Red Wine Fermentation

Question 1

What is WHOLE BUNCH FERMENTATION?

Answer 1

Objective of the technique is to create an oxygen free environment for uncrushed fruits.
2 outcomes
1. Berries create alcohol in their cells without yeast getting involved (INTRACELLULAR FERMENTATION)
2. Range of distinctive fruity aromas develop inside the berry hence give wines a unique quality

Question 2

What are the 3 Forms?

Answer 2

1. Carbonic Maceration
   placing ONLY whole, uncrushed bunches of grapes in Vats filled with CO2 to remove all oxygen. Once level of alcohol reaches 2%, grapes start to split and release juice. Grapes are pressed at this stage to separate juice from skins, and YEAST complete the fermentation off the skins. As a result, method extracts colour and tannins leads to wines soft and full of fruit. Noted of Kirsch, banana, bubble gum and cinnamon like spice.
2. SEMI-CARBONIC MACERATION
   Similar but slightly different does not involve filling the vats with CO2. Vats are filled with whole bunches. Grapes under the vat are crushed with the weight of grapes above. AMBIENT yeast start to ferment the juice then produces CO2, which fills the vat and remaining intact berries goes through carbonic maceration.
3. WHOLE BUNCHES WITH CRUSH FRUIT
   mix whole bunches of grapes with crushed grapes in fermenting vessel at start of fermentation. Though whole bunches are not blanketed in CO2, they are largely submerged in crushed grapes and kept away from oxygen results to INTRACELLULAR FERMENTATION then takes place.