While the importance of local customs in wine tasting has always been stressed, especially in the Old World, we cannot ignore the profound impact that every action of the winemaker has on the flavor of a wine. Barrel aging is the most famous of these winemaking techniques, but there are many factors that determine the flavor of a wine, as chosen by the winemaker. In this article, we will learn about these major winemaking processes that affect the flavor of a wine, from which we can not only understand the profound intentions of the winemaker, but also generally explore the mysteries of what goes on in the bottle, all of which are small details that the winemaker cannot ignore.
I. Harvest date
Fermentation time/skin contact
Mastering fermentation time is an allegation of cold maceration and skin contact. Both concepts refer to the length of contact between the grape skins and the must. By keeping the must at a low temperature, the yeast activity in the must is inhibited and the fermentation process is prevented. The goal is to extract pigments and fruit flavors from the skins while avoiding bitter tannins. During the fermentation process, the entire process of contact between the grape skins and the wine is called skin contact.
Fermentation temperature: hot or cold fermentation
Fermentation temperature is also a major factor in the flavor and color of a wine. During the fermentation process, the temperature of the fermentation tanks can reach 26℃-37℃. Red wines are usually fermented at slightly higher temperatures to extract more pigments and tannins, but some wineries are now using higher fermentation temperatures for white wines. The reason for this is to minimize artificial drying during the fermentation process and to ensure the original flavor of the wine.
White and pink wines are generally fermented at a low temperature, between 6-10°C, as this temperature helps to ensure the subtle fruit flavors and aromas of white wines, which can be destroyed by higher temperatures. We can also find the mystery of the appropriate serving temperature for red and white wines.
Dermal infusion vs. bleeding
Pumping is a gentler method for wine, avoiding the consequences of over-extraction and not bringing too much oxygen into the fermentation tank. The pressing process is manual, which winemakers prefer in an environment where manual intervention is minimized.
Oak barrels not only bring vanilla and other flavors to the wine, but also ensure that the wine is in contact with oxygen during the aging process, which rounds out the tannins and helps the wine get the right amount of fruit flavor. Wines aged in oak barrels tend to be a little harder.
Stainless steel barrels are often used to age exciting white wines such as Pinot Grigio, but it is also common to use stainless steel barrels to age red wines. Stainless steel barrels allow for strict control of the wine’s exposure to oxygen, ensuring a fresh taste.
Cork and Screw Caps
The debate between cork and screw caps has been going on for a long time. However, in most cases, the impact of cork on wine is negligible. The New World prefers screw caps, while the Old World insists on cork.
The cork allows oxygen from the air to enter the bottle, but the amount is uncontrollable and can account for 1-2% of TCA-infected wines that are corked. The screw cap is the main alternative to the cork and allows for strict control of the amount of oxygen entering the bottle. Of course, in addition to the six factors mentioned above, the selection of raw materials, the peeling and destemming of the grapes, and the type of yeast will all affect the flavor of the wine. This article will not list all of them.
