Red and Rose Winemaking

Question 1

What is another term for pre-fermentation extraction?

Answer 1

cold maceration or cold soaking

Question 2

What is the purpose of cold maceration?

Answer 2

to extract colors and flavors before fermentation

Question 3

What is the temperature of red wine fermentation?

Answer 3

between 20 and 32 degrees celcius

Question 4

When do tannins become more soluble

Answer 4

As temperature rises

Question 5

Why do red wines ferment at higher temperatures?

Answer 5

To extract flavors, colors and tannins

Question 6

What are four cap management techniques?

Answer 6

Punching down, pumping over, rack and return and Rotary Fermenters

Question 7

What happens if the cap is left unmanaged?

Answer 7

Little color, flavor or tannin will be extracted

Question 8

What happens if the punch down is not gentle?

Answer 8

Too much tannin can be extracted and the wine can taste bitter and astringent

Question 9

Pumping over not only wets the cap but also does what?

Answer 9

Helps dissipate the heat and oxygenates the juice

Question 10

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?

Answer 10

Rack and return

Question 11

Why is red wine fermentation impossible in oak barrels?

Answer 11

Impractical as it is impossible to maintain sufficient contact between the skins and the juices. Need an open top for cap management techniques.

Question 12

What are press fractions?

Answer 12

When winemakers separate the the press wine in different stages, then may be used later to adjust color and tannins in final blend

Question 13

If the winemaker does use whole bunch fermentation, what do they need to make sure of?

Answer 13

That the grape stems are fully ripe, or else a bitter taste

Question 14

What are the three forms of whole bunch fermentation?

Answer 14

Carbonic maceration, semi-carbonic maceration and whole bunches with crushed fruit

Question 15

What is carbonic maceration?

Answer 15

process of placing whole bunches into vats filled with CO2 to remove oxygen and then intracellular fermentation starts inside the grape

Question 16

Why do winemakers use carbonic maceration?

Answer 16

This method extracts color from the grapes but not tannins resulting in soft wines that are full of fruit, approachable

Question 17

How is semi-carbonic maceration different?

Answer 17

Winemaker does not fill the vat with CO2, the CO2 occurs naturally when the ambient yeast starts the ferment

Question 18

Do white wines or red wines generally benefit more from spending extended time on their lees?

Answer 18

White wine

Question 19

What is the most important decision the winemaker makes when it comes to pre-bottling maturation?

Answer 19

Oak or no oak

Question 20

What is the purpose of blending?

Answer 20

To enhance or balance out aspects such as color, body, tannin, acidity or flavors

Question 21

Most inexpensive bulk wine is produced in what type of regions?

Answer 21

Warm, Sunny and Dry

Question 22

Which black varietals thrive in warm sunny regions therefore are often mass produced?

Answer 22

Cab,Merlot, Syrah and Grenache

Question 23

What are some methods used to produce fruity, inexpensive reds?

Answer 23

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

Question 24

What are some methods to produce premium red wine (cabernet)?

Answer 24

destemmed and crushed, post-fermentation maturation, new oak, blending and bottle ageing

Question 25

What are the three ways to make Rose?

Answer 25

Direct pressing, short maceration or blending

Question 26

What is purpose of putting whole bunches in the ferment in red winemaking?

Answer 26

enhances primary fruit and floral characteristics

Question 27

Fermentation temps for Cab?

Answer 27

26-30

Question 28

Fermentation temps for Pinot?

Answer 28

Over 30

Question 29

Why is Pinot Noir not usually matured in new oak?

Answer 29

too overpowering for Pinots delicate flavors

Question 30

Where is the coolest limit for Syrah production?

Answer 30

Northern Rhone

Question 31

Outside Europe where is the highest quality Grenache produced?

Answer 31

Barossa Valley and McLaren Vale, Australia

Question 32

Is Grenache made as a varietal wine very often?

Answer 32

No

Question 33

Production costs in winemaking can be divided into what two categories?

Answer 33

Grape Growing and Winemaking

Question 34

What is the largest production cost in grape growing?

Answer 34

Labor

Question 35

What is the largest cost in winemaking?

Answer 35

Equipment and winery maintenance

Question 36

What are the three main types of wine producers?

Answer 36

Co-operatives, Merchants and Estates