Brainscape's Knowledge GenomeTM

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


See full index

WSET Diploma D1 > Chapter 15 - Finishing & Packing P1 > Flashcards

Chapter 15 - Finishing & Packing P1 Flashcards

You may prefer our related Brainscape-certified flashcards:
WSET ® Level 1 Spirits flashcards WSET ® Level 3 Spirits flashcards WSET ® Level 2 Wine flashcards WSET ® Level 1 Wine flashcards WSET ® Level 3 Wine flashcards WSET ® Level 2 Spirits flashcards WSET® Level 4 Wine flashcards
1
Q

Clarification Methods:

A

Sedimentation
Centrifugation
Fining
Filtering

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

What are Colloids?

A

Microscopic particles too small to be removed by filtering

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

What are the 3 categories that Fining Agents remove?

A
  1. Remove unstable proteins
  2. Remove phenolics with undesirable color and bitterness
  3. Remove color and odors
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
4
Q

How do you fine unstable proteins?

A

Unstable proteins from must & wine (not necessary in red wines bc they bind to tannins and precipite out naturally)
Bentonite - fining agent to use. A form of clay

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

Fining agents for phenolics to remove unwanted color & bitterness

A

For reds (harsh tannins, clarify, remove bitterness) and whites:

  1. Egg whites
  2. Gelatine

For whites for color and to clarify:

  1. Casein
  2. Isinglass
  3. Vegetable Protein Product
  4. PVPP
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
6
Q

Fining Agent for Color & Odors

A

Charcoal

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

Levels of removing sediments

A

Sedimentation –> Depth Filtration –> Fining AND/OR Surface Filtration

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
8
Q

Depth Filtration

Examples?

A

Wine is passed through a filter with many irregular channels.
Good for wine when it has a lot of particles (ie after pressing or still has lees)
1. Distomaceous Earth (DE) w/ rotary vacuum filter (wine starts on outside of vacuum and move inside as it goes thru the filter. Can be flushed with inert gas. Can remove particles as small as yeast
2. Sheet filters - liquid flows thru individual sheets (the more, the quicker the process). Can remove yeast as well

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

Surface Filtration

A

AKA absolute filters. Stops particles bigger than the pore size

  1. Membrane filters - slower and must be pre-filtered first or membrane would get blocked. Usully used as a final precaution immediately before the wine is bottled to make sure wine is clear and microbiologically stable (sterile filtered). Removes yeast and bacteria
  2. Cross-flow filter - aka tangential filters. Wine flows thru machine while surface of filter is cleaned. Solid particles cannot pass thru filter. Quicker method but very expensive
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
10
Q

Sterile filtration

A

Filtering out a wine so that it is clear and microbiologically stable (no yeast or bacteria)

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
11
Q

Types of Stability

A
  1. Protein Stability (w/ bentonite. Same as Clarification)
  2. Tartrate Stability
  3. Microbiological stability
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
12
Q

Tartrate Stability methods:

A

Crystal deposits of potassium bitartrate and calcium tartrate

  1. Cold Stabilization - freeze to -4C for 8 days to cause the tartrates to precipitate out and then filter the wine. *Colloids must be fined first or tartrates won’t precipitate. Only removes potassium bitartrate
  2. Contact Press - Potassium bitartrate is added to the wine to induce the rest to precipitate out. Occurs at 0C and takes 1-2hrs
  3. Electrodialysis - Uses a charged membrane to remove potassium bitartrate and calcium tartrate
  4. Ion Exchange - use Hydrogen and Sodium ions to replace the potassium and calcium, causing the tartrates to not be able to drop out of solution
  5. Carboxymethylcellulose (CMC) - wood cellulosethat prevents tartrates fromd eveloping to a visible size. Popular for cheap whites
  6. Metatartaric Acid - Prevents potassium bitartrate and calcium tartrate crystals to grow. Usually used for early drinking reds
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
13
Q

Microbiological Stability Methods (post fermentation)

A
  1. Removing yeast via sterile filtration
  2. Add sorbic acid and SO2, which inhibits yeast from growing
  3. Filter out lactic bacteria if malo hasn’t occurred yet
  4. Filter or use DMDC to remove Brettanomyces risk
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
14
Q

Things to test for before bottling:

A

Levels of alcohol, RS, free SO2, dissolved O2 and CO2

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

How do you reduce dissolved O2 in wine?

A

Sparging - flushing the wine w/ an inert gas to remove the O2

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

What are the steps winemakers take to prevent faults in their wines? Starting from when the grapes first arrive at the winery

A
  1. Sorting out damaged, moldy, diseased fruit
  2. Making sure the grapes and must have limited O2 at all times
  3. Temperature control - constant, cool temp
  4. Scrupulous hygiene in the winery
  5. Appropriate use of SO2
  6. Clarification and Stabilization - esp fining and filtering
  7. Pre-bottling chemical analysis
  8. Making sure bottles are sterile
  9. Making sure the closure is sterile
17
Q

Most common faults

A
  1. Tartrates
  2. Re-fermentation in bottle - effervescent and cloudy. yeast still present. Sterile fertilize
  3. Cork Taint
  4. Oxidation - brown, loss of primary fruit, vinegar aroma
  5. Volatile Acidity - nail polish remover and vinegar. Caused by acetic acid bacteria, not enough SO2, excess O2 exposure. Can be avoided by proper grape sorting, winery hygiene, limiting O2 contact (topping off, careful racking), appropriate SO2 levels
  6. Reduction - rotten eggs, Caused by stressed yeast and not enough Nitrogen or too little O2 during aging esp w/ lees aging
  7. Light Strike - UV radiation reacting with wine compounds forming volatile sulfur compounds that smell like dirty drains. Use dark glass bottles
    8, Brettanomyces - Causes animal, barnyard smell, strong tannins, loss of fruity aromas. Limit bacteria by limitign O2 exposure, having adequate SO2 levels, sterile filtration, hygiene, low pH, no stuck fermentation. Can also treat with DMDC before bottling
18
Q

What fining agent is good for high quality reds because it can remove harsh tannins as is gentle on the wine?

A

Egg White

19
Q

What is a fining agent good for removing bitterness and astringency in red wines and browning in white wine? It is not allowed in vegan wines

A

Gelatine

20
Q

What is a fining agent good for removing browning from white wines?

A

Casein

Gelatin

21
Q

What fining agent gives white wines a bright appearance?

A

Isinglass

22
Q

What fining agent is good for vegan wines because they are derived from potato or legumes?

A

Vegetable protein products

23
Q

What fining agent removes browning and astringency from oxidized white wine?

A

PVPP

24
Q

What fining agent removes brown colors and off odors. This agent can easily over-fine wines

A

Charcoal

25
Q

What is the allowed free SO2 amount in white wine? Why is less needed than for red wine?

A

25-45mg/L

Less needed because of lower pH

26
Q

What is the allowed free SO2 in red wine?

A

30-55 mg/L

27
Q

What is the allowed free SO2 in sweet wine?

A

30-60 mg/L

28
Q

Egg white fining agent

A

Used for high quality reds bc it can remove harsh tannins and is gentle to the wine

Must be delcared on the label in the EU if above a certain level bc it is an allergen

29
Q

Gelatin fining agent

A

Protein collagen extracted from pork

Reds - removes bitterness and astringency
Whites - removes browning

Must be added in smallest effective amount bc it can easily over-fine the wine, stripping flavor, character, and causing protein haze to form

30
Q

Casein fining agent

A

Milk-derived protein

Whites - removes browning

Also must be declared in certain countries bc it is an allergen

Can be used to fine must as well

31
Q

Isinglass fining agent

A

Protein collagen made from fish bladder

Whites - clarifies and gives them a bright appearance

Smallest effective amount must be added to avoid formation of protein haze and fishy smell

32
Q

Vegetable Protein Product fining agent

A

Derived from potato or legumes

33
Q

PVPP fining agent

A

Polyvinylpolypyrrolidone

Insoluble plastic

Whites - removes browning and astringency from oxidized whites

Gentler than charcoal

34
Q

Charcoal fining agent

A

Removes color and off odors

Easily over fines and removes desirable aromas and flavors

35
Q

Things to do when getting your wine ready for bottling:

A
  1. Assemble final blend
  2. Full Chemical analysis - free SO2, O2, CO2, RS, alcohol, etc
  3. Adjust alochol, acidity, tannins, etc
  4. Protein stability, fine w/ bentonite if necessary
  5. Tartrate stability, treat if necessary
  6. Add sweetner
  7. During bottling: Adjust/Check free SO2, dissolved O2, CO2 constantly

WSET Diploma D1 (21 decks)

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