L3 -Chap 9 - Red and Rose Winemaking Flashcards
(37 cards)
When does pressing occur for red wine?
After fermentation
What is cold maceration (cold soaking) and what is the purpose of it?
Period where grapes sit on skins for a period of time at a low temperature.
The purpose is to extract color and flavor compounds.
At what temperature range does fermentation occur in red wines?
68 to 90 Farenheit (20-32 C)
Higher than in white wine bc necessary to extract color, flavor, tannin.
Cannot exceed 95 F (35 C) -kills yeast
Tannins are more soluble in alcoholic solutions -so they are also extracted easier at higher temps. Winemakers reduce this by lowering temps.
What is the cap and how is it managed?
Cap is pulp & skins that rise to the top during fermentation (difficult to extract color, flavor & tannin)
Techniques to control:
1) Punching down
2) Pumping over
3) Rack & return
4) Rotary fermenters
In what type of vessel is red wine fermented?
Fermented in large, open-topped vessels so skins can be worked easily -usually in oak, concrete or stainless steel.
What is the purpose of post-fermentation extraction/maceration?
Wine sits on skins further to extract more tannins. Some winemakers think long periods of post-fermentation maceration create a smoother tannin structure.
Used in only certain styles of wine.
what is press wine?
After free run wine is drawn off the skins, the remaining mass is pressed creating press wine. As pressing continues wine becomes deeper in color, higher in tannin
What is whole bunch fermentation?
Most wine fermentation is done solely with crushed fruit .
Some winemakers include whole bunches of uncrushed grapes. If done, winemakers must ensure stems are not fully ripe or it will impart bitter taste from the tannins.
This is done to create an “oxygen-free” environment for uncrushed fruit. causes 1) intracellular fermentation –berries ferment without yeast 2) range of distinctive fruity flavors inside wine
What are the 3 types of whole bunch fermentation?
1) carbonic maceration
2) semi-carbonic maceration
3) whole bunches with crushed fruit
What is carbonic maceration?
Method involves placing whole uncrushed bunches into vats which are filled with CO2 to remove all oxygen. Once alcohol levels reach 2% the grape skins split and release juices. Grapes are pressed at this stage and yeast completes fermentation.
This method extracts color with little tannin, to create soft and fruity wines with kirsch, banana, bubble gum, and cinnamon-like flavors.
What is semi-carbonic maceration?
- similar to carbonic maceration but does not involve filling the vats with CO2. Instead vats are filled with whole bunches and the grapes at the bottom are crushed under the weight of grapes above so that some juice is released.
Ambient yeast starts to ferment the juice which produces CO2 and fills the vat -remaining intact berries undergo carbonic maceration.
Notable premium Pinot Noirs made with this technique although alcoholic fermentation continues on teh skins. Grapes are broken up through punching down.
Approach can result in a better integration of the aromas from intracellular fermentation with aromas from the grape variety. Fresher, fruit characters.
What style of maceration comes from whole-bunches with crushed fruit?
This literally means mixing whole bunches of grapes with crushed grapes in a fermenting vessel at the start of fermentation. Again CO2 is not pumped in– but the whole bunch grapes are submerged and kept away from oxygen by crushed grapes. Cap is regularly punched down which continues to crush grapes.
More “carbonic” characteristics are achieved by raising the % of whole bunches that are present at the start of fermentation. Gives wine a silkier texture and a brighter, fresher fruit character.
Is blending common in red wine making?
Yes, it is fairly common to blend two or more grape varieties in red wine production, used to enhance or balance out certain aspects of wine such as acidity, color, body, and tannin.
What climate regions typically produce high-volume, inexpensive red wines?
Which grape varieties are ideal for this type of winemaking?
-Tend to be warm, sunny, and dry climates.
-Cabernet Sauvignon, Merlot, Shiraz, and Grenache. (bc of their concentration of colors, tannins, and flavors in their skins.
(Note: Pinot Noir is rarely used in the production of high-volume inexpensive wines).
What style of winemaking is used to make high-volume, inexpensive red wines?
-Style is normally fruity, low tannin.
-Usually handled in protective SO2 to retain fresh, primary fruit flavors
-usually destemmed and crushed upon arrival
-tartaric acid may be added to raise acidity
-Pre-fermentation maceration usually not possible in high volume winery
-fermentation vessels -can be static or rotary
-typically cap is not heavily worked and no post fermentation maceration
-winemaker may macerate a small proportion to increase structure
-wine may mature in stainless steel and sometimes older oak to soften harsh tannins and add spicy or toasty flavors
What temperature does high-volume, inexpensive red wine typically ferment at?
22C to 25C (72F to 77F)
What are typical characteristics of Cabernet Sauvignon?
-Thick-skinned grape
-Has an abundance of color, flavor and tannins
-A late ripening grape (does best in warm climates)
-Can struggle to ripen in cooler climates which can lead to more astringent tannins and herbaceous flavors.
-Can display grippy tannins in youth with cedar, blackcurrant
-Tannins soften with age and flavors become more expressive.
How is premium cabernet sauvignon produced in Europe?
- Cab Sauv is the classic grape of Haut-medoc in Bordeaux
-In France, usually blended with Merlot which ripens earlier and gives juicy plum fruit, and smoother textures to the wine
-Blending is common due to cabernet sauvignon’s high tannins and lack of body.
-In Italy, Spain, or South France, blended with indigenous grapes such as Sangiovese or Tempranillo
How is premium cabernet sauvignon produced outside of Europe?
Warm temperatures and long hours of sunlight in many of these regions give full bodied wines with ripe blackcurrant, blackcherry notes, and smooth tannins.
(Classic regions: Napa Valley, CA; Coonwarra/Margaret River, Australia; Hawke’s Bay, NZ; Stellenbosch, South Africa; and Colchagua Valley, Chile.
-Usually destemmed and crushed, bc stems can give herbaceous, astringent tannins.
What temperature does cabernet sauvignon typically ferment at?
26C to 30C (79F to 86F)
Warm enough for sufficient extraction, yet cool enough to promote fresh fruit flavors.
Due to high levels of tannins in cabernet sauvignon, what two winemaking methods are normally avoided and why?
1) high temperatures
2) extractive cap management
to avoid harsh tannins, especially if tannins are not fully ripe
Post-fermentation maceration, may be used to encourage gentle extraction of tannin and soften existing tannins
Discuss qualities of Cabernet Sauvignon, winemaking and aging process.
-Cab Sauv structure is well-suited to oak maturation and bottle ageing due to:
-medium to full body
-high tannins
Means it can handle a high proportion of new oak.
Period of maturation can be 6 months to 4 years but typically 12-18 months.
How is rose made?
- DIRECT PRESSING - produces delicate roses, by crushing and pressing red grapes in the same way as white wines before fermentation
- SHORT MACERATION-
grapes are crushed and allowed to macerate to extract flavor and color. The longer the maceration, the more of each is extracted. Once done, free run juice is drained off skins and ferments at cool temperatures like white wine. - BLENDING- A small quantity of red wine is added to white. Not allowed in many geographical regions of europe.
Discuss qualities of Merlot winemaking and aging process.
-Famous in Bordeaux
-juicy, plum fruit, often complemented with toast, vanilla and clove notes of new oak
12 to 18 months in oak is common
-Buds and ripens earlier than Cabernet Sauvignon (which frequently blended with)
-Grapes are destemmed, crushed and pre-fermentation maceration may allow greater color & flavor to be extracted (however supple skin of Merlot means less rigorous extraction may be needed)
