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WSET 3 by Sarp Sarac > 7. Common Elements in Winemaking and Maturation > Flashcards

7. Common Elements in Winemaking and Maturation Flashcards

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1
Q

What are the options a winemaker use to decrease the oxidation of the grapes to make a wine dominated by primary fruit characteristics?

A
  1. Use of antioxidants like sulphur dioxide
  2. Night harvesting
  3. Keeping the grapes chilled at the winery
  4. Filling the airtight winery equipment either with carbon dioxide or nitrogen before they are processed
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2
Q

Why wines are rarely kept in barriques for longer than 2 years?

A

They have greater oxidative effect due to larger surface area of wood to the wine

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3
Q

What kind of tertiary flavours develop in wines are kept in not completely full containers?

A
  • Caramel
  • Toffee
  • Nuts
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4
Q

Name three kinds wines that are kept in not completely full containers?

A
  • Olorosso Sherry
  • Tawny Port
  • Ruthgerlen Muscat
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5
Q

What kind of effects does sulphur dioxide have on wine?

A
  • Antioxidant

- Antiseptic

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6
Q

If free sulphur dioxide binds with oxygen to prevent oxidation, how its antiseptic effect is affected?

A

It loses its antiseptic ability

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7
Q

What are the advantages and disadvantages of using oak vessels?

A
  • It gives tannins and aromas and flavours like toast, vanilla, smoke and cloves
  • It is difficult to keep wooden vessels completely free of yeasts, bacteria and moulds
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8
Q

Which properties of oak vessels are important that determines their effect on wine?

A
  • Species and origin of oak
  • Size
  • Level of toasting
  • Age
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9
Q

Name the inert winery vessels

A
  • Stainless steel
  • Concrete vessels lined with epoxy resin
  • Glass
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10
Q

Although not as frequently used today, what is the main advantage of using concrete vessels?

A

They help to regulate the temperature during fermentation and maturation without the need of expensive temperature control equipment

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11
Q

What is the first action performed, when the grapes reach the winery?

A

They receive their first dose of SO2

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12
Q

What is “free run juice”?

A

The juice liberated by crushing

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13
Q

What happens if crushing process damage the seeds?

A

They will release bitter oils and tannins and the wine becomes unpleasantly astringent and bitter

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14
Q

Traditional vertical basket presses are still used particularly but not exclusively in the wineries of which wine region?

A

Champagne

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15
Q

How do the pneumatic presses work?

A
  • They consist of an inflatable rubber tube within a perforated horizontal stainless steel cylinder
  • It applies pressure over a larger area
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16
Q

What is the difference between the juice released at the beginning of pressing with the juice released at the end of pressing?

A

The juice released at the end of pressing has much more tannins

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17
Q

What are the techniques to increase the sugar and alcohol content of wines?

A
  • Enrichment

- Remove water from the juice

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18
Q

What are the additives used in enrichment of wines

A
  • RCGM (Rectified Concentrated Grape Must)

- Sugar from other sources like beets (Chaptalisation)

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19
Q

What is the disadvantage of removing water from the wine to concentrate sugar/alcohol?

A

It concentrates everything else, including tannins, acids, flavour compounds and unfortunately any faults

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20
Q

What is used for acidification of wines?

A

Tartaric acid in powder form

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21
Q

Is acidification allowed in Europe?

A

Yes, but only in warmer regions

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22
Q

How can be the acidity decreased?

A

By adding alkalis

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23
Q

The most commonly used yeast for fermenting wine is:

A

Saccharomyces cerevisiae

24
Q

Over which temperature, the yeasts are killed?

A

35 degrees Celsius

25
Q

Alcoholic fermentation will not start if the temperature is below … degrees Celsius

A

5

26
Q

Name the methods to stop the fermentation (E)

A
  • Cooling
  • Pasteurization
  • Sulphur dioxide
  • Filtration
  • Fortification
  • Pressure (>8 atmosphere)
  • Addition of carbonic gas (CO2)
27
Q

What is the advantage of fermenting at lower temperatures?

A

Avoids the loss of volatile aromas which often have a floral character

28
Q

What is the advantage of fermenting at higher temperatures?

A

Extraction color and tannins is better

29
Q

How can the excess heat generated by alcoholic fermentation be controlled?

A
  • Vats with heating/refrigeration system

- Pumping over

30
Q

How can MLF be encouraged?

A
  • Raising the temperature

- Not adding SO2 after alcoholic fermentation

31
Q

How can MLF be avoided?

A
  • Storage at cool temperatures
  • Use of SO2
  • Filtering out bacteria
32
Q

What happens if the gross lees are not removed?

A

It can cause unpleasant aromas

33
Q

What properties should a wine have to benefit from medium- or long-time aging

A
  • Sufficient levels of acidity, alcohol and tannins

- Flavours that will develop in an interesting way

34
Q

What are the main purposes of blending wines?

A
  • Balance
  • Consistency
  • Style
35
Q

What are the methods used in clarification of wines?

A
  • Sedimentation
  • Fining
  • Filtration
36
Q

How does racking helps in clarification of wine?

A

After the fermentation has finished gross lees settle in a deposit (sedimentation). When the wine is slowly and gently pumped into another vessel, this sediment is left behind

37
Q

How can you accelerate sedimentation? What is the disadvantage?

A
  • By using centrifuge

- The equipment is very expensive

38
Q

Which materials are used for fining the wine? (E)

A
  • Isinglass
  • Gelatine
  • Egg white (albumin)
  • Casein
  • Skim milk
  • Polyvinylpolypyrrolidone (PVPP)
39
Q

What are the filtration methods?

A
  • Depth filtration

- Surface filtration

40
Q

What are the advantages and disadvantages of depth and surface filtration?

A 
Depth filtration:
 - Cheap
 - Removes only gross lees
Surface filtration
  - More effective
  - Very expensive and the clog up extremely easily, so generally used for the wines that have already been passed through depth filtration
41
Q

Why tartrates form in wines?

A

Tartaric acid is less soluble in wine than in grape juice and over time it can cause crystals names as “tartrates”.

42
Q

What color are the tartrates?

A
  • Clear crystals in white wines

- Purple crystals in red wines

43
Q

How do the tartrates affect the taste of wine?

A

They do not affect the taste, they only spoil the appearance

44
Q

How do the winemakers accelerate the formation of tartrates before filtration if the wine will not be aged long in the cellar?

A

By chilling the wine below 0 degrees Centigrade, because cool temperatures accelerate the formation of tartrate crystals

45
Q

What is sterile filtration?

A

If the pore size of the filter is small enough to remove yeast and bacteria that might still be present in wine, iti is called “sterile filtration”.

46
Q

What kinds of wines are at particular risk for yeast or bacterial spoilage?

A
  • Low acidity
  • Medium alcohol
  • Little residual sugar
  • No MLF
47
Q

The only wines that are not at any risk for bacterial contamination are

A

Fortified wines

48
Q

What kinds of wines are quite resistant for microbiological spoilage?

A
  • Dry
  • High acidity
  • MLF
49
Q

What are the things that can be done to increase the oxygen stability of wines

A
  • Avoiding the exposure to oxygen
  • Keeping the SO2 levels topped up
  • Flushing the bottles with carbon dioxide or nitrogen
50
Q

What are the advantages of using glass bottles for packaging wines?

A
  • Cheap
  • Portable
  • Strong
  • Don’t allow air in
  • Do not taint wine’s flavours
51
Q

What are the disadvantages of using glass bottles for packaging wines?

A
  • Heavy: Increase transport costs
  • Rigid: Can not be packed to make the best use of available space. Once opened, part filled bottle will contain air which makes the wine more susceptible to oxidation
52
Q

What kind of modifications can be done to overcome the disadvantages of using glass bottles for packaging wine?

A
  • Use of lighter weight glass bottles

- Transporting the wines in bulk to be bottled in the country where it will be sold

53
Q

What are the cons and pros of using plastic bottles and bag-in box packs?

A
  • They are light weight and packing is very efficient for bag-in-box
  • Small amounts of air pass through plastic into the wine so they lose their freshness easily
54
Q

Wine bottle closure with cork is suitable for what kind of wines?

A

Wines that are intended for bottle maturation

55
Q

Wine bottle closure with screw cap is suitable for what kind of wines?

A

Wines in which the winemaker wants to preserve the fruit flavour longer

56
Q

What are the ideal conditions for bottle aging?

A
  • Cool, dark place
  • Constant temperature between 10-15 degrees Celsius
  • Constant humidity
  • Bottles should be lying on their sides if they are sealed with cork

WSET 3 by Sarp Sarac (36 decks)

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