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WSET 3 > Natural and Human Factors in the Winery that can influence style, quality and price of a wine. > Flashcards

Natural and Human Factors in the Winery that can influence style, quality and price of a wine. Flashcards

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1
Q

Name the five parts of a grape?

A

Seeds and Stems, Bloom, Pulp, Tannins and skins

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2
Q

What do the seeds and stems contribute to the wine?

A

Tannins

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3
Q

What is the bloom?

A

Waxy surface that covers the skins of the grape and contains the native yeast that can be used to ferment the wine.

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4
Q

What does the pulp of the grape contain?

A

Water, sugar, and acids (tartric acid and malic acid)

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5
Q

What is a tannin?

A

Chemical compound that tastes very bitter, which falls as the grapes ripen

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6
Q

What does the grape’s skin contain?

A

High concentration of flavour compounds, also tannin and colour compounds

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7
Q

Why do winemakers use counteractive measures against oxygen during winemaking?

A

To preserve the primary fruit characteristics.

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8
Q

What are some examples of anaerobic or protective wnemaking? (keeping oxygen at minimum)

A

using sulphur dioxide, picking grapes at night when cooler, keeping grapes chilled until they reach the winery, filling winery equipment with carbon dioxide or nitrogen

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9
Q

Do wines that have been protected from oxygen during winemaking benefit from oxygen during maturation?

A

No

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10
Q

What affect does maturing wine in oak have?

A

Exposed wine to small amounts of oxygen, softens the tannins, creates more complex secondary and tertiary flavors to develop.

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11
Q

Do smaller barriques have greater oxidative effect than larger vessels?

A

yes

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12
Q

Do wines matured in barrel longer than two years generally go in smaller vessels or larger vessels?

A

Larger, to prevent too much oxidation.

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13
Q

Why is Sulphur Dioxide used in winemaking?

A

Acts as antioxidant and an antiseptic

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14
Q

What affect can oak tannins have on a wine?

A

gives more structure to both red and white wines, increases textural complexity

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15
Q

What are the four factors to consider when choosing which oak to use?

A

Species and Origin of oak, size, the production of the barrels (such as toasting), age, oak alternatives (staves or chips)

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16
Q

At what age does an oak barrel become neutral?

A

Fourth usage

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17
Q

When do grapes usually receive their first does of SO2

A

When they first arrive at the winery

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18
Q

What is free run juice?

A

When the grapes are crushed upon arrival it produces an initial juice

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19
Q

Are destemming and crushing done for all grapes on reception?

A

No, machine harvested grapes are already de-stemmed

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20
Q

What is the process that separates the liquid and the solid constituents of the grape?

A

Pressing

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21
Q

Why is it important to be gentle in both crushing and pressing?

A

So as not to crush or break the seeds which release unwanted bitter flavours

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22
Q

When do you press for white wines and when for red wines?

A

White wines are pressed prior to fermentation and reds are pressed after fermentation.

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23
Q

During winemaking, grape juice can also be referred to as xyz?

A

Must

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24
Q

What are three adjustments that can be made in the winery to improve a wine?

A

Sugar, alcohol and acid

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25
Q

What is enrichment?

A

Adding sugar to wine in the form of rectified concentrated grape must (RCGM)

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26
Q

What is chaptalisation?

A

adding sugar from other sources such as sugar beet

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27
Q

How do you remove alcohol from a wine?

A

Modern machinery can remove alcohol after fermentation is complete

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28
Q

What is acidification?

A

The addition of tartaric acid in powder form. Used in warm and hot regions

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29
Q

Deacidification is what?

A

Removing acid usually in cooler climate regions

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30
Q

What is fermentation?

A

The conversion of sugar into alcohol and CO2 through the action of yeast

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31
Q

Alchoholic fermentation will not begin until the temp is above what?

A

5 degrees celcius

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32
Q

Alcoholic fermentation will stop before all the sugar is consumed in two circumstances, what are they?

A

The yeast runs out of the nutrients it needs or the temperature rises above 35 degrees celcius

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33
Q

If the winemaker wants to stop fermentation, how do they do so?

A

By killing or removing the yeast (adding sulphur or grape spirit to kill or filtration to remove)

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34
Q

If a winemaker wants to remove the yeast, what steps do they take?

A

They stop fermentation by chilling the wine below 5 degrees celcius and then they filter out the yeast

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35
Q

What are the two important ways a winemaker can control the fermentation?

A

The choice of yeast and the control of temperature

36
Q

What happens if fermenting wine gets too hot?

A

It can kill the yeast

37
Q

What is the benefit of fermenting at low temperatures?

A

Winemaker can influence the flavors of the wine.

38
Q

Fermenting at low temperatures aids in what flavours in white wine?

A

Retains fruit character in white wine and floral characters in white wine.

39
Q

Why is fermenting at hot temperatures important for red wine?

A

Extraction of colours and tannins for red wine

40
Q

What are ways a winemaker can control the temperature during fermentation?

A

Temperature controlled fermenting vat or pumping over also releases heat

41
Q

What has been a huge contributing factor in the quality and consistency of modern wine?

A

Temperature control in fermentation

42
Q

What affect does MLF in wines?

A

It softens and reduces acidity, creates buttery flavours

43
Q

How does a winemaker encourage MLF?

A

raising the temperature of the wine and by not adding SO2 after alcoholic fermentation

44
Q

How can a winemaker prevent MLF?

A

By storing wine at cool temperatures and adding SO2 or filtering out bacteria

45
Q

What are gross lees?

A

Dead yeast cells

46
Q

What happens if the lees is not removed?

A

It can cause unpleasant aromas to develop in the wine

47
Q

What are fine lees?

A

The smaller particles that settle more slowly, they are removed more gradually

48
Q

Why would a winemaker choose to keep white wine in contact with its lees for a period?

A

To add extra flavours and a richer texture to the wine

49
Q

What are the six constituents of a wine?

A

Water, Ethanol, Sugars, Acids, Tannins and Colours, Aroma and Flavor Compounds

50
Q

When does blending usually take place in winemaking?

A

Can take place at any time but usually after fermentation or during the maturation process.

51
Q

What three things can blending help achieve?

A

Balance, consistency and style

52
Q

What could a winemaker do to increase the tannins in the final product of a red wine?

A

Blend the free run wine with the press wine

53
Q

What are the things during winemaking that can cause inconsistency?

A

small barrel wines mature differently individually, variations of fruit due to different vineyards or different harvesting times.

54
Q

What are the three main techniques a winemaker uses to achieve clarification?

A

Sedimentation, fining and filtration

55
Q

When do wines go through sedimentation?

A

After fermentation has finished

56
Q

What is racking?

A

it is a process of sedimentation. Once the gross lees have settled in a deposit, the wine is slowly and gently pumped into a different vessel leaving the sediment behind

57
Q

Why would a winemaker do repeated rackings?

A

The wine will continue to throw a deposit of fine lees during maturation, repeated rackings can improve clarity of wine

58
Q

What is fining?

A

Adding a fining agent which is a substance that forms bond with wine constituents and causes clumps to form, then remove clumps by filtering. Fining speeds ups the natural haze or deposits that may appear in a bottle over time

59
Q

Besides making a wine more clear, why else would you fine?

A

To improve the stability of the wine.

60
Q

What is filtration?

A

Physically removing particles from wine as it passes through a filter. (gross and fine lees)

61
Q

When do you filter a wine?

A

After fermentation and during maturation

62
Q

What are the two methods of filtration?

A

depth filtration and surface filtration

63
Q

Are fining and filtration used for all wines?

A

No, some winemakers believe that fining and filtration can affect a wine’s character and texture

64
Q

When does a winemaker consider a wine stable?

A

It is stable if over a period of time the wine changes in a slow and predictable manner

65
Q

Fining has two purposes, what are they?

A

To improve clarity and helps stabilize a wine

66
Q

What are three important areas that require stabilization?

A

Tartrate Stability, microbiology stability and oxygen stability

67
Q

What are tartrates?

A

Crystals in wine formed over time from the tartaric acid

68
Q

What is the problem with tartrates?

A

Although harmless, most consumers do not like them in their wine

69
Q

How does a winemaker get rid of tartrates?

A

They remove them using filtration

70
Q

What causes a wine to microbiological instability?

A

Forms of yeast or bacteria can spoil a wine and make it undrinkable

71
Q

Which wines are not at risk for microbiological instability?

A

Fortified wine (cannot survive in high alcohol)

72
Q

Which wines are at most risk of microbiological instability?

A

Wines that have not undergone MLF, wines with low to medium alcohol and low acidity, and a little residual sugar

73
Q

What happens when a wine oxidizes?

A

When excessive levels of oxygen dissolves in the wine, , loses fresh fruit aromas and gradually turns brown

74
Q

How does a winemaker prevent oxidation?

A

SO2 or flushing bottles with nitrogen or carbon dioxide

75
Q

What are the common elements in the winery?

A

Roles of Oxygen, Roles of SO2, winery vessels, alcoholic fermentation, malolactic fermentation

76
Q

What are the three adjustments that can be made in a winery?

A

Must enrichment, acidification, deacidification

77
Q

What is the process of white wine making?

A

Grape variety, grape reception, destemming, crushing, , skin contact, pressing, clarification, alcoholic fermentation, racking off gross lees, MLF

78
Q

What is the process of red wine making?

A

Grape variety, grape reception, destemming, crushing, pre-fermentation extract, alcoholic fermentation and extraction, post-fermentation extraction, pressing, MLF, whole-bunch fermentation (carbonic maceration, semi-carbonic maceration, whole bunches with crushed fruit)

79
Q

What is the process of rose winemaking?

A

direct pressing, short maceration, blending

80
Q

What is the process of sweet winemaking?

A

interrupting the fermentation, adding a sweet component, concentrating grape sugars

81
Q

What is the maturation process?

A

Oak vessels, inert vessels, lees contact, oak alternatives

82
Q

What is the reason for blending?

A

Balance, consistency, style

83
Q

What are the three types of clairification?

A

Sedimentation, fining, filtering (depth, surface)

84
Q

What are the two elements of stabilization?

A

Tartrate and microbiological

85
Q

What are the three types of packaging?

A

Glass, plastic, bag in box

86
Q

What are the three types of closures?

A

Cork, synthetic cork and screwtop

WSET 3 (16 decks)

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