Chapter 9: Red and Rose Winemaking

Question 1

Summarise the distinguishing factors between red and white winemaking

Answer 1

• Because key is successful extraction of tannin and colour from skins, skins stay on during fermentation
• Many more options because of skin contact, to consider before, during and after ferment
• Pressing happens after fermentation (not before)
• Malolactic fermentation (MLF) is standard practice rather than a stylistic choice
• Higher fermentation temperatures: necessary to extract colour, tannin, and flavour

Question 2

List the techniques used in crushed fruit fermentation, alongside their respective purposes

Answer 2

• Pre-fermentation extraction (cold maceration/cold soaking): extract colour and flavour compounds without extracting tannin (tannin is soluble in alcohol, and not readily extracted in this step)
• Temperature control during fermentation: overall range between 20-32oC. Precise temperature control to prevent killing yeast @ 35oC, and also influence amount of colour, flavour and tannin extracted (e.g. cooling can reduce tannin extraction)
• Cap management: Punching down (manual or mechanical, very effective for colour and tannin extraction, take care not to overwork especially near the end of ferment where tannins are more easily extracted), pumping over (wet the cap, good way to disperse heat and oxygenate juice), rack and return (used sparingly, very extractive, good heat dissipation), rotary fermenters (constant contact between juice and skins)
• Mostly use open top vessel (oak, inert) for easy access to cap
• Post-fermentation extraction: further extraction of tannin, amount of time spent here is style-dependent, e.g. some winemakers find that spending a longer time macerating at this stage can produce smoother tannin structure
• Press wine: free run wine is drawn off skins and remaining solids are pressed = press wine. At the start of pressing, the wine composition is similar to the free run wine, but as pressing continues it becomes deeper in colour and higher in tannin. Winemaker may choose to separate wine at different pressing stages i.e. as fractions to blend with final wine for adjusting colour and tannin.

Question 3

What types of fermentation vessels are used?

Answer 3

Many are open top for easier access to cap management
Oak, concrete, stainless steel
NOT oak barrels as it would be almost impossible to maintain sufficient contact between juice and skins

Question 4

List types of whole bunch fermentation

Answer 4

• Carbonic maceration
• Semi-carbonic maceration
• Whole bunches with crushed fruit