18.5 Red Winemaking: Post-Fermentation Maceration + Pressing

Question 1

Why might a producer choose to leave the wine macerating on the grape skins after fermentation?

Answer 1

• extract tannins
• encourage the polymerisation of tannins
• improve tannin structure and texture
• increase the wine’s ageing potential

Question 2

For how long might a producer choose to leave the wine macerating on the grape skins after fermentation?

Answer 2

Anywhere from a few days to a few weeks

Question 3

For what types of wines (and qualities) might post-fermentation maceration occur?

Answer 3

• premium and super-premium
• quality: very good and outstanding
• intended for ageing

Question 4

Why would fermentation maceration not take place for high-volume, inexpensive wines?

Answer 4

• takes up tank space and time

- adds tannins to increase ageing potential (not meant to be drunk immediately)

Question 5

What is pressing?

Answer 5

separates the wine from the skins

Question 6

When should pressing take place?

Answer 6

when no more extraction is desired

Question 7

What is the main difference between pressing red and white wines?

Answer 7

• Red wine usually better protected against the effects of oxidation
• Techniques such as flushing the machines with inert gas are less widely practiced

Question 8

What might happen to the press wine?

Answer 8

• may be mixed with free run wine as a blending component to add extra colour, flavour and tannins
• may be sold to another winery or for distillation

Question 9

When is pressing usually timed for red wines?

Answer 9

depends on the style of wine being produced

Question 10

When does pressing occur for wines that have been made by carbonic maceration? What is the end goal?

Answer 10

• Pressing may occur when the fermenting must reaches 2% abv

- to produce a wine with medium levels of colour and fruity flavours but low tannins

Question 11

When does pressing occur for more intense wines that go through regular crushed fruit fermentation?

Answer 11

1. Press after post-fermentation maceration
2. Press after alcoholic fermentation complete (the wine is dry)
3. Press just before end of alcoholic fermentation, usually with the intention that the wine will finish fermenting in barrels

Question 12

Why might a producer wait to press until after a period of post-fermentation maceration?

Answer 12

to maximise the tannin structure

Question 13

Why might a producer press just before end of alcoholic fermentation?

Answer 13

• wine will finish fermenting in barrels
• better integration of oak flavours
• rounder mouthfeel