The fermentation process for Pinot Noir can vary depending on several factors, such as the specific yeast strains used, the temperature at which fermentation occurs, and the winemaker's desired outcome. In the case of this particular Pinot Noir, a combination of burgundy yeast strains is employed, which adds complexity and character to the wine.
After the grapes are harvested, they undergo a process called maceration, where the grape skins are left in contact with the grape juice. This allows for the extraction of color, flavor, and tannins from the skins. During maceration, the yeast present on the grape skins starts the fermentation process by converting the sugars in the grape juice into alcohol.
The fermentation process typically takes place in stainless steel tanks or oak barrels, depending on the winemaker's preference. In this case, it is not specified which vessel is being used, but both options can influence the fermentation time and the resulting wine.
The grapes are left to ferment for two weeks at a temperature of 25°C. This relatively warm temperature encourages a faster fermentation process, allowing the yeast to work more efficiently. The choice of temperature can also influence the style of the wine. Cooler temperatures can result in a slower and more gentle fermentation, while warmer temperatures can produce a more full-bodied and fruit-forward wine.
During the fermentation process, the yeast consumes the sugars in the grape juice and converts them into alcohol. This process also produces carbon dioxide as a byproduct, which causes the fermentation to be vigorous and foamy. The winemaker typically performs regular hand plunging, which involves gently pushing down the grape skins into the fermenting juice to ensure good contact between the skins and the juice. This helps extract more color, flavor, and tannins from the grape skins.
After the two-week fermentation period, the post-fermentation process begins. This is the stage where the yeast has consumed most of the sugars and the alcohol content has reached its desired level. At this point, the winemaker may choose to continue maceration for a few more days to extract additional flavors and tannins, or they may choose to press the wine off the skins immediately.
In the case of this Pinot Noir, the post-fermentation process takes approximately 5-6 days to complete. During this time, any remaining sugars are fermented, and the wine undergoes further settling and clarification. The winemaker may also choose to perform malolactic fermentation, a secondary fermentation process that converts harsh malic acid into smoother lactic acid, adding complexity and softness to the wine.
It is important to note that the fermentation time can vary depending on the specific batch of grapes, the yeast strains used, and the winemaker's desired outcome. Some winemakers may choose a longer fermentation period to extract more color and tannins, while others may opt for a shorter fermentation to preserve the delicate aromas and flavors of the Pinot Noir grape.
The fermentation process for Pinot Noir typically takes around two weeks, with an additional 5-6 days for post-fermentation to complete. However, it is essential to remember that winemaking is an art, and each winemaker may have their own unique approach and timeline for fermenting Pinot Noir.