Red and Rose Winemaking

Question 1

Grape variety→grape reception→

The vast majority of fruit used in red winemaking is ____1_____ and _____2_____.

Answer 1

1= destemmed
2= crushed

Question 2

(Pre-fermentation extraction)
Once the fruit has been crushed, some winemakers prefer to leave the grapes to macerate for a period at a low temperature before allowing the fermentation to start. This is sometimes referred to as cold maceration or cold soaking. The purpose of this maceration is to extract _____1_____ and ______2__________. Tannins are more soluble in alcoholic solutions and are therefore not readily extracted at this point in the winemaking process.

Answer 2

1= colour
2= flavour compounds

Question 3

(Temperature control During Fermentation)
Red wine fermentation temperatures usually range between ____1____ and ___2____, depending on the style being made. These temperatures, which are higher than those used in white winemaking, are necessary to aid extraction of _____3____,_________ and ________. However, care must be taken to ensure that the temperature does not exceed _____4_____as this may kill the yeast.

Answer 3

1= 20 
2= 32
3= colour, flavour, tannin
4= 35℃

Question 4

(Cap Management Techniques)
If left to itself, a fermenting red wine will soon have a thick mass of _____1____ and ___2____ in its surface. This mass is known as the cap. If the cap is left to float, little colour, flavour or tannin will be extracted from it. There are many different cap management techniques a winemaker can use to overcome this.
List 4 techniques.

Answer 4

1= pulp
2= skins

Punching down
Pumping over
Rack and return
Rotary fermenters

Question 5

Punching down
This means punching the cap down with mechanical paddles. This is a widely practised technique and is very effective at extracting ____1____ and _____2____.

Answer 5

1= colour
2= tannin

Question 6

Pumping over
This involves ______1______ off fermenting juice from the _____2_____ of the vat and _________3________ on the top, ____4____ the cap. Pumping over is a popular extraction technique and is a good way of _______5_______heat and _____6_______ the juice.

Answer 6

1= drawing
2= bottom
3= pumping it up 
4= wetting
5= dissipating を消散させる
6= oxygenerating
に酸素を加える

Question 7

Rack and return
The fermentation juice is drained from the fermenting vessel into _____1______, leaving the cap behind. The juice is then _______2________ over the cap. This is normally only used once or twice during a fermentation as it can be very extractive. Like pumping over, it is a very good way of __________3__________.

Answer 7

1= another vessel
2= pumped back
3= dissipating heat

Question 8

_____1________-Fermentation takes place in rotating horizontal tanks. This keeps the juice in constant contact with the skins.

Answer 8

1= Rotary fermenters

Question 9

(Post-fermentation Extraction)
Maceration after fermentation encourages the further extraction of _____1____. Some winemakers have found that very long periods of post -fermentation maceration can help to create a ____2________________.

Answer 9

1= tannin
2= smoother tannin structure

Question 10

Blending
①The blending of two or more grape varieties is fairly common in red wine production, and often used to ______1_____ or _____2___________ certain aspects of the wine, such as colour, body, tannin, acidity or flavour.

Answer 10

1= enhance
2= balance out

Question 11

Blending
②The use of different _____1__________ to boost the colour, flavour and tannin of the more delicate _______2_______ is another widely practiced technique.

Answer 11

1= press fractions
2= free run wine

Question 12

Blending
③The wine’s complexity can also be enhanced by blending wines matured in oak vessels of different ______,______ and _________.

Answer 12

ages, sizes, toasting levels

Question 13

(Producing high-volume, Inexpensive red wines)
The grape-growing areas responsible for high-volume, inexpensive wines tend to be warm, sunny and dry, and for that reason the black grape varieties used are those than can ____1_____in these climates. Cabernet Sauvignon, Merlot, Syrah/Shiraz and Grenache/Garnacha are all ideal candidates. Not only are they all suited to warm or hot climates, but due to the ________2_______ of colours, tannins and flavours in their skins, they can produce _____3____ wines with ____4____ colour even at _____5______.

Answer 13

1= climates
2= concentration
3= fruity
4= adequate 
5= high yields

Question 14

Producing high-volume, inexpensive red wines.
Pinot noir is rarely used in the production of high-volume, inexpensive wines. It is hard to grow, prefers cool climates and it can be difficult to extract enough _____1____ and ____2_____ when grown at high yields.

Answer 14

1= colour
2= tannin

Question 15

(Producing high-volume, inexpensive red wines)
Due to the warm or hot climates where most of these grapes are grown, ____1_______ may need to be added to raise the acidity.

Answer 15

1= tartaric acid

Question 16

(Producing high-volume, inexpensive red wines)
Fermentations will generally take place using _____1___________ at around ________2______ in order to maximise fresh fruit flavours.

Answer 16

1= commercial yeast
2= 22℃ to 25℃

Question 17

(Producing high-volume, inexpensive red wines)
Fruity wines with low tannins can also be produced by _______1______ or _____2_______maceration. These techniques are often used on inexpensive wines made from Grenache, and are also widely used on basic Beaujolais.

Answer 17

1= carbonic
2= semi-carbonic

Question 18

(Cabernet Sauvignon)
is a ____1___- skinned variety and therefore has an abundance of colour, flavour and tannin. It is also ___2___ ripening and in some of the cooler places in which it is grown, it can _____3____ to ripen fully if the weather is poor, giving wines with astringent tannins and herbaceous flavours.

Answer 18

1= thick
2= late
3= struggle

Question 19

(Cabernet Sauvignon)
Fermentation temperatures tend to range from _____1________, warm enough for sufficient extraction yet cool enough to promote fresh fruit flavours.

Answer 19

1= 26 ℃ to 30 ℃

Question 20

(Cabernet Sauvignon)
have high levels of tannin, and therefore high temperatures and extractive cap management techniques are generally avoided _______________1__________, especially if the tannins are not fully ripe. A period of post-fermentation maceration, however, may be used to encourage a more ________2______ of tannin and to soften _______3_______.

Answer 20

1= towards the end of fermentation
2= gentle extraction
3= existing tannins

Question 21

(Cabernet Sauvignon)
The intense flavours, medium to full body and high tannins mean that a high proportion of ____1_____ can often be used without overpowering the wine.

Answer 21

1= new oak

Question 22

(Cabernet Sauvignon)
Blending often plays a vital role. On its own, Cabernet Sauvignon can have high tannins and a lack of ____1_____ and therefore it is often blended with other grape varieties.

Answer 22

1= body

Question 23

(Cabernet Sauvignon)
French oak is widely used, with _______1_______ being the most popular size of barrel. The period of maturation can last anywhere from six months to three to four years, with ____ to ____ months being typical.

Answer 23

1= 225-litre barriques

12,18

Question 24

(Merlot)
It buds and ripens _____1_____ than Cabernet Sauvignon, with which it is frequently blended. Merlot is dominant in Saint-Emilion and Pomerol.

Answer 24

1= earlier

Question 25

(Merlot)
The ____1____, ____2___ and _____3____ notes of new oak tend to suit the juicy, plum fruit of Merlot, and oak maturation is often used to enhance complexity. As with Cabernet Sauvignon, ____ and _____ months in oak is common.

Answer 25

1=toast
2=vanilla
3= clove
12,18

Question 26

Pinot Noir is an _____1___ budding and 1 ripening variety that produces grapes with a ____2___ skin. Colour and tannin can be ____3_____ to extract from the skins, therefore it is important to maximise the extraction without overworking the juice.

Answer 26

1= early
2= thin
3= tricky

Question 27

As an early ripening variety Pinot Noir is best grown in ____1_____ and _____2_______ climates. If it is planted in a region that is too hot, the fruit flavours become ____3____ and _____4______.

Answer 27

1= cool 
2= moderate
3= jammy
4= unattractive

Question 28

It is common for Pinot Noir fermentation temperatures to rise to above ____1___ ℃. Cooler ferments may be used for lighter, fresher styles but warm temperatures enable more colour, flavour and tannin to be extracted for longer-aged wines.

Answer 28

1= 30

Question 29

Like Cabernet Sauvignon, Pinot Noir is also a grape that is often matured in oak barrels and it is usual for premium wines to spend between ____ and ____ months in oak. Pinot Noir’s delicate flavours mean that too much new oak can be _____1_______, so many winemakers will use _____2___ or ____3____ barrels and only a small proportion of new barrels.

Answer 29

12, 24
1= overpowering
2= second
3= third-fill

Question 30

Grenache is usually matured in large vessels such as foudres made from ____1_____, as the toasty notes from new oak can _____2______ Grenache’s fruit flavours.

Answer 30

1= old oak

2=overwhelm

Question 31

In hotel climates, it can be jammy and high in alcohol and therefore grape varieties that are even more ___1___________, such as Carignan and Mourvèdre, can lend fresher fruit flavours as well as greater tannin and colour to the blend.

Answer 31

1= tolerant of heat