Ch 18 Red Winemaking Options

Question 1

Red Winemaking

In general, what is overall goal of red winemakers?
What 3 components are the focus of their key decisions that impact QSP?

Answer 1

3 components from skins:
* anthocyanins
* Tannins
* flavors

Overall goal
* extract these 3 components so wine is balanced and concentrated, but not overextracted

Question 2

Red Winemaking

What are the 4 main factors that impact extraction of 3 key components?

Answer 2

Temp -> higher = more extraction
Time on skins -> longer = greater extraction
Amount of mixing -> more = greater extraction
Nature of medium where extraction happens -> tannins most soluble in alc solution and athos most soluble in aqueous solutions (grape must)

Question 3

Red Winemaking

What do anthocyanins do?
What is their nature and what parts of winemaking impact them?
What makes them stable?
What is relationship between them and tannins and O2?

Answer 3

○ Anthos are source of color in young red wines
○ As single molecules -> not stable and color they give can be altered or lost as part of winemaking procedures like lees aging and adding SO2
○ Anthos more stable when they combine with tannins = greater color stability
○ O2 -> O2 facilitates stabilization so procedures that allow gentle oxidation can promote color stability -> micro-oxi, barrel aging
○ Time -> causes anthos and antho-tannin compounds to change over time -> becomes paler and change from ruby to brown -> slower for antho-tannin compounds than just anthos alone

Question 4

Red Winemaking

What factors reduce impact of anthos?
What factors increase/stabilize them?

Answer 4

○ Reduce -> lees and SO2 additions, time
○ Inc stability -> tannins -> O2 facilitates so procedures that allow gentle oxidation can promote color stability -> micro-oxi, barrel aging

Question 5

Red Winemaking

In general, what are the 8 key winemaking choices red winemakers have to consider?

Context - FOR THE TEST

Answer 5

○ Maceration before ferm and how
○ Maceration during ferm - cap management approach
○ Fermentation approach - crush fruit vs whole berry/bunch - carbonic/semi-carbonic
○ Ferm temps and vessels
○ Post ferm maceration
○ Pressing approaches
○ MLC vessel
○ Maturation vessel

THINK FERM AS KEY PROCESS POINT

Question 6

Red Winemaking

How are reds different vs whites at transport/reception stage?
What do winemakers do?

Answer 6

○ Phenolics in black grape skins make them less prone to oxi
○ Winemakers still keep cool to slow oxi and reduce spoilage org threat
○ Also can chill at this stage if planning cold soak

Question 7

Red Winemaking

What is most common choice for handling fruit in red wine ferm?
What adjustments can be made?

Answer 7

○ Crushing fruit before ferm is by far most common approach
○ Pre-ferm adjustments to acid, sugar and tannin in must can be made as needed

Question 8

Red Winemaking

What is goal of maceration before fermentation and why?
What are 2 methods of pre-ferm maceration?

Answer 8

○ Main goal -> extract color and flavor, without extracting tannins
○ Anthos most soluble in grape must, tannins most soluble in alc solution and are thus not extracted at this point
○ 2 methods - cold soak and maceration using heat - flash détente and thermovinification

Question 9

Red Winemaking

What is cold soaking and another name for it?
How is it done?
Why is it chilled and how long does it last?
What impact does it have?
What is a common variety used for?
What considerations are there?
What QSP is it done for?

Answer 9

○ Aka cold maceration or pre-ferm maceration
○ Juice and skins chilled to 4-10°C to reduce rate of oxi, threat of spoilage orgs and prevent spontaneous ferm from starting
○ Usually lasts 3-7 days, often w/ use of punching down or pump over -> prevents spoilage orgs that need O2 from forming on top of cap (acetic acid bacteria)
○ Usually done for prem wine -> it is a gentle extraction method
○ Cold temps = slow extraction -> easily monitored and controlled to get desired level
○ Common on PN -> var has low level of anthos; also used on other var to promote color extraction w/o risk of tannin extraction
○ Consideration - energy cost to chill wine, time and space considerations also add cost -> not often used in high vol/inexpensive wines

Question 10

Red Winemaking

What are 2 pre-ferm maceration techniques using heat?

Answer 10

• flash detente
• thermovinification

Question 11

Red Winemaking

What is thermovinification?
what do high temps do?
what is the goal?
how is it done?

Answer 11

○ Higher temp = greater extraction
○ Goal = speed -> extract high levels of anthos and flavors quickly, some tannins may be extracted but will be less
○ Heat must to 50-60°C
○ Time macerating at high temp minutes to hours -> higher temp generally shorter maceration

Question 12

Red Winemaking

What is flash detente?
How is it done?
What are considerations?

Answer 12

○ De-stemmed grapes quickly heated to 85-90°C and then quickly cooled in a vacuum
○ Takes as little as 2 min
○ Bursts cells in grape skins and allows very fast extraction of anthos/flavors
○ Risk - too long and cooked flavors can develop
○ Consideration - vacuum system is expensive -> usually done at high vol wineries

Question 13

Red Winemaking

For both heat maceration techniques, what is common way that low tannin/fruity wine styles are handled?
What are considerations and why?
What QSP used for?

Answer 13

○ Juice can be pressed off skins before ferm if low tannin, fruity style desired
○ Wines produced like this tend to have color stability issues -> not enough tannin for anthos to bind with
○ Best for inexp/mid-priced
○ Can also be used as blending component to add juicy, fruity flavors to wine with more tannin

Question 14

Red Winemaking

How do heat macerations techniques relate to faults?

What enzyme targeted?

Answer 14

○ Both tech can help if grapes are infected with grey rot -> high temps denature the oxidative laccase enzymes created by the rot
○ Flash détente can be used to treat smoke taint

Question 15

Red Winemaking

What are 2 broad categories of techniques for maceration during ferm?

Answer 15

○ Cap Management
○ Other options - must concentration and co-fermentation

Question 16

Red Winemaking

What are the 5 main cap management techniques?

Answer 16

○ Punching down
○ Pumping over
○ Rack and return
○ Ganimede tanks
○ Rotary fermenters

Question 17

Red Winemaking

What is a cap and how does it form?

Answer 17

○ In tank of fermenting must, cap is the grape skins that rise to surface - due to CO2 produced - and stay there

Question 18

Red Winemaking

Why is mixing the wine with the skins essential?

4 reasons

Answer 18

○ Skins would spend the ferm macerating in same small vol of liquid -> that liquid would become saturated with color/flavor/tannin and further extraction would stop
○ Dry (unmixed) cap -> allow bacteria to convert alc to acetic acid
○ Aerate the must -> avoid creation of unwanted reductive sulfur compounds
○ Distributes heat created from ferm -> essential for temp control

Question 19

Red Winemaking

What are 2 things winemakers can control related to mixing that impact QSP and how impact?

Answer 19

○ Winemaker can alter freq and duration of mixing
○ Timing of mixing w/in ferm process can infl what compounds extracted -> more at start extracts more color/flavor and less tannin (less alc environ) vs at end which extracts more tannin

Question 20

Red Winemaking

What role does temp play in cap management?

Answer 20

○ Temp is key -> warmer ferm = more, faster extraction
○ Temp controlled vessels, temp can be adjusted at different stages
○ E.g. tannin extraction can be reduced by cooling wine near end of ferm

Question 21

Red Winemaking

What is punching down and another name?
How is it done?
What considerations for different price points?

Answer 21

○ Aka - pigeage
○ Plunger used to submerge cap
○ Can be done by hand or machine
○ Hand -> labor intensive = expensive -> low volume, premium
○ Only possible to do manually in small open top vessels
○ Gentle process

Question 22

Red Winemaking

What is pumping over and another name?
How is it done?
What are 2 options and how each done?
What considerations for different price points?

Answer 22

○ Aka - remontage
○ Juice/wine is taken from bottom of vessel and sprayed over cap
○ Usually 1/3 to 1/2 of liquid in vessel in pumped and sprayed
○ Liquid extracts color, flavor and tannin from the cap as it passes thru
○ Very gentle - sprays liquid over cap vs breaking it up
○ Usually do in conjunction w/ punch down and/or rack and return to get enough extraction
○ Can be done aerobically or anaerobically
§ Aerobic - splash wine against wall -> exposes must to O2 which can help yeast health and avoid reductive off-flavors
§ Anaerobic - closed vessel or keep hose close to cap in an open vessel
○ Commonly done for all price points -> modern wineries have pumps and hoses at each tank and can be pre-programmed for certain times/durations = less labor cost

Question 23

Red Winemaking

What is rack and return and another name?
How is it done?
What styles of wines usually done for?
What considerations for different price points?

Answer 23

○ Aka delestage
○ Similar to pump over, except it is pumped into a different vessel
○ As it is pumped, cap falls down the vessel - juice then pumped from new vessel in through top of original vessel over top of cap
○ Adv - breaks up cap and mixes juice/skins thoroughly
○ Consideration - more extractive than punch down or pump over -> usually only done 1-3 times during ferm along with other tech
○ Most common for reds where med-high levels of color/flavor/tannin are desired = CS, Syr
○ Cannot be fully automated - requires labor to set up and monitor, also requires clean vessel to be avail -> can be a space/capacity issue

Question 24

Red Winemaking

What are Ganemede tanks?
How do they work and what is a key choice?
What considerations for different price points?

Answer 24

○ Specialized tanks that bubble CO2 up thru must/wine - pressure builds under cap until it bursts
○ Breaks up cap quickly -> fairly extractive and best for wine styles where med-high levels extracted are wanted = CS, Syr
○ O2 can be used instead of CO2 -> if winemaker wants to expose must/wine to O2 during ferm
○ Considerations - becoming inc common -> can be fully automated so less labor intensive; slightly more expensive than regular tanks

Question 25

Red Winemaking

What are rotary fermenters?
How do they work?
What styles done for?
What considerations for different price points?

Answer 25

○ Horizontal, closed s/s tanks -> whole tank rotates and internal blades break up cap; horizontal orientation inc surface area bet skins and juice
○ Very effective at extraction -> best for wines where med-high extraction desired = CS, Syr
○ Low labor -> can be programmed for certain times/durations
○ Common for high vol/inexp wines at acceptable/good qual levels -> higher quality styles prefer gentler techniques
○ Consideration - tanks relatively expensive -> only cost effective if making high vol of wine

Question 26

Red Winemaking

What are 2 other options for maceration during fermentation?
How relate to the main techniques?

Answer 26

1. Must concentration
2. Co-fermentation

Used in addition to other techniques

Question 27

Red Winemaking

What is must concentration and aka?
What does it do?
Considerations?

Answer 27

○ Aka saignée (bleeding)
○ Not strictly an extraction method
○ Inc levels of color/flavor/tannin by drawing off some of juice just after crushing and before ferm starts -> concentrates remaining must
○ Lowers vol of wine that can be made -> impact on price
○ Removed juice can be used for rose -> has less color/flavor/tannin

Question 28

Red Winemaking

What is co-fermentation?
How does it work and why is it done, example?
Which regions commonly done?

Answer 28

○ Process of fermenting different grape var together in same vessel
○ Usually small prop white grapes (usually up to 5%) w/in red ferm
○ Done to take adv of phenolics found in white var -> inc color intensity and stability by binding with anthos
○ Also take adv of aroma compounds - terpenes in Viognier add floral and fruity char
○ Risk - adding too much white risks dilution and therefore lower color intensity
○ Originated in Rhone w/Cote du Rhone app famous for Syr/Viognier co-ferm -> imitated in other areas now too

Question 29

Red Winemaking

What are winemaker choices if using uncrushed fruit?

options for non-crushed ferms

Answer 29

Whole bunches
Whole de-stemmed grapes
Add small amt of uncrushed bunch/berreis in a crushed fruit ferm

Question 30

Red Winemaking

To do whole bunch fermentation, what must happen in vineyard (2)?
What choices do winemakers have and how impact wine?

Answer 30

○ Grapes must be hand harvested and it is essential stems are fully ripe
○ Ripe stems add spicy/herbal notes and some tannins
○ Unripe stems can add off flavors and bitter tannins
○ Winemakers can choose to add stems to crushed fruit ferm to add tannin/spicy flavors
○ Not common to add stems when ferm var w/naturally high tannins - CS

Question 31

Red Winemaking

What is objective of whole berry/bunch ferm?
What happens as a result - 3 key changes/impacts?
Economic considerations?

Answer 31

○ Create anaerobic environ for uncrushed fruit
○ Lack of O2 -> grapes change from aerobic respiration to anaerobic metabolism
○ In anaerobic process causes intracellular fermentation ->
§ some sugar in grapes converted to alc -> happens without yeast involvement
§ Malic acid also broken down to create ethanol -> can reduce malic acid levels up to 50% = 50% lower acidity and higher pH of must
§ Glycerol levels increase -> add texture and range of distinctive aromas created inside grape -> kirsch, banana, bubble gum, cinnamon
○ Econ considerations -> no added costs

Question 32

Red Winemaking

What is intracellular fermentation?

Answer 32

○ Anaerobic metabolic process of converting sugar to alc inside grapes w/o yeast due to lack of O2

Question 33

Red Winemaking

What are 3 forms of whole berry/bunch fermentation?

Answer 33

1. Carbonic maceration
2. Semi-carbonic maceration
3. Whole berries/bunches w/ crushed fruit

Question 34

Red Winemaking

What is carbonic maceration?
How is it done?
What impact on the wine?
What is character of finished wine and example?
What price point/QSP?

Answer 34

○ Put only whole, uncrushed berries into vessels filled w/ CO2 to remove all O2 ->
○ causes intracellular ferm to start -> creates about 2% abv
○ Grapes then crushed normally or grapes split and release juice -> normal ferm starts
○ Juice usually drained immediately -> no further maceration and skins pressed
○ Free run and press juice usually blended
○ Ferm completed off the skins
○ Extracts color but little tannin -> low alc environ - about 2% when grapes pressed
○ Wine has low tannin, distinctive carbonic aromas along with var fruit char
○ Oak not normally used to protect unique flavors -> keeps costs low
○ Wines defined by fruity char, low tannin and best consumed w/in 1 yr; flavors not usually complex, but can enhance wines w/ high yield or less ripe grapes
○ Usually done for inexp/mid-price at acceptable/good qual level

Question 35

Red Winemaking

What is semi-carbonic maceration?
What are the key differences vs carbonic?
What choices do winemakers have, what impact on wine and what is character of final wine?
Example?
What price point/QSP?

Answer 35

○ KEY DIFF - does not involve filling vessel w/ CO2 at beginning and ambient yeast start process
○ Vessel filled w/ whole bunches -> grapes at bottom crushed under weight of grapes above and some juice released
○ Ambient yeast start ferm process - cultured yeast can be added -> ferm produces CO2 which fills vessel and remaining intact grapes undergo intracellular fermentation
○ Intact grapes begin to split and release juice -> grapes are pressed and yeast complete ferm off skins
○ If winemaker wants wine w/ more concentration/body/tannin -> ferm on skins w/ punch downs/pump overs = longer aging ability
§ Ever decreasing amt of carbonic maceration takes place until all grapes broken up
○ Alc ferm can be followed by post-ferm maceration and/or maturation in oak to add complexity (and adds cost)
○ Yields better integration of aromas from intracellular ferm w/ grape var aromas
○ Results in wine w/ more fruitiness and softer mouthfeel than crushed fruit ferms
○ Used for fruity styles of PN, Malbec, Temp, Gamay and Carignan

Question 36

Red Winemaking

For whole bunch/berry w/ crushed fruit fermentation:
how is it done and what important factor must be true?
what are key choices?
what impact do they have?

Answer 36

○ Mix whole berries/bunches w/ crushed fruit at start of ferm -> stems must be fully ripe if use whole bunches
○ Whole b/b not covered w/ CO2 -> they are submerged by crushed grapes and in anaerobic environ = intracellular ferm happens
○ Whole b/b progressively crushed during ferm as cap is punched down
○ More carbonic char -> inc % of whole b/b at start of ferm
○ Like semi carbonic - some post ferm maceration or oak mat can be done
○ Hard to define effect of the whole b/b due to many ways winemakers use this approach
○ Generally thought to give smoother texture and more vibrant and fresh primary aromas vs crushed fruit ferms
○ Used on wide range of grape var and QSPs

Question 37

Red Winemaking

What is main tradeoff of warmer ferm temps for reds?

Answer 37

○ Warmer temps for reds aid extraction but can also cause volatile aromas to fade

Question 38

Red Winemaking

What ferm temps are used for different styles?
How does timing of temp during fermentaiton impact the wine?

Answer 38

○ Fruity/low tannin -> ~20°C - relatively cool
○ More extraction and ageable -> 30°C
○ Ferm temp can be monitored and controlled and adjusted thru cycle - lower temp at end to reduce tannin extraction

Question 39

Red Winemaking

What vessels used for red ferm?
What considerations?
What does oak add?
QSP/ price point consideration?

Answer 39

○ s/s, concrete or wood
○ Can be closed or open topped -> open needed for cap management
○ If oak used for ferm -> generally large are used, though small sometimes used w/ one of heads removed as a small open top fermenter
○ Usually prem/super prem for barrels -> very labor intensive
○ Oak ferm thought to add better integration of oak compounds

Question 40

Red Winemaking

What is post-fermentation maceration?
What is the goal?
How long and why?
What QSP/ price point?

Answer 40

○ Some winemakers leave wine on skins after ferm -> further extract tannin and encourage polymerization of tannins
○ Goal -improve tannin structure, texture and wines aging potential
○ Usually a few days to a few weeks
○ Usually done for prem/super prem, very good/outstanding qual wines
○ Adds cost in time and space -> not possible for inexp/high vol wines

Question 41

Red Winemaking

What are distinctions of red wine pressing and why?
What are key considerations about using press wine?

Answer 41

○ Red wine better protected vs O2 so tech like flushing machine with inert gas not widely used
○ Free run drained and skins then removed for pressing -> free run adds fruity flavors and is lower in tannin than pressed wine
○ Press wine then mixed w/ free run as blending component to add color, flavor and tannins
○ Key considerations - quality of fruit and press management important w/ high qual grapes
○ Gentle first pressing can enhance tannin structure of wine
○ Press wine from lower qual grapes/rougher pressing can inc bitterness
○ Unused press wine can be sold or used for distillation

Question 42

Red Winemaking

What are considerations around timing of pressing for reds?
Implications?

Answer 42

○ Timing of pressing is variable for reds -> depends on style being made
○ Carbonic style - press can be done when must reaches 2%abv = wine with med color and fruity flavors, low tannins
○ Rich, age-worthy - press can be done after post-ferm maceration - maximize tannin structure
○ Other options - press right after alc ferm complete or just before -> intention is to finish ferm in barrel to better integrate oak flavors and rounder mouthfeel

Question 43

Red Winemaking

Is MLC done for reds?
What is a winemaker choice and why do it this way?
What impact does MLC have?

Answer 43

○ Routinely done for reds
○ Winemaker can choose vessel in which it occurs -> some feel MLC in oak can yield better oak integration
○ Winemaker can also choose if MLC happens during alc ferm or after
○ MLC decreases acidity and inc pH -> acidity can be adjusted as needed as well as alc reduced at this stage

Question 44

Red Winemaking

How is oak maturation handled for inexp/mid-price wines?

Answer 44

○ Likely to be released soon after ferm for cost/logistics reasons -> not usually matured in barrel
○ Can use oak alternatives to get spicy flavors quickly and cheaply -> put in s/s ferm tank

Question 45

Red Winemaking

How is oak maturation handled for mid-price/prem/super-prem?
Why?
Impact on wine?

Answer 45

○ Matured in oak vessels bet 6 mos - 2yrs
○ Proportion of new oak can be used if winemaker wants vanilla/clove flavors to enhance complexity
○ Gentle oxi from small barrels helps soften tannin and can lead to dev of positive tertiary aromas/flavors
○ Tertiary flavors develop gradually -> more likely happen in wines matured for a couple of yrs vs months

Question 46

Red Winemaking

When are mid-price/prem reds not matured in oak and why?
Examples?

Answer 46

○ Winemaker wants primary aromas and flavors
○ Maturation in non-wood or in older, larger vessels
○ Ex - Loire CF, Spanish Mencia, Argentine Malbec

Question 47

Red Winemaking

How is lees aging done for reds?
Why is it done?
What disadvantage?

Answer 47

○ Racking used to control amt of lees in vessel -> not common to use gross lees or stir on lees for reds
○ Adv - Can help soften tannins
○ Disadv - can reduce color intensity