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A1. WSET L2 By Grape 2025 > Extra - Wine production > Flashcards

Extra - Wine production Flashcards

1
Q

Where can you find falvour in a grape?

A

Skins

Pulp

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2
Q

Where is sugar found in a grape?

A

The pulp

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3
Q

Most vineyards are located between what latitudes?

A

30° and 50° Not too cold and not too hot.

In both hemispheres.

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4
Q

What 2 weather hazards can destroy a vine’s grapes, or potential for grapes (buds)?

A

Hail

Frost

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5
Q

Cloud, fog and mist have what effect on ripeness levels?

A

Reduces and slows ripeness

Less sunlight for photosynthesis.

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6
Q

Which word is used for the time when grapes change colour during ripening?

A

Veraison

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7
Q

What is found in grape skins?

A

Tannins

Colour

Flavour

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8
Q

How can growers provide water in dry wine regions?

A

Irrigation

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9
Q

What happens to sugar levels as grapes ripen?

A

Sugar levels increase

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10
Q

What happens to acidity levels as grapes ripen?

A

Acidity levels drop

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11
Q

What word describes the creation of sugars from carbon dioxide (CO2) and water using light energy?

A

Photosynthesis

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12
Q

Where in a grape is acidity to be found?

A

The pulp

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13
Q

Colour of aged red wine (before tawny)?

A

Garnet

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14
Q

Is the quality of wine defined by the method of harvesting?

A

No. High quality wine can be made from both hand harvested and machine harvested grapes.

For the machine harvested grapes the quality grapes can be selected at the winery.

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15
Q

Colour of aged white wine?

A

Gold to Amber

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16
Q

When is hand harvesting essential?

A

On steep slopes.

When whole bunches of grapes are required.

When selection of noble rotted grapes is required.

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17
Q

As some white wines mature in the bottle they can result in what tertiary flavours? x3

A

Dried apricot, honey, nuts (and spice) (Petrol for Riesling)

18
Q

Red wines are fermented at what temperature?

A

20°C to 32°C (68°F-90°F)

19
Q

The use of lees (leaving wine to rest on the dead yeast cells - the lees) can create what flavours? x2

A

Bread and biscuit

20
Q

What are the stages for white wine making…

A

Crushing - pressing - fermentation

21
Q

Rosé wines are fermented at what temperature?

A

12°C to 22°C (54°F-72°F)

22
Q

If oxygen interacts with a red or white wine what effect does it have on flavour?

A

causes flavours such as caramel, dried fruit and and nuts.

23
Q

What is required to create alcohol?

A

Yeast and sugar

24
Q

White wines are fermented at what temperature?

A

12°C to 22°C (54°F-72°F)

25
Q

What can be used instead of oak barrels for creating oak flavour character?

A

Oak chips

Oak staves

26
Q

How can the use of lees (leaving wine to est on the dead yeast cells - the lees) affect the body of a white wine?

A

Adds texture/body

27
Q

Which type of oak barrel will have the most effect on a wine? New or old?

A

New - more flavour in the oak.

28
Q

What effect does a malolactic conversion have on a wine?

A

lowers the acidity

Creates buttery flavour

29
Q

What can preserve a wine, allowing it to develop during maturation?

A

High acidity

High tannins

Lots of flavour

30
Q

If oxygen interacts with a red wine what effect does it have on the tannins?

A

smooths them out/soften them

31
Q

What else is created in an alcoholic fermentation? x3

A

CO2

Warmth

Flavours

32
Q

What flavours are associated with oak fermented/aged wine?

A

Vanilla, toast, coconut (also charred wood and spice)

33
Q

Which type of oak barrel will have the most effect on a wine? Large or small?

A

Small (greater surface area in contact with wine)

34
Q

What are the stages for red wine making…

A

Crush - ferment - drain - press

35
Q

Identify 2 methods for helping extract colour, flavour and tannin from the cap/black grape skins

A

Punching down

Pumping over

36
Q

What level of acidity is associated with most sweet white wine?

A

High

This is partly because acidity is concentrated along with sweetness in the grapes, but also because it’s needed to balance the sweetness for a refreshing but sweet style.

37
Q

Which method for producing sweet wines results in pure varietal character?

A

Frozen grapes. ie, no noble rot flavour, or dried-fruit flavour.

38
Q

Identify 3 methods for concentrating sugars for the creation of sweet wine.

A

Extra ripening (eg, Late Harvest wine/ see Vendange Tardives in Alsace, and Spatlese of Germany).

Botrytis/noble rot.

Frozen grapes

39
Q

Three wine making techniques used for creating complexity in Chardonnay, Chenin Blanc, Semillon?

A

Oh, My Lord!

Oak fermentation or maturation.
Malolactic conversion
Lees

40
Q

Which white grape is typically allowed to undertake a malolactic conversion?

A

Chardonnay

A1. WSET L2 By Grape 2025 (25 decks)

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