Winemaking Flashcards
Regarding Common Rhone varieties in the winery:
Grenache Noir is prone to ____ and ____ ___ of _____ if it is exposed to too much oxygen and therefore is typically fermented and aged in _____ __ or ____ _____
By contrast, Syrah is prone to _____ and therefore has to be ____ ____ more often and is often aged in oak to provide gentle oxidation, adding to cost
oxidation and premature loss of colour
concrete vats or stainless steel tanks.
reduction
pumped over
PRODUCTION OF RED CRU-LEVEL WINES
How are grapes harvested and handled when they arrive at the winery?
Grapes are harvested by hand and transported in small crates, ensuring whole, unbroken bunches arrive at the winery.
Grapes may be destemmed, chilled and cold soaked for 1–3 days to extract colour.
PRODUCTION OF RED CRU-LEVEL WINES
Why might the producer keep their grapes as whole bunches or only partially destem their grapes?
grapes may be left as whole bunches (or partially destemmed) and vinified as such, to promote more intense aromatics
PRODUCTION OF RED CRU-LEVEL WINES
What type of fermentation vessel would the producer be likely to use?
Which sort of Yeast is preferred?
Stainless steel, large concrete tanks or open top wooden fermenters
cultured or ambient yeast depending on the producer
PRODUCTION OF RED CRU-LEVEL WINES
Fermentation is generally at ___ temperatures to enhance extraction of ____, _____ and ____.
for the same reason, maceration on the skins may last for __-__ days with ___ ___, ___ ___ or ___ and ____
warm
colour, flavour and tannin
20–30 days with punch-downs, pump-overs or rack and return
PRODUCTION OF RED CRU-LEVEL WINE
How long is the average maturation?
What type of barrels work best for each common variety?
- likely 12–24 months, i
large oak vessels used for Grenache Noir
small barrels for Syrah and Mourvèdre,
typically with a proportion of 20–30 per cent new oak
PRODUCTION OF INEXPENSIVE HIGH-VOLUME RED WINES
Machine or hand harvest?
Importance of processes the volume quickly?
Other harvest/production styles?
Likely Machine harvest
Due to a lot of machine harvested fruit there is enevitable crushing of fruit leading to bacterial infection, quick production reduces the risk of this.
For lighter fruitier styles there are two options,
either pick whole bunches and use carbonic maceration or conversely, use machine harvesting and Thermovinification or Flash detente.
Both techniques produce low tannin, fruity style that are suitable for early drinking.
PRODUCTION OF INEXPENSIVE HIGH-VOLUME RED WINES
Why would cultured yeasts be the most popular and suited option?
Explain the fermentation/maturation process
Cultured yeasts provide a quick, reliable fermentation to dryness.
Fermentation may occur at mid-range temperatures to retain fruit flavours and avoid the extraction of high levels of tannin.
For the same reason, maceration times may be kept short.
The wines may be stored in stainless steel for a few months before bottling.
ROSÉ WINEMAKING
Typically made through a ____ ____, where the grapes are pressed after cold maceration on the skins for __-__ hours.
The period of maceration provides the required depth of ____, ____ ____ and ____ _____.
The wines are typically aged in oak or concrete large vats or stainless steel
some producers will age some top wines in old small oak barrels to add texture
short maceration
colour, flavour intensity and light tannins.
WHITE WINEMAKING
Most white wines are fermented at mid-range temperatures to ___ ____.
Malolactic conversion is sometimes avoided to retain ____ ____.
Most wines are aged in large old oak or stainless-steel vessels.
The natural full body of the white Rhône varieties means that lees stirring is sometimes avoided, though some do stir the lees for a yet fuller-bodied style (______ _______)
retain fruit
natural acidity.
M.Chapoutier’s Hermitage
