Red winemaking

Question 1

Why is pre-fermentation maceration done?

Answer 1

To extract colour & flavour

Question 2

What temperature is red wine fermented?

Answer 2

20-32c

Question 3

What does the temperate of red wine fermentation influence?

Answer 3

Colour, flavour & tannins

Question 4

What are 4 styles of cap management?

Answer 4

1. Punch Down
2. Pump Over
3. Rack & Return
4. Rotary Fermenter

Question 5

Why is post-fermentation maceration done?

Answer 5

To extract tannins & smooth then

Question 6

Why may press wine be taken off at different stages?

Answer 6

To help with blending

Question 7

What is carbonic maceration?

Answer 7

Whole bunches are in a vat with CO2
Once grapes get to 2% alc, they split, releasing juice
Pressing is done

Question 8

What is semi-carbonic maceration?

Answer 8

Whole bunches & grapes at bottom are crushed due to the weight
Ambient yeast ferments & creates co2
Remaining berries go through carbonic maceration
Cap punched down
Intercellular fermentation

Question 9

What are 4 flavours of carbonic maceration?

Answer 9

1. Kirsch
2. Banana
3. Bubble gum
4. Cinnamon

Question 10

What is the texture/flavour of semi carbonic wine?

Answer 10

Silky

fresh red fruit

Question 11

Is MLF used with red wine?

Answer 11

Yes

Question 12

What are the 7 steps for making red wine?

Answer 12

1. Crush
2. Ferment
3. Drain
4. Skin contact/lees
5. Press
6. MLF
7. Wine

Question 13

Why would black grapes be destemmed?

Answer 13

Bitter

Question 14

what temp is pre fermentation extraction done at?

Answer 14

Cold

Question 15

What can be done towards the end of fermentation to reduce tannin extraction?

Answer 15

Lower temps

Question 16

What happens if the cap is punched down too much towards the end of fermentation?

Answer 16

Wine tastes bitter & astringent

Question 17

What 2 things is pumping over good for?

Answer 17

Dissapating heat

Oxygenating the juice

Question 18

Why is rack & return only ever used once or twice?

Answer 18

It’s very extractive

Question 19

What is a benefit of rotary fementers?

Answer 19

Keeps wine in constant contact with skins

Question 20

Why is barrel ferm impractical for red wines?

Answer 20

Impossible to maintain contact with skins & wine

Question 21

What difference does press wine have to free run juice?

Answer 21

It’s deeper in colour & higher in tannin

Question 22

Why are wines from carbonic maceration soft?

Answer 22

Little tannin extracted

Question 23

What is another option for whole bunch fermentation?

Answer 23

Covering whole bunches with crushed grapes to allow intracellular fermentation