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WSET Diploma SH 2018 > Mature, Treat & Bottle > Flashcards

Mature, Treat & Bottle Flashcards

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1
Q

What is the ‘last resort’ fining agent to remove off-odours and colour?

A

Carbon

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2
Q

What is HPLC?

A

High performance liquid chromatography

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3
Q

Which country imposes limits for Sorbic Acid?

A

Japan

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4
Q

What is 2,4,6 Trichloroanisole? What is it responsible for?

A

TCA a Haloanisole largely responsible for cork taint

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5
Q

What is Quercus Robur?

A

A European Oak Low in odiferous compounds but high extractable polyphenol content

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6
Q

Name three reasons you might use Reverse Osmosis for grape musts or finished wine

A

-Concentrate grape musts by removing water -De-alcoholism a finished wine (EU max reduction 2%) -Decrease high levels of acetic acid

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7
Q

What fining agent is often used in ‘fine’ wines to remove harsh, green tannins?

A

Egg albumen

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8
Q

What size to oak chips come in?

A

6.35mm~2cm

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9
Q

What type is a cork made from natural cork coated with a mixture of cork dust and latex?

A

A Colmated cork

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10
Q

Other than from corks where else can Cork Taint come from?

A

Barrels Pallets Plastics Winery eqpt Bentonite

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11
Q

What are you trying to reduce if you were to use Potassium Ferrocyanide for white wine Or Calcium Phytate for red wines?

A

Excess Iron

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12
Q

Which type of Filter can be washed and reverse flushed to remove blocking particles?

A

Membrane Filters

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13
Q

Which wood drying process will impart the least tannic effect on the wine; Air dried or Kiln dried?

A

Air dried

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14
Q

Due to the amount of lees that can precipitate using Bentonite how much wine loss can there be?

A

10%

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15
Q

What is Quercus Patraea, formally known as Quercus Sessiliflora? What flavours does it bring?

A

European white oak Eugenol (cloves), Vanillin (oaky and vanilla)

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16
Q

What is the Filterability Index and what 2 main things make it up?

A

The clogging power of a wine - % of solids - Size of particles and their nature

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17
Q

Bottling using heat Which process uses medium temperature for a long time? What temperature? What is the main advantage?

A

Thermotic bottling About 55c No need for sterile bottling as product rendered stable during heating process

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18
Q

Which fining agent is Silica Sol often combined with and why?

A

Gelatin or Isinglass to help floculation

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19
Q

What is the name given to red wine maturation which reduces herbaceous aromas, provides better structured wins, better oak integration, better controlled reductive characters and speeds up the maturation process?

A

Micro-oxygenation

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20
Q

What is a Vinolok?

A

Glass or plastic closure developed in Germany

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21
Q

What is the main potential disadvantage of Flash Pasteurisation?

A

Potential re-infection at the bottling machine

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22
Q

What type of filter can handle even the dirtiest of wines without getting clogged?

A

A Cross Flow Membrane Filter

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23
Q

During maturation what level of free SO2 should there be?

A

> 20mg/L

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24
Q

A white wine has colour and oxidative taints, what fining agent would you use?

A

Casein

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25
Q

What is Montmorillonite Clay better better known as?

A

Bentonite

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26
Q

In wines with low acidity and low SO2 what can Lactic bacteria result in?

A

A slimy and ‘ropey’ texture

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27
Q

What free level of SO2 will usually prevent the growth of microorganisms in wine?

A

20mg/L free

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28
Q

In Filtration ‘Absolutely Rated Surfaces’ are rated according to their what?

A

Maximum pore size

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29
Q

Toasting The lighter the toast the more …………….. what? The heavier the toast the more …………… what?

A

Lighter = more oaky or woody Darker = more spicy and toasty

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30
Q

What is the word when unwanted components in a wine clump together and fall out of suspension

A

Floculation

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31
Q

What are the 2 ways to carry out ‘asceptic’ bottling?

A

Filtration Heat treatment

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32
Q

What species of Oak is traditionally associated with Rioja?

A

Quercus Alba - American Oak

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33
Q

What is ‘The Contact Process’ used for?

A

Seeding wine with finely powdered Potassium Bitartrate crystals to act as seeds for further growth to remove larger Potassium Tartrate crystals from wine

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34
Q

What is Quercus Suber

A

The Cork Oak tree

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35
Q

How long is French Oak traditionally seasoned for before being made into barrels?

A

18~36mo

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36
Q

What would mass-spectrometry combined with solid phase micro-extraction be used for?

A

QC processes to check for cork taint

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37
Q

In Filtration ‘Nominally Rated Surfaces’ are rated according to their what?

A

Average pore size

38
Q

Bottling using heat What process uses high temperature for a medium length of time? What temperature and for how long? What is the main advantage of this process?

A

Tunnel Pasteurisation >80c for 15 minutes No need for sterile bottling as finished product rendered sterile post pasteurisation

39
Q

Which fining agent? -Facilitates the stabilisation of new wines by partial precipitation of excess proteins -May also be added to white wines, with Gelatin, to aid the fining process?

A

Tannin

40
Q

What is the difference between Quercus Patrea and Quercus Robur?

A

Both are European oaks with QP being tighter grained than QR. Quercus Patrea is the most highly valued oak

41
Q

Which red wines are considered most susceptible to Brett?

A

High pH (lower acidity) new Syrah and Cab Sav

42
Q

What is a RDVF (Rotary drum vacuum filter) and what is it used for?

A

A rotating drum, used for Earth Filtration, through which wine is sucked by a vacuum pump.

43
Q

What chemical is now avoided in cork production Why?

A

Chlorine Suspected responsible for TCA cork taint

44
Q

What can be added to wine to ensure no re-fermentation in bottle? What are potential drawbacks of using it?

A

Sorbic Acid Lactic acid bacteria can metabolise Sorbic acid to produce a smell of Geraniums

45
Q

What type of filter is used to sterilise wine just before bottling?

A

Membrane Filters

46
Q

Bottling using heat Which process uses High temperature for a short period of time? What temperature?

A

Flash pasteurisation Wine heated to 80~90c

47
Q

What is the minimum g/L Titratable Acidity for wines sold in the EU?

A

4.5g/L

48
Q

What can be 4 objectives of blending wine?

A

Achieve a certain style Standardisation / consistency Best balance and complexity Blend out faults

49
Q

What 3 ways can excess Copper be treated?

A

Bentonite fining Addition of Gum Arabic Blue Fining

50
Q

What are the 5 main methods of clarification?

A

Sedimentation and racking Fining Filtration Centrifugation Flotation

51
Q

What is Fehlings titration used to measure?

A

Residual sugars

52
Q

A wine is suffering from bitterness, astringency, harsh tannins (red) and/or off tastes, what would you fine it with?

A

Gelatin

53
Q

What type of cork is made from cork granules stuck together with glue?

A

An Agglomerated cork

54
Q

What size filter would you use on the bottling line to carry out sterile filtration?

A

0.45mu

55
Q

What is the biggest drawback of Cold ‘sterile’ (asceptic) filtration in bottling?

A

The cost of generating loads of hot water

56
Q

In white wine what is Isinglass used for and what is one drawback of using it?

A

To improve colour clarity and vibrancy Forms light, fluffy lees that are prone to block filters

57
Q

Which Bottling using heat method may positively advance the maturity of a wine?

A

Thermotic bottling

58
Q

What fining agent would you use in a white wine to reduce bitterness and browning?

A

PVPP

59
Q

What filtration system risks leaving a ‘papery’ taste to wine?

A

Sheet or pad filtration through Cellulose pads

60
Q

What are spoilage microbes favourite temperature for growth?

A

20~35c

61
Q

What process is described here? “Both the texture of the wine and the flavours change with contact and stirring, producing a softer, richer, more complex wine”

A

Lees ageing with stirring (bâtonnage)

62
Q

What is the optimum humid range for wine matured in oak?

A

75%~80%

63
Q

What, in wine, are most difficult to remove by sedimentation

A

Colloids

64
Q

What are the 3 Haloanisoles responsible for Cork Taint?

A

TCA TBA TeCA

65
Q

What might you use a Flame Atomic Absorption Spectrophotometer for?

A

Trace metal analysis

66
Q

What type of test is done to test for protein stability?

A

Heat stability tests

67
Q

What might you add to wine to prevent Calcium Tartrate crystals forming?

A

Metatartaric Acid

68
Q

What is the name of the filtration method than can filter out specific components from a wine e.g. tannins, sugars and acids?

A

Ultra-Filtration

69
Q

What is the single biggest disadvantage of switching from using natural corks to screwcaps?

A

The cost of specialised bottling eqpt and the special bottles required

70
Q

What is most commonly used to fine for unstable proteins?

A

Bentonite

71
Q

What measurement might be used to detect potential fraud in wine? What does it actually measure?

A

TDE (Total Dry Extract) measurement Measures all non volatile matter in a wine

72
Q

What is ‘asceptic’ bottling?

A

The elimination of any potentially harmful yeast and/or bacteria in a wine

73
Q

What is the main advantage of Surface Filtration?

A

It is absolute

74
Q

What is the name of the Cork Oak tree?

A

Quercus Suber

75
Q

What is described here? “The addition of an agent or agents to a wine which aid the removal of colloid materials from suspension”

A

Fining

76
Q

Bottling using heat Which 2 methods heat sterilise the wine, the bottle and the closure?

A

Tunnel pasteurisation and Thermotic bottling

77
Q

What are being described here? “Positively or negatively charged and between 2~1000nm in diameter being too small to be removed by filtration alone”

A

Colloids

78
Q

What are ‘Technical corks’?

A

An Agglomerate cork with natural cork either end Or An Agglomerate closure of which particles have undergone supercritical carbon dioxide technique to remove TCA

79
Q

What is the major constituent of Volatile Acidity?

A

Acetic acid

80
Q

What are the 3 MAIN instability problems a wine can face?

A

Tartrate instability Oxidation and reduction Microbial spoilage

81
Q

What is the top and bottom of a barrel called?

A

The Heads

82
Q

What is Quercus Alba? What flavours does it bring?

A

American Oak Oak lactose (coconut)

83
Q

What might you use Gum Arabic for?

A

A protective Colloid that prevents tartrate crystals growing large enough to be visible. Effect in wine is 12mo

84
Q

What is the official EU method for measuring SO2 levels in wine? What level of SO2 is measured?

A

The aspiration method Total SO2

85
Q

A white wine is suffering from a protein haze, what would you use as fining agent?

A

Bentonite or Silica Sol

86
Q

What process is used to produce high quality grape juice concentrates that might be used to sweeten musts prior to fermentation?

A

Osmotic distillation

87
Q

What is the effect of MLF taking place in bottle?

A

Unpleasant smells, and a clouding of the wine

88
Q

What is a 44x24?

A

A cork, 44mm long x 24mm diameter

89
Q

When using Casein what should it be used in conjunction with and why?

A

Used with Tannin to achieve precipitation

90
Q

What pore size would you use to remove all traces of yeast and bacteria from a wine using Surface Filtration?

A

0.45mu

WSET Diploma SH 2018 (33 decks)

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