10. Red and Rose Winemaking

Question 1

What aspect makes red winemaking more involveed than white?

Answer 1

Grapes must be fermented on skins to extract colour and tannin

Question 2

How is colour and tannin principally extracted for red winemaking?

Answer 2

Fermenting with grape skins on

Question 3

When does pressing happen in red winemaking?

Answer 3

It happens post-fermentation

Question 4

Pressing process for most red wines?

Answer 4

Destemmed and crushed before fermentation

Question 5

What is the purpose of cold maceration?

Answer 5

Extracts colour and flavour compounds

Question 6

What happens to tannins in cold maceration?

Answer 6

Tannins are not readily extracted at this point

Question 7

What process helps extract colour and flavour compounds early on in red winemaking?

Answer 7

Cold maceration

Question 8

Normal temp range for red fermentation?

Answer 8

20 to 32 degrees

Question 9

What temp should not be exceeded in red fermentation to avoid killing yeast?

Answer 9

35 degrees

Question 10

How could a winemaker reduce tannin extraction during fermentation?

Answer 10

Lowering the fermentation temperature

Question 11

What is the cap?

Answer 11

Thick mass of pulp covering a fermenting red wine

Question 12

When is punching down most carefully controlled in the fermentation process?

Answer 12

At the end, to limit tannin extraction

Question 13

What tannin extraction process involves using juice from the bottom of the vat?

Answer 13

Pumping over

Question 14

What is a very extractive process during fermentation, with regards to tannin?

Answer 14

Rack and return

Question 15

Why is rack and return only performed a few times during fermentation?

Answer 15

It is a very extractive process

Question 16

What are the advantages of pumping over or rack and return in fermentation?

Answer 16

Good at dissipating heat

Question 17

What is a more extractive, vigorous process of pumping over?

Answer 17

Rack and return

Question 18

What fermenting technique in red winemaking keeps the juice in constant skin contact?

Answer 18

Rotary fermentation

Question 19

Why is fermentation in oak barrels rarely done?

Answer 19

It is impossible to maintain sufficient skin contact with the juice

Question 20

What kind of oak vessel fermentation is rarely used for red wine?

Answer 20

Oak barrels

Question 21

What tannin extraction process can be done after fermentation?

Answer 21

Post-fermentation maceration

Question 22

What is the difference between press wine and free wine?

Answer 22

Press wine is produced after free wine has been drawn off the skins

Question 23

If whole bunch fermentation is to be performed, what is essential?

Answer 23

The stems must be fully ripe

Question 24

What red winemaking technique requires the stems to be fully ripe?

Answer 24

Whole bunch fermentation

Question 25

What is intracellular fermentation?

Answer 25

When deprived of oxygen, the berries will create alcohol inside their cells without any yeast involvement

Question 26

When deprived of oxygen, the berries will create alcohol inside their cells without any yeast involvement. What is this known as?

Answer 26

Intracellular fermentation

Question 27

What is the objective of whole bunch fermentation?

Answer 27

To deprive the uncrushed fruit of oxygen

Question 28

What process could be chosen in red winemaking to produce distinctive fruity aromas?

Answer 28

Whole bunch fermentation

Question 29

Three types of whole bunch fermentation?

Answer 29

Carbonic maceration Semi-carbonic maceration Whole bunches with crushed fruit

Question 30

What whole bunch fermentation types involves 100% whole bunches?

Answer 30

Carbonic maceration and semi-carbonic maceration

Question 31

In carbonic maceration, what is done to remove all oxygen inside the vats?

Answer 31

CO2 is added

Question 32

In carbonic maceration, how is juice released from the grapes?

Answer 32

Intracellular fermentation naturally causes the grapes to split from excessive alcohol

Question 33

In carbonic maceration, what is tannin extraction like?

Answer 33

It is minimal

Question 34

In carbonic maceration, what is the chief purpose for selecting this technique?

Answer 34

It extracts colour with minimal tannnins

Question 35

In semi-carbonic maceration, how does fermentation begin?

Answer 35

Ambient yeasts begin fermentation at the bottom of the vat

Question 36

In semi-carbonic maceration, how is grape juice initially released?

Answer 36

Grapes at the bottom of the vat are crushed by the weight above

Question 37

In semi-carbonic maceration, what grapes are first added to the vats?

Answer 37

Only whole bunches

Question 38

In semi-carbonic maceration, how is the rest of the vat fermented?

Answer 38

CO2 released from initial fermentation instigates carbonic maceration (when oxygen is removed)

Question 39

How do whole bunches ferment in crushed grape juice?

Answer 39

They are submerged in crushed grapes and thus derived of oxygen, beginning intracellular fermentation

Question 40

If just producing a single red variety, what process can be used to ensure a consistent style of wine?

Answer 40

Using different press fractions

Question 41

What is often added to inexpensive red wines during production?

Answer 41

Tartaric acid

Question 42

Why is tartaric acid often added to inexpensive red wines during production?

Answer 42

To increase acid levels owing to the hot climate they are produced in

Question 43

What maceration is often omitted in inexpensive red wine production?

Answer 43

Cold maceration and post-fermentation maceration

Question 44

Cab Sav ripening character?

Answer 44

Late-ripening

Question 45

What is the classic grapee of Haut-Medoc?

Answer 45

Cab Sav

Question 46

Why is Cab Sav often destemmed before production?

Answer 46

The stems give herbaceous and astringent flavours

Question 47

What property of Cab Sav enables it to give deep colour to its wines?

Answer 47

Thick skins

Question 48

How might a winemaker maximise colour extraction of Cab Sav?

Answer 48

Cold maceration

Question 49

What two fermentation techniques are usually avoided for Cab Sav, until the end of fermentation?

Answer 49

High fermentation temperatures Extractive cap management

Question 50

Classic Cab Sav region in Chile?

Answer 50

Colchagua Valley

Question 51

Dominant grape of Saint-Emilion?

Answer 51

Merlot

Question 52

What is the 'international style' of Merlot?

Answer 52

Late harvesting and matured in new oak

Question 53

What is the Bordeaux style of Merlot?

Answer 53

Early harvesting

Question 54

Earlier harvesting of Merlot achieves what kind of Merlot?

Answer 54

Medium body and alcohol Higher acidity Fresher red fruit character

Question 55

Why is less rigorous extraction usuallly needed for Merlot compared to Cab Sav?

Answer 55

Merlot's skins are more supple than Cab Sav's

Question 56

What kind of maceration is typically used in rose making?

Answer 56

Short maceration

Question 57

How are grapes crushed in delicate rose winemaking?

Answer 57

Crushed and pressed as in white winemaking

Question 58

What technique is used for making delicately coloured rose wines?

Answer 58

Direct pressing

Question 59

Three types of rose winemaking?

Answer 59

Direct Pressing Short Maceration Blending

Question 60

What is fermentation like in short maceration rose making?

Answer 60

Performed at cool temperatures like white winemaking

Question 61

Growing properties of Pinot Noir

Answer 61

Early budding and early ripening

Question 62

Premium Pinot Noir areas of California

Answer 62

Los Carneros and Sonoma

Question 63

Premium Pinot Noir areas of Germany

Answer 63

Baden

Question 64

Premium Pinot Noir areas of South Africa

Answer 64

Walker Bay

Question 65

Premium Pinot Noir areas of Chile

Answer 65

Casablanca Valley

Question 66

What increasingly popular technique enhances the red fruit and floral characters of Pinot Noir?

Answer 66

Whole bunches in fermentation

Question 67

Is post-fermentation maceration popular for Pinot Noir?

Answer 67

No

Question 68

Fermentation temperatures for Pinot Noir?

Answer 68

Common to rise above 30 degrees

Question 69

Lighter styles of Syrah/Shiraz produce what distinctive property?

Answer 69

Pepper

Question 70

Heavier styles of Syrah/Shiraz produce what distinctive property?

Answer 70

Liquorice

Question 71

Notable Syrah/Shiraz region in USA?

Answer 71

Washington State

Question 72

How are fresher, more restrained styles of Syrah/Shiraz produced even in hot climates?

Answer 72

Earlier harvesting, with higher acidity and lower alcohol

Question 73

How are fine tannin structures achieved for elegant Shirazes?

Answer 73

Extended post-fermentation maceration

Question 74

Grenache has high tolerance for what climatic event?

Answer 74

Drought

Question 75

Grenache acidity

Answer 75

Low

Question 76

Grenache tannins

Answer 76

Soft

Question 77

Most widely planted variety in Southern Rhone

Answer 77

Grenache

Question 78

How does Grenache typically arrive at the winery?

Answer 78

Already destemmed and crushed

Question 79

What cap management techniques are used in premium Grenache?

Answer 79

Gentle techniques, such as punching down

Question 80

If the winemaker wants to enhance tannic structure for Grenache, what can be performed?

Answer 80

Extended post-fermentation maceration

Question 81

Compared to many red varieties, what is the major growing challenge for Pinot Noir?

Answer 81

It buds early

Question 82

Aside from mildew, what is the other risk for the thin skins of Pinot Noir?

Answer 82

Sunburn

Question 83

Rainfall can cause what two yield issues to Pinot (and other grapes)?

Answer 83

Coulure and Millerandage

Question 84

Millerandage translates to what?

Answer 84

Uneven ripening

Question 85

Uneven ripening is known as what in French?

Answer 85

Millerandage

Question 86

When does bunch thinning occur in the growing season?

Answer 86

Between veraison and harvest

Question 87

Gentle extraction for Pinot is required why?

Answer 87

Thin skins

Question 88

How can winemakers increase tannin in Pinot production?

Answer 88

Readding stems to fermentation

Question 89

For Pinot, what is an effective way to extract colour and flavour, but without tannins?

Answer 89

Cold soak maceration

Question 90

Why is Pinot often cold soak macerated?

Answer 90

To avoid extracting unripe tannins

Question 91

Why is cold soak maceration suitable for Pinot and not Syrah, Cab Sav etc.?

Answer 91

Thicker skins require greater heat for effective extraction

Question 92

Is cold soak maceration suitable for thick grape skins?

Answer 92

No

Question 93

Too much extraction during fermentation for Pinot can lead to what?

Answer 93

Bitter tannins

Question 94

Where does Pinot undergo shorter post-ferm maceration?

Answer 94

In warmer climates

Question 95

At what temperature range do most red wine crushed fruit fermentations typically occur?

Answer 95

20–32°C

Question 96

What is free-run wine?

Answer 96

Wine that is drained from the fermentation vessel after fermentation, leaving the cap behind, before any pressing occurs.

Question 97

How does press wine differ from free-run wine?

Answer 97

Press wine has higher tannins and deeper colour than free-run wine and is often used in blending to add structure, while free-run wine is considered the highest quality and more delicate in style.

Question 98

Of press wine and free wine, which is considerd higher in quality?

Answer 98

Free wine

Question 99

What kind of tannins are introduced in stem inlcusive-techniques?

Answer 99

Fine grain tannins

Question 100

What fermentation technique integrates tannins in a smooth manner?

Answer 100

Whole bunch additions

Question 101

Whole bunch additions in fermentation is useful in what types of regions?

Answer 101

Warmer regions

Question 102

Three key flavours introduced from intracellular fermentation?

Answer 102

Kirsch, violet, bubblegum

Question 103

Why is semi-carbonic maceration common for Pinots in warmer regions?

Answer 103

It involves whole bunches which means the tannins are more likely to be ripe