sign in sign up
<<
Home , Maceration (wine), Winemaking

Christian BUTZKE Professor of Enology Quality ?

Grapes 70% Barrels 10% 8% Equipment 6% Provenance 5% Bottle Closure 1% Aspects of Wine Quality

Intensity of aroma, bouquet (& color)? Complexity of aroma and bouquet? Typicity of the wine? Absence of spoilage? A Style you enjoy?

=> Wine Qualities

J.T. Lapsley, UC Davis Styles

Whole cluster Sur lie aging Red Carbonic method Sparkling wines Charmat process Late Dessert wines Port Fortified wines Gentle Handling

Hand Picking Hand Loading Destemming/Crushing

Destemmer

Crusher Destemmers Crusher Crusher Wine Press (old)

“Basket Press” Wine Press (new)

“Membrane Press” Membrane Press “Free-run” Press Juice ... our Traminette had skin contact for 24 hours ...

Must = crushed skins and (and stems) After Pressing

Pomace = pressed skins, seeds (and stems) Alcoholic Fermentation h Heat u + m a

CO2 n +

ALCOHOL h a i r WINE Alcoholic Fermentation

Carbon Dioxide Must CO2 Gas! “Fermentation Bouquet”

• Esters

– Caprate C10 – Laurate C12 – Pelargonate C9 – Caprylate C8 – Myristate C14

• Higher alcohols – Phenylethanol

... Barrel Fermentation aided integration of fruit aromas and flavors ...

60-65°Fahrenheit Stainless Steel Tank Fermentation

White Wines: 55-60°Fahrenheit “... fresh citrus, apple and tropical fruit flavors with hints of butter …”

Malic Acid

Oenococcus oeni Malolactic Fermentation

• Reduction of acidity • Increase in fatty components => Perfume-like complexity • Production of Diacetyl

“Buttery” “Wine Diamonds”

Grape

Potassium Bitartrate Cold Stabilization “CONTAINS ”

1. Microbial stability

2. Inhibition of browning enzymes

3. Binding of acetaldehyde

4. Antioxidant Red Winemaking Destem & Crush Color

Color pigments () located in skin only! Red Wine Fermentation

manhole

SKINS + SEEDS CAP

cooling jacket JUICE manhole SEEDS arm/valve manhole fill valve Cap Management “Punch-down”

Max. Temperature: 85-90°Fahrenheit Cap Management

“Pump-over” Cap Management Post-Fermentation

racking arm/valve “along with a hint of vanilla and oak from barrel aging in French oak …”

Nutty Toasty Toasting the Barrel Toasting the Barrel Oak Cooperage Lifespan of a Barrel

About 4 to 6 years => 17-25% new/year Wine Aroma from Oak

YOUNG • Vanilla • Tobacco • Leather • Powdered Chocolate • Incense • Cedar • Cigar Box • Eucalyptus OLD • Sandalwood Wine

Pad Filter

Membrane Filter “… our red wines are not filtered and therefore retain all the chewy, glorious fruit and complexity that they were born with …” Bottling Bottling under Nitrogen Corks

“ Taint” 2,4,6 Trichloroanisole

OCH3 Cl Cl TCA

Cl = musty, moldy off-odor INDY Closure Statistics White vs. Red Winemaking

Summary: 55 to 65°F White Wine: Destem – Crush – Press – Ferment Juice

80 to 90°F Red Wine: Destem – Crush - Ferment Must - Press Winemaking Options

1. Red + brief skin contact

2. Saignée (bleeding) juice (white) fermentation

3. Under-ripe red grapes + red fermentation

4. “Pink” grapes + red fermentation

5. White fermentation + red wine blended in Sparkling Winemaking Méthode Champenoise

Base wine (Blanc de Blanc or Blanc de Noir) Blending (Assemblage => Cuvée de tirage) 2nd fermentation in bottle (Prise de mousse) Riddling (Rémuage) Disgorging (Dégorgement) Dosage (Dosage) Cork/Wire Cage (Bouchage/Museletage) Prise de Mousse En Tirage Riddling Riddling

Yeast deposit Plastic bedule Crown cap Disgorging

Neck Freezer Disgorging @ 90 psi Dosage

Same wine Aged (oaked) wine (/) Sugar Cork/Cage Asti Spumante

Moscato Bianco

Charmat-Martinotti method

• Whole clusters = intact, undestemmed berries

• + (CO2) = anaërobic atmosphere at 85-95°F • Maceration/partial fermentation by grapes’ own enzymes • Uncrushed grapes pressed after 8-10 days; yeast added

Carbonic Maceration

• Fruity wines (cherry-strawberry-banana-cinnamon) • Distinct aroma ?? • Lost character ?? • Reduced acidity, more (+2%) ?? • Low in , no oak ?? => fast sale • Little aging potential or not ?? Dessert Wines

Ice Wine

Late Harvest Wine

Passito Ice Wine

Harvest time Ice Wine

After the first night frost Ice Wine

Frozen cluster BEFORE pressing Ice Wine

What’s “frozen”?

Grapes starting to freeze: < 32°F

Grapes frozen solid: < 12°F

Optimum ice wine pressing: 16-20°F

Canadian definition: 18°F (-8°C) Ice Wine

Frozen cluster AFTER pressing Ice Wine

After pressing: sugar-less “snow” remaining Ice Wine

ca. 20°F

Pressed ice wine juice Ice Wine vs. Late Harvest

Concentration of , acids and aromas

IW: Partial freezing of the berry’s water and pressing of frozen berries

LH: Dehydration of berries via perforation of cell walls by Botrytis fungus “” Late Harvest (Botrytised) Wines Examples

TrockenBeerenAuslese Sauterne

Germany/Austria Botrytis cinerea “Noble Rot”

Late-season infections:

• Relative humidity 92+%

• Free moisture on berry surface

• Temperatures up to 82°F Passito

Concentration of sugars, acids, aromas

Dehydration of berries by temperature and humidity-controlled drying Passito Italian Examples

Vin Santo Recioto

Passito Temperature-controlled Drying Purdue Amarone @ 100ºF/40% r.H.

Steuben Fortified Wines

Sherry-style

Port-style Sherry Production

Biological aging w/ yeast Sherry Production

White base wine from V.v. A. Fortify to 15.5% + flor yeast aging => Fino OR 2nd Fortification to 18% => Oxidative aging => Amontillado B. Fortify to 18% => Oxidative aging only => Oloroso Blending with sweet V.v. Pedro Ximénez => Medium or Cream Sherry Sherry Blending & Aging The Principle

New Wine

1st Criadera

2nd Criadera

Solera

Bottle Production

Douro Port Wine Production

Harvest red (often interplanted) Crush in Lagares Start fermentation Stop fermentation at about half-way => Drain fermenting juice into brandy (77%)

=> Port wine sweet + fortified (18-20%vol) Barrel/bottle age Lagar Storage

- Whites: 45 to 55 F Temperature - Reds: 55 to 65 F

Humidity - normal (40-60% r.H.)

Bottle Placement - sideways

Light - dark, if possible (UV) Wine Aging (Bottled/@Home)

With few exceptions:

• Reds 0 – 10 years

• Whites 0 – 3 years Wine Temperature Serving vs. Storage

Serving - Whites/Rosés: 45 - 55 F • wine style • matching food - Reds: 65 - 75 F = f ( • season ) • preference - Sparkling: 30 - 45 F

Storage - Whites: 45 - 55 F - Reds: 55 - 65 F