Red Winemaking

Question 1

Antocyanins

Answer 1

Are the source of color in young red wines. They are re not stable and the color can be altered or lost in the process of winemaking procedures such as lees aging or additions of SO2. Become more stable when combined with tannins.

Question 2

Maceration

Answer 2

Key aim of Maceration before fermentation is to extract color and flavors without extracting tannins. Anthocyanins are more soluble in grape must, where tannins are more soluble in alcoholic liquids and are therefore not readily extracted at this point in the winemaking process.

Question 3

Cold Soaking

Answer 3

Also known as cold Maceration or pre fermentation Maceration. The juice and skins are chilled to 39-50 degrees to reduce the rate of oxidation. Usually last for 3-7 days and use of punching down and/or pumping over to mix skins and juice.

Question 4

Flash Detente

Answer 4

Maceration using heat 185-194 degrees and then rapidly cooled under a vacuum. Can take place in as little as 2 minutes.

Question 5

Thermovinication

Answer 5

Heat Maceration Involves heating the must to around 122-140 degrees for a few hours.

Question 6

Cap Management

Answer 6

Mixing the skins with juice or wine during fermentation. Helps distribute the heat produced during fermentation and is essential for temperature control.

Question 7

Punching Down

Answer 7

Plunger used to submerge the cap of grape skins in the liquid by hadn or mechanized plunger.

Question 8

Pumping OVer

Answer 8

Juice/wine is taken from near the bottom of the vessel and sprayed over the cap of skins. Liquid extracts color, tannins and flavors from the cap of skins as it passes through.

Question 9

Rack and Return

Answer 9

Similar to pumping over but the juice is pumped from one vessel into another vessel. As the juice is being pumped out of the vessel, the cap of skins falls down the vessel. It is more extractive than pumping over or punching down so can only be used 1-3 times during fermentation.

Question 10

Ganimede Tanks

Answer 10

Special tanks bubble CO2 through the must/wine. Pressure builds up until the cap bursts. This breaks up the cap so is extractive (like rack and return).

Question 11

Rotary Fermenters

Answer 11

Horizontal, closed, stainless steel tanks. Whole tank rotates and internal blades break up the cap and ensure adequate mixing. Low labor requirement and programming can customize timing of roatintg.

Question 12

Saignee

Answer 12

Levels of color flavors and tannins of the wine can be increased by drawing off some of the juice just after crushing and before fermentation, concentrating the remaining must.

Question 13

Co Fermentation

Answer 13

Process of fermenting different grape varieties together in the same vessel. While grapes and red grapes (95%) to take advantage of phenolic compounds found in white grapes.

Question 14

Whole Berry/Bunch Fermentations

Answer 14

Uncrushed fruit in fermentation with either whole bunches of grapes or whole destemmed grapes. Purpose is to create an oxygen free environment for the uncrushed fruit.

Question 15

Carbonic Maceration

Answer 15

Involves placing only whole, uncrushed bunches into vessels that are filled with Co2 to move all oxygen. Produces about 2 percent alcohol by volume. Grapes are crushed in the normal way or grape skins start to split and release their juice. Extracts color with little tannins.

Question 16

Semi Carbonic Maceration

Answer 16

Similar to carbonic Maceration but it does not use co2. Natural weight of the bunches crush the grapes at the bottom and juice is release. Fermentation produces co2 filling the vessel.