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Winemaking Behind The Scenes: All About Punch Downs

 

Wine punchdown during harvest

Punching Down Red Grapes

In winemaking, when fermentation begins, the grape skins and solids rise to the surface because of the carbon dioxide gas that fermentation creates. “Punch down” is the term winemakers use for breaking up this cap of skins and solids that forms over fermenting red wine. They don’t want the cap to dry out, as this would not allow the juice to have the skin contact it needs for the extraction of tannins and color.

The idea is to submerge the cap to increase skin-to-juice contact. In small artisan wineries, this is often done with hand punch downs. The cellar worker holding some kind of paddle device climbs a ladder and literally punches down and breaks up the purple cap. It can be hard work.

Kokomo Owner/Winemaker Erik Miller punching down grapes

Kokomo Owner/Winemaker Erik Miller punching down grapes

Punch downs usually occur 1 to 3 times per day. It depends on how much extraction the winemaker wants for the wine, and this depends on his or her judgment. There are many factors to consider, including the grape type, the growing season, the fermentation temperature and whether or not the wine will have extended maceration. (This term refers to the time a wine is left on the skins after fermentation.)

Punch downs are usually reserved for high-end red wines, since they demand more labor and attention. There are others ways to make sure the juice and skins remain in contact. One is called pumping over or delestage. This is a process that pumps juice from the bottom of the tank to spray over the cap. Another method, used for larger tanks, are mesh screens that are pushed down through the cap.

What about white wines? Why don’t they require punch downs? In white winemaking, the juice is separated from the skins almost immediately, since neither tannins or greater color is needed. Some winemakers do allow a bit of skin contact for white grapes before they are crushed, as they say this can add more flavor.

If you ever visit a winery during punch downs, see if the winemaker will let you try your hand at it, as Gerri-Lynn Becker, President of The California Wine Club, did at Kokomo Winery in Dry Creek Valley. (Note: You are not required to balance on the tank lip for punch downs! But it is much harder than it looks.)

California Wine Club President Gerri Becker Punching Down Grapes

The California Wine Club President Gerri Becker punching down grapes

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2 Responses

  1. michael and susie says:

    … you gotta love Gerri’s enthusiasm– you go girl!

    • Karen D says:

      Thanks, Michael and Susie! I will pass your comment on to Gerri-Lynn. She really does love learning about all the ways winemakers handcraft their wines–in a very hands-on way!
      Cheers!

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