PORT - Winemaking - Fermentation and extraction
10 important questions on PORT - Winemaking - Fermentation and extraction
Why extraction techniques need to be very effective in Port production?
Name 5 extraction techniques for Port production
- Foot treading in Lagares
- Modern Lagares
- Pumping over
- Stainless-steel pistons
- Autovinifiers
Foot treading for port wines
- extraction technique prior to fermentation
- In lagares, usually concrete
- shallow (+/- 80 cm), square tanks
- > large surface area between must and grape skins
- effective at extracting
- gentle enough not to crush the seeds
- >no bitter tannins
- used for a small number of (super)premium ports
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Pumping over at port production
- Extraction technique prior to fermentation
- Same as unfortified wines
- not as effective as foot treading or robotic lagares
Stainless-steel pistons at port production
- Extraction technique prior to fermentation
- Open stainless-steel vats
- pistons punch down the cap to a programmed scedule
- usually needed in conjunction with pumping over to aceive a more-even extraction
- almost as effective as lagares
- wines similar in quality as from lagares
Autovinifiers in Port production
- Extraction technique (prior to fermentation or fermentation at the same time?)
- sealed concrete tanks
- rising CO2 produced from the fermentation pushes up the juice
- through pipes in a holding tank
- when the pressure of the CO2 reaches a certain level a valve is automatically released and the wine in the holding tank, no longer supported by the gas pressure, sprays over the cap
- Key advantage > no electricity needed > cheapest option
- Disadvantage > reliant on CO2 released from fermentation
- > very little extraction occurs before fermentation starts
- > lighter in colour, body and flavour
- > basic Tawny, White and Ruby
What material are fermentation vessels for port wine made of
- Modern: stainless-steel
- temperature concrol
- can slow fermentation > more extraction
- easy to clean
- Some use granite, usually for small-volume wines
Are grapes for port wine destemmed before fermentation
- Depends
- unripe stems > bitterness
- fully ripe > aid pressing after fermentation when free run juice is drained
- reducing compaction of the pomace
- better drainage
What is the fermentation temperature of port wines
- 28-30C for red wines
- = warm enough to allow sufficient extraction
- = not so warm that the fermentation process goos too quickly
- 17-22C for white wines
What kind of yeast is used for port production
- sufficient to start the fermentation
- no need to ferment to dryness
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