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WSET 3 Wine Specification and SAT > Learning Outcome 1 > Flashcards

Learning Outcome 1 Flashcards

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1
Q

What are the five vine needs?

A
  • Warmth
  • Sunlight
  • Water
  • Nutrients
  • Carbon dioxide
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2
Q

What are the six steps in the vine growth cycle?

A
  • Dormancy
  • Budburst
  • Flowering
  • Fruitset
  • Véraison
  • Ripening
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3
Q

What are the six chemical components of the grape?

A
  • Water
  • Sugar
  • Acids
  • Color
  • Tannin
  • Flavors
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4
Q

What are the six factors influencing regional climate?

A
  • Latitude
  • Altitude
  • Oceans
  • Large lakes
  • Continentality
  • Diurnal range
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5
Q

What are the four factors that influence site climate?

A
  • Aspect
  • Soil (heat, drainage)
  • Fog
  • Bodies of water
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6
Q

What is the primary impact of weather on a vineyard?

A

Vintage variation

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7
Q

What are five factors in managing the vine?

A
  • Training (head, cordon)
  • pruning (spur, replacement cane)
  • trellised, untrellised (canopy management)
  • density
  • harvest (timing, manual, machine)
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8
Q

What six weather related hazards are in the vineyard?

A
  • Frost
  • Freeze
  • Rain
  • Hail
  • Water stress
  • Sunburn
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9
Q

What are the ways to manage the risk of frost?

A
  • Site selection
  • Heaters
  • Wind machines
  • Sprinklers
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10
Q

What is the way to deal with freeze?

A

Earthing up

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11
Q

What is the way to deal with rain?

A

Harvest dates

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12
Q

What are the two ways to deal with hail?

A
  • Nets
  • Multiple sites
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13
Q

What are the three ways to deal with water stress?

A

Irrigation, including:
* Drip
* Sprinkler
* Flood

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14
Q

What is the way to deal with sunburn?

A

Canopy management

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15
Q

What is the way to deal with nutrient deficiency?

A

Fertilizer

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16
Q

What are the five pests and diseases and how they are managed?

A
  • Phylloxera (use of rootstocks)
  • Other animals (insecticides, physical barriers)
  • Fungal diseases (canopy management, fungicide)
  • Viruses (replacing the vine, sanitizing the land)
  • Bacteria (replacing the vine, sanitizing the land)
17
Q

What are the four ways of concentrating grape sugars?

A
  • Noble rot
  • Drying grapes on the vine
  • Drying grapes after picking
  • Freezing grapes on the vine
18
Q

What are the four approaches to vineyard management?

A
  • Conventional
  • Sustainable
  • Organic
  • Biodynamic
19
Q

What are the five common elements in human factors that influence style, quality and price in the winery?

A
  • Roles of oxygen
  • Roles of SO2
  • Winery vessels (oak, stainless steel, concrete)
  • Alcoholic fermentation
  • Malolactic conversion
20
Q

What are the three must adjustments?

A
  • Must enrichment
  • Acidification
  • Deacidification
21
Q

What are the ten human factors in white winemaking?

A
  • Grape variety
  • grape reception
  • destemming
  • crushing
  • skin contact
  • pressing
  • clarification
  • alcoholic fermentation
  • racking off gross lees
  • malolactic conversion
22
Q

What are the nine human factors in (non-whole bunch) red winemaking?

A
  • Grape variety
  • grape reception
  • destemming
  • crushing
  • pre-fermentation extraction
  • alcoholic fermentation and extraction
  • post-fermentation extraction
  • pressing
  • malolactic conversion
23
Q

What are the three different types of whole bunch fermentation?

A
  • carbonic maceration
  • semi-carbonic maceration
  • whole bunches with crushed fruit
24
Q

What are the three type of Rosé winemaking?

A
  • Direct pressing
  • short maceration
  • blending
25
Q

What are the three methods involved in sweet winemaking?

A
  • Interrupting the fermentation
  • adding a sweetening component
  • concentrating grape sugars
26
Q

What are the major choices in maturation?

A
  • Oak vessels (species, production, age, size)
  • Inert vessels (stainless steel, concrete, bottle)
  • Lees contact
  • Oak alternatives
27
Q

What are three reasons to blend?

A
  • Balance
  • consistency
  • style
28
Q

What are the three methods of clarification?

A
  • Sedimentation
  • fining
  • filtration (depth, surface)
29
Q

What are the four ways in which the wine may be stabilized?

A
  • Clarification
  • Tartrate
  • Microbiological
  • Oxygen (SO2 and packaging)
30
Q

What are three packaging methods?

A
  • Glass
  • plastic
  • bag-in-box
31
Q

What are four major types of closures?

A
  • Cork
  • technical cork
  • synthetic cork
  • screw cap
32
Q

What are the seven common faults?

A
  • Cork taint
  • oxidation
  • reduction
  • volatile acidity
  • Brettanomyces
  • out of condition
  • high sulfur dioxide
33
Q

What are the 7 ways to manage a variety with high tannins?

(this is my working list, not in the spec)

A
  • Ensure the grapes are picked when tannins are ripe
  • Gentle cap management
  • Slightly lower temp ferm, especially towards the end of ferm
  • Extended post-ferm maceration
  • Oak maturation
  • Blend with low-tannin varieties
  • Bottle ageing

WSET 3 Wine Specification and SAT (11 decks)

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