Give three wine making techniques that could be used to make a red wine with low tannin and moderate colour and flavour.
A long pre-fermentation maceration (cold soak) then press and complete fermentation off the skins.
A long pre-fermentation maceration (cold soak) then ferment with minimal cap work.
A lower temperature towards the end of fermentation to reduce tannin extraction, when higher alcohols would normally increase tannin extraction.
* Carbonic or Semi Carbonic Maceration with fermentation completed off the skins
Give five different wine making techniques that could be used to make a red wine with high tannin.
- A long post-fermentation maceration
- A higher temperature towards the end of fermentation to increase tannin extraction, when higher alcohols can increase tannin extraction.
- Significant levels of pumping over
- Significant levels of punching down
- Significant levels of rack and return
- Rotary fermenter
Give three different methods for making rosé wines
- Direct pressing
- Short maceration
- Blending
What method of rosé production is used to make the deep coloured Tavel AOC wines?
Short maceration
What is the typical fermentation range for red wines?
20°C to 32°C
What happens if the fermentation temperature goes much above this?
The yeast will die
Give two reasons why an inexpensive red wine is typically fermented at the lower end of the temperature range
- The lower range for red wines helps hold on to fruity flavours.
- A higher temperature would extract more tannins which is less desirable in easy drinking styles.
Give four processes for improving extraction during fermentation of red wines
- Punching down
- Pumping over
- Rack and return
- Rotary fermenters
Describe what is meant by ‘free run’ wine
Free run wine is the wine that is drawn off after fermentation and does not require pressing.
How does free run wine compare with later press fractions?
- Free run wine is lighter in colour
- Free run wine has less tannins
What happens to wines if they undergo an extended post fermentation maceration?
Colour and tannin continue to be extracted from the skins.
Can help to create a smoother tannin structure.
What are the typical climate characteristics for high volume inexpensive wines?
- Warm Or Hot Or Sunny
- Dry
Give two reasons why Pinot Noir is not suitable for the production of high volume inexpensive wines.
- Suited to cool climates OR Not suited to warm or hot climates
- Hard to grow
- Difficult to extract colour and tannins when grown at high yields
