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WSET Level 4 D1 - Wine Production - Update Quizzes 2023 > D1 Week 3 - Multiple Choice Revision Questions > Flashcards

D1 Week 3 - Multiple Choice Revision Questions Flashcards

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1
Q

What is one of the key differences in production methods for barrels produced from American oak rather than European oak?

  • American oak is only air dried
  • More heat is needed to bend American oak, resulting in higher toast aromas leaching into the wine
  • American oak can only be split along the grain
  • American oak can be sawn but not European oak
A

American oak can be sawn but not European oak

Due to the low porosity of American oak it can be sawn, thus maximising the yield of each log.

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2
Q

How does the size of the barrel affect the rate of maturation of wine?

  • Larger barrels have no impact on the rate of maturation
  • Large barrels speed up maturation
  • Small barrels speed up maturation
  • Smaller barrels slow down maturation
A

Small barrels speed up maturation

Due to the larger surface area of wood in contact with the wine and higher exposure to oxygen.

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3
Q

Which of the following are typical components of a blend?

  1. Wines of different quality
  2. Wines from different vintages
  3. Wines from different grape varieties
  4. Wines from different barrels
  5. Wines from different vinification processes
  6. Wines from different vineyard sites (or parcels)
A

2,3,4,5, and 6

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4
Q

In which order of the wine making process is blending generally carried out?
* Fermentation, blending, stabilisation, filtration and bottling
* Fermentation, stabilisation, blending, filtration and bottling
* Blending, fermentation, stabilisation, filtration and bottling
* Fermentation, filtration, stabilisation, blending, and bottling

A

Fermentation, blending, stabilisation, filtration and bottling

It is important to carry it out before the wine is ‘finished’ by stablisation and filtration.

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5
Q

What might be considered a disadvantage of centrifugation?

  • The machines are expensive
  • Is it a slow and laborious process
  • They have limited applications in the winery
  • They are only suitable for removing smaller particles in suspension
A

The machines are expensive.

Because of the expense, they are mainly used in large wineries

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6
Q

Which method of pre-fermentation clarification is commonly used for small volume, premium wines?

  • Centrifugation
  • Sedimentation
  • Flotation
  • Filtration
A

Sedimentation

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7
Q

What is the key difference between red winemaking and white winemaking processes?

  • Destemming is only carried out in white wine making
  • The timing of pressing
  • Cold maceration is only carried out in white wine making
  • Crushing is carried out in white winemaking only
A

The timing of pressing

Pressing is done post fermentation in red winemaking and pre fermentation in white winemaking

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8
Q

What is the most effective way of controlling the rate (speed) of fermentation?

  • Choice of yeast
  • Diammonium phosphate (DAP)
  • Sulphur dioxide
  • Temperature
A

Temperature

Cultured yeast can ensure an even and easier to control ferment but cannot control the rate of fermentation

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9
Q

Which of the following is NOT an example of a membrane filter?

  • Earth filtration
  • Cross-flow filtration
  • Surface filtration
  • Reverse osmosis
A

Earth filtration

In earth filtration, the wine passes through a medium e.g. diatomaceous earth

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10
Q

Which of the following cannot be treated by fining agents?

  • Astringency and bitterness
  • Oxidative taints
  • Color
  • Tartrates
A

Tartrates

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11
Q

Which fining agent is used with caution to remove colour?

  • Casein
  • PVPP
  • Bentonite
  • Charcoal
A

Charcoal

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12
Q

Which of the following fining agents is suitable for vegans?

  • Gelatin
  • Isinglass
  • Casein
  • PVPP (Polyvinylpolypyrrolidone)
A

PVPP

This is synthetic.

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13
Q

Which of the following is produced during malolactic conversion (MLF)?

  • Alcohol
  • Primary fruit aromas
  • Carbon dioxide
  • Smoke aromas
A

Carbon dioxide

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14
Q

How can malolactic conversion (MLF) be encouraged?

  • By maintaining the temperature between 18 - 22°C/64-72°F
  • Adequate cleaning of containers
  • By clarifying the juice
  • By decreasing the pH to below 3.3
A

By maintaining the temperature between 18 - 22°C/64-72°F

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15
Q

Why is it important to maintain humid conditions for wine being matured in oak?

  1. Prevents the wood from drying out
  2. Reduces evaporation
  3. Minimizes leaks in the wood
  4. Increases the uptake of wood characteristics in the maturing wine
A

1,2 and 3

Humid conditions do not increase the uptake of wood characteristics in the maturing wine.

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16
Q

How can a new wine in storage vessels be protected from oxidation?

  • Keep a small ullage and maintain sulphur dioxide levels above 20mg/l
  • Have no ullage and maintain levels of sulphur dioxide above 20mg/l
  • Blanket with an inert gas such as carbon dioxide, nitrogen or argon
  • Maintaining a certain level of free sulphur dioxide, no ullage and/or blanket with an inert gas
A

Maintaining a certain level of free sulphur dioxide, no ullage and/or blanket with an inert gas

17
Q

What is micro-oxygenation?

  • Keep the storage vessel full with no sulphur dioxide or inert gas protection, allowing limited contact with oxygen
  • The controlled introduction of oxygen into wine
  • Exposing a new wine to oxygen by leaving a small ullage in the storage vessel
  • Maintaining free sulphur dioxide levels below 20mg/l to allow slow oxygen ingress into the wine
A

The controlled introduction of oxygen into wine

18
Q

Why is micro-oxygenation often carried out on wine that uses oak alternatives?

  • To further add complexity to the wine
  • To increase the body of the wine
  • To soften tannins and stabilise colour
  • To add tertiary aromas
A

To soften tannins and stabilise color

19
Q

What microbial spoilage can cause a wine to have ‘animal, spicy or farmyard’ aromas?

  • Brettanomyces
  • Acetic acid bacteria
  • 2,4,6-trichloroanisole
  • Lactic bacteria
A

Brettanomyces

20
Q

If malolactic conversion is not desired in a wine, how can it be prevented from happening in bottle?

  • By sterile filtration at bottling
  • By fining the wine with egg whites
  • By racking the wine prior to bottling
  • By chilling filtering the wine
A

By sterile filtration at bottling

21
Q

Which of the following is NOT increased by malolactic conversion?

  • Acidity
  • Volatile acidity
  • Complexity of the wine
  • Wine stability
A

Acidity

Acidity is reduced due to the conversion of malic acid to lactic acid

22
Q

What is the impact on wine when aged in tight grained oak barrels?

  • It speeds up the extraction of compounds into the wine
  • It imparts more coconut aromas due to the higher level of lactones
  • It imparts less tannin
  • It slows down the extraction of compounds into the wine
A

It slows down the extraction of compounds into the wine

23
Q

Which of the following might be considered an advantage of using oak vessels?

  • Inexpensive to purchase
  • It encourages clarification and stabilisation of the wine due to the time spent in barrel
  • Easy to clean and maintain
  • Requires very little topping up due to the inert quality of oak
A

It encourages clarification and stabilisation of the wine due to the time spent in barrel

24
Q

What is one of the more effective treatments of browning and astringency in white wines due to oxidation?

  • The addition of PVPP
  • The addition of sulphur dioxide
  • The addition of ascorbic acid
  • There is no treatment for browning and astringency in white wine from oxidation
A

The addition of PVPP

25
Q

Why are glass bottles the preferred packaging for wine?

  • They are inert and impermeable to gases
  • They are easy and cheap to ship
  • They are easily and cheaply recycled
  • They are the industry standard and tradition is very important in the wine industry
A

They are inert and impermeable to gases

26
Q

What type of press would be considered more suitable for high volume inexpensive wine production?

  • Horizontal screw press
  • Continuous press
  • Pneumatic press
  • Basket press
A

Continuous press

The press can be continually loaded so a high throughput is achievable

27
Q

What is the key difference between pressing for white wine making and red wine making?

  • The duration of the press cycle
  • Type of press used
  • Pressure used in the press
  • Timing
A

Timing

Pressing in white winemaking happens prior to fermentation; red winemaking it happens after fermentation

28
Q

What is the main drawback of reverse osmosis?

  • It is only suitable for high volume, inexpensive wine
  • It is limited to concentrating must and de-alcoholizing wine
  • The equipment is very expensive
  • It is slow and can be inefficient
A

The equipment is very expensive

29
Q

What is considered the key advantage of sedimentation?

  • The lees volume, left over, is minimal
  • The settling period is quick, particularly for large volumes of wine
  • It avoids the potential loss of flavour and texture that other methods of clarification may cause
  • It only needs to be done once to produce a clear wine
A

It avoids the potential loss of flavour and texture that other methods of clarification may cause

30
Q

What range of free SO2 does red wine contain in general?
Group of answer choices

  • 30-55 mg/L
  • 25-45 mg/L
  • 60-80 mg/L
A

30-55 mg/L

31
Q

Which of the following might contribute to a stuck fermentation?

  1. Temperature
  2. Nutrient levels in the grapes
  3. Use of cultured yeast
  4. Use of ambient yeast
  5. Low sugar content
A

1, 2 and 4

Use of cultured yeast and low sugar content do not contribute to a stuck fermentation.

When sugar content is low, the fermentation stops and ist completed.

32
Q

Which of the following is the most effective form of sulphur dioxide?

  • Free sulphur dioxide
  • Bound sulphur dioxide
  • Molecular sulphur dioxide
  • Total sulphur dioxide
A

Molecular sulphur dioxide

33
Q

Which of the following does NOT affect the levels of sulphur dioxide added to juice prior to fermentation?

  • Wine style desired
  • pH levels
  • The percentage of disease/rot of the grapes
  • Conventionally grown grapes
A

Conventionally grown grapes

34
Q

Which tartrate stabilisation process is not permitted in some wine producing regions?

  • Carboxymethylcellulose (CMC)
  • Ion exchange
  • Contact process
  • Electrodialysis
A

Ion exchange

It is not permitted in the EU due to the implications of levels of sodium on health.

35
Q

Which tartrate stabilisation process would be more suitable for wines with ageing potential?

  • Cold stabilization
  • Metatartaric acid
  • Carboxymethylcellulose (CMC)
  • Contact process
A

Contact process

Cold stabilization does not remove calcium tartrate.

36
Q

What are the components of wine?

  • Water, acid, and alcohol
  • Water and alcohol
  • Water, acid, alcohol, glycerol, aromas and phenolics
  • Water, acid, alcohol, glycerol and aromas
A

Water, acid, alcohol, glycerol, aromas and phenolics

37
Q

Which of the following should NOT affect the stability of a wine once it is bottled?

  • Microbial spoilage
  • Oxidation
  • Light
  • Temperature
A

Microbial spoilage

Microbial spoilage is prevented by filtering before bottling.

38
Q

What is considered one of the benefits of relying on ambient yeasts to start a fermentation?

  • Has the ability to produce a more complex wine
  • Consistency in wine style is obtained
  • There is less chance of a stuck fermentation
  • A quick start to fermentation reducing the risk of microbial spoilage or oxidation
A

Has the ability to produce a more complex wine

WSET Level 4 D1 - Wine Production - Update Quizzes 2023 (14 decks)

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