Ch 9 - Red and Rosé Making Flashcards
What processes would you expect in the making of a high volume red wine?
Protective handling and careful monitoring of SO2 levels. Grapes will be destemmed and crushed. May undergo pre-fermentation maceration but this ties up space in the winery and takes extra time, so common not to include it. Fermentation will be between 22-25 degrees celsius to ensure that the focus is on extraction of fresh fruit aromas. Cap management will vary but unlikely to be at a high level. Post-fermentation maceration generally avoided as it will extract more tannins which are not desirable in these more easy-drinking style wines. Where pure fruit is the focus, usually wine will be stored in stainless steel until bottling.Oak may be used to help smooth out tannins, but it is unlikely to be for long periods (just a few months) and will not usually be in new oak. Alternatively, oak chips or staves may be added to steel or concrete vats to impart similar toasty notes. Finally, wine will be stabilised, fined and sterile filtered before bottling. SO2 levels will be topped up at bottling to reduce oxidation.
How is aerobically matured wine stored and what is the impact of this?
Stored in wooden vessels like oak because they aren’t airtight and air can get through to react with the wine. This can soften tannins and give more complexity to the flavours of the wine - primary fruits fade and tertiary flavours develop e.g. leather and earth. Also changes colour - reds become paler and browner and whites deepen and gain hint of orange.
What size is a barrique and how does this effect maturation?
225L, small so has a greater oxidative effect than large ones. Therefore unlikely to be stored in these for longer than two years - larger vessels can mature for longer.
What is an alternative or additional method of oxidation often used in fortified wines?
By leaving the maturation vessel with some empty space.
What size is a piece?
228L
