Winemaking

Question 1

Why does transporting at night and adding CO2 to the grapes after picking have its advantages in the final wine? (3)

Answer 1

Cool/protected grapes are less affected by:

1. microbial spoilage
2. oxidation.

Also retains primary fruit flavours

This adds little cost unless handpicking is used

Question 2

What does thermovinification help achieve?

Answer 2

Colour extraction with low levels of tannin

Question 3

What is the benefit of using cultured yeast?

Answer 3

Lower risk of off flavours and stuck fermentation.

Potential to increase aroma and flavour release/creation

Question 4

What temperature would you ferment high volume fruity style of wine at and why?

Answer 4

Relatively cool (for red wine), 17-25 degrees Celsius

This extracts flavours and tannins but is cool enough to retain fruity aromas

Question 5

What are the pros and cons of cold maceration? (2)

Answer 5

Pro:
Colour extraction without very little tannin

Con:
A cost to the winemaker from the cold storage and taking up valuable tank space

Question 6

What does adding whole berries to the fermentation give?

Answer 6

Vibrant, fresh fruit character

Question 7

Fermentation temperature for premium red wine?

Answer 7

Relatively high at 30 degrees Celsius