Ch 18 : Options For Red Winemaking Flashcards
Why is oxygen important in developing colour stability?
It encourages the bonding of unstable anthocyanins with tannins, therefore creating more colour stability
What are the options for preferment masceration
Cold soaking
Flash Détente
Thermo vinification
Why would a winemaking choose to cold soak?
A slow, controlled extraction of colour and flavour without tannin for premium wines eg. Pinot noir
What is thermo vinification
A preferment masceration that heats must to 50-60C. It extracts high levels of colour and flavour quickly.
What wines would be suitable for flash Détente?
High volume red wines with a deep colour and intense flavour.
Flash Détente is expensive to buy, but hastens the extraction of colour and flavour by heating the wine to ~90C for 2 minutes and rapidly cooling it.
Options for cap management during ferment
Pigeage
Remontage
Rack and return
Ganimede tank
Rotary fermenter
What temperatures are red wines fermented at?
20c for fruity styles
~30C for more full bodied and extracted styles
Would a cheap, mass produced red wine use post ferment masceration? Why/not?
No. This costs extra space, time, and labour, therefore is reserved for premium and super premium wines.
When does extraction stop?
At pressing when the must/wine is seperated from the skins
What is the difference between red free run and press wine?
Free run - more fruity, less tannin
Press - more extracted
How will MLF affect a red wine
Less acidity
Incr pH
Microbiological stability
