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WSET Level 3 in Wines - Thirsty and Wise > Common elements in Winemaking and Maturation - WSET L3 in Wines > Flashcards

Common elements in Winemaking and Maturation - WSET L3 in Wines Flashcards

1
Q

What are the three main components of grape pulp?

A

Water, sugar, and acids (primarily tartaric and malic acid).

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2
Q

What is the role of tannins in winemaking?

A

Tannins add structure, astringency, and aging potential, especially in red wines.

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3
Q

What is the purpose of sulfur dioxide (SO₂) in winemaking?

A

Acts as an antioxidant and antiseptic to protect wine and prevent spoilage.

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4
Q

What are the two main fermentation processes in winemaking?

A

Alcoholic fermentation and malolactic fermentation.

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5
Q

What is the typical alcohol range in still dry wines?

A

8% to 15%.

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6
Q

How does oxygen affect wine during maturation?

A

Softens tannins, develops tertiary aromas, and changes wine color.

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7
Q

What is protective winemaking?

A

A method that minimizes oxygen exposure to preserve primary fruit flavors.

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8
Q

What are the benefits of aerobic maturation in oak barrels?

A

Adds complexity, softens tannins, and develops tertiary flavors like leather and nuts.

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9
Q

What is the effect of barrel size on wine?

A

Smaller barrels (e.g., 225-liter barriques) provide greater oak flavor.

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10
Q

What is the purpose of toasting oak barrels?

A

Enhances flavors like toast, vanilla, and spice in wine.

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11
Q

What are oak alternatives in winemaking?

A

Oak chips or staves added to wine during fermentation or maturation.

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12
Q

What is chaptalization?

A

Adding sugar to grape must to increase alcohol in the final wine.

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13
Q

How can winemakers adjust acidity?

A

By adding tartaric acid (acidification) or neutralizing excess acid with alkali (deacidification).

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14
Q

What temperature range is needed for fermentation to occur?

A

Between 5°C and 35°C.

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15
Q

What is malolactic fermentation (MLF)?

A

Converts tart malic acid to softer lactic acid, reducing acidity and adding buttery flavors.

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16
Q

How can fermentation be stopped to retain sugar in wine?

A

By chilling, adding SO₂, or fortifying with grape spirit.

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17
Q

What is the purpose of fining?

A

To remove haze or unstable particles from wine before bottling.

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18
Q

What are the main methods of wine clarification?

A

Sedimentation, fining, and filtration.

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19
Q

What is racking in winemaking?

A

Transferring wine from one vessel to another to leave sediment behind.

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20
Q

What is depth filtration?

A

A filtration method using thick material to trap solid particles in cloudy wine.

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21
Q

What is surface filtration?

A

Uses fine sieves to trap particles and can achieve sterile filtration for bacteria and yeast.

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22
Q

What are tartrate crystals?

A

Harmless deposits formed by tartaric acid that can be removed by cold stabilization.

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23
Q

Why is microbiological stability important in wine?

A

Prevents spoilage by yeast or bacteria, especially in low-acid, low-alcohol wines.

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24
Q

How does wine oxidize?

A

Oxygen exposure causes loss of fresh fruit flavors and turns wine brown.

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25
Q

What are the benefits of inert winery vessels?

A

They don’t add flavor or allow oxidation, ideal for preserving fresh fruit characteristics.

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26
Q

What are examples of inert winery vessels?

A

Stainless steel and concrete tanks.

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27
Q

Why are screw caps becoming popular?

A

They prevent cork taint, preserve fruit flavors, and provide an airtight seal.

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28
Q

What is cork taint caused by?

A

Trichloroanisole (TCA), giving a musty, cardboard-like aroma.

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29
Q

How do plastic bottles affect wine storage?

A

Allow small amounts of air to enter, reducing freshness over time.

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30
Q

What is the primary purpose of glass bottles?

A

To provide a strong, airtight container for long-term wine storage.

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31
Q

How does blending improve wine?

A

Adjusts balance, enhances consistency, and achieves a desired style.

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32
Q

What are lees in winemaking?

A

Dead yeast and grape fragments that settle after fermentation.

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33
Q

What is the effect of lees aging?

A

Adds texture, complexity, and flavors like bread and biscuit to wine.

34
Q

What is sterile filtration?

A

Removes yeast and bacteria to prevent spoilage before bottling.

35
Q

Why is temperature control important during fermentation?

A

Prevents overheating and allows control of aroma and flavor development.

36
Q

How is pre-bottling maturation managed?

A

Wines are stored in tanks or barrels to develop flavors and structure.

37
Q

What is the function of blending during maturation?

A

To combine different components, such as press fractions or grape varieties.

38
Q

How do winemakers stabilize wine?

A

Through processes like cold stabilization, sterile filtration, and proper SO₂ management.

39
Q

What is the purpose of oak in winemaking?

A

Adds flavors, tannins, and allows controlled oxidation.

40
Q

What is a barrique?

A

A 225-liter oak barrel used in winemaking.

41
Q

What are inert bottling vessels used for?

A

Storing wine with minimal oxygen exposure, preserving freshness.

42
Q

What is the main use of concrete tanks in winemaking?

A

Fermentation and maturation with natural temperature regulation.

43
Q

Why is grape selection important during processing?

A

Ensures only ripe, healthy grapes are used for high-quality wine.

44
Q

What is the purpose of pressing in winemaking?

A

Separates juice from solid grape material.

45
Q

What are pneumatic presses?

A

Modern presses using inflatable tubes for gentle juice extraction.

46
Q

What are gross lees?

A

Heavy sediment that forms after fermentation.

47
Q

What is sedimentation in winemaking?

A

Allowing solids to settle naturally at the bottom of the vessel.

48
Q

Why is carbon dioxide used during protective winemaking?

A

To displace oxygen and prevent oxidation.

49
Q

What happens to red wine during aerobic maturation?

A

Tannins soften, primary fruit fades, and tertiary aromas develop.

50
Q

What is the difference between free-run juice and press wine?

A

Free-run juice is the liquid released without pressing, while press wine comes from pressing the grape solids.

51
Q

How does fermentation temperature affect wine style?

A

Lower temperatures preserve floral and fruity aromas; higher temperatures extract more tannins and color.

52
Q

What is spontaneous fermentation?

A

Fermentation using ambient yeast naturally present on the grapes and in the winery.

53
Q

Why might a winemaker use cultured yeast?

A

For consistent fermentation and predictable flavor outcomes.

54
Q

What is Rectified Concentrated Grape Must (RCGM)?

A

A colorless, odorless syrup used to enrich grape must by adding sugar.

55
Q

What are the risks of high sugar levels during fermentation?

A

Yeast may struggle to ferment or stop working due to high alcohol levels.

56
Q

What is partial fermentation used for?

A

To create wines with residual sugar, like certain off-dry or sweet styles.

57
Q

How is SO₂ monitored during winemaking?

A

Regular testing ensures levels are sufficient for protection without affecting flavor.

58
Q

What are lactic acid bacteria?

A

Microorganisms responsible for malolactic fermentation.

59
Q

What types of oak are commonly used in winemaking?

A

European oak (e.g., French, Hungarian) and American oak.

60
Q

How does oak origin affect wine flavor?

A

European oak imparts subtle spice and tannins; American oak adds coconut and vanilla notes.

61
Q

What is the role of epoxy resin in concrete tanks?

A

Makes the tanks waterproof and inert.

62
Q

Why might a winemaker choose a stainless steel tank?

A

For ease of cleaning, temperature control, and preserving primary fruit flavors.

63
Q

What are the benefits of blending wines from different vineyards?

A

Increases complexity, balances flavors, and maintains consistency.

64
Q

What is press fraction separation?

A

Separating juice released at different stages of pressing for tailored blending.

65
Q

What are the benefits of pre-bottling clarification?

A

Ensures clarity, removes unwanted particles, and improves stability.

66
Q

Why might some winemakers avoid filtration?

A

To retain texture and preserve delicate flavors.

67
Q

What is a potential downside of bag-in-box packaging?

A

Air can slowly permeate the bag, reducing wine freshness over time.

68
Q

How does screw cap oxygen transfer affect wine aging?

A

reserves fresh fruit flavors but may limit development of tertiary aromas.

69
Q

What is the role of malic acid in wine?

A

Adds tartness but can be softened by malolactic fermentation.

70
Q

How can a winemaker stop fermentation using temperature?

A

Chilling the wine below 5°C halts yeast activity.

71
Q

Why is cold stabilization used in winemaking?

A

To force tartrate crystals to form and remove them before bottling.

72
Q

What causes a wine to throw sediment over time?

A

Tannins, pigments, and other compounds clump together and settle.

73
Q

What is a key difference between noble rot and grey rot?

A

Noble rot is beneficial for sweet wines, while grey rot causes spoilage.

74
Q

What is the effect of sulfur dioxide on unwanted bacteria?

A

It inhibits their growth, preventing spoilage.

75
Q

Why might a winemaker ferment in small batches?

A

To maintain control and create more blending options.

76
Q

What is the purpose of whole-bunch fermentation?

A

Adds freshness and complexity, often used in Beaujolais or Pinot Noir.

77
Q

What is enrichment, and why is it used?

A

Adding sugar to increase alcohol in cool climate wines with low sugar levels.

78
Q

What is the advantage of large oak vats?

A

They impart less oak flavor and allow slower oxidation compared to small barrels.

79
Q

How does fermentation time affect wine style?

A

Longer fermentation extracts more complexity and tannins in reds.

79
Q

What is the difference between white and red wine pressing?

A

White wines are pressed before fermentation, red wines after.

WSET Level 3 in Wines - Thirsty and Wise (41 decks)

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