Red and Rosé winemaking

Question 1

Why is red winemaking more invovled in winemaking than white ?

Answer 1

Because the grapes must be fermented on their skin to extract colour and tannin

Question 2

What are the consequences of adding skin in the fermentation in the winemaking process of red ?

Answer 2

1. lot more of options to consider during and after fermentation than white win
2. Pressing happens after fermentation, not before
3. Malolactic conversion nis standard practice rather than a stylistic choice

Question 3

What are the step of crushed fruit fermentation in red winemaking ?

Answer 3

• Pre-fermentation extraction
• Temperature Control During Fermentation
• Cap Managment
• Fermentation vessels
• Post-fermentation extration
• Press wine

Question 4

What is the pre-fermentation in red winemaking

Answer 4

Once the fruit is crushed some sinemkaer leave the grape to macerate at low temperature to allow the fermentation to start
referred to as Cold maceration or cold soaking.

To extract colour and flavour compounds

Tannins are more soluble in alcoholic solutions , and therfore no readily extracted at this point.

Question 5

What is the temperature control during fermentation in red winemaking ?

Answer 5

Range between** 20° and 32°** depending on the style
Higher then white to extract colour, flavour and tannin
Must not exceed 35° or yeast may die.
Precise control allow the winemaker to influence extration.

Question 6

How can a winemaker reduce the extraction of tannins with fermentation temperature ?

Answer 6

As tannins are more soluble as alcohol level rise, the winemaker can redu their extraction by lowering the temperature towards the end of the fermentation.

Question 7

What are the cap management techniques in red winemaking ?

Answer 7

Punching down
Pumping over
Rack and returne
Rotary fermenters

Question 8

Explain the general concept of cap management in red winemaking

Answer 8

A thick mass of pulp and skins at the surface of fermentation wine is called Cap

If the cap is floating, little colour, flavour and tannin will be extracted

All the cap management techniques may be combined or used at different stages of fermentation

Question 9

How can the level of extraction be influenced by cap management in red winemaking?

Answer 9

By altering the duration of each cap management technique and the number of times this is practised each day

Question 10

Explain the punching down method in red winemaking

Answer 10

Cap management technique

Mechanical paddles are punching the cap down in teh vat
Very practised and effective

Important to no overwork the cap by punching down too vigorously, particularly at the end of the fermentation wince tannins are more easily extracted

Question 11

Explain the Pumping over method in red winemaking

Answer 11

Drawing off fermentation juice from the bottom of the vat and pumping it up on the top, wetting the cap

Popular technique and good way to** dissipate heat** and oxygenate the juice

Question 12

Explain the Rack and return method in red winemaking

Answer 12

Cap management technique
Fermenting juice is drained from the fermenting vessel into another vessel leaving the cap behind. The juice is pumped back over the cap.

Normally only used once or twice during a fermentation, as it is very extractive.

Good way to dissipating heat.

Question 13

Explain the rotary fermenters method in red winemaking

Answer 13

Cap management method

Fermentation takes place in rotating horizontal tanks which keep the juice in constat contact with the skins

Question 14

What are the Fermentation vessel options in red winemaking ?

Answer 14

Often in large vessels to be able to use cap management techniques

Often open-topped

Can be made of** oak, concrete, stainless steel.**

Fermentation in oak barrel is impractical for red as it would be almost impossible to maintain sufficient contact between skins and juice.

Question 15

Explain the concept of Post-fermentation extraction in red winemaking

Answer 15

Macereation after fermentation encourages for further extraction of tannin

The use and lenght depends on the style being made

Some thing that very long period can help to create a smoother tannin structure

Question 16

Explain the concept of Press Wine in red winemaking

Answer 16

When maceration has finished free run juice is drawn off the sking and remaining mass is pressed, creating **press wine*

At the beginning of pressing, it may be similar to the free run wine, but as pressing continues, it becomes deeper in colour and higher in tannin.

Some separate the wine from the different stages in the pressing, called fractions

Question 17

What are fractions used for in red winemaking?

Answer 17

Used to adjust colour and tannin in the final blend

Question 18

Explain the general concept of Whole bunch fermentations in red winemaking

Answer 18

Objective is to create and oxygen-free environment for the uncrushed fruit. Outcomes:

1. Berries create some alcohol in the cells without yeast called intracellular fermentation
2. range of distinctive fruit aromas is created inside the berry to give unique qualities to the wine.

Whole bunch can make up the entire vat or a small percentage
The stems but be fully ripe, toi avoid bitter tatste

Question 19

What are the 3 whole bunch fermentation methods in red winemaking ?

Answer 19

Carbonic maceration
Semi-carbonic maceration
Whole bunches with crushed fruit

Question 20

Explain Carbonic maceration in red winemaking

Answer 20

1. placing whole uncrushed bunches into vats filled with CO2 to remove all oxygen
2. Intracellular fermentation start
3. Once the level of alcohol in the grap reaches 2%, the grape skins split and juice is relase
4. Grapes are generally pressed at this stage to separate juice frome skins
5. Yeast then complete the fermentation.

Extract colour but little tanin.
Notes of kirsch, banana, bubble gum, cinnamon like spice

Question 21

```

What are the particular aromas from carbonic maceration ?

Answer 21

full of fruit
kirsch
banana
bubble gum
cinnamon-like spice

Question 22

Explain semi-carbonic maceration in red winemaking

Answer 22

1. Vats are filled with whole bunches
2. Grapes at the bottom are crushed under the weigh and some juice is released
3. Ambient yeast ferment the juice, which produce CO2
4. Co2 fills the vat and intact berries undergo carbonic maceration
5. As the intact grapes begin to split and release juice, grapes are pressed and yeast complete the fermentation.

Question 23

Explain semi-carbonic fermentation, when it continues on the skin.

Answer 23

Some premium Pinot noir use this technique
- Same technique but the fermentation continues on the skin
- The grapes will be broken up using punchig down over the rist few days
- A decreasing amount of carbonic maceration takes place until all the grapes are borken up.
- Alcohol fermentaiton continue and may be followed by a post- fermentation maceration.

Question 24

What is the advantage of continuing the semi-carbonic maceration on the skins ?

Answer 24

Result in a better integration of the aromas from intracellular fermentation with aromas from the grape varietiy.
Wines with a fresher fruit character.

Question 25

Explain the Whole bunches with cruhed fruit fermentation technique in red winemaking

Answer 25

1. Mix whole bunches with crushed grapes in the vessels
2. Fermentation start
3. whole bunches are largely submerged by the crushed grapes and kept away from oxygen, and intracellular fermentation takes place
4. whole bunches are cruched during the fermentation as the cap is regularly punched down
5. more carbonic characteristics can be achieved by raising percentage of whole bunches at the start of the fermentation

Thought to give the wine a silkier texture and brigher, fresher fruit character

Question 26

How is the wine benefiting from Whol bunches with crushed fruit fermentation ?

Answer 26

Thought to give the wine a silkier texture and brigher, fresher fruit character

Question 27

What are the maturation options in red winemaking?

Answer 27

Oak
- Invert vessels : staves, chips
- Oak vessels : size, new or old oak
- best wines are often aged for longer and with more new oak than their lower level wines, because the more concentrated fruit can support a greater level of new oak flavours

• Virtually all red undergo MLC and benefit less from extended time on their lees

Question 28

Explain the blending option in red winemaking

Answer 28

To balance Colour, body, tannin, acidity or flavour

• Use of different press fractions
• Blding wines matured in oak of different ages, sizes and toasting
• Blending wines from different vessles such as matured oak and stainless steel or concrete vessels.
• Blending two or more grape varieties is common

Question 29

Explain Clarification and Stabilisation in red winemaking

Answer 29

Majority will udnergo som form of fining and/or filtration to improve clarity and stability

Some avoid the processes believing that they harm wine’s structure.

Gradual sedimentation occurs on all wines subjected to a long maturation before bottling, improving clairty without filtration.

Question 30

What are the general characteristics of high-voume inexpensive red wines

Answer 30

• From warm sunny and dry regions
• Cabernet Sauvignon, Merlot, Syrah, Grenache
• thank to their concentration of tannins, flavours and colours in their skins, can produce fruity wine at high yields
• Compared with premium wines : less tannins, less intense and complex aomas and flavours
• Distinc aromas dimishigh and seen homogeneous
• Can come from a single variety of blend
• Bleded wines are often describe as “fruity red”

Question 31

Explain the high-volume inexpensive red wines winemaking choices.

Answer 31

Fruity , low tannin style
- Juice and wine are handled protectively with monitored levels of SO2
- Grapes are desteemed and crushed
- Tartaric acid may be added to raise acidity (which is lacking in warm climate)
- pre-fermentation maceration may take place, but may take too much vat space and avoided
- Fermentation with commercial yeast around 22° to 25°
- Static or rotary vessels are used
- frequency of cap management depend on the stil, but typically no heavily worked
- Post-fermentation is avoided du de contraints on vat space and time
- if extra structure is needed, a blend with macerated wine before bottling
- carbonic or semi-carbonic maceferation may be used
- Wine can be stored in stainless steel, oak staces and chips might be added, can be aged in oak to smooth tannins and add flavours but only for a matter of months and with 3rd-fill (new is reserved for premium)
- Wines are stabilised, fined ans sterile filtered
- So2 level will be topped up

Question 32

Describe the general characteristics of Caberbet sauvignon grapes for premium wines

Answer 32

Thick skinned variety
Late ripening - can struggle to ripen in cooler climate with hherbaecous flavousrs
abundance of colour, flavour and tannin

Question 33

Desribe the Cabernet Sauvignon of Premium wine of Haut-Médoc in Bordeaux

Answer 33

long-lived
display grippy tannins in their youth
Cedar, blackcurrant leaf aromas
tannins soften and flavours become expressive with age

Usually blended with merlot, which ripens earlier to give plum fruit flavours and smoother texture.

Question 34

What are the other regions in europe where cabernet Sauvignon is found?

Answer 34

South of France, Italy and Spain
Blended with indigenous grape such as sangiovese and trempanillo

Question 35

Describe the Cabernet Sauvignon outside of Europe an name the regions

Answer 35

Varietal or blended styles
full-bodied wines with ripe blackcurrant and black cherry notes, smooth tannins

Nappa Valley, California
Coonawarra, and Margaret River, Autralia
Hawke’s Bay, New Zealand
Stellenbosch , South Africa
Colchagua Valley, Chile

Question 36

Explain the pre-fermentation winemaking of Premium Cabernet Sauvignon

Answer 36

• Destemmed and Crushed (will give herbaceous flavours)
• May choose to maximise extraction of colour by leaving the grapes to macerate before fermentation begins

Question 37

Explain the fermentation method of Premium Cabernet Sauvignon

Answer 37

• Range from 26° to 30° which is warm enough to extrat yet cool enough for fresh fruit flavours
• high temperature and extractive cap mangement are generally avoided towards the end, especially if tannins are not fully ripe
• A period of post-fermentation maceration may be used to encourage more gentle extraction and to soften existing tannins

Question 38

Explain the maturation of premium Cabernet Sauvignon

Answer 38

• High proportion of new oak can be used without overpowering the wine
• French oak is used, with 225 litre barriques being the most poopular size
• can last from 6 months to 3-4 years, with 12-18 months being typical
  -Blending often pallys a vita role, to add softness and fruit, such as Merlot and shiraz (australia)

Question 39

Explain the 3 ways to make rosé

Answer 39

Direct pressing
Black grapes are crushed and pressed in the same way as white wine production. This extract little colour from the skin butt care has to be taken no to extract too much tannin
Most delicately coloured rosé

Short maceration
Black grapes are crushed and allowed to macerate to extract flavour and colour.
Duration will depend of the desired colour and tannins that the winamker wish to extract. May or may not extend into fermentation.
Free run juice will be draind off and fermented at cool temperature

Blending
Small quantity of red winen is added to white wine to produce a rosé. Not allowed in many geographical indications within Europe (Champagne is a well-known exception).

Question 40

Describe the general characteristics of Merlot grapes for premium wines

Answer 40

Bud and ripens earlier than Cabernet Sauvignon
often blended

Question 41

What are the two famous appellation where merlot isi dominant?

Answer 41

Saint-Émilion and Pomerol

Question 42

What are the two styles of Premium Merlot ?

Answer 42

International style
Grapes harvested as late as possible
Deeply intense purple
Concentrated blackberry and plum fruit
soft, velvet textured tannin
Matured in new oak with toasty flavours
Includes some of the best in bordeaux

Bordeaux style
Grape harvested earlier
medium body and alcohold
Higher acidity and fresh red-fruit character
vegetal , leafy aromas

Question 43

Explain the winemaking of Premium Merlot

Answer 43

Much like Cabernet Sauvignon
- Destemmed and Crushed (will give herbaceous flavours)
- May choose to maximise extraction of colour by leaving the grapes to macerate before fermentation begins
- Skins are less rigorous and need less rigorous extraction during fermentation
- Toat, vanilla, clove notes of new oak suit the juicy plum fruit of merlot. Oak maturation is used to enhance complexity
- 12-18 months in oak is common

Question 44

Describe the general characteristics of Pinot noir grapes for premium wines

Answer 44

Early budding, early ripening
Thin skin
Many clones available with different characteristics

Question 45

What are the range of pinot noir Premium styles ?

Answer 45

light and fruity with red cheerry notes

complex and earthy with flaavours of spice and forest floor

Elegance may be lost if the extraction is overworking the juice.

Question 46

What is the preferred climate of premium pinot noir grapes

Answer 46

Cool and moderate Climates

Question 47

What are the regions and styles of premium pinot noir ?

Answer 47

In cooler areas of

Burgundy Côte d’or
delicate and floral
tannic and spicy

Baden, Germany
Los Carneros and Sonoma, California
Martinborough, Marlborough and Central Otago, New Zealand
Yarra Valley, Mornington Peninsual, Tasmania, Australia
Walker Bay, South Africa
Casablanca Valley, Chile

Question 48

Explain the pre-fermentation winemaking of Premium Pinot Noir

Answer 48

• destem and crush
• pre-fermentation maceration to maximise colour and lfavour extraction
• some will use whole buches in the ferment, which is becoming popular, to enhance the red fruit and floral characters
• whole bunches are gradually crushed by punch down, and fermentation continues on the skins

Question 49

Explain the fermentation winemaking of Premium Pinot Noir

Answer 49

above 30° to extract more colour, flavour and tannin for longer aged wines
Post fermentation is not winely practised

Question 50

Explain the maturation winemaking of Premium pinot noir

Answer 50

• Often matured in oak barrels
  -** 12 to 24 months **
• **New oak is overpowering **so use of secondn or thirds fill bareels and small proportion of new barrels
• Not usually blended with other varieties but mainly with other plots or wines with diffferent treatments to increase complexity or consistency
• Develop in bottle for many years, and gain forest floor and mushroom flavours

Question 51

Describe the general characteristics of Syrah grapes for premium wines

Answer 51

Small with thick, darkly colourd sking
will not ripen in very cool climates

Question 52

Depending of the climates, what are the styles of Syrah wine ?

Answer 52

Cooler climate
- medium-bodied with pepper and fres black fruit aromas

Warmer climate
- Smooth and full bodied
- intense, ripe black fruit flavours and hint of liquorice

Question 53

What is the best known region for Syrah ?
Describe the style

Answer 53

In Northern Rhône, more precisely Côte-Rôtie and Hermitage
coolest limit for Syrah
Best wine will be fuller bodeid, berry flavours, hints of pepper, notes of meat and leather after ageing

Question 54

In which other France area is grown Syrah ? If blended, with which grape ?

Answer 54

Languedoc and Rousillon

Blended with Grenache, Mourvèdre, Carignan and Cinsault

Riper flavours and tannins

Question 55

In what international regions is grown Syrah ?

Answer 55

Hunter Valley and Barossa Valley, Australia
- earthy spicy styles, concentrated black fruit

Great Southern, Geelong, Heathcote, Australia
Leaner more peppery styles

Chile
South Africa
Hawke’s Bay, New Zealand
Washington State, USA

Question 56

What are the winemaking methods for full-bodied intensely ripe syrah premium wine from warm climate ?

Answer 56

• Vigorous cap management to extract maximum colour, flavour, tannin
• high proportion of new oak to complement the concentrated fruit flavours, such as toasty flavours

Question 57

What are the winemaking methods for restrained and elegant style of syrah premium wine from warm climate ?

Answer 57

• Gentler cap management technique
• Include a proportion of whol bunches in the fermentation
• Extended post-fermentation maceration to extract and smooth tannins
• ## larger barrels and older oak in maturation

Question 58

Describe the general characteristics of Grenache grapes for premium wines

Answer 58

Late-ripening grape variety
needs to be planted in warm or hot climates
high tolerance to drought
Sweet thin-skinned gives high alcohol, low acidity, full-bodeid with soft tanning and fruit flavours

Question 59

Where is Garnacha Grown ?
Describe the styles

Answer 59

Priorat and Rioja Oriental, Spain

Priorat
Blended with Carignan
Deeply coloured wines wit high levels of tannin, fresh black fruit and toasty oak

Rioja Oriental
- blended with Tempranillo
- contribute to prefume, body and alcohol

Also grown in Calatayud, Carinena, Navarra

Question 60

Where is Garnacha the most planted grape variety in France?
What is the premium appellation and describe its style

Answer 60

Southern Rhône
Châteauneuf-du-Pape

Blended with other grape from the south such as Syrah and Mourvèdre

Full-bodied, richely textured, spicy red fruit

Question 61

In which other regions of France is Grenache grown ?

Answer 61

Languedon and Roussillon

Blended with Syrah, Mourvèdre, Carignag and Cinsault

Spicy, perfumed hcaracter reminiscent of the local herbs

Question 62

Outside Europe, in which region can you fin dhigh-quality Grenache ?

Answer 62

Barossa Valley, McLaren Vale in Australia

Used to be Intesely concentrated, full-bodied styles,high alcohol
Now, old bush yields of highly concentrated grapes gives robust, rpie wines with re berries and peppery spice

Question 63

Explain the pre-fermentation winemaking of Premium Grenache

Answer 63

• Destemmed and crushed on arrival
• Pre-fermentation maceration is common
• Som retain a proportion of whole bunches to enhance the ripe red fruit flavours of this grape

Question 64

Explain the fermentation winemaking of Premium Grenache

Answer 64

• open top fermenters from stainless steel or cement, some chose old oak
• Gentle cap management techniques such as punching down are used with finesse
• post-fermentation may be carried out if the winemaker wants more structure
• Drained off the skins at the end of fermentation

Question 65

Explain the maturation winemaking of Premium Grenache

Answer 65

• Matured in large vessels such as foudres made from old oak
• Toasty notes from new oak can overshelm Grenaches fruit flavours
• Rarely made varietal. Blended with other varieties

In warm region, where it tends to be jammy, blended with more tolerant of heat grapes such as Carignag and Mourvèdre for fresher fruit