Red & Rose Winemaking Flashcards
What is cold maceration/cold soaking?
• The technique of pre-fermentation extraction to extract color and flavor compounds.
Note - tannins are more soluble in alcoholic solutions and is therefore not readily extracted at the stage.
- What is the temperature range for RED wine fermentation?
- For high volume inexpensive red wine?
- Cab Sauv?
- Pinot Noir?
- General: From 20C to 32C.
- High volume inexpensive: 22C to 25C.
- Cab Sauv: 26C to 30C
- Pinot Noir: Around 30C
Note - PN is fermenters at high temperature to aid extraction of color, tannin and flavor.
What are the 4 Cap Management Techniques?
• Punching down - either by hand or machine. Traditionally cause problem a with intoxication of CO2 for humans. Usually done by machine. Can be vigorous so care needs to be taken.
• Pumping over - either by hand holding a tube or by machine. Good for dissipating heat and oxygenating the juice.
• Rack & Return - draining all the juice off and then pump back over the cap, very extractive. Good for dissipating heat.
• Rotary fermenters - horizontal tanks that rotate. Juice is in constant contact with the skins.
What is red wine usually fermented in?
• Large vessels with an open top to allow for skins work.
• Can be made from oak, concrete and stainless steel.
Note - fermenting red wine in oak barrels is impractical as it’s almost impossible to ensure enough skin contact.
What is the purpose of post fermentation maceration?
• To promote further extraction of tannin which may or may not be desirable. The length that the wine stays on skins post fermentation is depending on the desired style of wine. Longer periods can smooth out the tannin structure.
What happens with press wine as the process continues?
• Free run wine drawn off the skin and the remains mass is pressed. The initial press (fraction) will be similar to the free run wine. The last press (fraction) will be deeper in color and higher in tannin.
What fermentation technique is usually applied for red wine?
• Crushed fruit fermentation.
Explain carbonic maceration?
Notes of?
• Carbonic Maceration - whole bunches in Vats that are then filled with CO2. Causes intracellular fermentation and when the alcohol levels in the grape reaches 2% the skin splits and juice flows. The grapes get pressed and yeast completes the fermentation off the skins. This method extracts color but little tannin. Notes of kirsch, banana bubblegum and cinnamon.
What’s the objective of the whole bunch fermentation techniques?
Name all 3 methods.
• To create an oxygen-free environment for the uncrushed fruit. The lack of oxygen leads to the berries starting intracellular fermentation.
• Carbonic Maceration, Semi-Carbonic Maceration, Whole bunches with crushed fruit.
Explain Semi-carbonic maceration?
• Similar to carbonic but doesn’t get filled with CO2. Vats are filled with whole bunches, the grapes at the bottom are crushed due to the weight of the grapes above, some juice is released. Ambient yeast start to ferment the juice. This process creates CO2 which fills the vat and the remaining intact berries undergo carbonic maceration. As the intact grapes begin to split and release juice the grapes are pressed and yeast will complete the fermentation of the skins.
What whole bunch fermentation techniques is used on some notable premium Pinot Noir?
• Semi-carbonic - although the alcoholic fermentation continues on the skins.
What role does the crushed grapes play in the technique of whole bunch + crushed fruit fermentation?
• The whole bunches gets placed at the bottom and the crushed grapes on top to keep the whole bunches from interacting with oxygen this leads to intracellular fermentation. The cap gets regularly punched down. This techniques gives a silkier and brighter, fresher fruit character.
What naturally helps improve the clarity of a wine?
• Long maturation prior to bottling will gradually allow for the sediment to settle, improving a wines clarity without filtration.
