Brainscape's Knowledge GenomeTM

Browse over 1 million classes created by top students, professors, publishers, and experts.


See full index

2019-06-03 WSET3 EXAM > C7 - Common Elements In Winemaking And Maturation /checked > Flashcards

C7 - Common Elements In Winemaking And Maturation /checked Flashcards

1
Q

What is the next stage in winemaking after harvest?

A

The grapes are processed and prepared for alcoholic fermentation

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
2
Q

On a basic level, what is alcoholic fermentation?

A

Yeast converts sugars in the grape to alcohol

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
3
Q

What is the next basic stage of winemaking after alcoholic fermentation?

A

The wine needs to be stored prior to packaging and sale

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
4
Q

Broadly speaking, what are natural wines?

A

Wines made with minimal intervention

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
5
Q

Describe the seeds and stems of the grape

A

Both contain tannins

Seeds contain high levels of bitter oils

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
6
Q

How are stems made available to the winemaker (what harvest method)

A

By hand harvesting

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
7
Q

Why is the grape skin important to the winemaker? (3)

A

It contains:

  1. Flavour: the skin and the area immediately underneath, contain high levels of flavour compounds (containing the grape’s signature character)
  2. Tannins
  3. Colour compounds
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
8
Q

Describe tannins at Véraison

How does this change?

A

They taste very bitter and astringent

As grapes ripen, bitterness and astringency fall

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
9
Q

What is the Bloom of a grape?

What essential product dos it contain?

A

The waxy surface that covers the skin of a grape

It contains yeast that can be used for fermentation

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
10
Q

List the 3 major constituents of a grape’s pulp

A
  1. Water
  2. Sugar
  3. Acid
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
11
Q

What is the largest constituent of a grape’s pulp?

A

Water

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
12
Q

What is the second largest constituent of a grape’s pulp?

A

Sugar

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
13
Q

In order, what are the most abundant acids in a grape’s pulp? (2)

A
  1. Tartaric acid

2. Malic acid

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
14
Q

What can oxygen react with during winemaking and maturation? (2)

A
  1. Grape juice

2. Many of the component parts of a wine

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
15
Q

What is oxidation?

A

Oxygen reacting with any component part of a wine

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
16
Q

What is the biggest threat to a winemaker wanting their wine to be dominated by primary fruit characteristics?

A

Oxidation

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
17
Q

How is the risk of oxidation broadly avoided by a winemaker? (2)

A
  1. Keeping oxygen contact to a minimum

2. Use of antioxidants such as Sulfur Dioxide

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
18
Q

Why might grapes be picked at night? (in relation to oxidation threat)

A

It is cooler and the effect of oxygen is reduced because chemical reactions occur more slowly at lower temperatures

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
19
Q

How are grapes kept away from oxygen once they reach the winery?
What is this process called?

A

By filling airtight winery equipment with carbon dioxide or nitrogen before they are used for grape processing or winemaking

Protective/anaerobic winemaking

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
20
Q

What is the argument against anaerobic winemaking?

A

Some argue that the resultant wines may be bland or uninteresting and that a higher level of oxygen contact helps to develop complexity and character

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
21
Q

Do wines that have been protected from oxygen during wine making benefit from oxygen contact during maturation?

A

No.
Wines that have been protected from oxygen during wine making rarely if ever benefit from oxygen contact during maturation.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
22
Q

How are anaerobically made wines stored?

A

In inert airtight vessels which are kept completely full

The vats are made from stainless steel or cement lined with epoxy-resin

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
23
Q

How are aerobically made wines usually stored?

A

In wooden vessels that are normally made of oak

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
24
Q

Is Oak watertight?

Is Oak airtight?

A

Oak is Watertight

Oak is not Airtight (mild oxygen permeability)

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
25
Q

How does the mild oxygen permeability of oak help a wine? (2)

A
  1. It can help to soften tannins in red wines

2. Gives more flavour complexity

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
26
Q

What happens to flavours in wine during deliberate oxidation/maturation?

A
  1. Primary fruit flavours gradually fade

2. Tertiary characters start to develop, such as leather and earth

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
27
Q

How does oxidation affect the colour of wine? (answer for both Red and White)

A

Red wines become paler and gain a hint of brown

White wines become deeper in colour and gain a hint of orange

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
28
Q

What two main factors influence the amount of deliberate oxidation a wine receives? (2)

A
  1. Size of vessel

2. Length of time stored in it

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
29
Q

How does barrel size affect the amount of oxidation a wine receives? Why?

A

Smaller barrels have a greater oxidative effect.

They present a proportionately larger surface area of wood to the wine.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
30
Q

How large is a Barrique? (Bordeaux)

How large is a Pièce? (Bourgogne)

A

Barrique: 225 litres

Pièce: 228 litres

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
31
Q

Wines are rarely kept in barriques for longer than how much time?

A

Two years, due to its small size (high level of oxidation)

Wines kept in larger oak vessels may be matured for longer.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
32
Q

How may the effect of barrel oxidation be further enhanced?

A

If the container is not completely full

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
33
Q

Name 3 wines which are matured in barrels which are not completely full (deliberate oxidative)

A
  1. Oloroso Sherry
  2. Rutherglen Muscat
  3. Tawny Port
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
34
Q

What characters do wines which are deliberately aged take on?

A

Pronounced tertiary characters of Caramel, Toffee and Nuts

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
35
Q

What may happen to a wine if it’s exposed to too much oxygen?

A

It can lose much of its fruit flavour and smell stale

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
36
Q

What can happen to over-oxidised wine in extreme cases?

A

Bacteria can use the oxygen to turn the wine to vinegar

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
37
Q

What are the main uses of Sulfur Dioxide in a winery? (2)

A
  1. Antioxidant effects

2. Antiseptic effects

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
38
Q 
Which element (additive) in wine making can be toxic (and a allergen)?
How is this controlled?
A 
Sulfur Dioxide (SO2)
It is regulated by law
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
39
Q

Why might a quality-conscious winemaker want to keep SO2 levels as low as possible?

A

It can make wines seem harsh and lacking in fruit

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
40
Q

When used as an antioxidant, why must SO2 levels be constantly monitored?

A

By protecting wine from oxidation, SO2 becomes ‘bound’ and can have no further protective use

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
41
Q

Why is SO2 effective as an antioxidant?

A

It is toxic to the many strains of yeast and bacteria that can cause unwanted flavours in wine

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
42
Q

Is SO2 toxic to the principal fermentative yeast involved in winemaking?

A

No, this strain is resistant to certain levels of SO2

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
43
Q

Other than providing oxygen, what can oak ageing add to a wine?

A
  1. Tannins

2. Flavours

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
44
Q

What does oak-tannin give to a wine?

A

Structure/textural complexity

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
45
Q

What kind of flavours can oak give to a wine? (sample 4)

A
  1. Toast
  2. Vanilla
  3. Smoke
  4. Cloves
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
46
Q

What is a particular challenge when using oak for maturation? Why?

A

Hygiene

It is particularly difficult to keep wooden vessels free of yeasts, bacteria and moulds

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
47
Q

Why may a winemaker use different types of vessel during maturation?

A

As oak vessels differ widely in their characteristics

To enhance complexity in their wines

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
48
Q

What are the 4 major factors to consider when choosing oak for maturation?

A
  1. Species and origin of oak
  2. Size
  3. Production of oak barrels (extend of toasting)
  4. Age
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
49
Q

Describe why species of oak is an important factor in flavour characteristics

A

Flavour can change, even within a species of oak

also grain - permeability

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
50
Q

Where is some of the finest oak considered to be from?

A

Some forests in France

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
51
Q

How large can wine maturation vessels get?

A

Beyond 2000 litres

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
52
Q

What is one of the most important barrel production procedures when it comes to how a barrel affects the flavour of a wine?

A

Toasting

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
53
Q

How are the barrel’s staves prepared so they can be bent into shape?

A

They are heated

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
54
Q

What secondary effects does the heating of a barrel’s staves have?

A

It transforms the tannins and the flavour compounds in oak

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
55
Q

What flavours are newly produced by a barrel once it is toasted? (2)

A
  1. Sweet spice

2. Toast

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
56
Q

What does ‘level of toasting’ refer to in the making of a barrel?

A

The temperature and length of heat exposure

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
57
Q

What affects the flavours a barrel can give to a wine?

A

The level of toasting

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
58
Q

What happens each time a barrel is used?

A

The effect of toasting diminishes
The amount of flavour and tannin the barrel imparts diminishes.

near zero at 4th usage

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
59
Q

Why might a winemaker not use new oak?

A

In order to make a wine with subtler or NO oak flavours

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
60
Q

How else may oak flavours and tannins be added to a wine, other than using barrels?
What is the advantage of doing this?

A

By using oak staves or oak chips

It’s cheaper

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
61
Q

How may the oxidative effects of barrel ageing be replicated?

A

By adding small, controlled quantities of oxygen to the wine vessel

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
62
Q

What is an inert wine vessel?

A

It does not add flavour to the wine or allow oxidation

No flavour, No oxidation.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
63
Q

What are the majority of inert winery vessels made from?

A

Stainless steel or (lined) concrete

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
64
Q

What can inert winery vessels be used for? (2)

A
  1. Fermentation

2. Temporary storage of wine after it is finished

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
65
Q

What are most modern winery vessels made from?

A

Stainless steel

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
66
Q

List the advantages of stainless steel as a winery vessel (3)

A
  1. Easy to keep clean
  2. Can be made into any shape and size
  3. Can incorporate temperature control mechanisms
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
67
Q

What are the 2 main types of temperature control mechanisms?

A
  1. Sleeves on the outside of the vessels

2. Internal coils through which cold or hot liquid can be circulated

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
68
Q

What are concrete vessels usually lined with? What does this do?

A

Epoxy resin

It’s inert and provides a waterproof barrier

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
69
Q

What was commonly used as inert vessels before stainless steel?

A

Concrete vessels

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
70
Q

What are the disadvantages of concrete vessels over stainless steel?

A

They can be less easy to clean and maintain

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
71
Q

Why might some winemakers prefer concrete vessels?

A

The thick concrete shells help to regulate temperature during fermentation and maturation without the need for expensive equipment

= cheaper

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
72
Q

Name a wine vessel which is not steel or concrete.

A

Glass bottles

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
73
Q

When do grapes usually receive their first dose of SO2?

A

When they arrive at the winery

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
74
Q

Besides receiving SO2, what else may happen to wine grapes during reception?

A

They may be individually checked and sorted for unripe and rotten grapes

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
75
Q

What is the next possible stage after grape reception?

A

Destemming and crushing

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
76
Q

What does crushing do?

A

It breaks the skin of the grapes and liberates a quantity of juice

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
77
Q

What is the liquid product of crushing called?

A

Free run juice

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
78
Q

What is the danger when crushing grapes?

A

If the seeds are crushed, they will release bitter oils and tannin

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
79
Q

What does pressing do?

A

It separates the liquid and solid constituents of the grape

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
80
Q

Why are modern pressing techniques designed to be gentle?

A

As with crushing, to avoid crushing the seeds

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
81
Q

What is the traditional design of grape presses?

A

They were all vertical

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
82
Q

How does a vertical press work?

What is a traditional vertical press called?

A

The pressure on the grapes comes from above, using a screw or lever

A basket press

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
83
Q

Name a wine producing region which is still particularly known for its vertical presses

A

Champagne

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
84
Q

Describe a pneumatic press

A

An inflatable rubber tube within a perforated, horizontal stainless steel cylinder

85
Q

What does a pneumatic press allow that a vertical press does not?

A

It’s possible to apply pressure over a larger area in a controllable way

86
Q

Why are some presses built within a closed tank?

A

So that the amount of oxygen in contact with the juice is kept to a minimum

87
Q

What are fractions?

A

Different pressings of grape juice/wine

They differ in flavour and texture.

88
Q

What may be done with different ‘fractions’?

A

They may treated individually and blended in different proportions to create a certain style

89
Q

When may adjustments of the major components of the juice or wine take place? (sugar, alcohol, acid)

A

Before, during or after fermentation

90
Q

How is grape juice commonly referred to?

A

Must

91
Q

What is the term for the level of sugar in grape juice?

A

Must weight

92
Q

How may sugar be increased in a wine? What is it called?

A

By adding Rectified Concentrated Grape Must (RCGM)

This is called Enrichment

93
Q

What is Rectified Concentrated Grape Must?

A

A colourless, odourless, syrupy liquid

94
Q

At what stage may a must be enriched?

A

Before or during fermentation

95
Q

Is Enrichment freely allowed during wine making?

A

NO
Enrichment is banned in many parts of the world.
If it is permitted, it is strictly controlled.

96
Q

What may happen to a wine if the process of enrichment is abused?

A

It may become hard and thin

Because there are insufficient flavours to balance the artificially elevated alcohol

97
Q

What is Chaptalisation?

A

Sugar (from sources other than grapes) is added as a form of Enrichment

98
Q

Other than enrichment, how else may alcohol levels be raised in a must/wine?

A

By removing water from the must

99
Q

What are the disadvantages of removing water to concentrate sugar/alcohol?

A

As well as sugar, it concentrates tannins, acids, flavour compounds and faults
It reduces volume too

100
Q

Is removing sugar from the Must easy?

A

NO

Removing sugar is very difficult

101
Q

Can alcohol be removed from wine?

A

Yes, after fermentation is complete

102
Q

How is acid usually increased in a wine?

A

By the addition of tartaric acid in powder form

103
Q

Where is acidification permitted?

A

In Europe, only in warmer regions

In many hot countries around the world

104
Q

How may a wine be de-acidified?

A

By the addition of an alkali

105
Q

What are the inputs and outputs of fermentation?

A

Input: Sugar and Yeast
Output: Alcohol and CO2 (+ Heat + Flavour)

106
Q

What are the ‘other’ by-products of fermentation?

A

Heat and flavour compounds

107
Q

Which yeast species is responsible for the majority of wine fermentations?

Why is this used?

A

Saccharomyces Cerevisiae

Due to its tolerance of relatively high alcohol levels and SO2

108
Q

What is the minimum temperature at which fermentation can begin?

A

5 Celsius

109
Q

At what point does fermentation naturally stop?

A

When all the sugar has been consumed

110
Q

What may stop fermentation before all sugar has been consumed? (5)

A
  1. Lack of nutrients
  2. Temperature: over 35C or under 5C
  3. High alcohol
  4. High sugar
  5. Remove yeast
111
Q

What may happen to fermentation if sugar levels are very high?

A

Fermentation may not even start

112
Q

Broadly speaking, how may a winemaker deliberately halt fermentation? (2)

A
  1. By killing yeast (SO2 or fortification)

2. By removing yeast (filtration under 5C)

113
Q

How may yeast be killed? (2)

A
  1. Adding SO2

2. Adding grape spirit (fortification)

114
Q

What are the two important ways in which a winemaker may control fermentation? (2)

A
  1. Choice of yeast

2. Temperature management

115
Q

What are the 2 general groups of yeast can a winemaker opt for?

A
  1. Ambient yeast strains (on the grape bloom

2. Cultured yeast strains (manually added to the must)

116
Q

What is the advantage of using ambient yeast strains?

A

It can produce complex flavours in the final wine

117
Q

What is the disadvantage of using ambient yeast strains? (2)

A
  1. LACK OF CONTROL (The winemaker cannot control exactly which yeast strains are present)
  2. VARIATION (There may be some variation between batches of grapes)
118
Q

What are commercially available yeasts?

A

Strains of Saccharomyces Cerevisiae that have been specifically selected because they consistently perform and produce attractive flavours

119
Q

What is a potential argument against using cultured yeasts?

A

That it can limit the potential complexity of the wine

120
Q

Why is temperature management important in the winery? (2)

A
  1. If fermenting wine becomes too hot, yeast are killed

2. By controlling temperature, the winemaker can influence the wine’s flavours

121
Q

What is achieved by fermenting at lower temperatures? (2)

A
  1. Retain FLORAL (It avoids the loss of most volatile aromas which often have a floral character)
  2. Retain FRUITINESS (It can encourage the development of fruity aromas in white wines)
122
Q

What is achieved by fermenting at higher temperatures?

A

Better extraction of Colour and Tannins from black grape skins

123
Q

Other than cooling, how may excess heat be releases during fermentation?

A

By pumping over

124
Q

Name a winemaking technique which has been pivotal in quality and consistency of modern winemaking

A

Precise temperature control

125
Q

When does malolactic fermentation usually take place?

A

Once alcoholic fermentation has finished

126
Q

What carries out MLF?

A

Lactic Acid bacteria

127
Q

What happens during MLF?

A

Lactic acid bacteria convert tart malic grape acid into softer lactic acid

128
Q

What does MLF broadly do? (3)

A
  1. Softens and reduces acidity
  2. Creates buttery flavours
  3. Produces CO2
129
Q

How may MLF be further stimulated? (2)

A
  1. By raising the temperature of the wine

2. Not adding SO2

130
Q

How may MLF be avoided? (3)

A
  1. Through storage at cool temperatures
  2. Use of SO2
  3. By filtering out the bacteria
131
Q

Why may wine appear cloudy after fermentation? (2)

A
  1. Dead yeast cells
  2. Grape fragments

The offending particles are usually heavy enough to fall to the bottom of the vessel within a few hours

132
Q

What is the sediment that falls to the bottom of the vessel after fermentation?

A

GROSS lees

133
Q

What is the result of GROSS lees are not removed?

A

Unpleasant aromas can develop in the wine

134
Q

What are FINE lees?

A

Smaller particles in the wine after fermentation (which settle more slowly)

135
Q

How are FINE lees removed?

A

They are removed gradually during the wine maturation process

136
Q

Why may a winemaker not want to remove the fine lees during pre-bottle maturation?

A

To add extra flavours and a richer texture to the wine

137
Q

Why may a wine be bottled after only a few months (or sooner)?

A

The winemaker may want to preserve as many primary fruit aromas as possible

138
Q

Give an example of a premium wine which is only matured for a short time, in inert vessels before bottling

A

Premium Australian Riesling

139
Q

What is the most important factor in determining how well a wine will survive medium to long-term ageing? (4)

A
  1. Tannin
  2. Acidity
  3. Alcohol
  4. Flavours that will develop in an interesting way
140
Q

What changes can occur during pre-bottling maturation?

A

The vessel can affect the wine’s flavours by adding oak flavours or allowing the wine to oxidise.

Over time, wine components can react with each other, altering flavour or balance (and sometimes creating sediment in the vessel, which is periodically removed)

141
Q

When does blending take place?

A

It can take place AT ANY STAGE during wine making

142
Q

When does blending usually take place?

A

After fermentation or during maturation

143
Q

What is blending used to achieve? (3)

A
  1. Improve BALANCE
  2. Attain CONSISTENCY
  3. Achieve a certain STYLE
144
Q

What may impede blending?

A

Local laws (e.g. in relation to appelation)

145
Q

Give an example of when blending may be used to improve BALANCE

A

When making red wine, free run wine may be blended with press wine to increase tannins in the final product

146
Q

Give an example of when blending may be used to achieve CONSISTENCY (3)

A
  1. Wines matured in small barrels can develop in subtly different ways and may be blended together in a large vat to smooth out inconsistencies.
  2. Variations may arise due to differences in fruit (harvested at different times)
  3. Inconsistencies may arise during winemaking
147
Q

How may a winemaker go about achieving their ‘house style’

A

By creating as many blending options as possible during the winemaking process

148
Q

List some variations of blends that a winemaker may create (6)

A
  1. Separating press fractions
  2. Fermenting/maturing in different vessels
  3. Allowing only a proportion to go through MLF
  4. Using different grape varieties
  5. Different vineyard plots
  6. Different vintages (e.g. champagne)
149
Q

What are the 3 main techniques a winemaker may use to clarify a wine?

A
  1. Sedimentation
  2. Fining
  3. Filtration
150
Q

Why may a wine not go through all clarification treatments?

A

Because some winemakers believe that some of the treatments may harm the character of the wine

151
Q

What is RACKING?

A

Once the gross lees have settled in a deposit, the wine is gently pumped into another vessel, leaving the sediment behind

152
Q

How are FINE lees dealt with after racking?

A

Racking may be repeated several times during maturation

153
Q

For some fine wines, what 2 clarification methods only will be used?

A
  1. Sedimentation

2. Racking

154
Q

What is the major disadvantage of natural sedimentation as a means of clarification?

A

It is very slow

155
Q

How may sedimentation be accelerated?

What is the disadvantage of this?

A

Centrifuge use

The equipment is very expensive

156
Q

What is fining?

A

It speeds up the process of deposits clumping together in a wine so that they can be removed

157
Q

How is fining performed?

A

By adding a fining agent to the wine and removing the clumps that appear

158
Q

Why may a winemaker not add a fining agent to a wine?

A

Some winemakers believe it can adversely affect flavour and texture

159
Q

What is filtration?

A

A process that physically removes particles from a wine as it is passed through a filter

160
Q

When may filtration be performed? (3)

A
  1. After fermentation
  2. During maturation
  3. Before bottling
161
Q

What are the 2 methods of filtration?

A
  1. Depth filtration

2. Surface filtration

162
Q

Describe the filter used in Depth Filtration

A

They are made from a thick layer of material

163
Q

Describe Depth Filtration

A

As wine passes through the filter, the solid parts become trapped inside it

164
Q

What can Depth Filtration achieve?

A

It can handle very cloudy wines and remove Gross Lees

165
Q

Describe filters in Surface Filtration

A

They resemble very fine sieves

166
Q

How does surface Surface Filtration work?

A

Solid particles are trapped on the surface of the filter as wine passes through

167
Q

What are the disadvantages of Surface Filtration? (2)

A
  1. Filters are very expensive

2. Filters clog very easily

168
Q

How is the expense of surface filtration minimised?

A

By only using it after depth filtration

169
Q

What is Sterile Filtration?

A

Where the pores in a surface filter are small enough to remove yeast cells and bacteria

170
Q

When may Sterile Filtration be performed?

A

Just before bottling

171
Q

Why are some bottles unfiltered?

A

Some winemakers believe that filtration can negatively affect a wine’s character, especially its texture

172
Q

When is a wine considered stable? Why does this vary?

A

If over a specific time, it changes in a slow, predictable manner.

The rate and amount of change deemed acceptable will vary from wine to wine

173
Q

Stabilisation

When is a wine considered to be stable?

A

If, over a specified time frame, the wine changes in a slow specific manner.

174
Q

Name 3 important areas that require stabilisation

A
  1. Tartrate stability
  2. Microbiological stability
  3. Oxygen stability
175
Q

Why can tartaric acid crystals form in wine?

What are tartaric acid crystals called?

A

Tartaric acid is less soluble in wine than in grape juice

Tartaric acid crystals are called TARTRATES

176
Q

What do Tartrates look like in both white and red wine?

A

Clear crystals in white wine

Purple crystals in red wine (stained by colour compounds)

177
Q

What is the big disadvantage of Tartrates?

A

They spoil the appearance of the wine

178
Q

How is the formation of Tartrates accelerated?

A

In cool temperatures

179
Q

How may a winemaker remove Tartrates?

A

COLD STABILIZATION + Filtration

= briefly chilling the wine to below 0C

180
Q

Why can yeast and bacteria be undesirable in wines?

A

They can spoil a wine and make it undrinkable

181
Q

Why is it important to keep equipment sterile from a microbiological perspective?

A

Undesirable microorganisms can thrive in grape and wine residues

182
Q

Which wines may not be at risk from microorganisms?

A

Fortified wines

Their alcohol levels are toxic for all microorganisms

183
Q

Name a non-fortified wine which is highly resistant to microbiological spoilage

A

A dry, high-acid wine that has undergone MLF

184
Q

Which wines are most prone to microbiological spoilage?

A

Low acid, low alcohol wines, which have not undergone MLF and have a little residual sugar

185
Q

How are more susceptible wines treated to prevent spoilage? (2)

A
  1. SO2 use

2. Sterile filtration

186
Q

How may oxidation risk be reduced in a wine? (2)

A
  1. Minimising oxygen contact

2. Keeping SO2 topped up

187
Q

Name an extra measure a winemaker may take during packaging to minimise oxidation risk

A

The bottle may be flushed with CO2 or nitrogen before filling to eliminate oxygen

188
Q

What are the advantages of glass bottles? (5)

A
  1. Portable
  2. Cheap
  3. Quite strong
  4. Oxygen impermeable
  5. Do not impart flavours to wine
189
Q

What are the main disadvantages of glass bottles? (4)

A
  1. Heavy = costs
  2. Rigid = costs

Rigidity means it cannot be packed to make best use of the available space

190
Q

How are the disadvantages of using glass bottles being counteracted? (2)

A
  1. Some producers are using lighter bottles

2. Some bottle in or closer to the destination country

191
Q

What is the main disadvantage of plastic bottles for wine?

A

They are slightly OXYGEN PERMEABLE and wines may lose their freshness within a matter of months

192
Q

What is the advantage of bag-in-box wines?

What is the disadvantage?

A

The bag collapses as wine is drunk, preventing air from entering
The plastic bag is still oxygen permeable

193
Q

Within what time period must a bag-in-box wine be consumed?

A

18 months

194
Q

What does a slow release of oxygen (through the cork) allow in some wines?

A

The development of tertiary flavours

195
Q

What does an airtight closure allow?

A

Retention of fresh fruit flavours

196
Q

Why may a winemaker not be able to choose their bottle closure?

A

It may be overridden by the preference of the consumer market

197
Q

What is the most widely used bottle closure?

A

Cork

198
Q

What is the major benefit of cork as a wine closure?

A

CORK IS PERMEABLE

It allows very small amounts of oxygen to enter the wine, thus allowing the development of sometimes desired tertiary flavours

199
Q

What are the 2 main problems with cork-closed wines?

A
  1. The risk of cork-taint

2. Risk of oxidation

200
Q

What chemical causes cork taint?

A

Trichloroanisole (TCA)

201
Q

What effect does TCA have on a wine?

A

Gives wine a mouldy, cardboard-like aroma

202
Q

What are synthetic corks made from?

A

Some form of plastic

203
Q

What is the disadvantage of synthetic corks as closures?

A

Generally only suitable for wines intended for early consumption

204
Q

What countries lead the use of screw caps?

A

Producers from Australia and New Zealand

205
Q

What are the advantages of screw caps as closures? (2)

A
  1. They do not taint wine
  2. They provide an impermeable seal from air (They preserve fruit flavour in wine longer than cork)

and cheap

206
Q

How has the disadvantage of screw caps as a closure been countered by some producers?

A

Some screw caps have been designed to have some oxygen permeability

207
Q

Within what time are the majority of wines best consumed?

A

One year

208
Q

What happens to wines not intended for ageing when kept in bottle for more than a year?

A

They lose their primary fruit flavours

209
Q

Give examples of wine styles which can mature in bottle for several years and are not at their best immediately after bottling (3)

A
  1. Vintage Port
  2. The finest German Rieslings
  3. Bordeaux Crus Classés

2019-06-03 WSET3 EXAM (52 decks)

Brainscape helps you reach your goals faster, through stronger study habits.
© 2024 Bold Learning Solutions. Terms and Conditions