C9 - Red and Rose Winemaking (reviewed) Flashcards
What are the key differences between red and white wine making?
- 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
What are the two ways of fermenting red wine
- Crushed Fruits Fermentation - Vast majority of wines
- Whole bunch fermentation
Describe the different technics for Crushed Fruits Fermentation
- Pre-fermentation extraction
- Temperature control during fermentation
- Cap management techniques
- Fermentation vessel
- Post fermentation extraction
Discuss red wine pre-fermentation extraction
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
Discuss temperature control during red wine fermentation
- 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
Discuss Cap management techniques
- 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
Discuss fermentation vessel
- 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
Discuss post-fermentation maceration?
- Objective is to extract further tannin
- Can create a smoother tannin structure
Discuss press wine
- 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
Discuss whole bunch fermentation
- 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
Describe carbonic maceration
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
Discuss 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
- 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
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
- better integration of aromas from intracellular fermentation and the aromas from the grape variety
- Wine have a fresher fruit character
Describe whole bunches with crushed fruits fermentation
- 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
Discuss maturation in red wine making
- 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