Port 3.2 Winemaking

Question 1

In port wine, fermentation is stopped by the addition of a spirit at what point?

Answer 1

80 to 120 g/L of residual sugar

Question 2

What are the key methods of extracting during fermentation?

Answer 2

L(F&M) A P S
Foot treading in lagares
Modern lagares
Autovinifers
Pumping over
Stainless steel pistons

Question 3

in port wine, maceration with the skins lasts for how long?

Answer 3

maximum of 2 days.

Question 4

A large shallow square tank used for extracting during the fermentation is called?

Answer 4

Lagares (singular Lagar)
-shallow (around 80 cm deep)
allows a large surface area between the must and the skins

Question 5

describe foot treading as a means of extracting color in producing port wines?

Answer 5

Lagares were traditionally made of granite (large square tanks that allow for a large surface area between must and grape skins)
______ is effective at extracting - but gentle enough not to crush seeds which release bitter tannins
used for premium and super premium ports.

Question 6

describe Modern lagares?

Answer 6

created with silicon ‘feet’ attached to a stainless steel gantry
feet press against the lagar floor
subsequently punch down cap

Question 7

advantages of using modern lagares?

Answer 7

less expensive and more predictable than using a large hired workforces.
can produce wines of equal quality as foot treading

Question 8

disadvantages of using modern lagares?

Answer 8

initial investment for the equipment is higher than foot treading
some port producers still will continue to use foot treading for their most expensive wines

Question 9

describe pumping over as a means of extracting during fortification in producing port wines

Answer 9

technique is the same as non fortified wines
can produce deep color and high levels of concentration
not as effective as foot or modern lagares methods

Question 10

describe stainless steel pistons as a method of extracting during fermentation in producing ports?

Answer 10

pistons punch down the cap to a programed schedule
can be used in conjunction with pumping over
can produce more extraction than pumping over
almost as effective at extraction as using lagares
similar in quality to foot treading

Question 11

describe autovinifiers as a means of extracting during fermentation in producing ports?

Answer 11

sealed concrete or stainless steel tanks - does not require electricity
fermentation increase the CO2 pressure,
juice is pushed up through a pipe into a holding tank
at a certain pressure, a valve is automatically released from the holding tank
no longer supported by gas pressure, the wine is sprayed over the cap

Question 12

what are the key advantages for using autovinifiers?

Answer 12

does not require electricity therefor a cheaper option after the equipment investment.
used to produce ports that are lighter in color, body, and flavors
suitable for Tawny, White, and Ruby Ports.

Question 13

what is the disadvantage of using autofinifiers?

Answer 13

the process is reliant of CO2 being released from fermentation
very little extraction occurs before the fermentation starts.
resulting in lighter color, body, and flavor wines.

Question 14

Modern fermentation vessel used for port are made from what material?

Answer 14

• *Stainless steel- temp control** speed of fermentation and extraction period, easily cleaned.
• *Granite**
• *concrete**
• *old wooden vessels-** usually for small volume wines.

Question 15

describe the use of destemming in port production?

Answer 15

• *may or may not be used**
• *can impart bitterness** if not fully ripe,
• *can aid pressing** (reduce compaction of pomace and enabling better drainage)
• *aids free run juice** to be drained

Question 16

port fermentation temperature for red wines ?

Answer 16

28–32°C (82–90°F)
warm enough to allow sufficient extraction
too warm would increase fortification before gaming appropriate extraction

Question 17

port fermentation temperature for white wines?

Answer 17

17–22°C (63–72°F)
many produces use ambient yeast
no need to have fermentation be completed to dryness

Question 18

spirit typically used in the production of port is called? and its description?

Answer 18

Aguardente
Port legislation states the spirit must come from grapes or other grape derived products
must be of 77% abv (+/– 0.5%)
- need at least 1L for every 4L fermenting must
because of its lower ABV, it imparts more character,
is cause of Port’s spirity aromas
affects the quality and style of the wine because of the volume needed

Question 19

Port legislation with regard to ABV in making port wines?

Answer 19

Port must be fortified to 19-22% ABV
exception is for basic ruby, tawny, white, and rose -min is 18% ABV

Question 20

in what way does Aguardente affect the character and quality of port wines?

Answer 20

Aguardente is 77% ABV (where as other spirits are higher)
needs more Aguardente than it would other spirits to achieve 19-22% ABV
Aquardente can be produced neutral- best show off character of wine
can be produced with more aromatics to add character to port
-premium Aquardente will add to the cost

Question 21

producers had to buy their aguardiente from who and when?

Answer 21

from Casa do Douro from 1967 to 1976
1976 Instituto do Vinho do Porto (IVP) tendered the contract for the spirit
1991 producers were able to buy their own aguardente

Question 22

when is aguardente added to the wine in the production of port?

Answer 22

when wine reaches between 5-7% ABV depending on concentration of sugar wanted in final product 80-120g/L
produce house style
wine is drained from skins before ____ is added
fermentation continues (while draining) -
efficiency in draining is key - Modern lagares generally are quick, granite lagares can take hours

Question 23

What is done with the grape skins after free run wine has been drained? in port production?

Answer 23

left over must is pressed
much of the pressed wine will be blended into the free run wine
provides color, tannin necessary to undergo long periods of ageing

Question 24

what is the characteristic of grapes that are pick for making port wines?

Answer 24

too much potential for alcohol - not an issue Picked when flavors and tannins are ripe

resulting fruit may need acidification as acid can be low and the pH high
-port wines DO NOT go through malolactic conversion - lactic acid bacteria can not survive in high ABV

Question 25

describe the use of clarifying and filtering with regard to port wines?

Answer 25

Clarify: all new wine will winter in Douro, ageing on gross lees before being racked off
Filter: rotary vacuum to extract off fine lees
in Spring, wine may be shipped to Vila Nova de Gaia

Question 26

describe the blending options available for creating Port wines

Answer 26

key part of the process in making ports
different vineyard parcels
different varieties (co fermentation is common)
different vintages (depending on style)
different treatments (eg sweetness levels)

Question 27

What is the goal of blending when producing port wines?

Answer 27

• *create house styles** – that need to be consistent between vintages
• *create Vintage Ports -**- that need deeper color, greater concentration of flavors, higher tannins to under go ageing
• *create Reserve Ruby or LBV**– that need less color, concentration of flavors
• larger producer have an easier time (more reserves) to create a range of styles

Question 28

Where are port wines best suited for aging? and why?

Answer 28

Vila Nova de Gaia
strong Atlantic influences - temp generally cooler and more constant
- town becoming more of a tourist focused and congested, gradually more produces are building well insulated, humidity controlled lodges in their vineyards.

Question 29

use of Oak aging in the production of Port wines?

Answer 29

many are oaked for a short time
Vessels may vary in size considerably depending on amount of oxidation desired
aromas of oak not wanted- used used vessels
new vessels are used to produce unfortified wines

Question 30

Oak vessel used in the production of ports that holds 100,000 L?

Answer 30

• *Balseiros - 100,000L** used to keep wines for Freshness
• *Pipe** holds 600L used for gentle oxidation

Question 31

Racking, during the maturation process in making port wine is important why?

Answer 31

used to remove lees that gradually accumulate at the bottom of the vessels to avoid potential off flavors
used to control amount of oxidation, as in the degree to which the vessels are topped off with wine