Which of the following processes would a winemaker choose if they wanted to increase the extraction of phenolics and aroma compounds from skins and seeds during a red wine fermentation? Extended maceration times with regular pump-overs

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BlackTom AI · Accepted Answer

The question asks which process a winemaker would choose to increase extraction of phenolics and aroma compounds from skins and seeds during red wine fermentation.
The given option is: Extended maceration times with regular pump-overs.
This approach physically promotes more contact between the fermenting must and the grape solids (skins and seeds), allowing phenolic compounds such as tannins and pigments (anthocyanins) to diffuse into the juice. Pump-overs (remontage) repeatedly mix the floating cap of skins with the juice, enhancing extraction of both color and aroma compounds present in the skins and seeds. Extended maceration prolongs this contact period, further increasing the opportunity for diffusion and extraction, especially of complex phenolics and varietal aroma precursors that are concentrated in skins and seeds.
In red winemaking, shorter maceration or minimal cap contact would generally reduce extraction, and alternatives like punch-downs or pump-overs with shorter durations would typically lead to lower phenolic and aroma extraction compared with extended maceration with regular pump-overs. Hence, the described process directly aligns with the goal of boosting phenolic and aroma extraction by maximizing contact time and mixing efficiency during fermentation.
Note: Since no other options are provided in the list, there is no comparative analysis to other methods within this question set, but the principle remains that increasing cap contact time and ensuring thorough mixing are standard methods to enhance extraction of skins and seeds during red fermentation.

VEN 003 001 FQ 2025 Pre-Class Quiz: October 21

Which of the following processes would a winemaker choose if they wanted to increase the extraction of phenolics and aroma compounds from skins and seeds during a red wine fermentation? Extended maceration times with regular pump-overs

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