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WSET3 - Julie > Common elements in winemaking > Flashcards

Common elements in winemaking Flashcards

1
Q

What is the impact of oxygen on the wine?

A

Oxidation

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2
Q

How avoid oxidation in a wine and retain primary fruit flavors?

A
  1. use of antioxidants (sulfur dioxide)
  2. keep oxygen contact to a minimum
    - grapes picked at night when it is cooler - chemical reactions are slower at lower temperatures
    - filling airtight winery equipment with carbon dioxide or nitrogen before they are used fore winemaking
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3
Q

What is protective (or anaerobic) winemaking?

A

Action of limiting the contact of the juice and grapes from oygen by filling airtight winery equipment with carbon dioxide or nitrogen before they are used fore winemaking

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4
Q

What is aerobic winemaking?

A

Wines that were matured in contact with oxygen

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5
Q

In which kind of vessels are wines matured away from oxygen stored?

A

In inert vessels that are kept completely full (stainless steel tank or cement lined with epoxy resin)

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6
Q

In which kind of vessels are wines matured in contact with oxygen kept in?

A

Wooden vessels (usually made of oak) - small amounts of oxygen make it through the oak

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7
Q

What is the impact of oxygen on the flavors of the wines?

A

Gives more complexity

Primary fruit flavors fade, tertiary characters develop (leather, earth…)

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8
Q

How much liquid can a barrique contain?

A

225 L

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9
Q

How can we enhance the oxidative effect of oxygen in wood-barrel kept wines?

A

By not filling the tanks completely = extra oxygen

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10
Q

What is the role of SO2 in the winery?

A

Antioxidant and antiseptic

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11
Q

What are the main types of inert vessels?

A
  1. Stainless steel tank

2. Concrete vessels

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12
Q

What is the impact of oak on the wine?

A

Impacts tannins and flavors on the wine

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13
Q

What is the impact of barrel toasting on the wine?

A

Temperature and length of the tasting will affect the flavors the the barrel will impact on the wine

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14
Q

What are the 2 alternative methods to using wood barrels?

A

Oak chips and staves - way cheaper

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15
Q

Why are inert vessels called inert?

A

Because they do not impart any flavor on the wines

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16
Q

What are the advantages of using stainless steel vessels?

A
  1. Easy to keep clean
  2. Can be made in any shape and size
  3. Can incorporate temperature controlled mechanism
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17
Q

What is the main advantage of using concrete vessels?

A

Thick concret shell helps to regulate the temperature without the need to use expensive temperature control equipment

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18
Q

What is destemming? Why and when is it used?

A

Process of removing the stems from the grapes as they arrive at the winery, using a machine
Machine-harvested grapes arrive without the stems

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19
Q

What is crushing? Why and when is it used?

A

Crushing is usually done by the same machine used for destemming when the grapes arrive at the winery

Breaks the skins and liberate some juice (= free run juice) BUT it should not break the seeds, otherwise they will release bittter oils and tannins and the wines may become astringeant and bitter

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20
Q

What is free-run juice?

A

Juice released when the grapes are lightly crushed upon arriving at the winery, during the destemming process

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21
Q

What is pressing? Why and when is it used?

A

Separates the liquids and solids of the grape

For WHITE wine: BEFORE fermentation
For RED wine: AFTER fermentation

Seeds should remain undamaged

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22
Q

What 2 machines can be used when pressing the grapes?

A
  1. Vertical presse

2. Pneumatic presse

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23
Q

What is enrichment? Why is it used?

A

Process of increasing sugar levels in the juice by adding Rectified Concentrated Grape Must (RCGM) before or during fermentation, in order to achieve desired alcohol levels

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24
Q

What is chaptalisation?

A

Enrichment process using sugar from sources other than grapes

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25
Q

What is acidification? Why is it used?

A

Used if grape acids have fallen too far during ripening

Addition of tartaric acid in powder form
Common in warmer regions

26
Q

What is deacidification? Why is it used?

A

Process of reducing acid levels by adding an alkali

Used in cooler climates when the acid levels have not fallen enough during ripening

27
Q

What is the alcoholic fermentation equation?

A

Sugar + yeast = alcohol (+ heat + flavor coumpounds)

28
Q

What is the minimum temperature for alcoholic fermentation?

A

5°C

29
Q

When does the alcoholic fermentation stop naturally? 3 factors

A
  1. all the sugar has been transformed
  2. The yeast runs out of needed nutrients (other than sugar)
  3. The temperature reaches over 35°C
30
Q

What is the max temperature for alcoholic fermentation?

A

35°C

31
Q

When can it be hard for the yeast to start the alcoholic fermentation?

A
  1. Levels of sugar and alcohol are both high

2. Levels of sugar is extremely high (think Tokaji Eszencia)

32
Q

How can one stop the alcoholic fermentation?

A
  1. Killing the yeast (add SO2 or add grape spirit)

2. Removing the yeast (filtration - usually done after stopping fermentation by lowering the wine temp to 5°C)

33
Q

How can one kill the yeast during alcoholic fermentation?

A

add SO2 or add grape spirit

34
Q

How can one remove the yeast during alcoholic fermentation?

A

filtration - usually done after stopping fermentation by lowering the wine temp to 5°C

35
Q

What are the 2 types of yeast the winemaker can choose before the alcoholic fermentation?

A
  1. Ambient yeast strains found on the grape bloom

2. Cultured yeast

36
Q

Discuss the advantages and inconvenients of using ambiant yeast strains during the alcoholic fermentation

A

Can produce complex flavors in the wine BUT the winemaker cannot control which yeasts are present (=variation between batches, not suitable for high-volume wines)

37
Q

Discuss the advantages and inconvenients of using cultured yeast strains during the alcoholic fermentation

A

They consistently perform and produce attractive flavors BUT can limit the potential complexity of the wines (according to some winemakers)

38
Q

What is the impact of cold fermentation on the wine?

A

Avoids the loss of volatile aromas (often floral) + encourages fruity flavors in white wines

39
Q

Why are red wine often matured at higher temperatures than white wines?

A

Higher temperatures are needed for the extraction of tannins and color

40
Q

What is one winemaking technique used to release excess heat during fermentation?

A

Pumping over

41
Q

What is the Malolactic fermentation (MLF)?

A

Takes place after the alcoholic fermentation

Lactic acid bacteria convert the malic grape acid into softer lactic acids

42
Q

What impacts does MLF have on the wine?

A

Softens and reduces acidity

Imparts aromas and flavors of butter

43
Q

How can MLF be encouraged?

A

Raising the wine temperature

NOT adding SO2 after the alcoholic fermentation

44
Q

How can MLF be avoided?

A
  1. Storage at cool temperature
  2. adding SO2 after the alcoholic fermentation
  3. filtering out the lactic acid bacteria
45
Q

What are the lees?

A

Dead yeast cells + grape fragment that fall to the bottom of the fermentation/storage vessel after fermenation

46
Q

Why would a winemaker mature a white wine in contact with the fine lees before bottling?

A

Add extra flavors + texture to the wine

47
Q

What is the difference between fine lees and gross lees?

A

Gross lees = dead yeast cells + grape fragments that fall to the bottom of the vessel after fermentation and form a sediment. Is removed, otherwise can cause unpleasant flavors

Fine lees = smaller particles that may settle more slowly. Are removed gradually during the maturation process

48
Q

What are the 3 things that blending helps to achieve?

A
  1. Balance
  2. Consistency (between vintages)
  3. Style
49
Q

What are the 3 clarification techniques used in winemakin?

A
  1. Sedimentation
  2. Fining
  3. Filtration
50
Q

What is sedimentation? Why is it used?

A

Gross lees settles in a deposit at the bottom of the vat after fermentation (relies on gravity, can be slow)
The wine is gently pumped into another vessel, leaving the sediment behind (racking)

51
Q

What is racking?

A

After fermentation, the wine is gently pumped into another vessel, leaving the gross lees sediment behind

52
Q

What is fining?

A

The addition of a fining agent to a wine to clump fine sediments together and remove them

53
Q

What is filtration?

A

The wine pass through a filter, which removes particles

Can haooen after fermentation, during maturation and usually before bottling

54
Q

What are the 2 filtration methods?

A
  1. Depth filtration

2. Surface filtration

55
Q

What is depth filtration?

A

Use of filters made from a thick layer of material, which trap the solid parts in the wine.
Can be used to remove the gross lees

56
Q

What is surface filtration?

A

Very fine sieves, very expensive and easily clogged

Usually used for wines that already went through a depth filtration

57
Q

What is the difference between surface filtration and sterile filtration?

A

Sterile filtrations uses filter with a pore size small enough to remove yeast and bacteria

58
Q

How can winemakers ensure tartrate stability?

A

Cool to wine down to below 0°C, which forces the tartrates (clear crystals) to form prior to bottling.
The crystals are then remove by filtration

59
Q

What types of wines are usually less vulnerable to yeast and beacteria after bottling?

A
  1. Fortified wines = too much alcohol (toxic for microorganisms)
  2. Dry, high acid wine that went through MLF (alcohol, acidity and lack of nutrients means that yeasts and bacteria struggle to survive)
60
Q

How can a winemaker ensure microbiological stability in a wine?

A

Careful handling + appropriate amount of SO2 + sterile filtration before bottling

WSET3 - Julie (19 decks)

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