Red Winemaking - Ch 9

Question 1

When does pressing happen in red winemaking

Answer 1

after fermentation rather than before as in white winemaking

Question 2

Rather than being a stylistic choice as in white winemaking, __________ is standard practice in red winemaking

Answer 2

malolactic conversion: allowing lactic acid bacteria to convert tart lactic acid to softer lactic acid to add texture and creamy flavors.

Question 3

The key to red winemaking is ______________

Answer 3

extraction of color and tannin from the skin of black grapes. p. 63

Question 4

When first brought into the winery, the vast majority of fruit in red winemaking are ___________- This is called ______________ ____________ Fermentation.

Answer 4

Most black grapes for red winemaking are destemmed and crushed. This is called Crushed Fruit Fermentation (as compared to Whole Fruit Fermentation).

Question 5

Cold maceration (cold soaking) after crushing is the process of _______________–

Answer 5

leaving the grapes to soak with the pulps and skins (macerate) at a low temperature before fermentation in order to extract color and flavor compounds without tannins. (Tannins are soluble in alcohol so are not extracted at this point.)

Question 6

Red wine fermentation temperatures range between:

Answer 6

20˚– 32˚C (68˚– 90˚F). Higher temp than white wine in order to extract more color, flavor, and tannins.

Question 7

Temperatures must be controlled in order not to exceed ___________- or this may kill the yeast

Answer 7

35˚C (95˚F)

Question 8

The winemaker may reduce the temperature near the end of fermentation in order to

Answer 8

reduce the extraction of color, flavor, or tannins.

Question 9

What is the cap in red winemaking?

Answer 9

The cap is a thick mass of pulp and skin on the surface of the fermenting grapes. If left to float, the cap will reduce the extraction of color, flavor, or tannin.

Question 10

What are four Cap Management techniques used to control the cap?

Answer 10

1. Punching Down, 2. Pumping Over, 3. Rack and Return, 4. Rotary Fermenters

Question 11

What is Punching Down?

Answer 11

Cap Management technique: Pushing (Punching) the cap down into the must with mechanical paddles in order to mix the cap with the juice and extract more color and tannin. This cannot be done too vigorously or frequently or too much tannin will be extracted (especially at the end of ferm) and the finished wine will be overly bitter and astringent.

Question 12

What is Pumping Over?

Answer 12

Cap Management technique: Pumping Over is drawing off fermenting juice from the bottom of the vat and pumping it over the top, wetting the cap. It is effective extraction, dissipates heat, and oxygenates the juice.

Question 13

What are Rotary Fermenters?

Answer 13

Cap Management technique: Fermentation takes place in rotating horizontal tanks keeping the juice in constant contact with the skins.

Question 14

Due to Cap Management, red wine fermentation takes place in ________ that are ________ to work the grape skins. Vessels are made from ___________.

Answer 14

Due to Cap Management, red wine fermentation takes place in large vessels that are open-topped to work the grape skins. Vessels are made from oak, stainless steel, or concrete.

Question 15

In order to maintain sufficient contact between the skins and juice, red wine is most often fermented in ________ .

Answer 15

Red wine is most often fermented in stainless steel tanks to work the juice and skins easily. Oak barrels do not maintain sufficient contact of skins and juice so they are impractical for fermenting although oak is the preferred method for ageing red wine.

Question 16

What is post-fermentation extraction?

Answer 16

Post-fermentation extraction is done by continued maceration of the juice with skins after fermentation is complete for further extraction of tannins. Length of time depends on style.

Question 17

What can be a results of long periods of post-fermentation extraction?

Answer 17

Long periods of post-fermentation extraction can create a smoother tannin structure.

Question 18

How does press wine differ from free run wine and how is it created?

Answer 18

After maceration have finished, FREE RUN wine is drawn off the skins and the remaining mass is pressed into press wine. As pressing continues, the press wine becomes deeper in color and higher in tannin.

Question 19

What are press fractions

Answer 19

When press wine is separated from the wine at different stages of the pressing, these become press fractions and can be used later for color and tannin in final blending.

Question 20

What is Whole Bunch Fermentation?

Answer 20

Whole Bunch Fermentation (as compared to Crushed Fruit Fermentation) is when whole bunches of uncrushed grapes are fermented. The uncrushed fruit may take up an entire vat or only a small percentage to make a ‘subtle contribution’.

Question 21

In Whole Bunch Fermentation, in order to avoid an undesirable bitter taste in the final wine, the winemaker must ensure that …

Answer 21

… the grape stems are fully ripe.

Question 22

What is the objective of Whole Bunch Fermentation?

Answer 22

The objective is to create an oxygen-free environment for the uncrushed fruit.

Question 23

What is the most important outcome of the oxygen-free environment of Whole Bunch Fermentation?

Answer 23

A range of distinctive fruity aromas develop inside the berry and gives the wine unique qualities.

Question 24

What is Intracellular Fermentation?

Answer 24

Intracellular Fermentation is an outcome of the oxygen-free environment of Whole Bunch Fermentation when the berries create some alcohol in their cells without the involvement of yeast. Once the alcohol level reaches 2% the grape skins start to split and the grapes release their juice.

Question 25

What are the three forms of Whole Bunch Fermentation?

Answer 25

1. Carbonic Maceration, 2. Semi-Carbonic Maceration, 3. Whole bunches with crushed fruit.

Question 26

What is Carbonic Maceration? What does it initiate?

Answer 26

Carbonic Maceration is when whole, uncrushed bunches of fruit are put into vats that are then filled with CO2 to remove all the oxygen. This initiates Intracellular Fermentation and once the skins start to split, the grapes are pressed to separate the juice from the skins.
Yeast completes the fermentation off the skins.

Question 27

Carbonic Maceration extracts ________ but little __________ and results in wines that are soft and fruity with distinctive notes of _______, _________, ________, and _________.

Answer 27

Carbonic Maceration extracts color but little tannin and results in wines that are soft and fruity with distinctive notes of kirsch, banana, bubble-gum, and cinnamon-like spice. (Gamay Beaujolais, p .90)

Question 28

What is Semi-Carbonic Maceration?

Answer 28

Semi-Carbonic Maceration involves filling the vat entirely with whole bunches rather than topping it with CO2. The grapes at the bottom are crushed under the weight of the grapes above and some juice is released. AMBIENT yeast starts fermentation which then produces CO2 which fills the vat and the remaining intact berries undergo Carbonic Maceration. The grapes split and release juice and are pressed and yeast competes fermentation off the skins.

Question 29

How are premium Pinot Noirs made using Semi-Carbonic Maceration?

Answer 29

For premium Pinot Noirs, the whole bunches of grapes in the Semi-Carbonic Maceration process are progressively broken up using punching down in the first few days. Carbonic Maceration continues until all the grapes are broken up. For Pinot Noir, the alcohol fermentation continues on the skins with possibly a post-fermentation maceration. “This results in a better integration of the aromas of Intracellular Fermentation with aromas from the grape variety. It results in a wine with fresher fruit character.”

Question 30

What is the Whole Bunch Fermentation process that involves whole bunches along with crushed fruit?

Answer 30

This process involves mixing whole bunches with crushed grapes in the fermenting vessel at the start of fermentation. The whole bunches are not covered with CO2 but still are submerged under the crushed grapes and kept from oxygen, causing Intracellular Fermentation. The cap is punches down so the whole bunches become crushed.

Question 31

How can more ‘carbonic’ characteristics be achieved when using the technique of whole bunches with crushed fruit?

Answer 31

More ‘carbonic’ characteristics can be achieved by raising the percentage of whole bunches at the start of fermentation. This gives the wine a “silkier texture and a brighter, fresher fruit character.”

Question 32

How do Whole Bunch Fermentation techniques (Carbonic Maceration, Semi-Carbonic Maceration, Whole Bunches with Crushed Fruit) creates FLAVORS in the wine?

Answer 32

Carbonic maceration creates flavor by initiating fermentation inside the whole grape itself, within an oxygen-free environment filled with carbon dioxide, resulting in a wine with prominent fresh, fruity characteristics, low tannins, and a lighter body due to the limited extraction of color and flavor compounds from the grape skins. (Google AI)

Question 33

Virtually all red wines undergo the post-fermentation process of _____________- but do not benefit from the process of _______________ as in white wines.

Answer 33

Virtually all red wines undergo the post-fermentation process of malolactic conversion but do not benefit from the process of lees contact or ageing, as in white wines.

Question 34

Most red wines are matured in _________ vessels or the alternative of _____________.

Answer 34

Most red wines are matured in oak vessels or the alternative of inert vessels with oak staves or chips.

Question 35

Premium red wines used to be matured in small new oak barrels but now winemakers use…

Answer 35

… oak vessels of different ages and larger sizes for “greater subtlety and integration.”

BUT the best wines made with high-quality concentrated fruit are still made for a high level of “new oak flavors.”

Question 36

What are 4 different types of Blending in red wine production?

Answer 36

1. Blending two or more grape varieties to enhance or balance color, body, tannin, acidity or flavor. 2. Blending different ‘press fractions’ to boost color, flavor, and tannin of a delicate ‘free run wine’. 3. Enhancing complexity by blending wines matured in oak vessels of different ages, sizes, and toasting levels. 4. For subtle oak character, blending wines matured in oak with wines matured in stainless steel or concrete. p. 66

Question 37

For Clarification and Stabilization, most red wines will undergo ______ and/or _____.

Answer 37

Most red wines will undergo filing and/or filtration for clarity and stabilization. But for those wanting to avoid these processes (that might harm wine’s structure), gradual sedimentation (gravity) during long maturations before bottling will clarify red wines without filtration.

Question 38

High-volume, inexpensive red wines tend to be grown in a _________, _________, _______ climate/weather. 4 examples.

Answer 38

High-volume inexpensive red wines tend to be grown in a warm, sunny, dry climate/weather. 4 examples: Cabernet Sauvignon, Merlot, Syrah/Shiraz, Grenache/Garnacha.

Question 39

Cabernet Sauvignon, Merlot, Syrah/Shiraz, Grenache/Garnacha are good for high-volume, inexpensive red wines because they can produce fruity wines with high color at HIGH YIELDS due to…

Answer 39

…the high concentration of colors, tannins, and flavors in their skins and are suited to warm or hot climates.

Question 40

Compared with premium wines, high-volume, inexpensive red wines may display __________, ____________, ___________.

Answer 40

Compared with premium wines, high-volume, inexpensive red wines may display less color, lighter tannins, and less intense and complex aromas and flavors. The characteristics of the grape varieties can be diminished and the wines can seem homogenous.

Question 41

The black grape that is rarely used for high-volume, inexpensive red wine is _______- because …

Answer 41

Pinot Noir is rarely used because it is hard to grow, prefers cool climates, and is difficult to extract color and tannin when grown at high yields.

Question 42

What is the most common style for a high-volume, inexpensive red wine?

Answer 42

A fruity, low-tannin style.

Question 43

What is the most common process of harvest to pre-fermentation of grapes for a high-volume, inexpensive red wine?

Answer 43

Grapes are (1) destemmed and crushed at arrival at winery, (2) due to warm or hot climates, tartaric acid may be added to raise acidity, (3) pre-fermentation maceration may take place if it does not tie up vat space. NOTE: SO2 is added throughout winemaking to retain fresh, primary fruit characters.

Question 44

What is the most common process of fermentation (and temp) for high-volume, inexpensive red wines to maximize fresh fruit flavors?

Answer 44

(1) Fermentation uses commercial yeast.
(2) Fermentation takes place at 22˚–25˚C (72˚–77˚F)
(3) Cap will not be heavily worked by cap management because post-ferm maceration is not possible due to constraints of time and vat space and extraction of additional tannins is not desired for the easy-drinking styles.
(3b) Maceration of a small proportion and then blended before bottling if extra structure is needed.

Question 45

Why might Carbonic or Semi-Carbonic Maceration be used for high-volume, inexpensive red wines?

Answer 45

Fruity wines with low tannins can be produced by whole bunch fermentation of Carbonic or Semi-Carbonic Maceration for inexpensive Grenache and often for ‘basic Beaujolais’.

Question 46

What are the most common options for maturation of high-volume, inexpensive red wines?

Answer 46

(1) Store the wine in stainless steel until bottling to make a wine with pure fruit flavors. (2) Include a short period (a few months) of ageing in oak barrels (second or third usage) to smooth any harsh tannins and add spicy or toasty flavors. (3) Add oak staves or chips to stainless steel to obtain toasty flavors quickly.

Question 47

What is the most common pre-bottling and bottling processes for high-volume, inexpensive red wines?

Answer 47

(1) Stabilize, fine, and sterile filter the wine to clarify it before bottling. (2) Top off the bottle with SO2 to reduce risk of oxidation (even though the shelf life of inexpensive wines is short).

Question 48

What can happen if the red wine fermentation temperature gets too hot? (video)

Answer 48

This could kill the yeast. And the wine could get cooked characters and lose its aromatics which will be dispelled out of the tank with the CO2 that’s produced.

Question 49

What can happen if the red wine fermentation temperature is too cool? (video)

Answer 49

The yeast will get sluggish and the wine will not get the desired extraction of color and tannin.

Question 50

What is the Cap Management technique of Rack and Return?

Answer 50

The fermentING juice is drained off the fermenting vessel into another vessel, leaving the cap behind. That juice is pumped back over the cap into the original vessel. This can be very extractive so is used only once or twice DURING fermentation. It is effective at dissipating heat like Pumping Over.

Question 51

What is the Cap Management technique of pigeage (video)

Answer 51

Pigeage (term not in text) – foot treading – is the old fashioned technique of breaking up the cap DURING fermentation by foot treading which is still done on a small scale.

Question 52

What are the benefits to Cap Management? (video)

Answer 52

Cap Management helps to break up the cap, prevent the temperature from getting too high under the cap, and circulates the skins throughout the take for optimal extraction of color and tannins.

Question 53

When is red wine pressed? (video)

Answer 53

Red wine might be pressed at dryness or before or after depending on space and time constraints and the desired quality and style of the wine. A wine that is in danger of getting too bitter will be pressed off earlier. A wine that is very ripe with a big tannin structure might be kept in the tank to ferment longer.

Question 54

What is Extended Maceration (or Post-Fermentation Maceration? (video)

Answer 54

Extended Maceration is a Post-Fermentation process is complete where the wine remains longer in the tank after fermentation in order to smooth the tannins.

Question 55

What are the benefits of Extended Maceration? (video)

Answer 55

Extended Maceration post-fermentation gives the wine ‘finer, ‘rounder, bigger, more mature’ tannin structure. Tannins form ‘chains’ over time which impacts the mouthfeel of the wine. Extended Maceration also allows you to see what the wine will look like later.

Question 56

At the Pressing stage, what is the difference between Free Run wine and Press Fraction wine? (video)

Answer 56

Post-fermentation and prior to pressing, juice is allowed to drain off freely from the tank, creating the highest quality Free Run juice/wine. The remaining juice is then pressed and may be separated out at stages into Press Fractions. At each occasion of pressing, the resulting wine is deeper in color, more tannic, and more bitter and astringent.

Question 57

What happens to the Pressed or Press Fraction wine? (video)

Answer 57

The Pressed or Press Fraction (wine) may be added back in later to the original wine, or used to become a secondary label and less expensive wine, or it may be sold off to other wineries in the case of a premium wine.

Question 58

What is the process of Carbonic Maceration as a Whole Bunch Fermentation technique (as compared to crushed fruit fermentation) and what does it stimulate? (video)

Answer 58

In Carbonic Maceration, the tank is blanketed with CO2 and sealed so there is no oxygen. This technique creates alcohol and stimulates Intracellular Fermentation. It also creates a wine lower in tannin and deeply red or ruby in color.

Question 59

What is Intracellular Fermentation and how does it influence the wine? (video)

Answer 59

Intracellular Fermentation. Fermentation starts happening inside the berry and creates the aromatic characters like isoamyl acetate (a colorless, banana-scented liquid) and ethyl cinnamate (mix of ethanol and cinnamonic acid) – both terms in video NOT in text – which gives fruity aromas and flavors” (bubblegum style). Best example: Beaujolais.

Question 60

Semi-Carbonic Maceration is a technique often used for what grapes/wines? (video)

Answer 60

Gamay, Barbera, Pinot Noir and other varieties where the winemaker wants to increase the primary aromatics.

Question 61

How is Semi-Carbonic Maceration a partial Intracellular Fermentation? (video)

Answer 61

In Semi-Carbonic Maceration the vat is filled with whole berries where the bunches on the bottom get crushed and the juice makes its own CO2 and fermentation starts. This CO2 fills the tank that stimulates carbonic maceration on the remaining intact berries. The resulting juice is an integration of aromas from the grape variety itself and unique aromas from the juice created from the later Intracellular Fermentation.

Question 62

How does fermentation work that involves Whole bunches with crushed fruit? What wine is a good example? (video)

Answer 62

The tank is filled with 20-30% whole cluster fruit (shoveled in or dumped into the bottom of the fermenter). Crushed fruit is put on top of the bunches. The stalks provide more tannic structure. Many producers use the method to add more tannic structure and ‘interest’ to the wine. Example: Burgundy Pinot Noir.

Question 63

Why is it important that cluster stems be ripe when using the process of Whole bunches with crushed fruit? (video)

Answer 63

It’s important that the stems be ripe (brown not green) so they don’t give off too much “stemmy” notes likes herbaceous aromas. The wine color is lighter because some color is soaked up by the stems and not available to the wine.

Question 64

Why is there not as much carbonic character to fermentation using whole bunches with crushed fruit? (video)

Answer 64

There is not as much carbonic character because there are not as many whole grapes in which Intracellular Fermentation can take place. More carbonic character can be created by including a higher percentage of whole bunches.

Question 65

After fermentation and any additional maceration, red wine usually goes through ________ and may or may not have the inclusion of ________. (video)

Answer 65

Red wine usually goes through Malolactic Conversion/fermentation and may or may not have the inclusion of Press Wine.

Question 66

What does post-fermentation Malolactic Conversion do for red wine? (video)

Answer 66

Malolactic Conversion softens and reduces the acidity, makes the wine ‘rounder’ (video), removes the tart malic acid by converting it to lactic acid. However, the lactic acid buttery flavors are not noticeable in red wine.

Question 67

Most red wines have oak elements. How are these usually achieved? (video)

Answer 67

Ageing in oak barriques, in oak uprights, or in an inert tank with oak chips or staves.

Question 68

What is the length of time for oak ageing/maturation and its effects? (video)

Answer 68

Wines are matured in oak for 3 months to 2 years (‘super premium’ American Cab Sauv 18-24 months) The longer the oak ageing the more oak aroma and flavor is extracted. Also, the small amount of oxygen that comes through the barrel causes the tannins to polymerize (form chains to soften their impact) so the finished red wine has softer and gentler tannins than a red wine packaged right out of the fermenter.

Question 69

What are 3 reasons to choose the Pre-Bottling Adjustment of Blending? (video)

Answer 69

1. Style (mix of aromas, structure - add an aromatic or oak element that wasn’t there before). 2. Quality (add/improve complexity and balance). 3. Price (more volume = less expensive)

Question 70

Why and how are hIgh-volume red wines are often cold stabilized pre-bottling? (video)

Answer 70

They are cold stabilized so they don’t throw/create tartrate crystals when in cold storage. Tartaric acid is less soluble in wine than in water so over time it forms tartrate crystals. Cool temperatures accelerate the formation of these crystals so if wine undergoes a long maturation period in a cool cellar prior to bottling it will deposit tartrates. There are removed by fining and/or filtration. If there are time constraints, the wine is Cold Stabilized where it is chilled to below 0˚C (32˚F) to force the crystals to form and they are removed by filtration.