Port Winemaking Flashcards
How much RS is typically in Port? How is this achieved?
80-120 g/L
Fermentation is halted with the addition of neutral grape spirit called aguardente
How long is maceration permitted to take place for Port wines?
2 days, therefore maceration must be as effective as possible
What are the key methods of extraction in Port production?
Foot treading in lagares
Modern (robotic) lagares
Pumping over
Stainless steel pistons
Autovinifiers
What is a lagar in relation to Port production?
A shallow square tank used for crushing grapes. They are traditionally 80cm deep and made from granite
What is a lagar in relation to Port production?
A shallow square tank used for crushing grapes. They are traditionally 80cm deep and made from granite
Why is foot treading a useful means of extraction in Port production?
Feet are strong enough to crush the grapes but too soft to crush the seeds, thereby maintaining fruit and not releasing bitter flavors
How do modern lagares in the Douro work?
Silicon ‘feet’ attached to a stainless steel gantry crush he grapes and punch down the cap.
Are modern lagares preferable or less preferable than foot treading? Why?
Preferable as they can provide equal quality wines to foot treading and reduce the need for additional workers, but the initial investment is higher. Some producers still use manual foot treading for their most expensive wines.
What type of quality does pumping over provide to Port wines?
It is effective at extracting color and tannin through frequent pump overs, but not as effective as treading
True or False
Stainless steel pistons are as effective as treading in maximizing extraction during Port production
True, when combined with pumping over
What types of Port wine does autovinfication typically produce? Why?
Basic tawny, ruby, and white Port due to the pressure-dependent pumping over that occurs in the system. Generally, because pumping over starts after the fermentation has begun, less extraction is guaranteed.
What fermentation vessels are typically used for the fermentation of Port? Why?
Stainless steel is commonly used because its temperature is easy to control (for maximum extraction) and it is easy to clean
Concrete, granite, and old wood vessels may be used for small volume wines
Are grapes used for Port destemmed prior to pressing? Why or why not?
If the stems are ripe they may be left on to aid pressing. Stems reduce compaction of the pomade and facilitate drainage after the fermentation.
Unripe stems can impart bitter flavors, so grapes on these stems will be separated.
What is the fermentation temperature of red Port? Why?
28-32⁰C in order to maximize extraction while keeping fermentation from progressing too quickly
What is the fermentation temperature of white Port? Why?
20⁰C and below to maintain freshness of aromatics
Do Port producers typically use ambient, personally cultured, or commercial yeast? Why?
Ambient yeasts are commonly used to ferment Port because a complete fermentation is not needed
What is aguardente in Port production?
The spirit used to fortify wine. It must be made from grapes or grape-derived products and be 77% (+/- 0.5%) ABV