Red winemaking Flashcards
Crashed fruit
Grapes are destemmed and crushed, cold maceration is allowed to happen to extract more flavour
Temperature
Between 20 and 32 degrees
Cap management tecnique
Because the must is not filtered (to allow the skins to gives more flavour), a cap management is necessary.
The cap is a thick mass of pulp and skins on the must surface. if this is left only on the top, there won’t be much flavour given to the wine.
There are techniques like:
Punching down, Pumping over and Rack and return
Fermentation vessel
Usually oak
Post fermentation extraction/maceration
Maceration after fermentation encourages the extraction of tannins and it integrates them more.
Press wine
The wine is drawn off and the remaining skins are pressed, creating press wine.
This can be use to balance the wine just made, or to make a wine on its own.
Maturation options
Usually in oak.
Tannins will soften, colour will change, tertiary aroma will develop.
Blending
Used to balance the wine (colour, body, tannins, acidity, flavour) and reach consistency.
Clarification and stabilisation
Centrifugue or Sedimentation
Fining
Agents are used to clump together, then is filtered
Whole bunch fermentation
It also happen in red wines, however very rarely.
The aim is to create an anaerobic environment with uncrushed fruit. The fermentation happen in the grape itself, leading to extract more colour, more flavour but little tannins.
Bubblegum, kirsch, cinnamon and banana are common flavour here.
The are three way of doing this:
Carbonic maceration:
Whole bunched are place in a vat filled with CO2.
Semi carbonic maceration:
The whole bunched at the bottom are crushed by the above one, and ambient yeast start to ferment, filling the vat of CO2. the remaining berries undergo the carbonic maceration.
While bunch with crushed fruit:
