WINEMAKING | PORT Flashcards
What is Vila Nova de Gaia known for?
Port
Climate of port area?
Warm continental climate
Mountains - Serra do Marao - shield from Atlantic wines and rain
Frosts in spring
Low rainfall
Schist bedrock - access to deep water reserves
Natural factors in the vineyards of Port area?
Steep slopes
Altitude
Douro river
Northerly aspect sometimes used to protect from sun
Human factors in the vineyards of Port area?
Traditional socalos terraces
New patamares terraces - support mechanisation
Describe port fermentation
Port fermentation is stopped by fortification once the alcohol level reaches 5-9% abv to create a sweet wine.
(Only lasts for 24-36 hours)
Short fermentation time mean traditional red wine making extraction techniques are not enough.
Describe Foot Treading
Large teams of workers tread the grapes for three to four hours in shallow granite troughs.
Foot treading stops once fermentation starts
Cap is then punched down to extract more colour and tannin
Not widely used
Describe autovinifiers
Port extraction technique
Crushed grapes are put into sealed vats
Rising pressure of the CO2 given off by fermentation pushes the juice through pipes into a holding tank.
When the pressure of the CO2 reaches a set level a valve is released and the wine in the holding tank runs over the cap.
The valve resets itself and the process starts again
Every 15-20 mins
Similar to pumping over but the contact between the skins and the wine is higher because it happens more often - means more colour and tannin is extracted.
Describe Piston plungers and robotic lagares
Port extraction technique
Imitates foot treading
Piston-plungers are round shallow open topped, stainless steel vats where the cap is pressed down with robotic pistons
The robotic lagar uses shallow and rectangular stainless steel tank carrying robotic ‘feet’. Copies the actions of foot treading by squashing grapes against the floor of the tank. Then carries out regualr punching down.
Describe fortification of Port
Kills the yeast to create a sweet wine with 19 - 22% abv.
The spirit used to fortify is max 77% abv.
Significant volumes have to be used - 20% of port is spirit.
Describe the maturation of Port
Transported to Vila Nova de Gaia for slow maturation in the cooler coastal climates.
Tawny port taken to the Douro where the faster temperatures result in faster ageing
Old oak vessels
Describe the effect of oak on ruby port
Ruby port has predominant primary fruit character
Effect of oxygen should be minimised to preserve these
Aged for short periods of time in very large oak vessels or stainless steel tanks
Applies to Ruby Port, reserve Ruby, LBV and Vintage Port
Describe the effect of oak on Tawny port
Long oxidative maturation in barrels called pipes
Wine turns garnet, then tawny
Primary fruit flavours fade, becoming raisiny and are accompanied by flavours of walnuts, coffee, chocolate and caramel.
Fully developed on release. No bottle ageing.
