Red & Rose Winemaking

Question 1

What is cold maceration/cold soaking?

Answer 1

• 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.

Question 2

1. What is the temperature range for RED wine fermentation?
2. For high volume inexpensive red wine?
3. Cab Sauv?
4. Pinot Noir?

Answer 2

1. General: From 20C to 32C.
2. High volume inexpensive: 22C to 25C.
3. Cab Sauv: 26C to 30C
4. Pinot Noir: Around 30C

Note - PN is fermenters at high temperature to aid extraction of color, tannin and flavor.

Question 3

What are the 4 Cap Management Techniques?

Answer 3

• 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.

Question 4

What is red wine usually fermented in?

Answer 4

• 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.

Question 5

What is the purpose of post fermentation maceration?

Answer 5

• 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.

Question 6

What happens with press wine as the process continues?

Answer 6

• 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.

Question 7

What fermentation technique is usually applied for red wine?

Answer 7

• Crushed fruit fermentation.

Question 8

Explain carbonic maceration?
Notes of?

Answer 8

• 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.

Question 9

What’s the objective of the whole bunch fermentation techniques?
Name all 3 methods.

Answer 9

• 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.

Question 10

Explain Semi-carbonic maceration?

Answer 10

• 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.

Question 11

What whole bunch fermentation techniques is used on some notable premium Pinot Noir?

Answer 11

• Semi-carbonic - although the alcoholic fermentation continues on the skins.

Question 12

What role does the crushed grapes play in the technique of whole bunch + crushed fruit fermentation?

Answer 12

• 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.

Question 13

What naturally helps improve the clarity of a wine?

Answer 13

• Long maturation prior to bottling will gradually allow for the sediment to settle, improving a wines clarity without filtration.

Question 14

What are the three ways of producing ROSE wine?

Answer 14

• Direct pressing - black grapes are crushed and pressed just like white wine. Care has to be taken to not extract too much tannin. Gives a little color and results in the most delicately colored rose wine.

• Short maceration - black grapes are crushed and allowed to macerate to extract flavors and color. The duration of maceration will depend on how much color and tannin is wanted. Maceration may or may not extend into the start of fermentation. The free run juice will be drained off the skins and fermented at a cool temperature like white wine.

• Blending - a small quantity of red wine is added to a white wine. This way of making rose is not allowed in many geographical indications within Europe.

Note - champagne is a well-known exception and DOES allow blending.

Question 15

Grape growing areas for high volume inexpensive wines tends to be what? Think climate conditions.

Answer 15

• Warm, sunny and dry.

Question 16

What black grape varieties are often used for inexpensive high volume wine?

Answer 16

• Cab Sauv, Merlot, Grenache, Shiraz/Syrah because they thrive in warm climates but also has a high concentration of color, tannin and flavor.

Question 17

1. What is a typical style of inexpensive high volume RED wine?
2. How is it normally produced?
3. What’s true for pre and post fermentation maceration?
4. Maturation process?
5. Filtration?

Answer 17

1. Fruity & low-tannin.
2. Grapes are destemmed, crushed on arrival, often acidification with tartaric acid is needed, use of SO2, cap will typically not be heavily worked.
3. Pre may happen but takes up vat space which may not be available. Post is generally avoided, partially because space but also to avoid extra tannins as these wines are made to be easy drinking.
4. Oak may be used to smooth out tannins, usually on its second or third fill. Alternatively staves or chips. Mo oak for fruity wines.
5. Generally stabilized, fined and sterile filtered, added SO2 just before bottling to avoid oxidation,

Question 18

With what maceration process is basic Beaujolais and some inexpensive Grenache made?

Answer 18

• Carbonic & Semi- carbonic maceration.