Wine Techniques

Question 1

What is Carbonic Maceration?

Answer 1

Fermenting whole grapes in anaerobic environment, before crushing. Grapes at bottom of barrel are crushed by weight and ferment conventionally.

Fermentation occurs inside each individual intact grape.

Resulting wines are v fruity with low tannins. Early drinking without structure to age.

Question 2

What is whole bunch fermentation?

Answer 2

Common in Burgundy (PN). Whole clusters of grapes, including stems, are fermented before being crushed.

This builds a cap of grape skins, with pathways created by the stems for the juice to navigate. This increases skin contact (maceration).

Question 3

What is cold maceration.

Answer 3

Occurs before fermentation at 5°c or below to stop yeast working. Extracts extra colour and flavour.

Tannin only extracted during fermentation.

Question 4

Difference between tartric and malo acid.

Answer 4

Tartric acid is stable and can be used to acidify wines, particularly in hot climates.

Malo acid is unstable and can be converted into lactic acid.

Question 5

Explain role of Suplhur.

Answer 5

Antioxidant and antiseptic.

Powdered SO2 used to treat mechanically harvested grapes (no stems, so there is a gap for bacteria to enter if untreated).

Prevents oxidisation and premature fermentation (yeast on skins called bloom).

Question 6

Differences in Oak.

Answer 6

Oak allows small oxidation to occur, allowing tertiary flavours to develop in maturing wine. It also adds tannins and flavour.

Age, toasting and size affect influence on wine. 225L barrique is small scale.

American oak: coconut, sweeter.
European: savoury, spice.