wine making
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Week4_WineMakingPart2andRedWineMakingD2L.pptxWeek 4 Wine making Part two: Red Wine
HB 409: Introduction to Wine
Wine making
(Growing grapes) and Harvesting
De-stemming and Crushing
Fermentation
Clarification
Aging
Bottling and Sealing
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Week 4 Wine Making Part Two: Red Wine
Module A:
Why red wine is more beneficial
Revisit Clone
Key points of harvesting: Red Wine
Why pressing/ extraction is more important for red wine?
Introduction
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Type/Style of Wine
Red wines have a broad range of styles
From light, delicate blush and rosé wines to dark, intense, rich, full-flavored wines
The decision to make a particular style determines
The choice of grape variety
Specific varietals have specific characteristics
The type of treatment the wine receives
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Varieties, Climates, and Clones
The proper match between grape variety and climate is crucial for wine production
Cool Conditions – lower pH (reddish tint).
Warm Conditions – higher pH (purple tint).
Example: “California Clone 22”
- Yields grapes with a higher pH suitable for the production of fruit-forward, powerful California reds.
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Sauvignon Blanc Clone 27 - Cooper's Hawk example
https://www.youtube.com/watch?v=ymr_jztx_4I
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Varieties, Climates, and Clones
A varietals may have a preferred climate
Pinot Noir develops the best color in cool climates
Zinfandel can take comparatively more heat
Important element in wine production – which clone to use?
150+ different Pinot Noir clones in Burgundy
May be 1000 clones world-wide
Significant viticultural and enological differences between the various Pinot Noir clones
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Critical Viticultural Practices
Growers need to manage vine canopies to promote development of varietal character
Shaded berries
Ripen slower and have less color
Soil Quality
“Younger”, finer soils
Greater water holding capacities
Greater yields and wines with grassy and vegetative flavors.
Older soils
Higher percentage of gravel
Fruitier wine flavors
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Critical Viticultural Practices
Color production is also impacted by
Fruit volume
Too much lower color
Irrigation, nutrition and disease
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Pick at Optimum Ripeness
Red wine grapes
Picked at HIGHER sugar and LOWER acid levels than white grapes.
Higher sugar levels are associated with wines of greater aroma, flavor intensity, varietal character, and complexity.
Aids in extraction of color, flavor, and tannins
Because sugars allow fermentation reactions to produce higher alcohol concentrations
The higher alcohol content of higher sugar wines are compatible with
Stronger flavors
Higher tannins
Provides sense of balance at lower pH
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Remove the Juice
The grapes are then brought to the winery.
The grapes are crushed and sulfur dioxide is added.
Less SO2 is required for making red wines
The tannins help protect the wines
Total acidity may be adjusted
Tartaric acid
Foot stomping
Foot stomping is still used in some places, but for the most part, the crushing is no longer performed by stomping.
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Video Resource: Grape Foot Stomp Experience
https://www.youtube.com/watch?v=_j1Eb6Wmw5M
Source: YourTV Niagara
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The most important parameters of red wine styles
The extracted tannins protect red wines during aging, allowing the wines to develop complexity
Bouquet
The extended extraction also brings depth in color and flavor
Red wines typically have more intense aromas and flavors than white wines.
Extraction is more important with red wines
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Remove the Juice (cont’d)
If the must is intended for a blush wine or a Blanc de Noir, care is taken to minimize skin contact.
The must is pumped (directly) to the press to minimize skin contact
The must is pumped into a fermentation tank and mix with a pure yeast strain to begin the alcoholic fermentation
Must: crushed grapes and juice in the winemaking process, before fermentation occurs.
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Cold soaking is a process that happens before there is alcohol in the mix.:
To extract color and fruit flavors from the skins without extracting bitter tannin.
Cha, JaeMin (CJ) -
Week 4 Wine Making Part Two: Red Wine
Module B:
Alcohol fermentation
Maceration time (skin contact time)
How to manage the cap? (Punched down vs pumped over)
Clarification and stabilization of wine
Part of Aging
Different type of wine barrels
Micro-oxygenation
Alcoholic Fermentation
Color, flavor components and tannins are extracted from the skins.
Will the wine be ready to drink early?
Will the wine need 15-20 years bottle aging?
The longer the extraction
The more color, tannins, and varietal flavor in the finished wine
Typical fermentation temperature
60-95ºF
Red wine Often higher than for white wines (80-90ºF)
What is Maceration time?
Skin contact time
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Alcoholic Fermentation
Extraction during maceration
Manage the cap (i.e., a solid mass of skins and seeds)
The grape solids are initially dispersed throughout the tank
Fermentation produces CO2, which lifts the particles to the surface
The skins in the cap contain much of the color and flavor desired
The cap provides for bacteria growth if untouched
Maceration: the process of fermentation with red wine making
- Enzymatic breakdown of grape pulp following crushing and juice remains in contact seeds and skins.
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Alcoholic Fermentation – Cont’d
How to manage the cap
Winemakers keep the cap covered with CO2 saturated juices
Physically “punched down” or in larger tanks
Liquid from the bottom portion of the vessel is “pumped over”
Punching down the “cap” three times a day
Alcoholic Fermentation – Cont’d
Malolactic fermentation
Secondary fermentation that takes place after the initial, primary fermentation is complete
Converting tart malic acid into soft lactic acid ad carbon dioxide.
Commonly implemented with Chardonnay
Commonly implemented with most red wine varietals
Grapes produced in cool climates (MI) tend to possess high level of tart Malic acid.
Softer more accessible tannins
Deeper more stable color
Increased complexity in aroma
Desirable changes
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After maceration:
Free run juice
“Noble” juice
Press juice
1st press . . . hard press
Juices are kept separate
Blended?
Free run juices and press juices may be blended later
Hard press juices often used for distilling
Alcoholic Fermentation – Cont’d
Check Winemaking Part I lecture file!
(Wine Folly)
Some Red Wines are Made Differently
Carbonic Maceration
Wines are
Lower in alcohol, total acid, color, body, and residual sugar.
Less tannic, less acidic, and more light and fruity.
Great for immediate consumption
Incapable of aging for any length of time
Quick to deteriorate once opened
Carbonic maceration (whole grape fermentation): a winemaking technique in which whole grapes are fermented in a carbon dioxide rich environment prior to crushing.
Famous for its use on Beaujolais Nouveau, but it is used for many red wine styles.
Usually NOT done to white grapes.
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Clarify and Stabilize the Wine
The wine is separated from the lees.
Monitored to ensure microbial stability.
Minimize air contact
Fortification with alcohol
Cold and heat stability
The wine will clarify naturally if left alone, but winemakers help it along
Racking
Filtering
Centrifuging
Fining
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Rosé consumption is on the rise across the world.
Popular during summer
Largest producer of Rosé – France
Rosé wines are made from a wide variety of grapes and can be found all around the world.
The length of the fermentation depends on many factors, but maceration usually ends before fermentation has become very active.
Rosé or Blush Wine Production
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Skin contact: Using red grapes, a brief period of maceration
Skins are remain in contact with the juice for 24-72 hours. The must is pressed, and the skins are discarded; juice is allowed to ferment.
Saignee method
bleeding or pulling juice from a tank of red must that is just beginning fermentation, and then treating this fraction as in making white wine (without skins and cool temperature)
Blending white with red wine
Uncommon and discouraged in most wine regions
Blending cold fermented white wine with red wine
Rosé or Blush Wine Production
(Vinepair.com)
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Aging
Long periods of aging are common
60 gallon to 6000 gallon
The 60-gallon barrel is increasingly popular
Some age wines 6-8 months in large containers and then transfer to barrel
The large containers can be oak, redwood, stainless steel
Decisions based on desired wine style/quality
Oak
American oak most common
Cabernet Sauvignon, Syrah, Zinfandel
French oak preferred by some
Pinot Noir
Wine Folly)
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https://winefolly.com/tutorial/winemaking-from-start-to-finish-told-in-pictures/
Aging (cont’d)
Aging wine in oak barrels can be expensive due to:
Price of barrels, maintenance
Ullage (loss of product through evaporation)
Oak barrels can be used for premium red wine production in only a few vintages.
Alternatives?
Oak chips, oak extract
Powder and chips available in toast levels
Never the same impact as barrels
Toasted oak barrels
- The inside of oak barrels are FLAMED at various levels of exposure in time and temperature known as toast
- Enhance flavors of wine
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Video Resource: Oak Barrels and Wine: Why use them and how they affect wine, and more..
https://www.youtube.com/watch?v=ry5I_OHHZJE
Source: V is for Vino
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“Concrete allows for the gradual oxygenation of the wine similar to oak barrels, but without the purchased flavors of oak barrels.” (James Mantone of Syncline Wine Cellars in the Columbia Gorge)
“Concrete produces wines with a fresher, cleaner aromatic profile, similar to stainless steel.” (Mike MaMorran of Mark Ryan Winery, Woodinville)
(Seattlemag.com)
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https://www.youtube.com/watch?v=SMTbH6L1WrA
Aging (cont’d)
Modern winemaking : What is micro-oxygenation during red winemaking process?
A process used in making red wine with the purpose to mimic the effect of SLOW natural oxygenation by wine natured in barrels to REDUCE the amount of time of aging in barrels
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Week 4 Wine Making Part Two: Red Wine
Module C:
Aging process and science of aging wine
Blending and finishing
Bottling
Bottling Aging
Red wine making in Burgundy
During aging, wines
Lose their yeasty and fruity fermentation character
Develop varietal character
Stabilize colors
Decrease bitterness and astringency
Air exposure is manipulated as needed
Topping up, opening barrels, rotating barrels, pumping the wine . . .
Aging (cont’d)
Delicate wines
Pinot Noir
Exposed to minimum amounts of air during barrel aging
Robust wines
Zinfandel
Usually benefit from more exposure to oxygen
Flavors are protected by tannins.
Aging (cont’d)
Video Resource: The Science of Aging Wine
https://www.youtube.com/watch?v=_qtoOpnDSjs
(Source:KnowWineInNo Time)
Blending and Finishing
Varietal or blend?
Winemakers perform careful sensory evaluations of each wine
Small amount of red wine can be added to white wine to create a rosé
Different vintages or vineyards may be blended
Trial blends
Tasting, modifying, and re-tasting to find the best combination of wines each year.
After barrel aging and blending
Check for heat and cold stability.
Check SO2 (sulfur dioxide) levels.
Wines are then filtered
Typically done in the USA
Less common elsewhere
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Bottling
Bottle shape/size
Corks/stoppers
Traditional
Less traditional
Molded, synthetic, screw caps, and other
Wines are stored at the winery until they are ready to “be released”
This does not necessarily imply they are ready to drink
But that is often the case
Average aging at the winery is 4 months
Ideal conditions:
Dark, cool, limited temperature variation and no vibration
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Bottle Aging and Release
Wineries will bottle age their wines from 2 weeks to 48 months, or longer
Some wineries that bottle-age for years use magnum bottles
Wines aged in larger bottles mature more slowly and often reach a higher level of quality.
Magnums are 1.5 liter, double the normal bottle
When a bottle is released to market it may still benefit from added aging.
Premium Cabernet Sauvignons
May be optimal after 10 years, but can remain attractive for 5-10 additional years
Premium Pinot Noir and Zinfandels
Tends to reach the optimum sooner
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White wines that may benefit from lengthy bottle aging (1-5 years, and beyond for some)
Wines from cooler growing regions
Varieties such as
Chardonnay, Gewürztraminer, Fumé Blanc, Pinot Blanc, and Riesling
Cabernet Sauvignon
Not so much aging:
Warm climate wines
Varieties such as Chenin Blanc, French Colombard, Sylvaner, and White Zinfandel
Bottle Aging and Release (cont’d)
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Bottle Aging and Release (cont’d)
Red wines aging potential:
Low pH of wine from cooler regions
Higher Tannins
Both preserve the wine in that they prohibit or diminish oxidation
Tannins
Bitter in young wine
Making the wine softer and more pleasantly astringent than bitter.
This process begins during maceration and fermentation and continues after the wine is bottled
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Bottle Aging and Release (cont’d)
Wine storage (aging)
Lower temperatures and larger bottles
Higher degree of complexity and quality
Steady temperatures
Wine expands when warm/hot and contract when cold
This can move the cork and allow air to enter
In the dark
Light
Reacts with wine proteins to form a haze
Encourages photo-oxidation
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Video Resource: Red Winemaking in Burgundy Explained
https://www.youtube.com/watch?v=h-CY-pYKXj8
(source: Elicite)
Optional Video Resource: How Wine is Made
https://www.youtube.com/watch?v=FLCaqhZ67zI
(Source: History)
Week 4 Wine making Part two: Red Wine
HB 409: Introduction to Wine
