Brainscape's Knowledge GenomeTM

Browse over 1 million classes created by top students, professors, publishers, and experts.


See full index

WSET3 > Red & Rose Winemaking > Flashcards

Red & Rose Winemaking Flashcards

1
Q

What is the key to red wine making

A

extraction of color and tannin from skins of black grapes

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
2
Q

When does pressing of grapes occur in red wine making

A

After fermentation

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
3
Q

with respect to MLF how does red winemaking differ from white

A

In red it is the rule rather than a stylistic choice

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
4
Q

What is the process of leaving the crushed grapes to lie in contact with the skins whilst fermentation is prevented by cold temps. What is it’s purpose

A

Cold maceration, cold soaking or prefermentation extraction. Purpose is to extract color and flavor ( not tannin at this stage )

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
5
Q

What is the fermentation temp range for reds

A

20 - 32 C

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
6
Q

Why is the fermentation temp for reds higher than whites

A

To aid in the extraction of colour and tannin from the grape skins

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
7
Q

At what temp might the yeast die in fermentation

A

35 C

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
8
Q

How can the winemaker influence the amount of color, flavor and tannin extracted

A

By lowering the fermentation temp towards the end of fermentation

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
9
Q

Are tannins more or less soluble in higher alcohol

A

More

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
10
Q

Why is cap management important in red wine production

A

If the cap is left to float the amount of extraction from the skins will be limited

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
11
Q

What are the risks of mechanically punching down

A

Doing this too often towards the end of fermentation can result in an overly tannic and bitter wine

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
12
Q

Apart from aiding extraction what are the benefits of pumping over

A

Heat dissipation and oxygenation

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
13
Q

Apart from punching down and pumping over what are 2 other methods of cap management

A

Rack and return / rotary fermenter

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
14
Q

Why is fermentation in oak impractical for red wines

A

It would be impossible to maintain enough contact between the juice and the skins

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
15
Q

What is post fermentation maceration and why might a wine maker do it

A

Leaving the fermented juice in contact with the skins to increase extraction. It is also believed to yield a softer tannin structure

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
16
Q

What are press wine fractions

A

Fermented juice from different stages of the pressing which contain increasing levels of tannin and colour

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
17
Q

If using whole bunches of grapes in the fermentation what must the winemaker ensure

A

That the stems are ripe or the wine will be bitter

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
18
Q

what is the purpose of whole bunch fermentation

A

to create an oxygen free atmosphere for the uncrushed fruit resulting in fermentation within the grapes in the absence of yeast.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
19
Q

what is the name for production of alcohol within whole grapes in the absence of yeast

A

Intracellular fermentation

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
20
Q

what are the 3 kinds of whole bunch fermentation

A

Carbonic maceration, semi carbonic maceration, whole bunches with crushed fruit

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
21
Q

Describe carbonic maceration and the characteristics of the wines it produces

A

Whole bunches only, tank purged with CO2. Once intracellular frementation reaches 2% skins split and release juice. Grapes are pressed and fermentation completed off the skins. Resulting wines are soft with low tannin ans fresh fruit flavors

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
22
Q

How is semi carbonic maceration different from carbonic

A

tank is not purged with CO2. Bunches at the bottom of the tank get crushed and undergo fermentation with ambient yeast. This produces CO2 which fills the tank and the rest of the grapes undergo carbonic maceration. When these split and release juice the grapes are pressed etc. Results in a wine with a fresher fruit character

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
23
Q

Describe whole bunches with crushed fruit

A

Whole bunches are submerged in crushed fruit and starved of O2 resulting in intracellular fermentation. Cap is regularly punched down. thought to give a silkier texture and more of a fresh fruit character

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
24
Q

Why are winemakers trending away from maturation in 100% small new oak. What are they doing instead

A

They are seeking more subtlety and integration. They are using a variety of sizes and ages of oak vessel

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
25
Why are premium reds still matured in more new oak than bulk wines
The higher quality fruit can withstand the new oak flavors
26
why is red wine blended
to balance out aspects such as color, acidity, tannin or flavor
27
How are the different press fractions used in blending
May be blended with the free run juice to enhance color, tannin, flavor
28
what varietals are typically used in bulk red wine production and why
Bulk production typically in warm dry countries where cabernet, syrah, grenache and merlot thrive. They can produce fruity wines with good color even at yields
29
how do bulk reds differ from premium reds
Less color, less tannin, less complexity and concentration, less typicity
30
why is Pinot Noir ill suited to bulk wine production
thin skinned, cool climate temperamental grape and cannot be grown with a high enough yield
31
bulk red wines are typically produced in what style
fruity low tannin
32
what often needs to be added to bulk red wine during production to counteract the warm climate the grapes are grown in
Tartaric Acid
33
why is pre-fermentation not typically carried out on bulk reds
ties up tank space in a high volume winery
34
at what temp is bulk red wine normally fermented and why
22 - 25 C to maximise fresh fruit flavors
35
is the cap typically worked heavily in production of bulk reds. Why ?
No - the wines are a low tannin style
36
Is post fermentation masceration common in bulk reds
No - the wines are made in an easy drinking low tannin style
37
If oak maturation is used for bulk red wines how long does it normally last. How old are the barrels typically
Only a few months usually in second or third fill barrels
38
What 2 red wines commonly undergo carbonic or semi carbonic masceration
Inexpensive wines made from Grenache and basic Beaujolais
39
When does Cabernet Sauvignon ripen. How can this cause problems
It is late ripening. Risk of unripe fruit in cooler climates causing excessive vegetal flavors and bitterness.
40
Described the flavor profile of a youthful Cabernet from Bordeaux
Grippy tannins, medium acid, black currant, green bell pepper, cedar. black currant leaf
41
Apart from Bordeaux where else is Cabernet found in Europe. What grapes is it typically blended with in these places
South of France, Italy ( Sangiovese ), Spain ( Tempranillo )
42
Where in the new world are premium Cabernets made. What is their typical flavor profile
Intense ripe blackcurrant and black cherry with smooth tannins. Napa Valley, Margaret River, Colchagua Valley, Hawkes Bay NZ, Coonawarra, Stellenbosch
43
Why are Cabernet grapes nearly always destemmed
The stems give a bitter astringent flavor if not removed
44
What is it about the Cabernet grape that would likely make a wine maker macerate the grapes for a time prior to fermentation
The Cabernet grapes are thick skinned and are capable of producing wines with a very deep color. They are therefore cold mascerated to maximize color and flavor extraction
45
What is the fermentation temp for Cabernet...why ?
26 - 30 C. Warm enough to maximize extraction but cool enough to preserve fresh fruit flavors
46
Cabernet is high in tannin so what does the wine maker need to avoid when fermenting it
High fermentation temps and aggressive cap management techniques towards the end of fermentation
47
Given Cabernet is high tannin is it common to perform post fermentation masceration - why ?
Yes. The post fermentation masceration gives a more gently extraction of tannins and is thought to soften existing tannin
48
What is the min and max time period for oak maturation of Cabernet. What is typical
6 months to 4 years. 12 - 18 months is typical
49
Why is Cabernet often blended and with what
Cabernet is tannic and lacking in body so addition of Merlot ( or Shiraz ) softens the wine and adds fruit and body
50
Compared to Cabernet when does Merlot bud and ripen
Earlier
51
What 2 communes in Bordeaux are domintated by Merlot
St Emillion and Pomerol
52
Discuss the 2 styles of Merlot. Where are they are found
International style common in the new world and the South of France - grapes harvested late to maximize intense color and full bodied, concentrated blackberry and plum fruit....often matured in new oak to give toasty flavors. The Bordeaux style is harvested earlier to maximise fresh red fruit and acid. Medium body and alcohol often with leafy vegetal notes
53
What are Merlot skins like compared to Cabernet. How does this impact extraction during fermentation
They are more supple so require less rigorous extraction
54
How long does Merlot typically spend in new oak
12 - 18 months
55
When does Pinot Noir bud and ripen
Early
56
How are the skins of Pinot Noir - what does this mean in terms of extraction
Thin skinned and difficult to extract without over working the juice which can result in loss of primary fruit aromas.
57
Discuss the range of styles that Pinot can be made in
Light and fruity with red cherry notes to complex and earthy with spice and forrest floor notes
58
What kind of climate suits Pinot best - why ?
Cool to moderate. It is early ripening and could become over ripe in warm climates
59
What aromas can be present in Pinot if the vintage is an unusually cold one
Cabbage and wet leaves
60
Outside of Burgundy where else in Europe is known for Pinot
Baden in Germany
61
Where in the New World are high quality Pinots produced
Los Carneros, Sonoma, Casablanca Valley, Marlborough, Central Otago, Walker Bay, Mornington Peninsula, Yarra Valley
62
what are the 3 ways rose can be made
Direct press, short maceration, blending
63
what is direct pressing
Used in Rose making. Black grapes are gently pressed in the same way as white grapes with very little tannin being extracted. These are the most delicately colored roses
64
Describe short maceration in Rose making
Black grapes crushed and left in contact with the skins. Fermentation can either start during this period or the free run juice taken off the skins and cool temp fermented as with a white
65
How are roses made by blending
Small quantity of red wine is added to a finished white wine. This is not allowed in the EU
66
why are some winemakers choosing to add whole bunches to Pinot fermentation
to improve the red fruit and floral qualities of the wine
67
It is common for Pinot fermentation to rise above what temp. Why might this be desirable
30 C. To increase the amount of flavor, tannin and color extraction for longer lived wines.
68
True or False. Post fermentation maceration is common in Pinot
False
69
How long is Pinot typically aged in oak
12 - 24 months
70
Described how Pinot is typically matured
12 - 24 months in second or third fill oak barrels. Only a small portion will see new oak and this will be blended in before bottling
71
What flavors develop in Pinot with age
Mushroom and forest floor
72
Describe a syrah grape
Small with thick dark skins
73
Described the range of styles in which Syrah can be made
Medium bodied, peppery with fresh black fruit to full bodied, smooth with ripe back fruit and hints of liquorish
74
Is syrah suitable for aging - why ?
yes because of its intense fruit flavors and high tannins
75
Describe the syrahs made from lesser vineyards in the rhone valley
Light to medium bodied with simple black fruit and herbaceous flavors often grippy tannins.
76
Describe the syrahs made from the south facing slopes of Cote Rotie and Hermitage
Deeper more full bodied with berry flavors, hints of pepper, grilled meat and leather with some age
77
Apart from the Rhone valley where else in France is syrah grown. What other grapes is it typically blended with and how do these wines compare with those of the Rhone
Languedoc and Roussillon. Blended with grenache, mourvedre, carignan and cinsault. These wines are riper and more full bodied than those from the Rhone
78
Where in Australia is Syrah grown - describe the styles from each
Hunter valley, Barossa produce ripe, soft, earthy, spicy syrah with concentrated black fruit. Great southern, geelong and heathcote produce leaner, more peppery style
79
Apart from Australia where else in the New World is syrah grown
Hawkes Bay, Washington state, Chile and South Africa
80
What techniques might a winemaker from a warm / hot climate use to influence the style of syrah produced
the winemaker will employ aggressive cap management to extract as much color and tannin from over ripe grapes. The wines will see a greater proportion of new oak to impart toasty spicy flavors to complement the concentrated ripe fruit.
81
How can a more restrained and elegant style of syrah be achieved in a hot climate
The grapes are picked earlier. Restrained cap management applied. Ferment with some whole bunches to add fruit. Post fermentation maceration to refine the tannin structure. Use older larger oak barrels for maturation
82
when does grenache ripen and in what sort of climate
late ripening in a warm or hot climate
83
true or false. grenache is sweet and thin skinned
true
84
Describe the wines made from grenache
red fruit flavors, high alcohol, low acid full bodied with soft tannin
85
In what 2 places is grenache particularly important in Spain and what is it blended with in these locations
Priorat - blended with Carinena to give deep intensely colored wines with black fruit, high tannin with toasty oak Rioja - blended with tempranillo which contributes perfume alcohol and body to the wine
86
Apart from Rioja and Priorat where is grenache also heavily used in Spain
Navarra ( Rose ), Calatayud and Carinena
87
What is the most widely planted grape in S Rhone and what is it typically blended with
Grenache - blended with Mourvedre and Syrah
88
Describe GSM from S Rhone
full bodied, richly textured wines with concentrated spicy red fruit
89
What is grenache blended with in Languedoc and Roussillon. What particular character do these wines tend to have
Syrah, mourvedre, cinsault, carignan. Perfumed and spicy reminiscent of the local herbs
90
Where is the highest quality grenach produced outside of europe. Describe the wines from there
Barossa valley and McClaren vale make grenache from old bush vines yielding robust concentrated red fruit flavors and peppery spice
91
Describe the process for grenache production from arrival of the grapes at the winery to fermentation completion
stemmed and crushed on arrival, prefermentation maceration, often fermented with addition of whole bunches. Fermented in open top SS or concrete fermentation vessels, gentle cap management used on premium wines, sometimes post fermentation maceration but usually drained off the skins after fermentation
92
How is most grenache matured
In old oak barrels called foudres
93
Does grenache see new oak - why ?
No - the new oak would overwhelm it's fresh red fruit flavors
94
Is grenache bottled as a single varietal - why
Not usually - in hot climates it can be jammy and high in alcohol
95
why blend Grenache with Mourvedre or Carignan
These are even more tolerant of hot climates so can add fruit flavors, tannin and color to a grenache blend

WSET3 (25 decks)

Brainscape helps you reach your goals faster, through stronger study habits.
© 2025 Bold Learning Solutions. Terms and Conditions