Chapter 19 Rosé Winemaking

Question 1

Explain Direct pressing

Answer 1

Black grapes are either whole bunch, pressed or distended, and immediately pressed to minimize animation using pneumatic press.

Inert gases are used to avoid oxidation and avoid color and aroma changes.

The juices is fermented like a white wine.

Decisions: pressure used when pressing, duration of the pressing time, and how much produce is used.

Question 2

Explain Saignée (in the context of rosé wines)

Answer 2

After a short maceration of red grapes, some of the juice is separated and treated like a white wine.

Question 3

At what temperature rose wines are usually fermented and why?

Answer 3

Between 12 and 16°C

To promote the production and retention of aroma compounds

Question 4

What are typical winemaking decision made for Rosé production?

(Regarding vessel and yeast)

Answer 4

Inert vessels or old oak are mostly used.

New oak can be used to provide texture. It is more expensive and the wine must have enough fruit concentration.

Selected cultures yeast strains are used in most cases to enhance fruity flavors.