Chapter 9 - Red and Rose Winemaking Flashcards
What is “Cold Maceration” or “Cold Soaking”?
After the grapes have been crushed, allowing the grapes to macerate for a period at a low temperature before allowing the fermentation to start.
What is the typical temperature range for red wine fermentation?
Between 20 and 32 degrees Celsius.
Name the main Cap Management Techniques.
1) Punching down
2) Pumping over
3) Rack and return
4) Rotary fermenters
What are “press fractions”?
Wine that is separated at different stages in the pressing process. They can be used later to adjust color and tannin in the final blend.
What is the objective of “Whole bunch fermentation”?
It is to create an oxygen-free environment for the uncrushed fruit.
What are the three forms of “Whole bunch fermentation”?
1) Carbonic maceration
2) Semi-carbonic maceration
3) Whole bunches with crushed fruit
What is Intracellular fermentation?
When uncrushed berries create some alcohol in their cells.
Virtually all red wines undergo MLF, True or False?
True
Why is Pinot Noir unsuitable for high-volume winemaker versus other varieties?
It is hard to grow, prefers cool climates and it can be difficult to extract enough color and tannin when grown at high yields.
What varieties are most commonly used in high-volume red wine making?
Cabernet Sauvignon, Merlot, Syrah and Grenache
What is the typical temperature range for the fermentation of Cabernet Sauvignon?
Between 26 and 30 degrees Celsius.
What are the three ways to make rose?
1) Direct pressing
2) Short maceration
3) Blending
In what part of Bordeaux is Cabernet Sauvignon dominant?
Haut-Medoc
In what part of Bordeaux is Merlot dominant?
Saint-Emilion and Pomerol
Where is Pinot Noir best grown?
As an early ripening variety, it is best grown in cool and moderate climates.
