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WSET Level 3 Notes > 7 - Common Elements in Winemaking and Maturation > Flashcards

7 - Common Elements in Winemaking and Maturation Flashcards

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1
Q

What is a natural wine?

A

A natural wine is one produced with minimal human intervention. The wine’s progress is monitored but overall the winemakers approach is hands off.

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2
Q

Why is oxygen important in winemaking?

A
  1. It reacts with the grape juice and many component parts of the wine.
  2. Oxidation can have both positive and negative effects on the wine.
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3
Q

How is oxygen exposure and oxidation controlled during winemaking?

A
  1. SO2 is used as an antioxidant.
  2. Grapes are harvested at night, in cold temperatures to reduce oxidative effects.
  3. Winery equipment is filled with inert gas such as CO2 or N.
  4. The wine is stored in inert, air-tight, completely full vessels.
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4
Q

What is anaerobic winemaking?

A

The production and maturation of wine without any contact with oxygen.

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5
Q

Why is anaerobic winemaking criticised by some?

A

Some argue it produces bland and uninteresting, simple wines. It’s a question of winemaking style however.

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6
Q

How does aerobic maturation change a wine?

A
  1. Softens the tannins in reds
  2. Develops complexity
  3. Primary Flavours Fade and Tertiary Flavours Develop
  4. Colour Changes
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7
Q

What determines the amount of oxidation that oak barrels impart?

A

Their size.

The length of time that wine is stored in them for.

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8
Q

What vessel is:

225L in size
228L in size

What are they collectively known as?

A

Barrique

Piece

Barrels

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9
Q

How long are wines usually stored in a barrique for?

How can wines be stored for longer?

A

Less than 2 years.

In larger containers. e.g. Foudres.

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10
Q

How are oxidative effects enhanced?

Give examples of wines with enhanced oxidative characteristics.

What notes can this add to a wine?

A
  1. Storage in a container that is not completely full.
  2. Oloroso Sherry, Tawny Port, Rutherglen Muscadet
  3. Caramel, Toffee, Nuts
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11
Q

What effect does overexposure to oxygen have on wine?

A
  1. Loses its fresh fruit flavours.
  2. Smells stale
  3. Bacteria use oxygen to turn wine into vinegar. (extreme cases)
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12
Q

Why is SO2 used in winemaking?

A
  1. Antioxidant

2. Antiseptic.

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13
Q

Why do SO2 levels need constant monitoring?

A

SO2 becomes bound so replenishing is required to ensure the wine remains protected.

It’s also toxic and allergenic at high levels.

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14
Q

How is SO2 antiseptic for wine?

A

It’s toxic to many of the yeasts and bacteria that taint wine.

It is not toxic however to the yeast used to ferment wine.

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15
Q

Why are oak vessels used for maturation?

A

They impart flavour (toast vanilla, clove)

They add tannin (adds structure and textural complexity)

Allow small amounts of oxidation (for development of tertiary characteristics)

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16
Q

What are the concerns with oak use?

A

Hygiene. Tainted oak can ruin a wine.

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17
Q

Where does the majority of oak for cooperage come from?

Where does the best oak come from?

How do characteristics differ between oaks?

A

Europe of America

Best is sourced from France.

Characteristics differ between species and within species by source origin.

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18
Q

How does barrel production method influence style?

A

The barrel staves are heated in order to shape them and toasted in the process.

The temperature and length of toasting determines the intensity of sweet spice and toast notes imparted to the wine.

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19
Q

How does oak change with age?

A

The effect of toasting diminishes with each use.

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20
Q

Haw many uses before oak imparts little flavour?

A

4th Use: Little effect on flavour.

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21
Q

Why is oak’s diminishing effect on wine of importance.

A

New oak is not always desirable.

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22
Q

How and why is oak barrel maturation replicated with alternatives?

A

Using oak chips or staves and controlled exposure to oxygen.

It’s cheaper.

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23
Q

Why are inert vessels used and what are they used for?

A
  1. Don’t impart flavour to wine.
  2. Don’t allow oxidation of wine.

Maceration, Fermentation, Maturation and Storage.

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24
Q

What are the advantages of stainless steel vessels?

How can they be temperature controlled?

A
  1. Easy to clean.
  2. Range of shapes and sizes
  3. Systems can be installed for direct temperature control.
  4. External sleeve
  5. Internal immersion coil chiller.
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25
Q

What are the advantages and disadvantages of concrete vessels?

A

Dis: Harder to clean and harder to maintain than S/S

Ad: Natural temperature regulation mechanism provided by the vessels thick walls.

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26
Q

What processes can take place during grape reception?

A

SO2 dosing - Antioxidant

Selection:

  • Remove rotten/unripe grapes.
  • Not always possible at high volume.
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27
Q

Why is care needed during grape crushing?

What is the by-product of crushing?

A

Grape seeds contain bitter oils and tannins which can make wine bitter and astringent.

Free-run juice

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28
Q

What’s the purpose of pressing?

What care needs to be taken whilst pressing?

A

Separation of liquid and solid parts of grapes.

Seeds should remain undamaged.

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29
Q

How does pressing differ for red and white wines.

A

White grapes are pressed before fermentation

Red grapes are pressed after fermentation.

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30
Q

How do traditional and modern pressing techniques differ?

A

Traditional: Vertical pressure from above using a plate, raised and lowered using a screw/lever. AKA a basket press.

Modern Inflatable rubber tube within a perforated horizontal S/S cylinder.

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31
Q

Where are traditional presses still used?

Why are modern presses preferred?

A

Champagne, France.

They allow the application of pressure over a greater area with more control.

Can be contained in an enclosed tank to limit oxygen contact.

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32
Q

What is a press fraction?

How can it be used?

A

Juice from a particular stage of the pressing process.

Can be blended with other pressing fractions to produce certain styes of wine.

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33
Q

When can adjustments be made in the winemaking process and why?

A

Before During and After fermentation

To bring balance and stability to the wine.

34
Q

What are the major types of adjustments that can be made?

A

Sugar & Alcohol

Acid

35
Q

What is enrichment?

A

The process of increasing sugar levels (and hence must weight) using RCGM before or during fermentation.

36
Q

What net effect does enrichment have on the resulting wine.

A

It raises the level of alcohol in the final wine.

37
Q

How can enrichment be good and bad for a wine?

A

Good: Done well, it produces a better wine.

Bad: Done badly, it produces a harsh, thin wine that does not have the flavour to balance the artificially elevated alcohol level.

38
Q

What is chaptilisation?

A

The process of increasing the must weight of using sugar from a source other than grape juice.

The addition of sugars to the must from sources other than grape juice. e.g. sugarbeet

39
Q

How can must weight be increased without adding sugar?

What else can be a problem with this method.

A

By evaporating water from the must. It concentrates the sugars.

It concentrates everything else as well. Tannins, acids, flavours and FAULTS.

It also reduces the volume fo wine being produced.

40
Q

Can sugar and alcohol be removed from wine?

A

Difficult to remove sugar.

Modern machinery can remove alcohol.

41
Q

Why would acid adjustment be needed?

What is used to adjust acid?

What regions is acidification performed?

A

If acidity fell too far during ripening.

Addition of tartaric acid in powder form.

Warm/hot regions worldwide.
In Europe, warmer regions only.

42
Q

How is deacidification performed?

A

Addition of an alkali.

43
Q

What types of fermentation can take place during wine making?

A

Alcoholic (Conversion of sugar into alcohol and carbon dioxide, with heat and flavour compounds as by-products)

Malolactic: Conversion of tart malic grape acid into softer lactic acid by bacteria, producing CO2.

44
Q

What is the principal yeast species used for alcoholic fermentation?

What is it used.

A

Saccharomyces Cerevisiae

It has a tolerance for elevated levels of SO2 and alcohol.

45
Q

How can MLF be encouraged?

How can it be avoided?

A

Encourage: Raise the temperature and avoid SO2 use.

Avoid: Storage at cool temperature, use of SO2, filtering bacteria out.

46
Q

What are gross lees?

Why are they removed?

A

A mixture of yeast cells and grape fragments that settle to the bottom of fermentation/storage vessel within a few hours.

They impart unpleasant flavours.

47
Q

When is blending performed?

Why?

What factor might affect a winemakers desire to blend?

A

Anytime. Usually after fermentation or during maturation.

For consistency, balance or to attain a particular style.

Local winemaking regulation.

48
Q

Give an example of a blending technique to adjust balance in a wine.

A

Adding press wine to the free run wine to increase tannin levels.

49
Q

Why do wines need blending for consistency?

A

Different plots, fermentation vessels, harvesting times need ironing out.

50
Q

How is blending for a particular style achieved?

A 
Using press fractions
Using different fermentation/maturation vessels
Partial MLF
Different plots
Different vintages
Different varieties
51
Q

Name 3 clarification techniques

A

Sedimentation
Fining
Filtering

52
Q

Why is clarification performed/not performed?

A

Drinkers expect clear wines.

Premium producers feel that it can affect character.

53
Q

When does sedimentation take place?

A

After fermentation

54
Q

How is sedimentation performed?

A

Racking

55
Q

How can sedimentation be accelerated?

A

Centrifugation

But it’s expensive.

56
Q

Why is fining performed?

A

To accelerate and prevent the formation of hazes/deposits in wines during bottle maturation.
To increase wine stability.

57
Q

How is fining performed?

A

By the addition of a floculant, followed by subsequent filtration.

58
Q

Describe filtration

When is it done?

A

Filtration is the process of physically removing particles from a wine as it passes through a filter.

It is performed after fermentation and/or during maturation and prior to bottling.

59
Q

Name 2 types of filtration and describe how they take place.

A

Depth filtration: The wine is passed through a thick layer of material, removing adulterants as it passes through. This type is suitable for cloudy wines and gross lees.

Surface filtration: Filter is like a fine sieve. Prone to easily blocking. Filters are expensive. Best used for sterile filtration and fine lees.

60
Q

What is sterile filtration?

A

The removal of yeast/bacteria from a wine.

61
Q

Why might filtration be avoided?

A

Come producers feel that it negatively affects texture and character.

62
Q

When is a wine considered stable?

A

A wine is stable when over a specified period of time it changes in a slow, predictable manner.

63
Q

What clarification technique is also considered a stabilisation technique and why?

A

Fining is both a clarification technique and a stabilisation technique.

It aims to produce a predictable outcome after bottling.

64
Q

Name 3 other areas of stabilisation or concern.

A
  1. Tartrate Stability
  2. Microbiological Stability
  3. Oxygen Stability
65
Q

Why is tartrate stability a concern?

A

It can spoil the appearance of the wine.

66
Q

Why do tartrate crystals form?

A

Tartrate acid is less soluble in alcohol than in grape juice.

67
Q

What can accelerate/aid the formation of tartrate crystals?

A

Cold temperatures.

Extended cool cellar maturation.

68
Q

How is tartrate stability achieved/performed?

A

Chill briefly below 0C and filter.

69
Q

Which wines are safe from microbiological instability?

A

High alcohol, fortified wines.

70
Q

What types of wines are naturally resistant to microbiological instability?

A

Dry - No sugar
High Acid - Harsh environment
Undergone MLF - Few nutrients

71
Q

What wines are at risk of microbiological instability?

A 
Wines with:
No MLF
Low alcohol
Low acid
Residual Sugar
72
Q

How are wines that are at risk of microbiological instability protected?

A

Careful handling.
SO2 dosing
Sterile filtration

73
Q

Why is oxygen stability important?

A

Oxidation diminishes fresh fruit flavours and turns wine brown.

74
Q

How is oxidation avoided?

A

Limit O2 exposure

Keeping SO2 topped up.

75
Q

How is oxygen exposure limited during packaging?

A

Flushing the bottles with CO2/N before filling

76
Q

Why are glass bottles preferred worldwide?

A
  1. Portable
  2. Cheap.
  3. Strong
  4. Airtight
  5. Non-reactive
77
Q

What are the disadvantages of glass bottles?

A
  1. Heavy (transport costs)

2. Rigid (Oxidation and space use)

78
Q

Name some alternatives to glass bottles and their advantages and disadvantages

A

Plastic bottles: Lighter but O2 permeable (flavour loss)

Bag-in-a-box: Bag collapses, reducing O2 exposure. O2 permeability.

79
Q

What factors determine closure choice?

A

Consumer Factors: Easy of Use
Practical Factors: Bottling Machinery
Maturation Factors: Positive Oxidation

80
Q

Name 3 types of closure.

A

Cork:
Synthetic Cork:
Crew Cap

81
Q

Name 3 examples of wines that age well in-bottle.

A

Vintage Port
Finest German Riesling
Cru Classe Bordeaux

82
Q

What are the ideal conditions for bottle ageing.

A
  1. Cool
  2. Dark
  3. Constant temperature 10-15C
  4. Constant humidity
  5. Stored on its side if with a cork closure.

WSET Level 3 Notes (21 decks)

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