Making Red Wine Lecture 2 This work is licensed under a Creative Commons Attribution-ShareAlike 4.0 International License.

Step-by-step guide Crushing Alcoholic fermentation and maceration Pressing Malolactic fermentation Maturation Finishing “in our present state of knowledge, red winemaking is still something of an art, in comparison to white winemaking where results are more predictable” Craig Drollett, 2011 This file is licensed under the Creative Commons Attribution-Share Alike 2.0 Generic license. https://commons.wikimedia.org/wiki/File:Nebbiolo_2_on_racks.jpg

Important facets of making red wine compared to white wine Harvesting Maceration and fermentation on skins Malo-lactic fermentation (MLF) Use of oak (or oak products, or other woods)

Fermentation, maceration and pressing Processing step Options Harvesting the grapes Maturity By hand (with/without sorting) or machine Crushing Proportions of whole bunches and/or whole berries Include (some) stems or not Juice, skins and seeds Additions (SO2, adjust acidity) Fermentation, maceration and pressing Strain(s) of yeast Additions (DAP, other nutrients) Vessel Cap management Timing of MLF Type of press and pressures Combine or not wine fractions Clarification, stabilisation and storage Blending, fining (and tartrate stabilisation) Additions (SO2) How long? Bottling Filtration requirements Closure Maturation in the bottle

Grape varieties and styles Wine: A Tasting Course. Marnie Old 2014. Published by Dorling Kindersley, p. 90

Five things that affect the flavour of wine, by Jamie Goode https://www.youtube.com/watch?v=mPA5WnV-w5M Grape variety Country or region Winemaking choices Storage and transport The taster