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Week 2 Exam Practice-Whole Bunch Fermentation: Hugo Poon February 27, 2020

The document describes three methods of whole bunch/berry fermentation used in France: 1. Method 1 is used in Burgundy with Pinot Noir and involves fermenting whole berries with stems. This adds tannins and complexity while producing medium-bodied wines with flavors of red fruits. 2. Method 2 is carbonic maceration used in Beaujolais with Gamay. Whole bunches are placed in tanks with CO2, producing low-tannin, fruit-forward wines high in blueberry and banana flavors. 3. Method 3 is semi-carbonic maceration used in Languedoc with Carignan. Partial crushing of berries allows intracellular fermentation

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0% found this document useful (0 votes)
77 views5 pages

Week 2 Exam Practice-Whole Bunch Fermentation: Hugo Poon February 27, 2020

The document describes three methods of whole bunch/berry fermentation used in France: 1. Method 1 is used in Burgundy with Pinot Noir and involves fermenting whole berries with stems. This adds tannins and complexity while producing medium-bodied wines with flavors of red fruits. 2. Method 2 is carbonic maceration used in Beaujolais with Gamay. Whole bunches are placed in tanks with CO2, producing low-tannin, fruit-forward wines high in blueberry and banana flavors. 3. Method 3 is semi-carbonic maceration used in Languedoc with Carignan. Partial crushing of berries allows intracellular fermentation

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jextxadore
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© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
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Week 2 exam practice- Whole bunch fermentation

Hugo Poon

February 27, 2020

Contents
1 Question 1

2 Response 1
2.1 Method 1 . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 1
2.2 Method 2 . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 2
2.3 Method 3 . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 3

1 Question
Whole bunch/berry fermentation for red wine productions is typically prac-
ticed in three regions in France: Burgundy, Beaujolais and the Languedoc.

• Identify the three methods of whole bunch/berry fermentation, give


an example of where each method is typically used, a named grape
variety and describe the expected wine style of each. (30% weighting)

• Describe each method of whole bunch/berry fermentation from harvest


to finished wine and explain how each method accounts for the style
and quality of the wine produced. (70% weighting)

2 Response
2.1 Method 1
The first method is to ferment and macerate traditionally, starting with
whole berries, but with the inclusion of stems. This is commonly done in
Burgundy with Pinot Noir. A young, high-quality wine is typically deep
ruby, medium+ intensity on the nose, medium+ intensity on the palate,

1
medium body, medium+ acidity, medium alcohol, medium+ tannins of a fine
and crisp nature, and a long finish, with flavours of red cherry, strawberry,
raspberry, blueberry, and oak (vanilla, clove, and cinnamon). Quality is
usually very good or outstanding, as there is no incentive to dedicate the
labour towards whole bunch fermentation for lower-priced wines. The use of
stems adds to the tannins, as stems have compounds to contribute to this,
but also gives a crisper tannic structure; if they are not fully ripe, they may
also contribute green or herbaceous flavours.
The method: Grapes are picked with their stems attached (which ne-
cessitates hand picking, increasing cost), then crushed; the juice is therefore
in contact with the grape flesh, skin, and seeds as in most styles of fermen-
tation, but also the stems, which contribute a firmer tannic structure and
aromatic complexity, and also create drainage channels for free-run juice so
pressing does not need to be as hard. This minimises extraction of poten-
tially bitter compounds as would be found in press juice. The free-run yield
from a batch is therefore maximised. The stems are present before, during,
2.1
and potentially after the alcoholic fermentation, depending on the wine-
maker’s target style; it is not always the case that all the harvested stems
will be icluded. Fermentation is usually quite warm to increase aromatic
complexity. Grapes be of good quality, but the stems must also be fully
ripe and free of faults: any compounds present in the stems that are liable
to produce off-flavours have a high chance of ending up in the final wine,
and unripe stems can contribute green or herbaceous notes. This necessi-
tates high labour in the vineyard, attention to detail, and increased sorting
(of both stems and berries), which vastly increases costs, making this style
viable only for winemakers targeting very goodoutstanding quality and pre-
miumsuper premium prices. Once the winemaker has decided to remove the
stems, the wine is racked, further matured, then fined and filtered at the
producer’s discretion, then bottled.

2.2 Method 2
2.2
Carbonic maceration is practiced in Beaujolais with Gamay and is most
commonly observed in the Beaujolais Nouveau style. The wines are typ-
ically deep ruby, medium+ intensity on the nose, medium+ intensity on
the palate, medium body, medium+ acidity, medium(-) or low soft tannins,
medium alcohol, and a medium(-) or sometimes medium finish, with flavours
of blueberry, red cherry, banana, bubblegum, raspberry, blackberry, cinna-
mon (not from oak); oak is usually undesirable in this candy-like style. The
wines are usually good quality and at medium price.

2
Here whole bunches are harvested (necessitating hand harvesting, in-
creasing labour costs) then placed into a relatively shallow airtight tank
(usually stainless steel) which is sealed and filled with CO2 to provide an
anaerobic environment. The vessel should not be too deep or the weight of
the grapes will crush the grapes at the bottom, resulting in semi-carbonic
3.1

maceration. The CO2 permeates the berries and causes fermentation at the
intracellular level ăfermentation starts inside each individual berry indepen-
dently. Once the alcohol reaches 2%, the skin splits and juice is released:
this is the free-run juice. The remainder is then pressed and both juices
blended; alcoholic fermentation finishes off the skins.
This method results in strong extraction of colour but
3.2 minimal tannins,
which allows the wine to be bottled extremely quickly (sometimes within
2 months of fermentation, as in Beaujolais Nouveau) but at the cost of
ageworthiness: the lack of tannic structure means these wines need to be
drunk very young, sometimes within the year. The undesirability of oak
reduces costs for the winemaker (-> usually medium price or lower) whilst
still making in a distinctive style of good quality.

2.3 Method 3
Semi-carbonic maceration is practiced in the Languedoc with Carignan.
Carignan naturally has rustic and high tannins, but this method produces a
medium ruby wine with lowmedium tannins (depending on the winemaker),
medium() or high acidity, medium intensity, medium+ body, medium alco-
hol, and medium finish. Flavours are usually of blackberry, 3.3 black cherry,
earth, and spices; oak maturation is common for the higher-quality exam-
ples, giving flavours of clove, cinnamon, vanilla, and other spices. Quality
ranges from acceptable to outstanding.
Semi-carbonic maceration means placing whole bunches into a vessel
and sealing it, but without injecting CO2. The weight of the berry-stack
crushes the bottom-most berries, releasing some juice; ambient or cultured
yeasts starts the fermentation, a by-product of which is CO2. The vessel is
filled with CO2 as a result; CO2 permeates the upper berries, causing in-
tracellular fermentation, following which the skins split at around 2% ABV.
The fermentation may continue "normally" on the skins, which results in a
more tannic wine, or the free-run juice may be drained and the remainder
pressed for fermentation to finish off the skins, which gives lower tannins.
The vessels are usually deeper than for carbonic maceration to allow some
berries at the bottom to be crushed. Oak maturation may be used for wines
to be sold at a premium price; many are simply made in stainless steel

3
and with minimal maturation. The result is that Carignan a traditionally
highly tannic and inaccessible variety ăcan4.1produce wines to be drunk in
the short or medium term, since the tannins can be controlled; by the same
reasoning, the ageing potential of semi-carbonic maceration Carignan varies
dramatically depending on the producer.

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Index of comments

2.1 Whilst this is very detailed, it is not really answering the question, and has not give a clear style and quality level.
(remember cost does not = quality)
You should be talking here about the possibility for intracellular fermentation which occurs when the whole bunches
or berries don't have contact with oxygen, the way this could impact style and then the winemaking techniques that
come afterward. You should be linking tannin and acid levels and mouthfeel to final style. It should also be made
clear that because of the many option in this technique that the styles and quality levels can also vary tremendously.

2.2 acidity is more likely to be medium, and aromas are rarely medium +

3.1 You need to mention the production of specific aromas here too, kirsch, bubblegum, banana

3.2 You need to explain why the colour but not tannin is extracted (low alcohol levels when the skins are in contact with
the juice)

3.3 You should also mention the aromas from the process here too, kirsch, bubblegum etc

4.1 you should also have mentioned the aromas of intracellular fermentation tend to be better integrated and the
mouthfeel is smooth.

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