Red and Rosé winemaking

Question 1

What is the key to red wine making?

Answer 1

The successful extraction of colour and tannin from the skins of black grapes, which is achieved by including the skins in the fermentation vessel.

Question 2

In red winemaking, when does pressing happen?

Answer 2

After fermentation.

Question 3

What happens during Pre- fermentation extraction? Explain this technique.

Answer 3

Once the fruit has been crushed winemakers leave the grapes to macerate at a low temperature before fermentation starts - cold maceration/ cold soaking- to extract colour and flavour compounds.

Question 4

What is the purpose of cold maceration/cold soaking?

Answer 4

To extract colour and flavour compounds

Question 5

Why are tannins not extracted during pre- fermentation/ cold maceration?

Answer 5

Tannins are more soluble in alcoholic solutions and are therefore not readily extracted at this point

Question 6

What are the techniques linked to crushed fruit fermentation

Answer 6

1) pre-fermentation
2) Temperature contro; fermenttion

Question 7

What is the fermentation temperature range for red wine and why?

Answer 7

Between 20°C and 32°C depending on the style being made. This is necessary to aid the extraction of colour, tannin and flavour

Question 8

What happens if there is a thick cap during red wine production?

Answer 8

Very little colour, flavour or tannin will be extracted from it

Question 9

What is the cap?

Answer 9

Thick mass of pulp and skins on the surface of the fermenting red wine

Question 10

Give four methods of cap management.

Answer 10

1) Punching down
2) Pumping over
3) Rack and return
4) Rotary fermenters

Question 11

Why is pumping over a popular extraction technique? Give 3 reasons.

Answer 11

1) Extracts colour, flavour & tannins
2) It’s a good way of dissipating heat
3) It’s a good way of oxygenating the juice

Question 12

1) What is rack and return? 2) Why is this method used only twice during fermentation?

Answer 12

1) The fermenting juice is drained from the fermenting vessel into another vessel, leaving behind the cap. The juice is the pumped back over the cap.

2) It is normally used twice as it can be very extractive.

Question 13

Why are many red wines fermented in open top fermenters?

Answer 13

To allow access for cap management

Question 14

What is cap management?

Answer 14

Technique to keep the cap in contact with the juice in order to extract colour, tannin and flavour

Question 15

Why do red wines need to be fermented in large vessels

Answer 15

Because of the cap management techniques/ to allow for cap management techniques

Question 16

Long periods of post fermentation maceration are thought to…

Answer 16

help create a smoother tannin structure.

Question 17

1) What is Post-fermentation Extraction?

2) If winemakers choose to do this, how long will they usually keep the wine in contact with the skins once fermented?

Answer 17

1) Maceration AFTER fermentation, it encourages FURTHER extraction of TANNIN. This may or may not be desirable.

2) The length of time the wine stays on its skins once fermented depends on the style of wine being made

(some winemakers have found that long periods of post-fermentation maceration can help to create a smoother tannin structure)

Question 18

What is whole bunch fermentation

Answer 18

1) Is another technique winemakers use to extract colour, tannins and flavour (the vast majority of red wines are made soley with crushed fruit)
2) whole bunches of uncrushed grapes are included in the fermentation