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WSET Diploma > Unit 2 - Week 6 > Flashcards

Unit 2 - Week 6 Flashcards

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1
Q

Ascorbic acid

A

vitamin C. antioxidant used to supplement antioxidant role of SO2. can not replace SO2 as it has no antiseptic effect.

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2
Q

What is result of using ascorbic acid without presence of SO2

A

ascorbic acid will form hydrogen peroxide - a bleaching agent.

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3
Q

What is fermentation

A

fermentation is breakdown of sugars to release carbon dioxide, ethanol (or ethyl alcohol) and energy by the anaerobic (oxygen-free) metabolism of yeast.

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4
Q

yeast genus responsible for alcohol fermentation

A

saccharomyces. 16-18 g/l of sugar needed to create each 1%ABV.

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5
Q

What is dominant sugar at begining of ripening process

A

Glucose

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6
Q

Which sugar is accumulated more rapidly in berries

A

Fructose (taste sweeter). can become dominant sugar in very ripe grapes.

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7
Q

What kind of sugar yeasts prefer

A

glucose. fermenting fructose rich grape must to total dryness can be difficult.

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8
Q

What happen when sucrose is added to must

A

sucrose molecules are broken down into glucose and fructose molecules

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9
Q

What is glycerol (or glycerine)

A

main by-product of fermentation. colorless, viscous liquid, slighty sweet taste, contribute to smoothness and weight of wine

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10
Q

Other by-products of fermentation

A

acetaldehyde, ethyl acetate, aroma esters, fusel oils.

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11
Q

This fermentation vessel is easy to clean and maintain. Temperature control is simple, automation

A

stainless steel tanks

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12
Q

Wooden fermentation vessels

A

temperature control is important, hygiena. popular choice esp. for red wine maceration after fermentation. retention of heat and high solids to liquid contact due to the shape of the vessel aids extraction

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13
Q

This fermentation vessels are lined either by epoxy or glass, they are cheap to install, easy to clean and maintaine. Temperature control is simple

A

Cement tanks. oxygen exchange does not occur as it does with wooden fermentation vessels.

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14
Q

Name some of the indigenous yeasts found in the bloom on the grape skins

A

kloeckera/hanseniaspora; candida; metschnikowia

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15
Q

What wine uninoculated fermentation produce

A

more complex wines because more yeast specieas are involved, hence more chemical reactions have occured, thus more products and by-products produced

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16
Q

What is pied de cuve

A

starter culture

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17
Q

What is inoculated fermentation

A

active dry yeast preparations made from pure cultures of different strains of saccharomyces cerevisiae

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18
Q

Lalvin Rhone 2226 (saccharomyces cerevisiae)

A

tolerance to high sugar levels

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19
Q

Lalvin Rhone 2323 (saccharomyces cerevisiae)

A

efficient extraction of phenolics, enhacment of tannin structure for high quality reds

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20
Q

Maurivin Cru-Blanc (saccharomyces cerevisiae)

A

higher glycerol production levels

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21
Q

R2 (saccharomyces cerevisiae)

A

low temperature tolerant yeast for very fruity white styles

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22
Q

Lalvin K1V-1116 (saccharomyces cerevisiae)

A

sauvignon blanc yeast for aroma/thiol fixing

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23
Q

what kind of yeast used for secondary fermentation in bottle

A

low foaming (champagne yeast e.g. Premier Cuvee)

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24
Q

At what temperature are red wines fermented

A

20-32 C if temperature goes above 35-38 fermentation may stop

25
Q

At what temperature are white wines fermented

A

10-18

26
Q

What flavors gives isoamyl acetate

A

banana/pear drop aromas

27
Q

What can be done when fermentation stuck

A

increase nutrient levels by adding nitrogen-rich products such as di-ammonium phosphate (DAP) or thiamine (vitamin B)

28
Q

What kind of must is low in nutrients

A

high clarified must and must from rotten fruit. addition of DAP (usually 200 mg/l) and thiamine (1 mg/l) addition of ammonium sulfate liberates both ammonium (source of nitrogen) and sulfur dioxide

29
Q

What happened when yeasts are deprived of nitrogen (as ammonium)

A

yeast will break down amino acids present in fermenting must releasing hydrogen sulfide (H2S) which smells like rotten eggs.

30
Q

Carbon dioxide (CO2)

A

colorless, odorless, lethal gas, heavier than oxygen.

31
Q

At what temperatures are aromatic wines fermented

A

11-15 C to retain fruit esters, even 10-13 C to retain maximum volatile esters. drawback is intense smelling esters are sometimes formed such as isoamyl acetate

32
Q

Battonage is

A

lees stirring

33
Q

Name three ways of making rose

A

drawing-off (saignee or bleeding) direct pressing blending

34
Q

Drawing-off (saignee or bleeding)

A

most widely used. destemmed, crushed and sulphited grapes. skin contact 6-48 hours. fermentation in anaerobic conditions. MLF is blocked. cooler temp. - retain aromatics and preserve freshness higher temp. - more coloring compounds

35
Q

Direct pressing

A

resulting must is pale pink in color and treated as white must.

36
Q

What are phenolic compounds (polyphenols)

A

large group of compounds based on the phenol molecule.

37
Q

Name two main types of phenolic compounds (polyphenols)

A

Non-flavonoids Flavonoids

38
Q

Non-flavonoids

A

simpler phenolics such as resveratrol, benzoic and cinnamic acids

39
Q

Flavonoids

A

substances such as anthocyanins, catechins

40
Q

Anthocyanins

A

red pigments found in skin cell that produce red color in red wines

41
Q

Tannins

A

polymerised catechin molecules that produce astrigency. smaller the tannin more bitter it is.

42
Q

Name three factors on which depends phenolic extraction

A

phenolic extraction occurs during alcoholic fermentation, depends on: temperature of fermentation cap management duration of skin contact

43
Q

What is a purpose of cold soaking in red wine production

A

to aid color extraction. destemed, crushed grape must is cooled to below 15 C for 3-7 days higher amount of SO2 is added, 80-100 mg/l

44
Q

What is thermovinification

A

heating grape crop 60-80 C for 20-30 minutes to extract phenolic compounds but can produce coarse wines with burnt aromas.

45
Q

What are benefits of fermenting red wine at moderate temperature (25 C)

A

this temperature favor good color extraction, preservation of primary fruit aromas, minimal to moderate tannin extraction. higher temperature - more tannin extracted

46
Q

Remontage (cap management)

A

pumping-over, merlot, cabernet sauvignon

47
Q

Pigeage (cap management)

A

punching down, pinot noir, syrah

48
Q

delestage (cap management)

A

rack and return

49
Q

rotovinification (cap management)

A

nebbiolo

50
Q

autovinification (cap management)

A

port

51
Q

Duration of skin contact for light, easy drinking reds

A

8 days

52
Q

Duration of skin contact for full body, intended for ageing

A

3 weeks

53
Q

Duration of skin contact for high quality vintages

A

1 month, can lead to softening of tannins due to polymerisation.

54
Q

What can be used to increase extraction of color and tannins during skin contact process

A

comercially available pectolytic enzymes

55
Q

What phenolic compounds are extracted first

A

anthocyanins extracted first then tannins

56
Q

What is carbonic maceration

A

fermentation within the berry itself. no yeast required. grapes own respiration, under anaerobic conditions converts sugar to ethanol.

57
Q

What are particular aromas produced during carbonic maceration

A

bananas, kirsch, cherry, plum.

58
Q

Semi-carbonic maceration

A

Beaujolais, deeply colored, fruity soft tannins

59
Q

Flash expansion

A

placing pre-heated grapes (65-90 C) in intense vacuum

WSET Diploma (10 decks)

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