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WSET 3 my own study cards > Human Factors In The Winery That Influence Style, Quality And Price > Flashcards

Human Factors In The Winery That Influence Style, Quality And Price Flashcards

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1
Q

Roles of oxygen?

A

Oxidation in chemical reactions
Oxygen in winemaking: to make wine dominated by primary fruit characteristics, add antioxidants like SO2; minimise oxygen contact; protective or anaerobic winemaking: grape juice away from o2, airtight winery equipments or filling up with co2 or nitrogen.
Oxygen in maturation
Wines are matured aerobically in oak vessels. Oxygen soften tannins; give more complexity to flavours
Making fortified wines with deliberately oxidative style: oloroso sherry, tawny port and Rutherglen Muscat

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2
Q

Roles of Sulfur dioxide?

A

Antioxidant effects

Antiseptic effects

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3
Q

2 types of inert winery vessels?

A

Stainless steel

Concrete

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4
Q

What is alcoholic fermentation?

A

Yeast converts sugar into alcohol, carbon dioxide, flavour compounds and heat.

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5
Q

What is Malolactic Fermentation?

A

Lactic acid bacteria converts tart malic acids into softer lactic acids after Alcoholic Fermentation as well as creating buttery flavours and producing CO2

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6
Q

What is must enrichment?

A

Depending on the sugar level in grape juice (or must weight), the must enrichment may be carried out.
This process involves increasing sugar levels in juice by adding rectified concentrated grape must either before or during Fermentation.

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7
Q

What is Chaptalisation?

A

Where sugar from sources other than grapes is added, for example sugar beet, this process is called chaptalisation.

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8
Q

What is acidification?

A

In warm regions, if during ripening, grape acid has fallen too far, acidification is normally carried out by the addition of tartaric acid in powder form.

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9
Q

What is deacidification?

A

In cool regions, the grape acid levels have not fallen sufficiently during grape ripening, excess acid may be neutralised by the addition of an alkali.

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10
Q

White winemaking- list at least 2 aromatic grape varieties?

A

Sauvignon Blanc

Riesling

Muscat
Gewurztraminer
Torrontes

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11
Q

White winemaking- list 2 less aromatic grape varieties?

A

Chardonnay

Pinot Gris/Grigio

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12
Q

What do people do at grape reception?

A

First dose of so2

Individually checked on a sorting table to eliminate I ripe or rotten grapes if making premium wines

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13
Q

What is destemming?

A

The bunches of harvest grapes are destemming by a destemmer along with crushing before pumping into fermenters.

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14
Q

What is crushing?

A

Crushing breaks the skins of the grapes and liberates a quantity of juice.

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15
Q

What is skin contact?

A

Most of the time juice spends little time in contact with the skin to reduce the risk of oxidation. For example whole bunch press.

For certain aromatic varieties, winemakers choose to keep the juice in contact with the skins to increase flavour intensity and texture at cool temp to inhibit Fermentation only a few hours

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16
Q

What is pressing?

A

Pressing separates the liquid and the solid constituents of the grape.
White wine pressing occurs before the start of Fermentation
Red wines happen after Fermentation.

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17
Q

List 3 methods of clarification?

A

Sedimentation

Fining

Filtration (depth and surface)

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18
Q

What is racking off gross lees/sedimentation?

A

Once the gross lees have settled in a deposit, the wine can then be slowly and gently pumped into a different vessel leaving the sediment behind, a process known as racking

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19
Q

Red winemaking- list at least 5 international red varieties

A 
Cabernet Sauvignon 
Merlot
Pinot Noir 
Syrah/Shiraz
Grenache/Garnacha
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20
Q

What styles of wine can Syrah be made?

A

Med bodied with pepper and fresh black fruit aromas to smooth and full bodied with intense, very ripe black fruit flavours and hints of liquorice

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21
Q

In Languedoc and Roussillon in France, what other 4 varieties are used to blend with Syrah?

A

Grenache
Mourvèdre
Carignan
Cinsault

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22
Q

How to make restrained, elegant Shiraz wine in warm or hot climate?

A

Early harvesting (low alcohol)/
Gentler cap management /
May include a proportion of whole bunches in the Fermentation/
A fine tannin structure may be achieved by extended post-Fermentation maceration to extract and smooth tannins

23
Q

Classic Cabernet Sauvignon regions:

A 
Napa Valley in California 
Coonawarra and Margaret River in Australia 
Hawke’s Bay in NZ
Stellenbosch in South Africa 
Colchagua Valley in Chile
24
Q

What is the Fermentation temperature range of cab Sauvignon?

A

26-30 degrees

Warm enough for sufficient extractions

Cool enough to promote fresh fruit flavours

25
Q

As cab Sauvignon have high levels of tannins, which two techniques need to be avoided during fermentation?

A

High temperature
Extractive cap management

especially if tannins are not fully ripe.
A period of post-Fermentation maceration may be used to encourage a more gentle extraction of tannin and to soften existing tannins.

26
Q

What 2 common varieties are used to blend with cab Sauvignon?

A

Merlot and Shiraz

To provide a certain softness and fruit to complement cab’s lean structure

27
Q

Which variety is dominant in Saint-Émilion and Pomerol?

A

Merlot

28
Q

Best quality Merlots tend to make into 2 styles of wines, and what are these styles?

A

1) international style: grapes are harvested as late as possible to generate the max intense purple colour, concentrated blackberry and plum fruit, soft, velvet-textured tannins, often matured in oak to add toasty flavours. Usually found in new world countries, the south of France, some Bordeaux estates
2) harvest early to make med body and alcohol, higher acidity, more fresh red fruit character, as well as vegetal, leafy aromas. This approach is rarely found outside of Bordeaux

29
Q

The characters of Pinot Noir grapes?

A

Early budding & ripening

A thin skin

30
Q

What styles of wines Pinot Noir can be made?

A

Light and fruity with red cherry notes

To complex and earthy with flavours of spice and forest floor

31
Q

What is Côte d’Or Pinot Noir like?

A

Great intensity and complexity

They can range from delicate and floral to more tannic and spicy

32
Q

2 very famous regions for Sauvignon Blanc production

A

Loire Valley (Sancerre and Pouilly Fume)

Marlborough NZ

33
Q

What is Sauvignon Blanc of Loire Valley like?

A

Elegance and restraint

Cool climate gives aromas and flavours of green apple and asparagus often with a hint of wet pebbles

34
Q

What’s Marlborough Sauvignon Blanc like?

A 
Vibrant flavours 
Gooseberry 
Elderflower 
Grapefruit 
Passion fruit 
Herbaceous notes
35
Q

Riesling viticulture characters

A

Very tolerant to cold winters

Buds late to avoid spring frost

36
Q

What is pre Fermentation extraction/cold maceration/cold soaking?

A

Once the fruit has been crushed, some winemakers prefer to leave the grapes to macerate for a period at a low temperature before allowing the fermentation to start. The purpose of this maceration is to extract colour and flavour compounds.

37
Q

What is post-Fermentation extraction?

A

After alcoholic Fermentatio, the wine stays on its skin for a period of time to allow extraction more tannins and help to create a smoother tannin structure. This process is called post Fermentation extraction

38
Q

What is the objective of whole bunch Fermentation technique?

A

To create an oxygen-free environment for the uncrushed fruit.

39
Q

What are the outcomes of whole bunch Fermentation?

A

1) the berries create some alcohol in their cells, w/o involvement of any yeast or referring as intracellular Fermentation.
2) a range of distinctive fruity aromas is created inside the berry, which gives wines made in this way unique qualities

40
Q

Please list 3 forms of whole bunch Fermentation?

A

Carbonic maceration
Semi-carbonic maceration
Whole bunches with crushed fruit

41
Q

What is direct pressing in rose wine making?

A

The black grapes are crushed and pressed in the same way as in white wine production. This extracts a little colour from skin but care has to be taken not to extract too much tannin.

42
Q

What is short maceration in rose wine making?

A

Black grapes are crushed and allowed to macerate to extract flavour and colour. The duration of the maceration will depend on how much colour and tannin the winemaker wants to extract from the grape skins.

43
Q

What is blending in rose winemaking?

A

A small quantity of red wines is added to a white wine to produce a rose.
This is not permitted in EU with exception of rose champagne, but some fruity, inexpensive new world rose wines are made in this way.

44
Q

What are the methods for stopping the fermentation in sweet winemaking?

A

Fortification(the addition of grape spirit) is the traditional way of stopping Fermentation whole sugar is still present.
This kills the yeast and alters the structural balance of the wine

By adding a high dose of so2 or by chilling the fermenting wine. This wine must be filtered to remove any remaining yeast.
This method is used to produce high quality German kabinett and spatlese Italian Asti

45
Q

What sweetening components can be add to increase sweetness?

A

Unfermented juice/
Sussreserve

Rectified concentrated grape must

The top 1 is made by filtering the juice before Fermentation starts or by dosing it with so2

46
Q

Please list 4 methods for concentrating grape sugars?

A

Noble rot
Drying grapes on the vine
Drying grapes after picking
Freezing grapes on the vine

47
Q

What attributes dose oak barrel provide to wines during maturation?

A

Small level of oxidation while the wine is maturing, allowing tertiary aromas to develop
Wine can also extract tannin and flavours from oak. Oak tannins give more structure to both red and white wines increasing their textural complexity

48
Q

What are the small oak barrel sizes?

A

225 litre barrique

228litre piece

49
Q

Describe the heating process effects of production of oak barrels

A

The barrel production process involves heating the staves so they can be bent into shape. The heating process also transforms the tannins and flavour compounds in the oak, giving notes of sweet spice and toast. The temperature and length of heat exposure, referred to as the level of toasting, affects what flavours the barrel contributes to the wine

50
Q

What is the oak barrel age?

A

The effect of toasting diminishes each time the barrel is used. The barrel that has been used once gives a wine less flavour than a brand-new one and, by the time a cask is on its fourth usage, it imparts little flavour or tannin.

51
Q

What are the oak alternatives?

A

Oak staves, oak chips can be inserted into the wine during fermentation or maturation in inert winery vessels

52
Q

What are the inert winery vessels?

A

These vessels do not add flavour to wines or allow oxidation and consequently they are frequently referred to as inert. They are made of stainless steel or concrete.

53
Q

What are the advantages and disadvantages of the glass bottle?

A 
Portable 
Cheap to produce 
Suite strong
Do not allow air to get into the wine
Do not taint the wine flavours

Dis
Heavy and rigid
Weight adds to transport cost
Cannot be packed to make the best use of the available space
Once opened a part filled bottle will contain a space for air, wine will become vulnerable to oxidation

54
Q

What are the reasons of blending?

A

The purpose of blending is to improve balance, attain consistency or achieve a certain style.

WSET 3 my own study cards (4 decks)

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