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WSET Diploma SH 2018 > Vini > Flashcards

Vini Flashcards

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1
Q

What is the highest % abv most yeasts can handle?

A

15%

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2
Q

At what temperature and for how long does Thermovinification take place?

A

60~80c for 20~30 minutes

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3
Q

What is a Vaslin?

A

A horizontal screw press

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4
Q

What are the main advantages of Stainless Steel fermenters?

A

Neutral Easy to clean and maintain Easy to temperature control

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5
Q

All of the following are fining agents that remove excess colour except? Cassein Milk Carbon PVPP

A

Milk - used as a deodoriser

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6
Q

Can Reverse Osmosis be used to remove tannins?

A

No

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7
Q

What is the effect of higher fermentation temperatures of red wine?

A

Greater Tannin extraction

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8
Q

What are three states for SO2 Briefly explain each

A

Free = Active, protective, molecular SO2 and Sulphurous acid Ready to start work Bound = Combined with sugars, aldehydes, ketones, inactive Already working Total = Free+Bound

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9
Q

What might be added to maximise juice released from the grapes?

A

Pectolytic Enzyme

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10
Q

What acid is usually used for acidification? When is it normally added? Max g/L added?

A

Tartaric Acid Usually before ferment but can be after 1.5g/L in Must 2.5g/L in wine

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11
Q

What are Di-ammonium phosphate (DAP) and Thiamine (Vit B) and why might they be added to must?

A

They are nutrients and can be used to help re-start a Stuck fermentation

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12
Q

What are the 3 permitted additive methods of de-acidification? And one ‘Natural’ method

A

Tartaric only- Potassium Bicarbonate (Potassium Bi-tartrate crystals - quite easy to remove) Calcium Carbonate (leaves hi levels Calcium Tartrate - harder to remove because precipitates slowly) Malic only - MLF Both Tartaric and Malic - Double salt de-acidification - Acidex ££! Calcium Carbonate + small amount Calcium Tartrate-Malate Insoluble crystals Calcium Tartrate-Malate formed

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13
Q

By weight how much juice is extracted from grapes?

A

About 70%

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14
Q

What is often used as a fining agent in white wine making to remove dissolved proteins?

A

Bentonite

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15
Q

Due to the high levels of alcohol and acidity in wine all of the following can survive in wine EXCEPT what?

Lactic bacteria

Acetic bacteria

Antioxidasic bacteria

Yeast

A

Antioxidasic bacteria

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16
Q

What is the biggest risk of totally anaerobic winemaking?

A

Production of Hydrogen Sulphide - Rotten eggs, smelly drains

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17
Q

What is ‘Delestage’?

A

Rack and Return

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18
Q

List 4 benefits of using commercially available active dry yeast

A

Active fermentation onset Can handle highly clarified musts Fermentation rate more even and easy to control No off flavours or aromas Efficient conversion of sugar to alcohol Decreased risk of stuck fermentations Low Volatile (acetic acid) Acid production

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19
Q

Many countries permit the use of enzymes (usually added at crushing stage). List 4 potential benefits of using

A

Aid juice extraction Optimise extraction of aroma precursors Improve colour extraction Increase efficiency of settling

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20
Q

Saccharomyces generally prefer which sugar?

A

Glucose

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21
Q

What gives wines smoke and chocolate aromas

A

Thiols

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22
Q

Glycerol (or Glycerine) is a natural by by-product of fermentation, what does it contribute to wine?

A

Contributes smoothness and weight of a wine

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23
Q

What might be used in addition to gelatin or Isinglass to help floculation?

A

Silica Sol

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24
Q

What is max permitted concentration of Iron in the EU?

What treatments are available for excess iron?

A

Max 10mg/L

Addition Citric Acid (max 1g/L)

White wine - Potassium ferrocyanide

Red wine - Calcium Phytate

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25
Q

What are Anthocyanins?

A

The red pigments found in grape skin cells

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26
Q

What is the Algerian Ducellier System?

A

The Autovinifier

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27
Q

What are Thiols responsible for?

A

In small quantities gives aromas of Blackcurrant, Gooseberry, Passion Fruit and Grapefruit. In large quantities aromas of onion and garlic

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28
Q

What is considered the most gentle Cap Management process?

A

Punching Down

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29
Q

Which of these is NOT a property of Ascorbic Acid? Antioxidant Antiseptic Antioxidasic It combines with acetaldehyde

A

It is NOT an antiseptic

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30
Q

What 3 things most heavily control extraction of phenolic material from the grapes during fermentation?

A

The temperature of the fermentation Cap Management The duration of skin contact

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31
Q

If roughly 16~18g/L sugar is needed to produce 1% abv which is 8g/L alcohol what happens to the other 8~10G/L of sugar?

A

It is converted to CO2

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32
Q

What is the organic compound that gives aromas of earth and mushroom?

A

Geosmin

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33
Q

Why is it important for fermentation to start quickly and vigorously?

A

To avoid the risk of production of off-flavours, oxidation and/or microbial spoilage

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34
Q

What is the usual temperature and duration of Cold Soaking?

A

<15c 3~7 days

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35
Q

When using indigenous ‘wild’ Yeats what will take over to complete fermentation? Roughly at what abv will it take over?

A

Saccharomyces Cervisae From about 4% abv

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36
Q

What sugars are permitted for Must Enrichment?

A

Sucrose (Beet or Cane sugar) - Chaptelisation RCGM - Enrichment

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37
Q

What are the fermentation by-products?

A

Glycerol (Glycerine) Acetaldehyde Ethyl Acetate Aroma Esters Fusel oils e.g. Methanol

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38
Q

What causes a red wine to smell of clove and bacon?

A

Brettanomyces aka Brett

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39
Q

What are the two main types of phenolic compounds?

A

Flavenoids - benzoic acid Non-flavenoids - catechins, anthocyanins

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40
Q

Tannins are polymerised what molecules?

A

Catechin

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41
Q

What are the main advantages of Cement fermentation tanks?

A

Cheap Easy to clean and maintain Large vessels have thermal mass

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42
Q

What type is considered the most gentle grape press

A

Pneumatic

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43
Q

In what chemical form is SO2 usually added?

A

Potassium Metabisulphate

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44
Q

What is the cheaper alternative to Tartaric acid for de-acidification? What is max EU limit? When should it be added and why?

A

Citric Acid Max 1g/L NEVER before ferment, always after because yeast and bacteria can metabolise it into Acetic Acid = increase Volatile Acidity

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45
Q

Why might you add vitamin B to your wine?

A

Vit B = Thiamine, to re-start a stuck fermentation

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46
Q

What is a ‘usual’ fermentation time for: Light, easy drinking reds? Full bodied reds? High quality vintages? Why?

A

Light, easy drinking reds - 8 days Full bodied reds - 3 weeks High quality vintages - 4 weeks+ Longer contact period may soften tannins due to polymerisation

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47
Q

What compound adds subtle aromas or balsamic or pickle but in large quantities smells of acetone?

A

Volatile acidity

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48
Q

What does the breakdown of citric acid by bacteria during fermentation produce?

A

Volatile acidity

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49
Q

What is the best grape press for oxygen free gentle extraction?

A

Tank Press

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50
Q

What is the biggest risk of excess oxygen in must or wine

A

Production of Acetaldehyde (ethanal) - sherry like aromas and flavours

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51
Q

What are Esters responsible for?

A

Floral and fruity aromas in wine

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52
Q

Early / later in fermentation, when are Anthocyanins and Tannins extracted?

A

Early fermentation - Lower alcohol = Anthocyanins Later fermentation - higher alcohol = Tannins

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53
Q

What are Kloeckera/Hanseniaspora, Candida and Metschnikowia?

A

Indigenous ‘wild’ yeasts found on the bloom on grape skins

54
Q

Isoamyl acetate is associated with which aromas?

A

banana / pear drop

55
Q

What accounts for the black pepper aroma in Syrah?

A

Rotundone

56
Q

In which country might an Oeschle be used?

A

Germany and Switzerland

57
Q

Why are copper and bronze avoided in modern wineries?

A

They are inorganic oxidasic catalysts

58
Q

What are Pyrazines responsible for?

A

Herbaceous aromas; Green bell pepper, grass

59
Q

What is the name of the starter culture a winemaker will make from indigenous ‘wild’ yeasts?

A

Pied de Cuve

60
Q

Which grape press has the advantage of being continually loaded with grapes delivering high must output.

A

The continuous screw press

61
Q

What is a USP of Autovinification?

A

Can be used where there is no power

62
Q

Polysaccharides are also called what?

A

Pectins

63
Q

What are the 4 most common methods for white must clarification?

A

Cold settling (common) Centrifugation Diatomaceous earth filtering Flotation (quite rare)

64
Q

How can Hydrogen Sulphide present in post-fermented wine be removed?

A

Anaerobic racking

65
Q

How would you measure fermentation progress?

A

By measuring density - measures sugar decreasing not alcohol increasing When fermentation complete density drops <1

66
Q

With which Cap Management process can seeds be removed from the bottom of the fermentation tank?

A

Rack and Return (delestage)

67
Q

When does de-acidification of white wines happen?

A

After clarification and before fermentation

68
Q

What is Rotovinification? Other than cost what is the biggest potential disadvantage?

A

Use of a Rotofermenter; cylindrical fermentation vessel that mechanically rotates and mixes the must and cap Can be over extractive

69
Q

Why are Sweet wines permitted higher SO2 levels?

A

Because SO2 becomes bound by the sugars

70
Q

What is Bentonite used for? Why must it be used sparingly?

A

Fining agent in White wine to remove dissolved proteins. Usually used after ferment but some add to must prior. Use sparingly as non selective and can remove flavour compounds

71
Q

What process is this? Pre-heated grapes (65~90c) placed in an intense vacuum. Due to the decrease in pressure the grapes are cooled to 30~35c causing cell destruction and rapid release of Anthocyanins and tannins. The skins are discarded and the must fermented?

A

Flash Expansion / Flash Detente

72
Q

List 3 ways to re-start a Stuck fermentation

A
  • Reduce / increase temperature - Increase nutrients; di-ammonium phosphate (DAP) or Thiamine (Vit B) - Re-inoculate with yeast
73
Q

What are the main advantages of wooden fermentation vessels?

A

Retains heat readily The shape of the vessel aids extraction (in reds)

74
Q

What is the reason you might use Saccharomyces Bayanus

A

Effective in re-starting stuck fermentations

75
Q

Reverse Osmosis is permitted in the EU to reduce alcohol in a finished wine. What is the maximum actual alcohol reduction permitted?

A

Max -2%

76
Q

What do you call a press where grapes can be pressed anaerobically (protectively)

A

Tank Press

77
Q

What does the following formula represent?

HOOC-CH2-CHOH-COOH —> CH3-CHOH-COOH+CO2

A

The Choo Choo Formula

Malolactic Fermentation;

Malic Acid —> Lactic Acid+CO2

78
Q

Why does white grape must need to be clarified before fermentation?

A

To remove any solid particles To produce cleaner flavours, more intense and less bitter

79
Q

Why might Tannin be added to grapes? What are other side benefits of adding?

A

Added to red grapes before ferment if natural levels too low May offer some protection from oxidation, can stabilise colour and improve mouthfeel

80
Q

What is Remontage and why is it used in the early stages of red wine fermentation?

A

Pumping Over To aerate the must and encourage yeast growth

81
Q

What must clarification process is best suited to aromatic varieties to deliver highly clarified must?

A

Diatomaceous earth filtration

82
Q

What are 3 Must concentration technologies Briefly explain each

A

Vacuum evaporation - Under vacuum water in must evaporates at 20c. Risk; loss of aromas, use aroma trap Reverse Osmosis - High pressure against membrane, water passes through. Risk; everything (good and bad) is concentrated Cryoextraction - Part freeze grapes and crush, ice crystals half back OR partly frozen must and water crystals skimmed off

83
Q

At what temperature would Skin Contact be for an aromatic white grape?

A

5~10c

84
Q

What is ‘Remontage’?

A

Pumping over

85
Q

What are 4 EU rules on enrichment?

A

-Base wine must be 8.5% -Max alc White 11.5% / Red 12.0% -Concentration not to increase alc by >2% or reduce volume >20% -Only one method allowed, cannot blend wines of diff methods

86
Q

In red wine making how full should the fermentation vessel be and why?

A

No more than 80% Because the fermenting mass will expand

87
Q

What is usually used for must acidification What are the g/L legal limits in EU

A

Tartaric Acid 1.5g/L in Must / 2.5 g/L in wine

88
Q

What process might be favourable with Chardonnay, Garganega and Trebbiano but detrimental for Sauvignon Blanc?

A

Hyperoxidation

89
Q

What are the 3 main instability problems in wine?

A

Tartrate instability

Oxidation

Microbial spoilage

90
Q

What is Ascorbic Acid otherwise known as? If using Ascorbic acid what else must be added and why?

A

Vitamin C Sometimes used with SO2 as additional antioxidant, cannot be used without SO2 as no antiseptic effect. Ascorbic acid without SO2 will product Hydrogen Peroxide (Bleach!)

91
Q

What is the best grape press for high throughput? What is the negative of this type of press?

A

Continuous screw press Generally poor quality juice with bitter phenolics

92
Q

What is ‘Pigeage’?

A

Punching down

93
Q

What type of filter can be washed and reverse flushed to be re-used several times?

A

Membrane filters

94
Q

What is a Willmes?

A

A pneumatic press

95
Q

What are 3 risks of fermenting at too high a temperature?

A

Oxidation, Microbiological spoilage, instability Loss of aroma compounds Alcohol evaporation Slow or stuck fermentation

96
Q

What are the 4 forms of SO2?

A

Potassium Metabisulphate powder Compressed and liquified SO2 gas SO2 in solution (5%) Burning Sulphur tablets or candles

97
Q

What is the name of the chemical produced by MLF that gives buttery richness to Chardonnay?

A

Diacetyl

98
Q

What is the duration of Carbonic Maceration?

A

1~3 weeks

99
Q

What fining agent might be used to soften excessively tannic red wines?

A

PVPP

100
Q

What are the recommended SO2 levels for Grape Must Red? White?

A

Red 10~60mg/L White 60~100mg/L Less for Organic wines

101
Q

What is this the Formula for? C6H12O6 —>2C2H5OH + Energy

A

Anaerobic fermentation Glucose/Fructose —> Ethanol + CO2 + Energy (heat)

102
Q

What are the 2 Primary oxidises that combining with Oxygen to catalyse oxidation?

A

Laccase - Found in Grey Rot affected grapes, resistant to SO2. Only option = pasteurisation Tyrosinase- Found in healthy grapes

103
Q

List 3 things that fermentation that govern the rate of fermentation

A

Concentration of sugars Availability of oxygen Temperature Type and quantity of yeasts Nutrient content of the must SO2 levels

104
Q

During MLF when Malic acid is converted to Lactic acid what is a notable by-product?

A

Production of CO2

105
Q

What is Leuconostoc oenosos and what is it used for?

A

An MLF bacteria Added to wine to encourage MLF

106
Q

What are the 3 species of bacteria that can carry out MLF?

A

Lactobacillus Leuconostoc Pediococcus

107
Q

Volatile aromas are commonly associated with which element?

A

Ethyl Acetate

108
Q

Simply explain: Potential alcohol Actual alcohol Total alcohol Natural alcohol

A

P = Alcohol level if all sugars are fermented A = Actual alc in a wine after fermentation T = Actual alc + potential alc from residual sugar if fermented to dryness N = Total alc in a un-enriched must or wine

109
Q

What is the extraction process called where the skins are thrown away before fermentation?

A

Flash expansion / flash detente

110
Q

What aroma compound accounts for the chalk-like aroma in fine Chablis? What is there a smell of when there’s too much of these compounds?

A

Sulphur compounds Wet wool when too much

111
Q

What are the 3 methods for Rose wine making?

A

Drawing-off method (saignée or bleeding) e.g Bordeaux Clairet, Anjou Direct Pressing e.g Cotes de Provence and Languedoc Blending (In EU only permitted for Champagne) e.g New World

112
Q

What are Terpenes responsible for?

A

Rose, Lychee, Lavender aromas

113
Q

What do cellulose filter pads need to be rinsed with to ensure no ‘papery’ taste in the wine?

A

1% Citric Acid

114
Q

What is one risk of de-acidification?

A

Increases risk of microbial spoilage

115
Q

What are released into a wine as the Lees autolyse?

A

Mannoproteins

116
Q

How much Free SO2 added to wine to stop fermentation?

A

50mg/l

117
Q

What is the difference between Uninoculated and Inoculated fermentations?

A

Uninoculated - Started by indigenous yeasts Inoculated - Started by commercial dry yeasts

118
Q

Can Reverse Osmosis be used to remove alcohol and / or high levels of VA?

A

Yes

119
Q

What are Potassium Bicarbonate, Calcium Carbonate or Double Salt used for?

A

De-acidification of must

120
Q

How much sugar is req’d to make 1% alcohol?

A

White 17g/L Red 19 g/L

121
Q

At the beginning of fermentation why are the crushed grapes / must lightly aerated?

A

To kick the fermentation off strongly. Yeast needs oxygen to multiply rapidly

122
Q

What compounds account for vanilla and coconut aromas?

A

Lactones

123
Q

What are the maximum Copper concentrations permitted in wine

In EU?

In USA?

What is the most effective way to eliminate excess Copper?

A

EU 1mg/L

USA 0.5mg/L

Blue fining - potassium ferrocyanide

124
Q

Yeasts deprived of what element will break down amino acids to produce HS2?

A

Nitrogen

125
Q

What are the ideal conditions for MLF to take place: pH? Temperature? Total SO2?

A

PH between 3.3~3.5 Temp 17~22c <50mg/L total SO2

126
Q

What might you add (3) to your wine to re-start a ‘stuck’ fermentation?

A

Nutrients such as Thiamine, di-ammonium phosphate (DAP) or ammonium sulphate

127
Q

If using Oak chips when is it best to add them?

A

During fermentation

128
Q

What are the 5 main steps of red winemaking?

A

Pre-fermentation processing The alcoholic fermentation Draining and pressing MLF Maturation

129
Q

List the 4 HUMAN factors of wine making

A

Grape growing Wine making Maturation The Market

130
Q

What are 3 risks of fermenting at too low a temperature?

A

Retention of Isoamyl Acetate (banana/pear drop aromas) Reds - Poor extraction of colour and tannins Sluggish fermentation High levels of Ethylecetate = Volatile Aromas

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