddles
- Danger of CO2 intoxication for workers but can be done with mechanical paddles
- Particularly effective at extracting colour and tannin
- Can be too effective at the end of the fermentation when tannins are more easily extracted
Pumping over
- Juice is drawn from the bottom of the vat and pumping it onto the top of the fermenting wine
- Good way of oxygenating the juice and dissipating heat
Rack and Return
- The fermenting juice is drained from the vessel into another one, leaving the cap behind and then pumped back over the cap
- Very extractive therefore can only performed 1 or 2 times during a fermentation
- Very good at dissipating heat
Rotary Fermentation
- Fermentation takes place in rotating horizontal tanks
- Keeps the juice in constant contact with the skins
7
Q
Discuss fermentation vessel
A
- They are usually large and open-topped because of cap management techniques
- Vessels are made oak, concrete or stainless steel
- Should not be in oak barrels - It would be almost impossible to maintain sufficient contact between the skins and the juice
8
Q
Discuss post-fermentation maceration?
A
- Objective is to extract further tannin
- Can create a smoother tannin structure
9
Q
Discuss press wine
A
- Immediately after fermentation/maceration the free run wine is drawn off the skins
- Press wine is the wine which is released from pressing the grape mass after fermentation (in the case of red wine)
- It is similar in composition to free-run wine at the beginning, but becomes deeper in colour and higher in tannin as pressing continues
- Winemaker will usually separate the press wine at different stages of pressing into press factions
- Press fractions are used later in the process to adjust colour and tannin in the final blend
10
Q
Discuss whole bunch fermentation
A
- Consideration - stems need to be ripe - unripe stems may give a bitter taste
- Whole bunch of uncrushed fruits may make up a small portion or entire vats
- Creates an oxygen free environment for the uncrushed grapes and Intracellular fermentation can happen
- Berries create alcohol within their cells without the involvement of yeast
- Distinctive aromas are created within the berry
- Three forms of whole-bunch fermentation:
- Carbonic maceration
- Semi-carbonic maceration
- Whole bunches with crushed fruit
11
Q
Describe carbonic maceration
A
Stages:
- 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)
Impact
- Extracts a lot of colour, but little tannin
- Aromas: Kirsch, banana, bubblegum and cinnamon-like spice
12
Q
Discuss semi-carbonic maceration
A
- 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
- Grapes are submerged in the juice of the crushed ones, resulting in a lack of access to oxygen for the whole grapes
- Ambient yeast begin to ferment the juice at the bottom, filling the tank with CO2 as a by-product
- Remaining grapes undergo carbonic maceration
- Alcoholic fermentation continues on the skins
- Some premium Pinot Noirs are made using semi-carbonic maceration
13
Q
How is the winemaking process different when semi-carbonic maceration is used for premium Pinot Noir?
A
- 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
- better integration of aromas from intracellular fermentation and the aromas from the grape variety
- Wine have a fresher fruit character
14
Q
Describe whole bunches with crushed fruits fermentation
A
- Mix whole bunches with crushed grapes in the fermenting vessel at the start of the fermentation
- No blanket of CO2 required
- Whole bunches are largely submerged by crushed grapes and kept away from oxygen which allows for intracellular fermentation
- Whole bunches are progressively crushed during the fermentation as the cap is regularly punched down.
- More ‘carbonic’ characteristics can be achieved by raising the percentage of whole bunches used
- This results in silkier texture, brighter, fresher fruit characteristics
15
Q
Discuss maturation in red wine making
A
- The most important maturation decision is whether or not to use oak
- Almost all red will undergo MLF
- Usage of Lees is less beneficial to red wines (robust flavours)
- A red winemaker’s best wines will be still often be aged long and with more new oak
- Trend is to use oak vessels of different ages and larger sizes for subtlety and better integration rather than using only small new oak barrels
- The best wines will usually made with a higher quality, more concentrated fruit will support a greater level of new oak flavours
16
Q
Discuss blending for red wine
A
- Blending grapes to enhance or balance out certain aspects of the wine, such as colour, body, tannin, acidity and flavour
- Blending different press fractions to boost colour, flavour and tannin in the more delicate free-run wines
- Blending of wines matured in oak vessels of different ages, sizes and toasting levels to enhance the complexity
- Blending of wines matured in oak with ones matured in stainless steel or concrete vessels to get a more subtle oak influence
17
Q
Discuss clarification and/or stabilisation in red wine
A
- Some winemakers avoid it as they believe that these processes may harm the wine’s structure
- They avoid it by allowing gradual sedimentation through extended maturation
18
Q
Describe high-volume, inexpensive red wines - location, grapes, style
A
- Tend to be grown in warm, sunny and dry areas
- Grape varieties are usually those that do well in these areas (e.g. Shiraz, Cabernet Sauvignon, Merlot, Grenache)
- Due to the concentration of colours and flavours in their skins they can produce fruity wines with adequate colour even at high yields
- Compared to premium wines: Less colour, lighter tannins and less intense and complex aromas
- Broad flavours: Fruity and low-tannin
19
Q
Name a black grape which is rarely used in high-volume, inexpensive wines Why?
A
Pinot Noir - it is hard to grow, prefers cooler climates and can be difficult to extract adequate colour and tannin at high yields
20
Q
Describe wine making for high-volume, inexpensive red wines
A
- Handled protectively - Fresh, fruity aromas retained by handling the juice protectively with SO2 levels being monitored throughout
- Usually be destemmed and crushed
- Tartaric acid adjustment will usually be needed due to the warm growing climate usually experienced
- Maceration may not be an option - ties-up vat space and may not be feasible in a high throughput winery
- Fermentation at 22 - 25C to maximise fresh fruit aromas
- Cap not heavily worked but depends on style
- Post-fermentation maceration usually avoided (vat space, time and additional tannins not usually desirable for fruity style)
- Carbonic or semi-carbonic maceration frequently used for fruity style wines especially for Grenache or Beaujolais
-
Maturation options:
- Stainless steel (pure fruit flavours)
- Short oak ageing - to smooth tannins and add oak flavours, but often 2nd/3rd fill and only a few months
- Steel with oak staves/chips (for quick toasty flavours)
- Stabilisation, clarification - always used to meet with customer expectations
- SO2 levels are topped up to reduce chances of oxidation despite the short shelf-life
21
Q
Describe Cabernet Sauvignon grape in for premium wine making
A
Grape
- Thick-skinned and late-ripening therefore has an abundance of colour, flavour and tannin
- If doesn’t ripen properly wines can be astringent and herbaceous
- Region: CS is the classic grape of Haut-Medoc in Bordeaux but also common in South of France, Italy, Spain
Flavour:
- In youth: Grippy tannins. Cedar and Blackcurrant leaf.
- With age: Softer tannins. More expression.
Blending:
- France - Merlot - It gives juicy plum flavours and a smoother texture
- EU: usually with local varieties e.g., Sangiovese, Tempranillo
- Outside of EU - Blended (e.g., Shiraz Australia) and single-variety
22
Q
What styles/flavours are achieved by Cabernet in the warmer non-european areas?
A
- Full-bodies wines
- Smooth tannins
- Blackcurrant and black cherry
23
Q
List some classic regions for the non-european production of Cabernet Sauvignon
A
- California: Napa Valley
- Australia: Coonawarra and Margaret River
- New Zealand: Hawke’s Bay
- South Africa: Stellenbosch
- Chile: Colchagua Valley
24
Q
Describe Cabernet Sauvignon premium winemaking
A
- Grapes are destemed and crushed
-
Fermentation: 26C to 30C
- High enough to achieve satisfactory levels of extraction
- Cool enough to promote fresh fruit flavour
- Because the grapes has high tannins, high temperatures are avoided and less extractive cap management is used (especially important if tannins are unripe)
- Post-fermentation maceration: for gentle tannin extraction and tannin-softening
-
Maturation:
- High proportion of new oak can be used (has intense flavours, medium to full body and high tannins)
- Usually French 225L barriques
- From six months to three/four years (12 to 18 months is typical)
- Because of high tannins and sometimes light body, Cabernet is less suitable for a single-varietal wine
25
Q
Describe Merlot grape in for premium wine making
A
Buds and ripens earlier than Cabernet and therefore harvested earlier
Bordeaux syle Merlot
- Medium body and alcohol
- Higher acidity
- Fresh red fruit character
- Some vegetal, leafy aromas
- Rarely made outside of Bordeaux
Key points of the ‘International Style’ of Merlot Grapes
- Harvested as late as possible Intense purple colour
- Concentrated blackberry and plum fruit
- Soft, velvety tannins
- Matured in new oak for toasty flavours
- Made in many new world countries, South of France and some Bordeaux estates
26
Q
Describe winemaking for premium Merlot?
A
- Similarly to Cabernet
- Destemmed and crushed
- Pre-fermentation extraction sometimes used for additional extraction of colour and flavour
- Less rigorous extraction needed during fermentation (more supple skins than CS)
- Maturation: New oak used for flavours and complexity 12 - 18 months in oak is common
27
Q
Describe Pinot Noir grape in for premium wine making
A
Grape characteristics:
- Thin-skinned, early budding and ripening
- Very old variety => many clones with varying characteristics
Climate:
- Cool to moderate climates, as it is an early ripening variety
- Risk: PN may not ripen fully, leading to vegetal notes like cabbage and wet leaves
- If too hot, flavours become jammy and unattractive
Styles:
- Light and fruity with red cherry notes
- Complex and earthy with flavours of spice and forest floor
Key challenge in vinification: Extracting maximum colour and tannin without overworking the juice else, the elegance of the primary aromas can be lost or overwhelmed
28
Q
Describe entry-level red Burgundy wines
A
- PN entry-level red Burgundy wines - Very light with marked acidity and a hint of oak for structure
- PN from better sites in the Cote d’Or - Greater intensity and complexity than cheaper alternatives with flavours ranging from delicate and floral, to spicy and more tannic
29
Q
List some regions which produce high quality Pinot Noir
A
Europe
- Burgundy
- Baden in Germany
New world
- California: Los Carneros and Sonoma
- New Zealand: Martinborough, Marlborough and Central Otago
- Australia: Yarra Valley, Mornington Peninsula and Tasmania
- South Africa: Walker Bay
- Chile: Casablanca Valley
30
Q
Describe wine making for premium Pinot Noir
A
- Sometimes destemmed and crushed at the winery
- Typically pre-fermentation maceration will happen to maximise colour and flavour extraction
-
Using whole bunches is becoming increasingly popular as it enhances red fruit and floral characters
- The bunches are gradually crushed in a series of punch-down
- Fermentation continues on skins once they are all broken up
-
Fermentation temperature:
- upwards of 30°C to extract more colour, flavour and tannin for longer aged wines
- Can be fermented at cooler for lighter, fresher styles
- Post-fermentation maceration is usually not used for PN
-
Maturation
- 12 - 24 months in oak is common
- Delicate flavours can be overpowered by oak, so 2nd/3rd fill barrels are often used and small proportion of new oak
-
Blending -
- Not usually blended with other varieties
- Maybe blended with wines from different plots or undergone different winemaking treatments which can help increase complexity or improve consistency
31
Q
Describe impact of age the best Pinot Noir wines?
A
They can develop in bottle for many years
Gain flavours of forest floor and mushroom
32
Q
Describe Rose winemaking?
A
Oak is rarely used, main methods:
Direct Pressing
- Black grapes are crushed and pressed in the same way as for white wine, extracting a little colour
- Most delicately coloured rose
- Danger: too much tannins are extracted
Short Maceration
- Black grapes are allowed to macerate for a short time to extract colour and flavour
- Maceration may or may not continue into fermentation
- Free run juice is drained off
- Fermentation continues at a cool temperature
Blending Only permitted in Europe for Rose Champagne
33
Q
Describe wine making for premium Syrah / Shiraz
A
- Grapes are small with thick skin does not ripen well in cool climate
- Can produce wine in a range of styles from medium body with pepper and fresh black fruits aromas to full body and ripe black fruit aromas with hint of liquorice
- Northern Rhone - coolest climate for Syrah
- Languedoc Roussillon - blended with Cinsault, Mourvedre, Grenache, Carignan
- Hunter and Barossa Valley in Australia (warmer) Heathcote (cooler)
- Other: Chile, South Africa, Hawke’s Bay in NZ, Washington USA In
-
Warmer areas:
- vigorous cap management to extract colour and flavour from ripe fruits and complemented with toasty flavour from oak
-
In cooler climate (or warm climate but more reserved style)
- Gentler cap management
- Proportion of whole bunch
- Post-fermentation maceration to extract and smooth tannins
- Swapping 225L for 300-500L barrels using older oak to produce more elegant style
34
Q
Describe wine making for premium Grenache
A
- Thin-skinned grape, late ripening variety
- Suited for warm or hot climates
- High tolerance for draught conditions
- Characteristics: high alcohol, low acidity, full body, red fruit, soft tannins
-
Areas:
- Spain: Priorat, Rioja;
- France: Southern Rhone (CDP)
- Australia: Barossa Valley, McLaren Vale
- Winemaking:
- Destemmed and crushed on arrival
- Pre-fermentation maceration is common
- Some decide to retain proportion of whole bunch to enhance the ripe fruit flavour of the grape
- Fermentation in stainless steel or concrete vats
- Gentle cap management
- Post fermentation maceration not usually used
- Usually matured in large old oak vessels such as foudres as oak aromas can overwhelm the red fruit flavours
- Rarely made as varietal wine and in hot climate usually blended with varieties that can better support heat and enhance fruit flavour (e.g. Carignan, Mourvedre)
