Red and Rose Winemaking Flashcards
Grape variety→grape reception→
The vast majority of fruit used in red winemaking is ____1_____ and _____2_____.
1= destemmed 2= crushed
(Pre-fermentation extraction)
Once the fruit has been crushed, some winemakers prefer to leave the grapes to macerate for a period at a low temperature before allowing the fermentation to start. This is sometimes referred to as cold maceration or cold soaking. The purpose of this maceration is to extract _____1_____ and ______2__________. Tannins are more soluble in alcoholic solutions and are therefore not readily extracted at this point in the winemaking process.
1= colour 2= flavour compounds
(Temperature control During Fermentation)
Red wine fermentation temperatures usually range between ____1____ and ___2____, depending on the style being made. These temperatures, which are higher than those used in white winemaking, are necessary to aid extraction of _____3____,_________ and ________. However, care must be taken to ensure that the temperature does not exceed _____4_____as this may kill the yeast.
1= 20 2= 32 3= colour, flavour, tannin 4= 35℃
(Cap Management Techniques)
If left to itself, a fermenting red wine will soon have a thick mass of _____1____ and ___2____ in its surface. This mass is known as the cap. If the cap is left to float, little colour, flavour or tannin will be extracted from it. There are many different cap management techniques a winemaker can use to overcome this.
List 4 techniques.
1= pulp 2= skins
Punching down
Pumping over
Rack and return
Rotary fermenters
Punching down
This means punching the cap down with mechanical paddles. This is a widely practised technique and is very effective at extracting ____1____ and _____2____.
1= colour 2= tannin
Pumping over
This involves ______1______ off fermenting juice from the _____2_____ of the vat and _________3________ on the top, ____4____ the cap. Pumping over is a popular extraction technique and is a good way of _______5_______heat and _____6_______ the juice.
1= drawing 2= bottom 3= pumping it up 4= wetting 5= dissipating を消散させる 6= oxygenerating に酸素を加える
Rack and return
The fermentation juice is drained from the fermenting vessel into _____1______, leaving the cap behind. The juice is then _______2________ over the cap. This is normally only used once or twice during a fermentation as it can be very extractive. Like pumping over, it is a very good way of __________3__________.
1= another vessel 2= pumped back 3= dissipating heat
_____1________-Fermentation takes place in rotating horizontal tanks. This keeps the juice in constant contact with the skins.
1= Rotary fermenters
(Post-fermentation Extraction)
Maceration after fermentation encourages the further extraction of _____1____. Some winemakers have found that very long periods of post -fermentation maceration can help to create a ____2________________.
1= tannin 2= smoother tannin structure
Blending
①The blending of two or more grape varieties is fairly common in red wine production, and often used to ______1_____ or _____2___________ certain aspects of the wine, such as colour, body, tannin, acidity or flavour.
1= enhance 2= balance out
Blending
②The use of different _____1__________ to boost the colour, flavour and tannin of the more delicate _______2_______ is another widely practiced technique.
1= press fractions 2= free run wine
Blending
③The wine’s complexity can also be enhanced by blending wines matured in oak vessels of different ______,______ and _________.
ages, sizes, toasting levels
(Producing high-volume, Inexpensive red wines)
The grape-growing areas responsible for high-volume, inexpensive wines tend to be warm, sunny and dry, and for that reason the black grape varieties used are those than can ____1_____in these climates. Cabernet Sauvignon, Merlot, Syrah/Shiraz and Grenache/Garnacha are all ideal candidates. Not only are they all suited to warm or hot climates, but due to the ________2_______ of colours, tannins and flavours in their skins, they can produce _____3____ wines with ____4____ colour even at _____5______.
1= climates 2= concentration 3= fruity 4= adequate 5= high yields
Producing high-volume, inexpensive red wines.
Pinot noir is rarely used in the production of high-volume, inexpensive wines. It is hard to grow, prefers cool climates and it can be difficult to extract enough _____1____ and ____2_____ when grown at high yields.
1= colour 2= tannin
(Producing high-volume, inexpensive red wines)
Due to the warm or hot climates where most of these grapes are grown, ____1_______ may need to be added to raise the acidity.
1= tartaric acid