WSET® Level 4 Wine > WSET® Level 4 Diploma D1 Wine Production > D1 Winemaking Choices for Different Styles of Wine > Flashcards

D1 Winemaking Choices for Different Styles of Wine Flashcards

Overview of major styles of wine and how they are made. (55 cards)

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1
Q

Inexpensive, High-Volume Dry White Wine from an Aromatic Grape Variety:

Would this style of wine be hand harvested or machine harvested?

Why?

A

Machine harvested

  1. Faster than hand harvesting;
  2. Cheaper than hand harvesting;
  3. Allows cooler night harvesting;
  4. Helps keep prices low.
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2
Q

Inexpensive, High-Volume Dry White Wine from an Aromatic Grape Variety:

What time of day are these grapes transported to the winery?

Why?

A

Overnight or early morning are optimal

  • Cool grapes are less affected by oxidation and microbial spoilage, better for quality, and retain their aromatic fruity style;
  • Warm grapes are more at risk of oxidation and microbial spoilage.
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3
Q

Inexpensive, High-Volume Dry White Wine from an Aromatic Grape Variety:

How are these grapes usually pressed?

Why?

A

Pneumatic press

  • Pneumatic press can handle large press loads;
  • Can flush with inert gas to prevent oxidation and microbial spoilage;
  • Helps grapes retain aromatic fruity style.
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4
Q

Inexpensive, High-Volume Dry White Wine from an Aromatic Grape Variety:

Which must clarification choices do winemakers typically employ for this style of wine?

Why?

A

All methods that speed up clarification, such as flotation, centrifugation, clarifying agents

  • Low levels of solids speeds up processing, thereby reducing costs.
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5
Q

Inexpensive, High-Volume Dry White Wine from an Aromatic Grape Variety:

Is hyperoxidation performed on this style of wine?

Why/why not?

A

Hyperoxidation is not done

  • Would reduce aromatic character of the wine
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6
Q

Inexpensive, High-Volume Dry White Wine from an Aromatic Grape Variety:

Are these wines typically fermented with ambient yeasts or cultured yeasts?

Why?

A

Cultured yeasts

  • Reliable;
  • Help increase aromas to retain aromatic, fruity style;
  • Less risk of off-flavors.
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7
Q

Inexpensive, High-Volume Dry White Wine from an Aromatic Grape Variety:

What vessel do these styles typically ferment in, and at what temperature?

Why?

A

Stainless steel at cool temperatures, 12–16°C / 54–61°F

  • Stainless steel allows temperature control;
  • Cool temperatures enhance and retain aromatic compounds.
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8
Q

Inexpensive, High-Volume Dry White Wine from an Aromatic Grape Variety:

Is malolactic conversion encouraged or avoided?

Why?

A

Avoided

  • Buttery flavors would mask the aromatics and fruity style
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9
Q

Inexpensive, High-Volume Dry White Wine from an Aromatic Grape Variety:

Does this style typically see lees aging?

Why/why not?

A

Lees aging is mostly avoided

  • Takes time, monitoring, and costs money, which do not help keep costs low
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10
Q

Inexpensive, High-Volume Dry White Wine from an Aromatic Grape Variety:

Does this style typically see new oak aging?

Why/why not?

A

No oak aging

  • New oak flavors are undesirable for aromatic style of wine;
  • Costly.
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11
Q

Inexpensive, High-Volume Dry White Wine from an Aromatic Grape Variety:

What type of finishing does this wine style typically see (tartrate stabilization, fining, and filtration)?

Why?

A

This style is typically:

  • Tartrate stabilized because consumers will not accept crystals;
  • Fined to ensure the wine stays clear and bright;
  • Sterile filtered to ensure no faults develop in the bottle.
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12
Q

Inexpensive, High-Volume Dry White Wine from an Aromatic Grape Variety:

How is this style of wine typically packaged?

Why?

A

Glass bottle, PET, Bag-in-box, Can: all good for immediate consumption.

Screwcap: also good for immediate consumption, retains aromatic, fruity style, low cost, lower risk of cork taint.

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13
Q

Premium Small-Volume Dry White Wine from a Neutral Grape Variety:

Wines in this style are typically hand harvested or machine harvested?

Why?

A

Hand harvested

  • Allows for initial sorting in the vineyard of only healthy, fully ripe bunches;
  • Grapes are picked at optimum ripeness, which is better for quality.
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14
Q

Premium Small-Volume Dry White Wine from a Neutral Grape Variety:

How are grapes for this style of wine typically transported to the winery?

Why?

A

Small crates

  • To limit damage, minimize crushing and the risk of microbial spoilage or fermentation starting before reaching the winery.
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15
Q

Premium Small-Volume Dry White Wine from a Neutral Grape Variety:

To what degree are these grapes sorted?

Why?

A

Initially in the vineyard, then potentially several times on a sorting table, vibrating belt, and/or with an optical sorter

  • Eliminates substandard grapes (over-ripe, diseased, moldy, or sun burnt bunches/berries)
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16
Q

Premium Small-Volume Dry White Wine from a Neutral Grape Variety:

With what press are these grapes typically pressed?

Why?

A

Pneumatic or basket press

  • Both are gentle and provide low extraction of unwanted phenolics
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17
Q

Premium Small-Volume Dry White Wine from a Neutral Grape Variety:

What are the benefits of whole-bunch pressing these grapes?

A
  • Less oxidation, especially if grape bunches are covered with an inert gas;
  • Low extraction of tannins;
  • Creates a smoother mouthfeel.
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18
Q

Premium Small-Volume Dry White Wine from a Neutral Grape Variety:

What method of must clarification is typically used?

Why?

A

Sedimentation

  • Involves the least manipulation;
  • Solids may increase complexity of aromas and flavors
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19
Q

Premium Small-Volume Dry White Wine from a Neutral Grape Variety:

Is hyperoxidation ever carried out on wines of this style?

Why/why not?

A

Sometimes

  • Hyperoxidation will oxidize the compounds which are most prone to oxidation;
  • Removes bitter compounds;
  • Smoother final wine;
  • Less prone to oxidation later on.
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20
Q

Premium Small-Volume Dry White Wine from a Neutral Grape Variety:

What are the three most common fermentation vessels used for this style of wine, and what benefit does each offer?

A
  1. Barrels
    • Deepens color, gives fuller body, and better integrates oak and primary fruit flavors;
  2. Neutral containers
    • Preserves primary fruit;
  3. Concrete eggs
    • Often just a portion of the wine is fermented in eggs which gives the winemaker a blending option.
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21
Q

Premium Small-Volume Dry White Wine from a Neutral Grape Variety:

Why would a winemaker select ambient yeast to ferment their must?

A
  • They’re viewed as “part of the terroir”;
  • To promote distinctive aroma and flavor characteristics in the wine.
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22
Q

Premium Small-Volume Dry White Wine from a Neutral Grape Variety:

Why would a winemaker select cultured yeast to ferment their must?

A
  • Reliability to ferment the must to dryness;
  • Selected for their neutrality or for promoting aromatic traits;
  • They may help produce a more neutral wine so that the wine showcases more of the oak flavors and characteristics.
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23
Q

Premium Small-Volume Dry White Wine from a Neutral Grape Variety:

At what temperature is this style of wine typically fermented?

Why?

Study These Flashcards
A

Moderate temperature: 17-25°C / 63-77°F

  • 20°C / 68°F to retain fruitiness but avoid low-temperature esters;
  • 25°C / 77°F to avoid low-temperature esters and to promote savory notes and added complexity.
24
Q

Premium Small-Volume Dry White Wine from a Neutral Grape Variety:

Why would a winemaker choose to avoid malo, do partial malo, or encourage full malo on wines of this style?

Study These Flashcards
A

If avoiding malo – to retain primary fruit aromas;

If partial malo – to create blending options for the final wine;

If full malo – to create a less fruity, buttery, lower acid wine.

25
Premium Small-Volume Dry White Wine from a Neutral Grape Variety: What are the vessel options for maturation for this style of wine?
1. **Small oak barrels** * mildly oxidative notes along with flavors of wood (vanilla, spice) 2. **Large barrels or stainless steel** * neutral containers allows integration of flavors; * offers best expression of primary fruit flavors.
26
Premium Small-Volume Dry White Wine from a Neutral Grape Variety: What are the benefits of lees stirring on this style of wine?
* Adds body; * Adds aromas and complexity; * Reduces the risk of reductive compounds forming.
27
Premium Small-Volume Dry White Wine from a Neutral Grape Variety: What type of finishing can this wine style typically see (tartrate stabilization, fining, and filtration)? Why?
1. Tartrate stabilization typically done via cold stabilization * least manipulation on the wine; 2. Sedimentation * winemaker can avoid fining and filtering; * enables little intervention; 3. Fining * if done, provides a clear, bright wine; 4. Sterile filtration * if done, decreases risk of faults developing in bottle.
28
Premium Small-Volume Dry White Wine from a Neutral Grape Variety: What sort of packaging does this style of wine generally see?
Glass bottles with natural corks, technical corks, or glass stoppers (and the rare few with screwcaps) * These maintain style and quality, and offer the possibility of further aging in the bottle.
29
Inexpensive, High-Volume Dry Red Wine: Are the grapes for this style of wine typically hand harvested or machine harvested? Why?
Machine harvested * Faster; * Cheaper, especially for large vineyards; * Allows for night harvesting.
30
Inexpensive, High-Volume Dry Red Wine: What time of day are these grapes transported to the winery? Why?
**Overnight or early morning** are optimal * Cool grapes are less affected by oxidation and microbial spoilage, better for quality, and retain their primary fruit aromas; * Warm grapes are more at risk of oxidation and microbial spoilage.
31
Inexpensive, High-Volume Dry Red Wine: Grapes for this style of wine are heavily sorted (in the vineyard, on the sorting table, etc.) or do they see limited sorting (MOGs only)? Why?
Limited sorting (MOGs only) * Helps keep costs low
32
Inexpensive, High-Volume Dry Red Wine: What fermentation options do winemakers have for this style of wine?
1. **Crushed fruit fermentation** * if doing this, usually don't cold macerate as it slows down processing; 2. **Carbonic maceration or Semi-carbonic maceration** * to make fruity wines with low tannin for early release and consumption.
33
Inexpensive, High-Volume Dry Red Wine: What are the two techniques winemakers can use if employing extraction using heat?
1. Flash détente 2. Thermovinification * Both quickly extract color and low levels of tannin; * Wine can be vinified quickly like a white wine and be released for early sale and consumption. ## Footnote This increased speed of processing is cost saving.
34
Inexpensive, High-Volume Dry Red Wine: Does this style of wine typically use ambient yeasts or cultured yeasts for fermentation? Why?
Cultured yeasts * Reliable; * Help enhance aromas and flavors and retain fruity style; * Reduce risk of off-flavors.
35
Inexpensive, High-Volume Dry Red Wine: What vessel does this style typically ferment in, and at what temperature? Why?
Stainless steel at cool temperatures (for reds), 17–25°C / 63–77°F * Stainless steel allows temperature control; * These temperatures warm enough to extract flavor and tannin...; * ...Yet are cool enough to enhance and retain fruity, aromatic compounds.
36
Inexpensive, High-Volume Dry Red Wine: What are three best ways to manage the caps for wines of this style? Why?
1. **Pump overs** * desired color and tannin extraction controlled by winemaker, plus helps retain fruity style; 2. **Punch downs** * desired color and tannin extraction controlled by winemaker, plus helps retain fruity style; 3. **Rotary fermenters** * entire tank can be mechanized: it rotates and internal blades break up the cap.
37
Inexpensive, High-Volume Dry Red Wine: Does malolactic conversion routinely happen or is it avoided for this style of wine? Why?
Routinely happens * Final wine is smoother, softer, and has better microbial stability; * If malo occurs during alcoholic fermentation, the wine can be processed quicker, freeing up tank space and getting it to market sooner.
38
Inexpensive, High-Volume Dry Red Wine: Is post-fermentation maceration usually carried out for this style of wine? Why/why not?
If it does happen it's only 3-5 days; otherwise it's not usually carried out * Takes up time and space
39
Inexpensive, High-Volume Dry Red Wine: Which press is typically used for this style of wine? Why?
Pneumatic press * Can handle large press loads; * If pressed during fermentation, wine produced has less tannin.
40
Inexpensive, High-Volume Dry Red Wine: Are wines of this style typically blended or are they kept as single lot/vineyard/grape variety? Why?
Typically blended * Maximizes volume of wine to sell; * Achieves continuity of style.
41
Inexpensive, High-Volume Dry Red Wine: What maturation options do winemakers usually employ for this style of wine? Why?
1. **Stored in neutral containers for 3-4 months** * retains fruity style; * able to release wine quickly to market; 2. **Use oak alternatives** * cheaper than using oak barrels while adding additional oak flavors.
42
Inexpensive, High-Volume Dry Red Wine: How are wines of this style typically finished (are they tartrate stabilized, fined, or filtered)? Why?
These wines are typically: 1. **Tartrate stabilized** using contact process or metatartaric acid * consumers won't tolerate crystals in the wine; 2. **Fined** * ensures clear and bright final wine; 3. **Sterile filtered** * decreases risk of faults developing in the bottle.
43
Inexpensive, High-Volume Dry Red Wine: What packaging is typically used for this style of wine? Why?
1. **Glass bottle, PET, bag-in-box, can** * Wine is ready for immediate consumption; 2. **Screwcap, agglomerate cork or molded closure** * Inexpensive options that reduce risk of cork taint; * help retain a fruity style.
44
Premium, Small-Volume Dry Red Wine for Bottle Aging: Are these styles of wine typically hand harvested or machine harvested? Why?
Hand harvested * Allows for initial sorting in the vineyard of only healthy, fully ripe bunches; * Grapes are picked at optimum ripeness, which is better for quality.
45
Premium, Small-Volume Dry Red Wine for Bottle Aging: How are grapes for this style of wine typically transported to the winery? Why?
Small crates * To limit damage, minimize crushing and the risk of microbial spoilage or fermentation starting before reaching the winery.
46
Premium, Small-Volume Dry Red Wine for Bottle Aging: To what degree are these grapes sorted? Why?
Initially in the vineyard, then potentially several times on a sorting table, vibrating belt, and/or with an optical sorter * Eliminates substandard grapes (over-ripe, diseased, moldy, or sun burnt bunches/berries)
47
Premium, Small-Volume Dry Red Wine for Bottle Aging: What fermentation options do winemakers have for this style of wine?
1. **Crushed fruit fermentation** * Cold maceration optional to promote color and aroma extraction with minimal tannin, which is good for grapes low in anthocyanin; 2. **Whole bunch or whole berry fermentation** * Whole bunches add some tannins and spicy/herbal flavors, adding complexity; * Whole bunches + berries can add a vibrant, fresh fruit character
48
Premium, Small-Volume Dry Red Wine for Bottle Aging: What are the fermentation vessel options for wine made in this style? Why is each used?
1. **Stainless steel** * neutral (doesn't add any flavor); 2. **Concrete** * neutral (doesn't add any flavor); 3. **Oak** * rounded mouthfeel; * better integration of oak flavors.
49
Premium, Small-Volume Dry Red Wine for Bottle Aging: What types of yeasts are used for wines made in this style? Why is each used?
1. **Ambient** yeasts * They're viewed as "part of the terroir"; * They promote distinctive aroma and flavor characteristics in the wine; 2. **Cultured** yeasts * selected for their neutrality or for promoting fruity traits; * reliable ferments to dryness; * Some can promote certain selected aroma/flavor characteristics.
50
Premium, Small-Volume Dry Red Wine for Bottle Aging: What is the usual fermentation temperature range for wines made in this style? Why?
Relatively high temperatures, 30°C / 86°F Higher temperatures promote extraction, deeper color, more flavor, and more tannins.
51
Premium, Small-Volume Dry Red Wine for Bottle Aging: What are three preferred ways to manage the caps for wines of this style? Why?
1. **Pump overs** * gentle, plus desired color and tannin extraction controlled by winemaker; 2. **Punch downs** * desired color and tannin extraction controlled by winemaker; 3. **Rack and return** * more extraction *Winemakers decide the mix, frequency, and timing of each to achieve their desired style.*
52
Premium, Small-Volume Dry Red Wine for Bottle Aging: Which press or presses are typically used for wines of this style? Why?
Pneumatic or basket press * Both are gentle; * Pressed wines give blending options later on.
53
Premium, Small-Volume Dry Red Wine for Bottle Aging: Why are most red wines of this style aged in small oak barrels?
Promote slow, gradual exposure to oxygen which increases complexity; * if the barrels are new, oak compounds add additional flavors.
54
Premium, Small-Volume Dry Red Wine for Bottle Aging: How are wines made in this style typically finished (tartrate stabilization, fining, filtering)? Why?
1. **Tartrate stabilization** * consumers may not tolerate crystals; * if done, wine is typically cold stabilized; 2. **Sedimentation if the wine is not sufficiently clear from time in barrel** * least intervention; * may want to avoid fining and filtering; * clarifies wine and retains quality and style; 3. **Option to Fine** * ensures final wine stays clear and bright; 4. **Option to Sterile filter** * avoids risking faults developing later in the bottle.
55
Premium, Small-Volume Dry Red Wine for Bottle Aging: What packaging is typically used for wines made in this style? Why?
Glass bottle with high quality cork or alternate-cork closures * Maintains style and quality; * Wine can potentially further age in the bottle.
WSET® Level 4 Diploma D1 Wine Production
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