Wset Advanced: Section 1/5 Winemaking

Front 1

Pulp

Back 1

Water - largest component
Sugar - second and very important component from which yeast will transform to alcohol. Level of sugar is level of ripeness.
Acids - tartaric and malic acid.

Front 2

Skins

Back 2

Flavour - skin and under skin area, high concentration
Colour - Red grape,
Tannins - wine texture, presence in red wine, stabilized color and predestination for wine maturing

Front 3

Pips and Stems

Back 3

Tannins - both of them.
Bitter Oils - pips.
Stems are available only in hand picket harvest.

Front 4

Bloom

Back 4

Yeast - waxy surface of grape berry contain yeast, important to convert sugars to alcohol.

Front 5

Grape Reception

Back 5

SO2 - first dosage on harvest or in winery
Hand Selection - on sorting table removing unripe or rotten berries. NO mater if its outstanding or bulk wine producing this part of process is same for both.

Front 6

Destemming and Crushing

Back 6

Free run juice - first grape juice run by crushing berries in machine and avoid damaging the pips who can infiltrate bitter oils and wine can be astringent and bitter.
Destemming - process to separate stems from berries

Front 7

Pressing

Back 7

Pressing - separate liquid from solid constituents
White wine - pressing before fermentation
Red an Rose wine - pressing after period of fermentation.
Horizontal presses is more gently than old Vertical presses. Its important to press enough strong to not crush pips.
Must - is grape juice come with pressing
1 Kg grape = 70 Cl wine

Front 8

Sugar and Alcohol

Back 8

Adding sugar - in some cool regions no enough natural sugar in grape is permitted do add sugar from other fruit, this process is called CHAPTALISATION.
Increasing sugar in must is possible by separating water from must by reverse osmosis or vacumm distilation, but in that case all of rest contents as tannins, flavours, acids are on high level.
Sugar can't remove from must, but alcohol can remove from wine by reverse osmosis of forms of distillation.

Front 9

Acid

Back 9

De-acidification - permitted In cool regions, neutralization of acids by potassium bicarbonate or mix of calcium carbonate and calcium tartrate-malate. Can be used in conjunction with enrichment.
Acidification - permitted in warm regions or New World, by adding tartatic acid in powder form.

Front 10

Tannin

Back 10

Level of tannin can be raised by tannin powder or wooden staves put in to fermentation vat. Other way to increase tannins is to separate one part of liquid for rose wine.
Excess tannin levels are best managed by avoiding vigorous extraction in to the wine

Front 11

Fermentation

Back 11

(Saccharomyces cerevisiae) - Yeast species resistant to high levels of SO2 and alcohol.
Yeast - fermentation process switch sugar to alcohol
Bacteria - fermentation process switch acid to malolactic.

Front 12

Alcoholic Fermentation

Back 12

Conversion of sugar to alcohol and carbon dioxide.
Fermentation Stop:
At low temperature below 5C.
When all sugar be consumed.
High alcohol level kill yeast, usually at 15% AbV .
Run out of nutrients what yeast need other sugar.
At temp level between 35C and 38C.
Adding SO2 kill the yeast and fermentation stop.
Initial concentration of sugar in must is to high.
Ambient Yeast - on the bloom (waxy surface), many winemakers kill ambient yeast with SO2 and switch with cultivate yeast for better control which strain will dominate with own characteristic flavour in wine and uniform the characteristic of wine.
ARGUE ! Using only one strain of yeast reduce complexity of wine.
Temperature Management - important, must during the fermentation can raise temp to the level that kills yeast so need to control fermentation temp.
Lower temp avoid volatile aromas and have more fruity aromas in white wine.
Higher temp encourage development of savoury aromas and its necessary for extract color and tannins from black grape skins.
Temp controling: heat exchanger or simply pumped over

Front 13

Malolactic Fermentation (MLF)

Back 13

Latic bacteria convert tart-malic acid to softer latic acid and carbon dioxide.
All red wine undergo MLF, but is avoided for some white wines, because softens acidity but freshness and fruitiness too.
Flavours: butter and hazelnuts
MLF encourage - raise temp or no adding SO2
MLF stop - cool temp storage, using SO2, filtering bacteria.

Front 14

Red Wine Making

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The key to red wine making is extraction tannin and color of black grape skin achieving by disturbing and mixing grape skins during the fermentation.
Unripe tannin - unpleasant, herbaceous aroma
Rot - reduce color ant taints the taste of wine.

Front 15

Red
Pre-Fermentation Extraction
(Thermo - Vinification)

Back 15

Low Temp Maceration - grape macerate for a period at low temp for grater extracting color and flavor, than allowing to start fermentation.
Hot Temp Maceration - heat the grapes before fermentation to release their colour, but it must be controlled otherwise we loosing fruit aroma.

Front 16

Red - Extraction During Fermentation

Back 16

Ensure enough contact between skins and liquid to extract color, tannin and flavor.
Temp range fermentation for red wine 30C-32C
and need to control because fermentation cease on temp range 35C-38C.
Cap - pulp and skins float on the surface. Its need to manage the cap for extracting color, tannin, flavour but not too vigorously ( too much tannins and wine will be astringent)

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Red - Punching Down

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Punching the cap down by pedal, hand, stick ... in range one to three times a day.
Warning ! CO2 danger for workers.

Front 18

Red - Pumping Over

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Drawing off most from bottom of vat and pumping up over the cap, twice a day. Good for cooling and oxygenating the most at start of fermentation is useful for yeast growing and avoid stinky aroma (rotten eggs, boiled cabbage)

Front 19

Red - Rack and Return

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Drain juice to another vessel and left behind the cap than pump over the cap ferment juice.
Range: couple of times during fermentation.

Front 20

Red - Rotary Fermenters

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Modern devices, horizontal rotating vessel keep continuously contact juice with skins.

Front 21

Red - Post-fermentation Extraction

Back 21

Fermentation range 1-3 weeks for red wine.
Maceration
Color extraction- begin rapidly and slow at fermentation (if we want fruity wine, with low tannins we need to draw out juice from skin and pulp contact)
Tannin extraction- begin slow and raise with heat and alcohol at fermentation. (if we want more tanninic wine for further maturation we need to left juice with pulp and skins for Post-fermentation)
After Post-fermentation draw out juice, the rest of juice from pulp will be pressed and can be used for further blending (correct color or raise tannins)

Front 22

Red
Carbonic Maceration
(Beaujolais Nouveau)

Back 22

Grape Cells
Normal environment - burn glucose with oxygen to carbon dioxide, water and energy.
Oxygen free environment - cells are forced to get energy by converting glucose to alcohol, carbon dioxide and energy.
In carbon dioxide vessels put whole bunches, no yeast included, ultimately burst and then draw off juice by pressing bursted grape and separate from skins. Yeast than complete fermentation.
Result- softy, fresh, fruity, well colored without tannin wine on nose kirsch, banana, bubblegum and cinnamon.
Semi Carbonic Maceration - bottom bunches are crushed by weight of bunches above them, at the bottom start fermentation and extract CO2, rest bunches start bursting, when raise level start pressing and draw off juice from skins. BEAUJOLAS
Rioja Carbon Maceration - same as carbonic maceration but adding destimmed grape, so result is in same time begins carbonic maceration and fermentation.
Wines made by this techniques can using for blending with others wine.

Front 23

Rose Wine Making - Direct Pressing

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Rose can be made in four different ways.
Red grape are crushed and pressed same as white wine, extract little color and without tannin. Produce most fine Rose

Front 24

Rose - Drawing Off

Back 24

same as red wine process and once fermentation start from 6-48 h draw off juice and fermentation continue at cool temperature to retain fruity flavor.

Front 25

Rose - Bleeding (Saignée)

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same process as red wine, before fermentation start draw off part of juice for rose wine fermentation, this is increase concentration in red wine and as by-product we have rose wine. Ideal grape for rose wine have more acid and less less color than ideal grape for red wine.

Front 26

Rose - Blending

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Small quantity of red wine is added to a white wine. This is not permitted in EU except rose Champagne.
Some rose in New World is made this way.

Front 27

White Wine Making

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Important
skin contact, clarity of juice, fermentation temperature and vessel.

Front 28

White - Skin Contact

Back 28

In most instances after crushing free run juice is separate off and remaining grape is sent to the press. Aromatic grape (Muscat, Riesling and Albariño) some winemaker choice to keep contact with skins for a short period (few hours) on cold temp to avoid fermetation, result is increasing flavour intensity.

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White - Clarity of the Juice

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Certain level is source of nutrients for the yest that will carry out the fermentation.
Presence of nutrients is good for complex and savory wine, but for fresh and grape varietal character wine is better to eliminated prior fermentation. Elimination is a same techniques as clarify wine before bottling.
(Settling/centrifuge, fining, filtration)

Front 30

Fermentation Temperature and Vessel

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Pure varietal fruit - fermentation in neutral vessel
Fermenting in oak barrels is good for Chardonnay if compare with transferring model stainless into oak barrels the first one oak is more integrated and is more subtle in wine. In second model is less elegant and complex.
Fermenting in oak barrels is avoided for aromatic grape varieties such Riesling and Gewurztraminer.
Optimum fermentation temp is from 12-22C for white wine. Slow fermentation raise development of aromas. For some aromatic wine fermentation can take a several months, usually end for several weeks.
Fermentation at to low temp result solvent aromas, at higher temp can encourage complex develop aromas but varietal fruit aromas will dissipated.

Front 31

Sweet Wines Making

Back 31

Sweet wines contain unfermented sugar.

Front 32

Interrupting Fermentation

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Fortification - adding grape spirit, alcohol kill yest and radically change structural balance of the wine.
SO2 dose and cooling must - filtering, important removing all remain yest to prevent resuming fermentation.

Front 33

Adding Sweetening Component

Back 33

Medium sweet wines in Germany crated by addition of unfermented grape juice Sussreserve.
SUSSRESERVE- sterile product made by filtering must before fermentation or dosing with SO2. Its using to sweetening dry wines before bottling.
RCGM(Rectified Concentrate Grape Must)- a pure sugar solution extracted from grape juice.

Front 34

Concentrate Grape Sugar

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Best sweet wines comes from rich sugar grape, and concentrated acid and flavours.
Noble Rot (Botrytis)- sucking water from grape and concentration sugar, acid and flavour in grape, typically for french SAUTERNES, hungarian TOKAI, German and Austrian Beerenauslese and Trockenbeereasuleze wines.
PASSERILLAGE - Drying Grapes on the vine. When vine reached max sugar content than start dehydrating. Dry berries is adding into a wine to rich sugar content. Condition need to be dry and warm. Wine have over ripe fruit character and richly texture on palate.

Front 35

Drying Grapes after picking

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Cause grape to dehydrate, important, removing all rot berries to stop spread. This techniques is used to make PX Sherry and PASSITO wines of Italy.

Front 36

Freezing grapes on the vine

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frozen grape is picked and pressed, ice remains in press and sugar content in resulting most is increased. Wines have very pure varietal character.
EISWEIN (Germany) - ICEWINE (Canada).
Same effect can be replicated by freezing picked grapes in the winery.
Yeast struggle to survive and fermentation will stop sometimes at low level of alcohol (7% AbV).