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WSET Advanced > Errors 12/28 > Flashcards

Errors 12/28 Flashcards

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1
Q

Sparkling Wine Temperature

A

6-10 (43-50)

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2
Q

SB Regions

A

cool + moderate on poor soil

warm and hot

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3
Q

Riesling Regions

A

Cool

Late Harvest from Cool and warm

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4
Q

Viognier: Fine Areas

A

South France, California, Australia

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5
Q

Muscat Ottonel

A

attractively perfumed dry whites in Alsace and Cental Europe

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6
Q

Cabernet Sauvignon Temperatures

A

Moderate: fresh Black currant
Warm + hot: black cherry, black currant jam

cooler: green capsicum, cedarwood, mint, more pronounced as age
warmer: black cherry and olive

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7
Q

Syrah: Where becoming important

A

South Africa, Hawkes Bay, Washington, Chile

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8
Q

Grenache Areas

A

Spain (Navarra, Rioja, Priorat)
France (Souther Rhone, the Midi)
California
Australia (especially McLaren Vale)

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9
Q

Main Factor Determining Which Varieties Ripen

A

Temperature More Than Sunlight

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10
Q

Black Varieties Temperature

A

Require moderate to war, to fully ripen tannin, color, flavor

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11
Q

Diurnal Range: Cool and Warm Nights

A

Warm Nights: Accelerate Ripening, especially sugar

Cool Nights: Help rest and extend growing season; help slow loss volatile aromas

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12
Q

Temperature Hazards: Mild Winter

A

Can prevent dormancy
Extreme cases: fall out of annual cycle; more than 1 per year
large population of insects and pests survive

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13
Q

Temperature Hazards: High Summer Temperatures

A

Accelerate grape ripening, change composition and style

Insufficient h2o can stop ripening, shed leaves, die in extreme cases

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14
Q

Sunlight Hazards

A

Excessively shaded vines less fruitful
Shaded at greater risk of coulure
Those that develop may struggle to ripen

Exceptionally Cloudy: Stop Fullen ripen, low alcohol, unripe tannin and flavor; decreased crop next year

Exceptionally sunny: sunburn

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15
Q

Water Hazards: Too Much Rainfall During Growing Season

A

Excessive vegetative growth; divert glucose from grapes; excessive shading

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16
Q

Continental Climate: Cool

A

Spring Frost
Affect flowering, fruitset, and ripening
Best suited to varieties that bud late and ripen early

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17
Q

Continental Warm

A

Ribera del Duero

Mendoza

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18
Q

Mediterranean Climate Areas

A

Coastal Cali, Chile, SE Australia, Cape Winelands

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19
Q

Maximizing Effectiveness of Available Light

A

Canopy Management: Training shoots and leaf stripping.

Curtain like canopy vs bush

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20
Q

Nematodes

A

Viruses

Decrease yields, susceptibility to nutrient and water stress

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21
Q

Birds and Mammals

A

Can cause rot in grapes

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22
Q

Insects and Arachnids

A

Damage plants limit photosynthesis
Damage fruit, increase rot and bacteria
Too much can taint

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23
Q

Downey Mildew

A

Leaf damage decreases ripeness

Damage to fruit decreases yield

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24
Q

Pierce’s Disease Prevention

A

Cordon Sanitaire

Interrupting lifecycle

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25
Q

Eutypa Dieback

A

Affect permanent wood

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26
Q

Grape Processing

A

Add SO2 if not in vineyard

Individually checked on sorting table if top quality wine

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27
Q

Tannin Addition

A

Oak Staves, tannin powder, stems, bleeding

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28
Q

Fermentation starting temperature

A

Not less than 5C

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29
Q

Controlling MLF

A

Encourage: heat, no SO2
Discourage: SO2, filtering, cool temp

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30
Q

Red Wine Making Diagram

A

See book

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31
Q

Unripe and Rot Effects

A

Unripe: unpleasant and herbaceous aromas
Rot: Taints taste, decreases color

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32
Q

Thermo-vinification

A

Unless careful fresh fruit decreased and remaining flavors muddled

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33
Q

Oak Staves During Red Fermentation

A

Add Tannin, flavor, stabilize color

34
Q

Pumping Over: Effects

A

Help yeast grow

If not enough, stinky reductive aromas

35
Q

Low tannin Red

A

Draw off skin, continue to ferment

36
Q

Carbonic Maceration Post Burst

A

Press, continue fermentation with yeasts. Extracts color but not tannin.

37
Q

Carbonic Maceration Variations

A

Destemmed but not crushed before fermentation. Element of carbonic maceration at same time as fermentation;

Traditional in Rioja, common in spain.

38
Q

Carbonic Maceration goals

A

less tannic, fruitier, well colored

39
Q

Rose Wine Methods

A

Drawing Off, Bleeding, Direct Pressing, Blending

40
Q

Direct Pressing

A

Crushed and Pressed same as white, extract little color; careful not to extract too much tannin, most delicately colored roses

41
Q

Blending Rose

A

Not permitted in EU outside of Champagne

Some inexpensive new world

42
Q

White Wine Skin Contact

A

Aromatic varietals increase flavor

Most free run drawn off then press remaining mass

43
Q

Aromatic White Fermentation

A

Can last several months; usually just few weeks

44
Q

White Fermentation Temperature Barrel vs. Inert

A

Small barrels usually small enough to dissipate heat and housed in cool cellars; but still at higher end of range

45
Q

White Wine Making Diagram

A

Diagram

46
Q

Sweet Wine Making Choices

A

Interrupting fermentation, Concentrating Sugars, Adding Sweetners

47
Q

Ways to Interrupt Fermentation Sweet

A

Fortification: kill yeasts, alter structure and balance
Filtration: SO2 or chill; vital no yeast contact after

48
Q

Süssreserve

A

Countries like Germany make medium sweet wines.
Sterile product; Filtered before fermentation or dosed with SO2
Added to dry wines when ready to bottle.

49
Q

RCGM

A

Often for light sweetness in high volume NW brands

Pure sugar solution extracted from grape juice.

50
Q

Passerillage

A

Dry, warm conditions otherwise rot.
Wines made every year have a % of passerillage
Overripe (dried, tropical), richly textured

51
Q

Drying after Picking

A

PX, Passito
Dry and warm; remove rotten as can spread.
Raisin quality

52
Q

Freezing Grapes on Vine

A

Very pure varietal character

53
Q

Constituents of Wine

A

water, alcohol, color, acid, flavor, tannin (some wine)

Determine clarity, stability, and ability to benefit from maturation

Most abundant: water and ethanol, mixed with other alcohols, and other components dissolved or suspended in solution

54
Q

Suspended Particles: Large

A

Dead yeast and grape fragments;
Make wine cloudy
Gross lees and fine lees

55
Q

Colloids

A

So small so not cloudy and gravity doesn’t make them fall out
Contribute to texture and flavor
Tannin and color=most important
Amino acids and proteins (smallest fragments of yeast and grape cells); present prior to maturation but usually removed later

56
Q

Aging Requirements

A

Sufficient tannin, acidity, alcohol, and fruit extracts that yield interesting flavors

57
Q

Primary Fruit

A

Bottle after few months from inert vessels.

Inexpensive reds and white

Premium NZ SB rarely benefit from oak or SO2; store in vessels similar to cali white zin

58
Q

Maturations Changes

A

Add components like tannin and toasty oak from new oak

Slow, gentle oxidation, yield complexity and character; help stabilize and soften tannin

Some components may react; change wine; some colloids and solutes can create particles that fall out (can lose tanning and acid like this)

59
Q

Lees

A

Flavor and textural roundness

Likely by hand if barrel fermented; Mechanical in stainless

60
Q

Blending

A

Chard complex fruit and subtle oak:
several locations range of ripeness

ferment seperately: new barrel (maximum oak flavor and integration), old barrel (oxidative without much oak), inert vessels

Different types of oak and toasting levels

Different batches with different yeasts

Some MLF blocked

Blend in component from older year )developed depth) or from newly-fermented, unmatured (add freshness)

61
Q

Benefit of Blending Choices

A

Without can’t separate best or create different wines from similar base

Can isolate problem in one parcel not affect larger volume

Consistent style and sufficient quantity to meet demand

62
Q

Clarification

A

Remove large sediment (dead yeast and grape skins)

Colloids that may create haze or sediment once bottled.

63
Q

Sedimentation

A

After fermentation, pump off gross lees (racking)

Repeated racking during maturation can improve clarity

Can accelerate with centrifuge but risk harmful O2 dissolve.

64
Q

Fining

A

Encourage smallest non-colloids to clump; also to remove colloids that may create haze or sediment after bottling;

Can be used to alter flavor and character

Colloids electrostatic (tannin - protein +)

65
Q

Fining to alter taste

A

Against oxidative taint

Classified growth Bordeaux remove astringent tannin without taking away desirable flavor components with egg whites

66
Q

Types of depth filters

A

Kieselguhr

Cellulose fiber sheets

67
Q

Filtering

A

Rapidly remove gross lees; usually filter before bottle to remove small suspended particles

Some believe alter character especially texture

68
Q

Maturation Diagram

A

See Diagram

69
Q

Tartrate Stabilization

A

hill below freezing for short period; accelerate with potassium bitartrate and remove with filter.

Must fine first as some unstable colloids prevent crystal formation

70
Q

Microbiological Stability

A

yeast, acetic acid bacteria, lactic acid bacteria can spol if fermentation after packaging

Fortified only one not at risk.

71
Q

Low Risk Microbiological

A

fermented to dryness, undergone MLF, high acid, minimum O2 contact; alcohol, acid, and lack of nutrients struggle to survive

72
Q

High Risk Microbioloigcal

A

No MLF as well as low to moderate alcohol, low acid, little residual

73
Q

Cold Bottling

A

Asceptic or Sterile Bottling

Surface filter; then equipment that’s been sterilized; all quality levels, and packaging types

74
Q

Hot Bottling

A

Pasteurizing; heat wine; suitable only for inexpensive; damage flavor

75
Q

Oxygen Stability

A

Excess dissolved or enter through packaging
SO2, minimize exposure
Anaerobic packaging and bottling after flushing with n2 or Co2

76
Q

Closures: General

A

Must allow for maturation if intended
Wines evolve with inert, but not clear how it differs
Best may vary with wine; when intended for consumption, consumer preference

77
Q

Cork Closure

A

Winemaker knows how mature, consumer prefers

Small amount of O2, but imperfections may allow travel between cork and neck, desirability and role unknown.

78
Q

Synthetic Corks

A

Popular for wines within a year; don’t protect against o2 well, can harm flavors

79
Q

Screwcaps

A 
White producers in NZ and Aus champion
Don't taint, impermeable.
Preserve fruit longer than cork
Debate on aging
Some permit some o2 transfer
Acceptance v aries but increasing
80
Q

Bottle Sickness

A

not smell and taste as should, usually less than amount of time in supply chain

WSET Advanced (5 decks)

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