About Wine Making

Question 1

How to make a fruity wine?

Answer 1

1. add sulphur dioxide
2. do not use oak
3. temperature control
4. block malolactic conversion

Question 2

Why do we need malolactic conversion?

Answer 2

1. lower acidity
2. buttery flavour
3. more resistant to biological spoilage = product stability

Question 3

Main consideration of semi-carbonic maceration

Answer 3

1. only whole bunches selected
2. grapes must be fully ripe
3. grapes must be free from rot

Question 4

Describe carbonic maceration

Answer 4

1. whole, uncrushed fruits bunches into the vats that are filled with CO2 to remove oxygen
2. intracellular fermentation until alcohol reach 2%
3. grape skins start to spilt and release juice
4. grapes are gently pressed and complete fermentation off the skins

Question 5

Describe semi-carbonic maceration

Answer 5

1. whole, uncrushed grapes into vats that CO2 is created by fermentation as the juice at the bottle of the grapes are released.
2. the remaining intact berries undergo carbonic fermentation. Grape skins start to to spilt and release juice then complete the fermentation with or without the skins

Question 6

Describe whole bunches with crashed fruits (whole bunch fermentation)

Answer 6

1. mix whole bunches with crushed grapes
2. intracellular fermentation can take place
3. different style by adjusting the percentage of whole bunches
4. silkier texture and a brighter, fresh, fruit character

Question 7

Ways to produce a complex wine

Answer 7

1. use of oak = more complexity
2. malolactic fermentation = buttery notes, lower acidity
   3.extended lees contact = richer, rounder mouthfeel
3. whole bunch fermentation (red only) = silkier texture and brighter, fresher fruit character
4. pre-fermentation maceration = more flavour
5. skin contact = more tannin

Question 8

Describe direct pressing in Rose

Answer 8

• Black grape will be crushed and pressed to extract some colour from the skins
• care must be taken not to press too hard and extract too much tannin
• fermentation takes place off the skins in typically cool fermentation conditions

Question 9

Describe Maceration

Answer 9

• black grapes are crushed and the skins macerate in the juice
• the length of maceration determines how much colour and tannin are extracted from the skins
  maceration may extend into the start of fermentation
• the juice will be drained from the skins once the colour level is achieved
• fermentation will continue off the skins in typically cool fermentation conditions