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Red WinemakingFermentation Temperature

Skin and seed contact time

Extraction Techniques

Cold Soak

Thermovinification

Extended Maceration

Pre-fermentation J uice Runoff

Enzyme Additions

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Red winemaking

Mixing Techniques

Pressing

Some Experimental Results

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Reds Ferment Warm

Most reds ferment at warm temperatures (70-90F)

Oxidation is generally not an issue because surface

layer of CO2

Skins and seeds are less dense than fermentingliquid forming a cap (about 1/3 volume)

Cap requires mixing to prevent drying

Mixing techniques vary and influence the color andastringency of the wine

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Seed And skin Contact

Duration of contact time is controlling factor forextraction of color and tannin extraction.

Tannins impart astringent character to wine and act asa color stabilizer

Alcohol also helps to extract color and tannin

Higher tannin is desirable in wines that are meant to beaged (unpleasantly too tannic young)

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Red FermentorAnatomy of a red fermentation

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Pigment Extraction

Anthocyanins are the watersoluble pigments that areextracted from the skins of thegrapes.

Copigmentation:Anthocyaninsinteract with themselves andother colorless cofactors toprovide color beyond what

would be expected fromthemselves.

Anthocyanins are susceptible

to bleaching by sulfur dioxide.Smalllosses due to this areacceptable during winemaking.

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Tannin Extraction

Tannins are water solublecompounds that impartastringent character.

Tannins and othercompounds can combinewith anthocyanins to

stabilize color known aspolymeric pigments.

Polymeric pigments are

more stable to sulfurdioxide bleaching.

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Rates of Extraction

AnthocyaninsExtracted after two to three days

Decline after maximum reached

Tannins

Extracted slowly and increase with contact time

Polymeric Pigments

Formed during winemaking and aging

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Extraction Profiletannin and anthocyanins

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Polymeric pigmentFormation

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Mixing TechniquesPunch-Down

Device used to break up cap and submerge it into fermentingliquid

Pump-Over

Volume of liquid is taken from racking valve and pumped backonto cap to wet it.

Rack and Return

Entire volume of liquid is racked off and then poured back ontocap to fully submerse it.

Often seeds are removed from bottom of tank during thisprocess to avoid extraction of bitter compounds.

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Punch-down

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Punch-downExample

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Punch-DownMechanical device

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Pump-over

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Pump-overFixed irrigator

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Punch-down

vs. Pump-overWhich method is more effective?It depends on the cultivar.

Also depends on whether mechanism is mechanical or manuallybased.

Pump over has been found to be extractive technique in manycases.

Pump over variables

Duration of pump over

Cap temperature during pump over

Skin content of liquid

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Special Apparatus:Rotary Fermentors and Pulsed Air

Rotary Fermentors

Horizontal Fermentor

Mechanically rotates

Mixes during rotation

Pulsed Air

Compressed gas at bottom of tank

Inert gas

Forced through cap

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Pulsed Air to Mix Cap

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Rotary fermentor

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Cold Soak

Must is held at low temperature prior tofermentation (10 to 15C)

Winemakers claim it improves color

Done with varieties that are low in anthocyanins

such as Pinot noir.

Prominent technique for Oregon Pinot noirproduction

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Cold soak continuedAqueous extraction supposedly improves wine color

Anthocyanins are extracted early in fermentation while tannins arelater.

Heat and alcohol are prominent extraction elements

Anthocyanins are unstable and highly reactive and can degrade orbe stabilized by other compounds

Stable color = Polymeric pigments formed through reactions withtannins and anthocyanins

No good evidence it enhances stable color formation.

Likely cold soak combined with other extraction methods may beable to help improve wine color but not on its own.

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Thermovinification

Procedure:

Pre-fermentation heating of skin/seeds

(140 to 160F) for a short timeExtract with juice

Press

Cool

Start Fermentation

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ThermovinificationResults:

Damages skin cells (hypodermal cells)

Denatures oxidative enzymes

Release of anthocyanins

No tannin enhancement

Good for color improvement

Suggested for varietals that have low color

Research demonstrated effective with Pinot noir

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Extended MacerationProlonged skin/seed contact after primary fermentation is

complete

Cultivar not a factor

Tannins and anthocyanins

Time period variable

7, 13, 21 and 44 days have reported in literature

Tank space can be become an issue

Winemakers discuss this method as a means of buildingbody for the wine not just astringency

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Pre-fermentation RunoffSaigne: Bleed off

Removal of free run juice before fermentation

Increase of skin/seed to juice ratio

Used to simulate variation in berry size w/out change in berrycomposition.

Phenolic Enhancement

Color, tannin, polymeric pigment, total phenolics

Varietal Differences

Enhancement lost in some cases over time

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Enzyme AdditionsPectolytic enzymes

Enzyme = protein that is able to accelerate reaction withoutbeing used as substrate

Lysis=breakdown

Pectins are water soluble polysaccarides that are found inthe cell walls of plants

Most enzyme preparations are impure

Can contain enzymatic activities that will destabilizeanthocyanins

beta-glycosidases destabilize anthocyanins

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Enzyme additionsEnzyme mixture cocktail

Difficult to know what enzyme activity you have in cocktail

Research findings:

Anthocyanin extraction not enhanced

Tannins and other phenolics are enhanced

Polymeric pigments

Enzymes are affected by pH, EtOH, Temperature

Some empirical investigation required

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Role of Pressing in Red

WinemakingThe end of extraction of skin/seed components

Determining when to press depends on wine type

Different types of presses are used to achieve differentoutcomes

Bladder presses are the most commonly used

Screw and basket presses are old effective means

Continuous presses are more rare

Both screw and continuous presses are avoided becausethey often damage seeds and skins and extract unwantedcomponents

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ExperimentMerlot (Columbia Basin 5 ton/acre)

10 ton fermentor (2 reps)

Treatment

Saigne

%Water

Addition

Volume

Change

Brix

Target

Contact

Time

Control 0% 17.50% +17.5%23.8Brix

7 days

High Alcohol 0% 5% +5.0%26.8

Brix7 days

Low Saigne 18% 14.50% -3.50%23.8Brix

7 days

High Saigne 22% 11% -11% 23.8Brix

7 days

ExtendedMaceration

14.60% 10.60% -4%23.8Brix

20 days

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Anthocyanins7 days not 3 days

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Tannin Extraction

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Extraction Proportions

Control

High

Alcohol

Low

Saigne

High

Saigne

Extended

MacerationSkin

Tannin42% 26% 40% 27% 22%

SeedTannin 58% 74% 60% 73% 78%

WineTannin

(Calc)

622 mg/L 976 mg/L 803 mg/L 977 mg/L 1704 mg/L

WineTannin

(Act.)552 mg/L 665 mg/L 547 mg/L 811 mg/L 1080 mg/L

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ConclusionMany mixingtechniques

Many macerationtechniques

Experiment to find theones that fit your style

Acknowledgements:

WAC

Chateau Ste.Mi h ll