Port 3.2 Winemaking Flashcards
(31 cards)
In port wine, fermentation is stopped by the addition of a spirit at what point?
80 to 120 g/L of residual sugar
What are the key methods of extracting during fermentation?
L(F&M) A P S
Foot treading in lagares
Modern lagares
Autovinifers
Pumping over
Stainless steel pistons
in port wine, maceration with the skins lasts for how long?
maximum of 2 days.
A large shallow square tank used for extracting during the fermentation is called?
Lagares (singular Lagar)
-shallow (around 80 cm deep)
allows a large surface area between the must and the skins
describe foot treading as a means of extracting color in producing port wines?
Lagares were traditionally made of granite (large square tanks that allow for a large surface area between must and grape skins)
______ is effective at extracting - but gentle enough not to crush seeds which release bitter tannins
used for premium and super premium ports.
describe Modern lagares?
created with silicon ‘feet’ attached to a stainless steel gantry
feet press against the lagar floor
subsequently punch down cap
advantages of using modern lagares?
less expensive and more predictable than using a large hired workforces.
can produce wines of equal quality as foot treading
disadvantages of using modern lagares?
initial investment for the equipment is higher than foot treading
some port producers still will continue to use foot treading for their most expensive wines
describe pumping over as a means of extracting during fortification in producing port wines
technique is the same as non fortified wines
can produce deep color and high levels of concentration
not as effective as foot or modern lagares methods
describe stainless steel pistons as a method of extracting during fermentation in producing ports?
pistons punch down the cap to a programed schedule
can be used in conjunction with pumping over
can produce more extraction than pumping over
almost as effective at extraction as using lagares
similar in quality to foot treading
describe autovinifiers as a means of extracting during fermentation in producing ports?
sealed concrete or stainless steel tanks - does not require electricity
fermentation increase the CO2 pressure,
juice is pushed up through a pipe into a holding tank
at a certain pressure, a valve is automatically released from the holding tank
no longer supported by gas pressure, the wine is sprayed over the cap
what are the key advantages for using autovinifiers?
does not require electricity therefor a cheaper option after the equipment investment.
used to produce ports that are lighter in color, body, and flavors
suitable for Tawny, White, and Ruby Ports.
what is the disadvantage of using autofinifiers?
the process is reliant of CO2 being released from fermentation
very little extraction occurs before the fermentation starts.
resulting in lighter color, body, and flavor wines.
Modern fermentation vessel used for port are made from what material?
- *Stainless steel- temp control** speed of fermentation and extraction period, easily cleaned.
- *Granite**
- *concrete**
- *old wooden vessels-** usually for small volume wines.
describe the use of destemming in port production?
- *may or may not be used**
- *can impart bitterness** if not fully ripe,
- *can aid pressing** (reduce compaction of pomace and enabling better drainage)
- *aids free run juice** to be drained
port fermentation temperature for red wines ?
28–32°C (82–90°F)
warm enough to allow sufficient extraction
too warm would increase fortification before gaming appropriate extraction
port fermentation temperature for white wines?
17–22°C (63–72°F)
many produces use ambient yeast
no need to have fermentation be completed to dryness
spirit typically used in the production of port is called? and its description?
Aguardente
Port legislation states the spirit must come from grapes or other grape derived products
must be of 77% abv (+/– 0.5%)
- need at least 1L for every 4L fermenting must
because of its lower ABV, it imparts more character,
is cause of Port’s spirity aromas
affects the quality and style of the wine because of the volume needed
Port legislation with regard to ABV in making port wines?
Port must be fortified to 19-22% ABV
exception is for basic ruby, tawny, white, and rose -min is 18% ABV
in what way does Aguardente affect the character and quality of port wines?
Aguardente is 77% ABV (where as other spirits are higher)
needs more Aguardente than it would other spirits to achieve 19-22% ABV
Aquardente can be produced neutral- best show off character of wine
can be produced with more aromatics to add character to port
-premium Aquardente will add to the cost
producers had to buy their aguardiente from who and when?
from Casa do Douro from 1967 to 1976
1976 Instituto do Vinho do Porto (IVP) tendered the contract for the spirit
1991 producers were able to buy their own aguardente
when is aguardente added to the wine in the production of port?
when wine reaches between 5-7% ABV depending on concentration of sugar wanted in final product 80-120g/L
produce house style
wine is drained from skins before ____ is added
fermentation continues (while draining) -
efficiency in draining is key - Modern lagares generally are quick, granite lagares can take hours
What is done with the grape skins after free run wine has been drained? in port production?
left over must is pressed
much of the pressed wine will be blended into the free run wine
provides color, tannin necessary to undergo long periods of ageing
what is the characteristic of grapes that are pick for making port wines?
too much potential for alcohol - not an issue Picked when flavors and tannins are ripe
resulting fruit may need acidification as acid can be low and the pH high
-port wines DO NOT go through malolactic conversion - lactic acid bacteria can not survive in high ABV
