Red and Rosé winemaking Flashcards
(42 cards)
What are 3 key differences in red winemaking compared to white wine making?
- Skins of black grapes are included in the fermentation vessels
- Pressing happens AFTER fermentation
- MLF is standard practice
In the case of crushed fruit, why would a winemaker chose to macerate grapes at low T° BEFORE allowing fermentation to start?
COLD SOAK enables the extraction of COLOR and FLAVOR (rather than tannins, which are more soluble in alcohol)
What is the fermentation T° range for red wine?
Between 20°C and 32°C
Careful monitoring is key as it affects fermentation and extraction of color, flavors and tannins.
What is the Cap in a fermentation tank?
The thick mass of pulp and skin floating on the surface. Left untouched, little color, flavors and tannin will be extracted from it, so it must be managed daily & weekly
Why are most fermentation tank very large open-topped vessels made from oak, concrete ore stainless steel?
To manage the Cap easily.
What are 4 Cap Management techniques?
- Punching Down
- Pumping Over
- Rack & Return
- Rotary Fermenters
Why would a winemaker use Punching Down?
- Effective at extracting color and tannins
- Can be done mechanically
- Needs to be controlled
Why would a winemaker use Pumping Over?
- Good to dissipate heat
- Good to oxygenating the must
Why would a winemaker use Rack and Return?
- Very extractive method
- Good at dissipating heat
What is a Rotary Fermenter?
- A fermentation vat rotating on an horizontal axis, thus keeping juice in constant contact with skins.
Why would a winemaker use post-fermentation extraction?
- To extract more tannins
- (some winemakers have found that very long perionds of post-fermentation maceration actually help create smoother tannin structure)
What is “FREE RUN” wine and what are the characteristics of such wines?
- Wines obtained by drawing off wines by gravity only (without pressing). These wines are the lightest and more delicate.
What is “PRESSED” wine and what are the characteristics of such wines?
- Wines obtained by pressing (after the drawing off of free run wines) to yield more wine. These wines are deeper in color and more extracted in tannins.
Why would a winemaker blend free run wine and different fractions of pressed wines?
To adjust color and tannin of the finished wine.
Why would a winemaker use whole bunches (uncrushed fruits) in part or all of the fermentation
To create an anaerobic environment in which enzymes (not yeasts) begin the break down of sugar into alcohol within the uncrushed berries to yield characteristic fruity aromas.
What is an important consideration about using whole bunches?
The level of ripeness of STEMS (unripe, it could give bitter taste to the wine)
What is CARBONIC MACERATION?
Uncrushed grapes only in Vat filled with CO2 to remove all O2 (anaerobic cond.)
Intracellular (enzymatic) fermentation to 2% abv causing berry split = juice release. Wine is THEN pressed and fermentation is complete WITH yeasts.
What are some characteristics associated with wines that underwent Carbonic Maceration?
- Well extracted COLOR but soft TANNIN
- Pronounced fruit notes reminiscent of KIRSCH, BANANA, BUBBLE GUM, and CINNAMON-like spices.
- Example: Beaujolais Nouveau
What is SEMI-CARBONIC MACERATION?
Similar to Carbonic Maceration, but vats are NOT filled with CO2.
Gapes at the bottom of the vat split under the weight of other grapes, juice is released and fermentation start with ambient yeasts. This produces CO2 that fills the vat and create the anaerobic conditions for other grapes.
What are some examples of wines that undergo SEMI-CARBONIC MACERATION?
Some Pinot Noirs, Some Beaujolais, Some Joven Tempranillo intended for early drinking.
What would be expected from a wine made with both WHOLE BUNCHES mixed with CRUSHED FRUITS?
Silkier texture and brighter, fresher fruit character than with crushed fruits only.
Most people don’t mention MLF characteristics in a red wine. Why is that?
- because most people have never tasted the harshness of a RED wine that did NOT go through MLF.
- because the overwhelming red wine flavors cover MLF characteristics that are easily detectable in white wines.
Most people don’t mention lees flavors in a red wine. Why is that?
- because red wines benefit less from extended time on lees than white wines.
Other flavors and texture are so prominent.
The use of New Oak & Small Barrels is declining in every wine regions. In which case a winemaker may still use these?
- For premium wines with the highest concentration of fruit that can support greater levels of new oak flavors.
