Chapter 18: Red Wine Making Options Flashcards
Vin gris
Rosé wines made by the direct pressing technique; known for being lightest in colour rosés; include many of the lightest rosé wines
Aerobic respiration
The living cells in the grapes used oxygen to respirate
Anaerobic metabolism
The living cells in the grapes do not have access to oxygen; some of the sugar in the grapes is converted to alcohol (with no yeast involvement); referred to as intracellular fermentation
Barrel head
The round disk top/bottom of the barrel
Carbonic maceration
Only whole, uncrushed bunches into vessels with 100% CO2, no oxygen
Delestage
Rack and return
Flash Détente
Destemmed grapes quickly heated to 85-90°c; rapidly cooled under vacuum in under 2 min; grape skin cells burst, rapid extraction of antho and flavours; high temps for short time so less risk of cooked flavours
Ganimede® Tanks
Specialized tanks that bubble CO2 up through must/wine; pressure build under cap which eventually bursts
Pigeage
Punching down
Pumping Over
Wine taken from near bottom of vessel and sprayed over top
Remontage
Another name for the Pumping Over method
Saignée
Drawing (bleeding off) juice just after crushing and before fermentation and making rosé with it
Semi-Carbonic maceration
Vessel not filled 100% CO2; filled with whole bunches; grapes at bottom crushed by weight of grapes above; some juice released; ambient/cultured yeast start to ferment; produces CO2 which fills vessel; remaining grapes undergo carbonic maceration; intact grapes split, release juice; grapes pressed, yeast completes fermentation off skins
Thermovinification
Heat must to 50-60c or higher; macerating time at this temp: minutes to several hours (higher the temp, shorter the maceration time)
