Explaining Wine Terminology - Semi-Carbonic Maceration for WSET Level 3 & Level 4 (WSET Diploma)
ฝัง
- เผยแพร่เมื่อ 8 มิ.ย. 2024
- Explaining Wine Terminology - Semi-Carbonic Maceration for WSET Level 3 & Level 4 (WSET Diploma)
Make sure you SUBSCRIBE to the channel for two updates per week!
th-cam.com/users/winewithjim...
Wine Educator Jimmy Smith takes you through another episode of his series on Wine Terminology. This episode is all about semi-carbonic maceration and how this process affects the wine style - a perfect study resource for those studying the WSET Diploma and/or the WSET Level 3 qualification or for those with a keen interest in wine (as referenced in the WSET curriculum).
Click here to sign up: e-learningwine.com/
We have many more study resources available on Jimmy Smith's ONLINE WINE COURSE REVISION PORTAL 'E-Learning Wine' - are you after access? Click here to sign up to Jimmy Smith's exclusive WSET course revision portal: e-learningwine.com/
@winewithjimmy
@westlondonwine
@south_london_wine
@streathamwinehouse
Jimmy Smith is based in the United Kingdom and is the founder and co-owner of West London Wine School, co-owner of South London Wine School and founder and co-owner of London’s coolest wine bar, Streatham Wine House.
Visit www.www.winewithjimmy.com for all of Jimmy Smith's services
Visit www.westlondonwineschool.com for more ONLINE tastings and courses
Visit www.southlondonwineschool.com for more ONLINE tastings and courses
Visit www.streathamwinehouse.com to order wines from London's coolest wine bar
#ExplainingWineTerminology #SemiCarbonicMaceration #WSET #WSETDiploma #WSETLevel4 #winewithjimmy #JimmySmithwine #WSETLevel3 #WSETLevelthree
Thanks Jimmy great video.
Glad you enjoyed it Lucien :-)
Outstanding explanation. I'm going to give this a try this harvest.
Good luck!
Always excellent. Thanks!
Many thanks :-)
Thank you for the explanation! It helps a lot!
You're welcome!
Nice! TY
Excellent explanation 🥂🥂🥂🥂
Glad it was helpful!
Finally a clear explanation of this process! Thanks
Glad it was helpful!
At about 14:00 you explain how at around 2-2.5% alcohol, free run juice and eventually pressed juice are combined and yeast is added to finish the fermentation. Is the vat unsealed and oxygen added at this point, or does it remain oxygen free throughout?
How important is the temperature of the environment during this proces? I visited a huge Winery in the Vale de Uco where they explained this proces. The temperature was very important I understand; the harvesting was during the night and grapes where stored in a cooled area. I didn’t know about this proces at the time but now I understand, thank you.
As there is some fermentation initially in this process (weight crushing the grapes) the temperature increases, and also the maceration causes a rise. However, this would not be as high as a traditional full-yeast fermentation - so this could be one reason (of quite a few) why there are very fresh tastes in these style of wines. Others include the reductive process (anaerobic) which causes a brighter fruit character - especially strawberry but also banana, candy etc
Was REALLY useful! Thx Jimmy. Currently studying for my WSET 3, was having trouble to understand the explanation from the book itself. Heard though that sometimes they would leave free run juice in contact with the busted berries and leave it until getting a decent and normal amount of alcohol...is that correct?
thank you very much
You are welcome
@@WineWithJimmy t
thank you Jimmy. A very comprehensive lecture. A question: do you correct high Ph at the time of yeast fermentation?
I've come to find that whole bunches are not necessary for this style. When mainly unburst, destemmed berries are used does the methodology gain a new name? Thanks.
Hi Tylor - yes there are various ways to now initiate semi-carbonic maceration within the production of wine - please have a look at my videos on whole berry/bunch fermentations :-)