Red and Rose Winemaking Flashcards
(36 cards)
What is another term for pre-fermentation extraction?
cold maceration or cold soaking
What is the purpose of cold maceration?
to extract colors and flavors before fermentation
What is the temperature of red wine fermentation?
between 20 and 32 degrees celcius
When do tannins become more soluble
As temperature rises
Why do red wines ferment at higher temperatures?
To extract flavors, colors and tannins
What are four cap management techniques?
Punching down, pumping over, rack and return and Rotary Fermenters
What happens if the cap is left unmanaged?
Little color, flavor or tannin will be extracted
What happens if the punch down is not gentle?
Too much tannin can be extracted and the wine can taste bitter and astringent
Pumping over not only wets the cap but also does what?
Helps dissipate the heat and oxygenates the juice
When the fermenting juice is drained from the fermenting vessel into another vessel, leaving the cap behind….then the juice is gently pumped back over the cap it is called what?
Rack and return
Why is red wine fermentation impossible in oak barrels?
Impractical as it is impossible to maintain sufficient contact between the skins and the juices. Need an open top for cap management techniques.
What are press fractions?
When winemakers separate the the press wine in different stages, then may be used later to adjust color and tannins in final blend
If the winemaker does use whole bunch fermentation, what do they need to make sure of?
That the grape stems are fully ripe, or else a bitter taste
What are the three forms of whole bunch fermentation?
Carbonic maceration, semi-carbonic maceration and whole bunches with crushed fruit
What is carbonic maceration?
process of placing whole bunches into vats filled with CO2 to remove oxygen and then intracellular fermentation starts inside the grape
Why do winemakers use carbonic maceration?
This method extracts color from the grapes but not tannins resulting in soft wines that are full of fruit, approachable
How is semi-carbonic maceration different?
Winemaker does not fill the vat with CO2, the CO2 occurs naturally when the ambient yeast starts the ferment
Do white wines or red wines generally benefit more from spending extended time on their lees?
White wine
What is the most important decision the winemaker makes when it comes to pre-bottling maturation?
Oak or no oak
What is the purpose of blending?
To enhance or balance out aspects such as color, body, tannin, acidity or flavors
Most inexpensive bulk wine is produced in what type of regions?
Warm, Sunny and Dry
Which black varietals thrive in warm sunny regions therefore are often mass produced?
Cab,Merlot, Syrah and Grenache
What are some methods used to produce fruity, inexpensive reds?
SO2, grapes destemmed and crushed on arrival, tartaric acid used (warm climate), only gently work the cap, no post fermentation maceration, no new oak, stabilized, fined and filtered
What are some methods to produce premium red wine (cabernet)?
destemmed and crushed, post-fermentation maturation, new oak, blending and bottle ageing
