D5 FERMENTATION

Question 1

Fermentationの温度とその理由

Port
Madeira
Sherry
VDN
Rutherglen

Answer 1

P 赤：28-32℃
enough extraction, not too quick fermentation
　白：17-22℃
retain primary aroma

M -

S 22-26℃
reliable fermentation, no need primary aroma for final wine(sherry character mainly from maturation)

V 白：15℃
retain primary aroma, produce fruity ester aroma
赤：28℃
promote extraction and retain fruity aroma

R -

Question 2

Fermentationのvesselとその理由

Port
Madeira
Sherry
VDN
Rutherglen

Answer 2

P choice aiming for extraction
effective extraction of tannin and color

M inert vessel/stainless steel
avoid oxidation

S inert vessel/stainless steel
avoid oxidation

V stainless steel
easy temperature control, avoid oxidation

R -

Question 3

Fermentationのyeastとその理由

Port
Madeira
Sherry
VDN
Rutherglen

Answer 3

P ambient yeast
sufficient to start

M ambient yeast
sufficient to start

S culture yeast
reliable fermentation to dryness

V -

R -

Question 4

Fermentation時のskin contactとその理由

Port
Madeira
Sherry
VDN
Rutherglen

Answer 4

P赤 maceration during fermentation(2days)
various vessel and cap management for effective
need high concentration of color, tannin, flavor for long maturation
light extraction for tawny and rose
白 desirable

M some producer do
to enhance extraction of aroma, flavor compound/precursor
to extract phenolic(small amount of tannin) to enhance body, texture

S not desirable
phenolic compound disturb flor’s growing

V (as option) period of skin contact PRIOR to fermentation(6-24hours)
extract greater aroma from the skin

R ferment crushed fruits on skin
cap management
dry grape on vine to concentrate sugar
grape shriveled and too dense to press juice
to release sugar and flavor, extract phenolic

Question 5

malolactic conversionをするかどうかとその理由

Port
Madeira
Sherry
VDN
Rutherglen

Answer 5

P do not go through MLF
lactic acid bacteria unable to tolerate high concentration of alcohol after fortification

M -

S MLF is prevented
acidity typically already low
buttery flavor are not wanted
usually avoided by chilling 
SO2 negatively impact development of flor yeast

V -

R -

Question 6

その他vinificationのオプションについて

Port
Madeira
Sherry
VDN
Rutherglen

Answer 6

P aged Tawny: clarification/stabilization naturally happen during extended ageing (often no need to filteration)

M add caramel (to add color/inexpensive-mid-priced)
carbon fining(strip color)
add RCGM, blend drier wine(to adjust sweetness)

S clarification before fermentation is important
albariza is dusty soil, to remove particle of albariza

V ferment on demand(chill & store must)

R PH adjustment, fining for protein stability
to avoid off flavor