Chapter 18 Red Winemaking

Question 1

Define Anthocyanins

Answer 1

They are the source of color in young red wines, but are not very stable and can change during processes like lees aging and addition of SO2.

They become more stable when they can combine with tanning (greater color stability) Through a chemical reaction facilitated by oxygen.

Question 2

Define Cold soaking

A.k.a. cold maceration or pre-fermentation maceration

Answer 2

When the juice and skins are left in contact to around 4 to 10°C to reduce reduce the rate of oxidation, the truth from spoilage organisms and the risk of a spontaneous fermentation. (Also to avoid the development of aerobic bacteria on the cap: acetic acid bacteria)

Can last from 3 to 7 days and is used with other techniques like punching down and or pumping over to aid extraction.

Question 3

What is maceration used for?

Answer 3

Extracting, color and tannins (phenolic) from the skin of the grapes.

It can be affected by temperature, time, when it happens (before or after fermentation) and the techniques used during maceration.

Question 4

Define Flash détente

Answer 4

Technique used to have greater extraction of color and aromas without tannins.

The grapes are heated to 85-90°C and then cooled under a vacuum. The process takes two minutes.

The the skin great cells burst open, allowing for the extraction of Antocin and flavors.

Can be beneficial if the grapes are affected by botrytis as high temperatures denatures oxidative enzymes called Laccase produced by the roar.

Can be used as a treatment for smoke taint.

Question 5

Define Thermovinification

Answer 5

Pendiente

Question 6

Define Cap management

Answer 6

Pendiente

Question 7

Define Punching down

Answer 7

Pendiente

Question 8

Define Pumping over

Answer 8

Pendiente

Question 9

Define Rack & return

Answer 9

Pendiente

Question 10

Define Ganimede tanks

Answer 10

Pendiente

Question 11

Define Rotary fermenters

Answer 11

Pendiente

Question 12

Define Saignée (in the context of red wines)

Answer 12

Pendiente

Question 13

Define Co-fermentation

Answer 13

Pendiente

Question 14

Define Whole berry/bunch fermentation

Answer 14

When the winemaker creates an oxygen free environment. The grapes change from aerobic respiration to an anaerobic metabolism.

• some of the sugar is converted to alcohol
• Malic acid is broken down to create ethanol: up to 50% lower malic acid levels
• Glycerol levels increase and add texture
• distinctive aromas are created inside the grape: kirsch, banana, bubblegum and cinnamon

Question 15

Define Carbonic maceration

Answer 15

Pendiente

Question 16

Define Semi-carbonic maceration

Answer 16

Pendiente

Question 17

What temperature is red wine is usually fermented at?

Answer 17

Fruity, low tanning wines: 20°C
Red wines with more extraction, concentration, and tannin structure to age: 30°C