Course:FNH200/Projects/2024/Production of French Cabernet Sauvignon

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Introduction

Cabernet Sauvignon grapes in Red Mountain, Washington

French wine is renowned worldwide for its rich history, diverse regions, and exceptional quality. France is home to some of the most prestigious wine-producing areas, including Bordeaux, Burgundy, Champagne, and the Rhône Valley, each contributing unique characteristics to their wines. French wines are typically categorized by region and grape variety, with popular types including Chardonnay, Merlot, Pinot Noir, and Syrah. [1] These wines are celebrated for their complexity, balance, and ability to age gracefully.

Cabernet Sauvignon is distinguished by its deep colour, full body, and robust tannins, making it a wine with excellent aging potential. [2] Its flavor profile often includes notes of blackcurrant, cedar, and spice, setting it apart from other French wines.

Ingredients

The primary raw ingredient is the Cabernet Sauvignon grape itself, which originates from the Bordeaux region. It emerged as a product of crossing Cabernet Franc, a red grape breed, and Sauvignon Blanc, a white grape breed, in the 17th century. [3] The Cabernet Sauvignon grape is renowned for its robust flavour profile and structural complexity. The grape's small size and thick skin are key factors in its ability to produce wines with deep colour and high tannin content. These tannins contribute to the wine's texture, offering a firm, structured mouthfeel and significant aging potential.

The grapes consist mainly of water, sugars, acids, and phenolic compounds. The sugars, primarily glucose and fructose, are crucial for fermentation, where they are converted into alcohol and carbon dioxide by yeast. The balance between glucose and fructose can influence the wine's residual sweetness and alcohol content. A complete fermentation results in a dry wine, while incomplete fermentation may leave some residual sugars, imparting a slight sweetness. [2]

Acids [4]

Tartaric acid, malic acid, and citric acid play a vital role in the wine's taste and preservation.

Tartaric acid is the most prevalent acid in wine and is unique to grapes. It helps stabilize the wine's color and plays a significant role in maintaining its chemical stability over time. Tartaric acid also contributes to the wine's pH level, influencing its overall taste and shelf life.

Malic acid imparts a green apple-like tartness to the wine. During the winemaking process, malolactic fermentation may occur, where malic acid is converted to the softer lactic acid, resulting in a smoother, rounder mouthfeel. This process can reduce the wine's acidity and enhance its complexity.

Citric acid is present in smaller amounts and contributes to the wine's overall acidity and brightness. It can add a subtle citrus note, enhancing the wine's aromatic profile.

Together, they contribute to the wine's crispness and help maintain its stability over time.

Processing

Processing wine involves transforming freshly harvested grapes into a refined and drinkable beverage through a series of carefully controlled steps. This process includes crushing and destemming the grapes to release their juices, fermenting the must (juice and grape solids) to convert sugars into alcohol, and managing acidity, tannins, and flavour development. Key stages such as pressing, malolactic fermentation, and aging contribute to the wine's complexity and balance. Each step requires precision and attention to detail, ensuring the final product embodies the desired characteristics of the chosen grape variety. Cabernet Sauvignon is a widely produced product, and thus method details vary across producers, from small-scale to industrial. Here, we have provided a general overview of a home-wine making process.[5]

Ingredients and Their Functions:

  • Cabernet Sauvignon Grapes: The primary raw material, providing the juice, sugar, and natural yeast for fermentation.
  • Potassium Metabisulfite (KMBS) Solution: Used to sanitize and stabilize the must by inhibiting unwanted wild yeast and bacteria.
  • Yeast : Specifically, Lallemand D254, to initiate and drive the primary alcoholic fermentation.
  • Yeast Nutrients : Provide essential nutrients to support healthy yeast activity and prevent fermentation problems.
  • Nitrogen Source (Di-ammonium phosphate - DAP): Supplements nitrogen levels in the must, enhancing yeast performance and ensuring complete fermentation.
  • Malolactic Bacteria: Introduces secondary fermentation (Malolactic Fermentation - MLF), converting malic acid into softer lactic acid for a smoother wine.
Fermentation Vessel

Equipment and Their Functions:

  • Fermentation Vessel (15-gallon bucket): Container where the primary fermentation occurs, holding the must.
  • Carboys and Jugs: Vessels for secondary fermentation and storage, minimizing exposure to air.
  • Crushing/Destemming Equipment: Separates grape skins from stems and crushes the grapes to release juice.
  • Wine Press: Extracts juice and wine from the fermented grape solids.
  • Racking Hoses: Used for transferring wine between vessels without disturbing sediment.
  • Inert Gas (Nitrogen, Argon, or CO2): Prevents oxidation by displacing oxygen in the headspace of fermentation vessels.
  • Thermometer: Monitors the fermentation temperature, ensuring optimal conditions for yeast activity.
  • Pipettes: Provides precise measurement and addition of ingredients like KMBS and tartaric acid.
  • Tartaric Acid: Adjusts the must's acidity, ensuring balance in the finished wine.
    Tartaric acid

==== Step-by-Step Process:====#Sanitization:

  1. Pre-Fermentation Preparation
    • Clean all tools and equipment with KMBS solution to prevent microbial contamination.
  2. Crushing, destemming:
    • Separate, crush grapes, then transfer to the fermentation vessel.
  3. Initial Treatment:
    • Add KMBS solution to control unwanted microorganisms.
  4. Testing and Adjustment:
    • Measure Brix (sugar content), acidity, and pH of the must. Adjust acidity with tartaric acid as needed to achieve a balanced profile.
  5. Yeast Preparation and Fermentation:
    • Rehydrate yeast with Go-Ferm, acclimate to the must, and add to start fermentation. Maintain a temperature of 81–86 °F, punching down the cap to promote color and tannin extraction.
  6. Fermentation Monitoring: Monitor the progress by checking Brix and temperature. Add DAP at around 19 °Brix to support yeast health.
  7. Pressing and Separation:
    • At 4 °Brix, press the must to separate the free-run wine from the press fraction, storing them in carboys
  8. Post-Fermentation Adjustments:
    • Check residual sugar levels, aiming for 0.5% or less. Add KMBS to stabilize the wine, maintaining a 40 ppm SO2 level.
  9. Aging and Clarification:
    • Adjust pH and acidity, then allow the wine to settle. Rack the wine twice over 6–8 months to clarify. Optionally, fine and filter to improve clarity before bottling.
  10. Bottling and Enjoyment:
    • Sanitize equipment, bottle the wine, and periodically sample to monitor its development. Share and enjoy with friends.

Sensory Profile: Aroma, Flavor, and Characteristics

French Cabernet Sauvignon is celebrated for its complexity and bold structure. It typically showcases a deep, dark hue with a robust tannic profile that provides a firm backbone. The wine’s aromas are rich with blackcurrant, plum, and black cherry, often accompanied by subtle notes of green bell pepper, mint, tobacco, and oak-infused vanilla or cedar. On the palate, it provides a concentrated dark fruit flavors and a balanced acidity. Over time, as the wine ages, it evolves to reveal more intricate layers of leather, earthy tones, and sometimes even hints of cocoa or coffee. The aging process not only enhances its flavor profile but also softens the tannins, making the wine smoother and more refined. [6]

In addition to its rich and complex flavors, French Cabernet Sauvignon is known for its full-bodied nature and high tannin content, which gives it a structured and firm mouthfeel. The wine often displays a well-balanced acidity that provides freshness and longevity, allowing it to age gracefully over many years. As it matures, the wine's initial profile becomes more compelx, with tertiary flavors such as truffle, cigar box, and pencil shavings emerging, further adding to its depth. These characteristics make it a versatile wine, capable of pairing well with a wide range of foods, from hearty meats to rich, aged cheeses. [6]

This careful attention to the processing and fermentation stages is what sets French Cabernet Sauvignon apart, ensuring that each bottle reflects the terroir and heritage of the region while offering a wine that is both powerful and refined. This process is in stark contrast to the methods used in other regions or for other varietals, where quicker fermentations or different aging techniques may be employed, resulting in wines with different profiles and characteristics.

Packaging

Cabernet Sauvignon from France is typically packaged in glass bottles with high shoulders and dark green color. The dark glass helps shield the wine from harmful UV light which may help reduce the chemical reactions causing wine to turn “skunky”. [7] The bottle is sealed with a cork or screw cap to prevent oxidation which can spoil the wine by altering its taste and aroma.

Bottle of Cabernet Sauvignon

Cabernet Sauvignon should be stored at a consistent temperature, ideally between 50-59°F (10-15°C). [8] Fluctuations in temperature can cause the wine to expand and contract, potentially compromising the seal and leading to spoilage. Wine cellars or climate-controlled storage units are often used to maintain these conditions.

Labelling: In Canada, wine labels must meet specific requirements to ensure compliance and transparency as per the Food & Drug Regulations Division 2. All labels for Cabernet Sauvignon from France must include the common name (e.g., "Cabernet Sauvignon"), alcohol by volume (ABV), net quantity (in mL or L), and the country of origin (e.g., "Product of France"). Additionally, the name and address of the manufacturer or importer, as well as a lot identification code, are required for traceability. Allergen information such as sulfites must be declared. Labels must also be bilingual (English and French). The type of closure (e.g., cork or screw cap) and, where applicable, an indication of the wine's residual sugar content (dry, medium, or sweet) should also be included. [9]

Processes to Prevent Spoilage

Sulfites, such as sulfur dioxide (SO₂), are commonly added during the winemaking and packaging process. They serve as antioxidants and antimicrobial agents, preventing oxidation and inhibiting the growth of unwanted bacteria and yeasts. Sulfites help preserve the wine's flavor, aroma, and color, ensuring it remains stable over time. [4]

Inert gases, such as nitrogen or argon, are used to displace oxygen in wine bottles before sealing. By creating a protective layer of gas above the wine, these gases prevent oxidation, which can lead to spoilage. [2]

Before bottling, wine is often subjected to sterile filtration, which removes microorganisms that could cause spoilage. This process involves passing the wine through fine filters that capture bacteria and yeast, ensuring that the wine remains stable and free from contamination. [4]

Conclusion

French wine has a long and rich history, hosting globally recognizable wine producing regions. Making this wine involves a complex process involving the use of specific variants of grape, and the combination of tartaric acid, malic acid, and citric acids to create the unique taste of wine. The French Cabernet Sauvignon wine epitomizes these qualities, made with its small size and thick skinned grape to produce a wine with deep colour and high tannin content. Combining this with modern techniques, from biotechnology to advanced packaging, enhances its quality while preserving its storied heritage.

Exam Questions

Question: Which of the following processes is used to prevent spoilage in the packaging of Cabernet Sauvignon wine?

A) Addition of sulfites

B) Exposure to UV light

C) Increasing sugar content

D) Using clear glass bottles

Answer: A

Explanation: Sulfites are added to Cabernet Sauvignon to prevent spoilage by inhibiting the growth of bacteria and yeast, which helps preserve the wine's quality, unlike options like UV light or clear glass bottles that don't offer the same protection. This question should be added to the final exam since it tests students' knowledge of Sulfites' role in preventing spoilage and preserving a fermented product like Cavernet Sauvignon, which ties in the concepts of food preservation and fermentation.

Question: In Cabernet Sauvignon wine, the process of converting _______ acid to lactic acid during fermentation results in a smoother mouthfeel and reduced acidity.

A) Tartaric

B) Citric

C) Malic

D) Acetic

Answer: C

Explanation: Malic acid is converted to lactic acid during fermentation in Cabernet Sauvignon, resulting in a smoother mouthfeel and reduced acidity, which is key to the wine's texture and balance. This question should be in the final exam since it tests the understanding of fermentation, a critical process in winemaking where malic acid is converted to lactic acid, impacting the wine's mouthfeel, acidity, and overall quality.

References

  1. ↑ Distribution of the world's grapevine varieties. France: Internation Organisation of Vine and Wine. 28 February 2018. ISBN 979-10-91799-89-8.
  2. ↑ Jump up to: 2.0 2.1 2.2 Robinson, J (2006). The Oxford Companion to Wine. Oxford University Press. pp. 119–121. ISBN 0-19-860990-6.
  3. ↑ Robinson, J; Harding, J; Vouillamoz, J (2012). Wine Grapes – A complete guide to 1,368 vine varieties, including their origins and flavours. Allen Lane. pp. 148–149, 285–286. ISBN 978-1-846-14446-2.
  4. ↑ Jump up to: 4.0 4.1 4.2 Jackson, Ronald S (2008). Wine Science Principles and Applications. Academic Press.
  5. ↑ Brenneman, Chik. "Making Cabernet Sauvignon". Wine Maker Magazine.
  6. ↑ Jump up to: 6.0 6.1 Puckette, Madeline (November 2019). "Cabernet Sauvignon".
  7. ↑ Bird, D (2005). Understanding Wine Technology. DBQA Publishing. pp. 89–92. ISBN 1891267914.
  8. ↑ MacNeil, K (2001). The Wine Bible. Workman Publishing. ISBN 1563054345.
  9. ↑ "Simplified Canadian Labelling Requirements" (PDF). November 2020.
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