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
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2
Q

What are the two ways of fermenting red wine

A
  • Crushed Fruits Fermentation - Vast majority of wines
  • Whole bunch fermentation
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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
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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
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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
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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
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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
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8
Q

Discuss post-fermentation maceration?

A
  • Objective is to extract further tannin
  • Can create a smoother tannin structure
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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
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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
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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
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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
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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
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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
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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
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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)