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WSET Diploma > Vinification > Flashcards

Vinification Flashcards

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1
Q

How can oxygen be avoided in the winery, 5 points

A 
Avoiding ullage
SO2 addition
Inert gas purging or blanketing
Impermeable containers
Cool & constant temperatures
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2
Q

How can oxygen be increased in the winery, 5 points

A 
Use of cap management
use of small wooden barrels
increasing the number of racking
allowing ullage
hyperoxidation/microoxidation
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3
Q

Max permitted SO2 levels for EU

A

Whites - 210mg/L

Red - 160mg/L

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4
Q

White wine fermentation temps? (Higher and Lower) Describe the types of wine style for each

A

Lower - 12 - 16 Fresh fruity light

Higher - 18 - 25 Less fruity, barrel fermented

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5
Q

Red wine fermentation temps ?(Higher and Lower) Describe the types of wine style for each

A

Lower 18-25 - Fruity low tannins
Higher 25-35 (MAX) Pronounced flavour, tannin and colour

Above 35 yeast will die.

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6
Q

Prefermentation maceration in reds is better for extraction of _____

A

Colour as anthocyanins are soluble in water

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7
Q

Post fermentation maceration in reds is better for extraction of _____

A

Tannins as tannins are soluble in alcohol

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8
Q

Name the 7 wine components

A 
Water
Sugar
Alcohol
Phenolics (Tannin & Anthocyanins)
Aromatics
Glycerol
Acid
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9
Q

Where type of sorting can be done?

A

In the vineyard
Vibrating belt at reception with hand sorting
Optical sorting (100 grape sample)

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10
Q

3 ways of creating a sweet wine

A

Concentration sugars
Stopping fermentation
Adding sweet component

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11
Q

What is the component called that can drain after crushing?

A

Free run juice

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12
Q

Name 4 different types of Press

A

Pneumatic press
Basket press/Champagne press
Horizontal Press
Continuous Press

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13
Q

What are the advantages and disadvantages of a pneumatic press?

A

Gentle, can be fully atomised, can be used to chill by filling bladder with water, can be flushed with inert gas,

Is a batch process.

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14
Q

What are the advantages and disadvantages of a basket press?

A

It allows the ingress of oxygen (can be a negative)
Is gentle and arguably more gentle than pneumatic

Labour intensive
Smaller load size

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15
Q

Name 5 types of must adjustment and 1 way they are done

A

Acidification - Tartaric acid
Deacidification - Calcium Carbonate (Chalk)
Enrichment - RCGM, Chapilisation, cyroextration, reverse osmosis
Reducing potential alcohol - Watering down
Adding tannins.

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16
Q

Name two ways of chilling grapes at reception and positives/negatives

A

Storage in large chillers - Takes a long time, costly in energy
Heat exchangers - Fruit must be in more liquid form, fast, expensive to purchase.

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17
Q

Describe fermentation using a small flow chart

A

SUGAR + YEAST (ANEROBICALLY) —-> ALCOHOL (ETHANOL) + C02

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18
Q

Name two types of phenolic

A

Tannins & Antocyanins

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19
Q

SO2 is a what? 2 points

A

Anti-oxidant

Anti-Microbial

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20
Q

Describe how oxidation can be reduced during harvest and transport.

A

Harvesting at night
Addition of SO2
Chilling grapes upon arrival to winery
Using small baskets to minimise crushing

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21
Q

Fermentation also produces what other products along with ethanol and C02?

A

Volatile acidity
Wine aromatics from precursors and yeats (thiols 4MMP - gooseberry sauv B) (esters - fruity aromas)
Glycerol

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22
Q

Advantages and disadvantages of ambient yeast

A

Free, adds complexity, can be part of marketing

Fermentation can start slowly and lead to spoilage, Can take longer to ferment to dryness, consistent product cannot be guaranteed.

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23
Q

Advantages and disadvantages of cultured yeast

A

Fast, consistent, lower levels of volatile acidity, large selection available

Less complexity and similarity of fruit expression, added cost

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24
Q

Name 3 types of fermentation vessel and 1 advantage and disadvantage of each

A

Stainless steel - impermeable, easily controlled, easy temp control, —- substantial investment

Concrete - high thermal inertia, can set up convection currents —- are harder to clean, cant move once set up

Wood - Can add flavours, allows ingress of oxygen (can be disadvantage), inexpensive over long term —- hard to clean and can harbour bacteria

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25
Q

Name the outcomes of MLC (MLF)

A

Reduction in acidity and rise in pH
Some colour loss in red wines
Greater microbial stability
Modification of flavour

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26
Q

Name 2 ways of removing alcohol post fermentation

A

Reverse osmosis

Spinning cone

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27
Q

What can be added to wines post fermentation to add colour?

A

MegaPurple

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28
Q

Name the unit of microoxygenation

A

mg/L per month

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29
Q

Benefits of micro-oxygentation?

A

Colour stability and intensity, softening of tannins, improving texture

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30
Q

Name the different aspects of wood that can affect how a wine will taste. 5 points.

A 
Size of the vessel
Type of wood
Age of the vessel
Production of the vessel (toasting and seasoning)
Length of time in wood
31
Q

Length of time on lees to give texture and autolytic character?

A

Texture - 9 months

Autolytic flavours - 15 months

32
Q

What type of blendings can be done? (4 Vs)

A

Different varieties
Different vineyards
Different vintages
Different “vats”

33
Q

Why would blending be done? (7 points)

A 
Balance
Consistency
Style
Complexity
Minimise faults
Volume
Price
34
Q

Types of post-fermentation clarification? 4 points

A

Sedimentation
Centrifugation
Fining
Filtration

35
Q

Name the three catagories of common fining agents

A

Those that remove unstable proteins
Those that remove phenolics that contribute undesirable colour and bitterness
Those that remove colour and off-odours

36
Q

Define a colloid

A

Microscopic particle to small to be removed via filtering

37
Q

Name a fining agent that removes unstable proteins

A

Bentonite

38
Q

Name 2 fining agents that can remove harsh phenolics

A

Egg white, Isinglass, Gelatine, Casein

39
Q

Name a fining agent that removes colour and off odours

A

Charcoal

40
Q

Name the 2 main types of filtration

A

Depth & Surface filtration

41
Q

Describe a depth filter and 2 materials used

A

A depth filter traps particles in the depth of the material, it does not block easily but can allow small particles through when pressure is applied.

Diatomaceous earth, Sheet Filters

42
Q

Name 2 types of surface filtration

A

Membrane filters, Cross-flow filters

43
Q

Give a definition of a membrane filter

A

Membrane filters catch particles that will not go through the pore size, often <1micron. It is often used to make a wine microbial stable but can be easily blocked and the cartridges are expensive to replace.

44
Q

How is protein stability achieved?

A

Fining with bentonite

45
Q

Name 3 ways of achieving tartrate stability and a brief word on each

A

Cold stabilisation - wine held at -4 for around 8 days for crystals to form. Colloids must be removed before this process. There is a cost is cooling. Doesn’t remove calcium tartrate

Contact Process - quicker, continuous, cheaper, reliable than cold stabilsation. Potassium bitartrate is added to the wine and speeds the cystallisation process

Electrodialysis - A charged membrane is used to remove selected ions - high initial investment, can remove all ions.

46
Q

Name 2 methods of obtaining microbial stability

A 
Surface filtering (sterile filtering)
Adding sorbic acid
47
Q

Generally what are the ranges for free SO2 in red, white and sweet wines?

A

white - 25-45 mg/L
red - 30-55 mg/L
sweet - 30 - 60 mg/L

48
Q

Name the 9 types of wine faults and their indications

A

Cloudiness/Haziness
Tartrates - (some consumers) (small tartrate cyrstals)
Re-fermentation in bottle - (small bubbles + haze)
Oxidation - (browning, loss of fruit, vinegar)
Cork taint - ( wet cardboard)
Volatile Acidity - (nail varnish/vinegar)
Reduction - (rotten egg aromas)
Light strike - (dirty drains armoas)
Brettanomyces - (animal, farmyard smells)

49
Q

What are the key ways to avoid Brett?

A

Excellent hygiene
maintain effective SO2 levels
Keeping pH low and keeping the period between fermentation and malo as short as possible.

50
Q

What makes up the total package of oxygen?

A

The amount of dissolved oxygen
Oxygen in the head space (greatest contributor)
Amount of oxygen in the cork
Oxygen transmission rate (OTR) of closure

51
Q

Name 3 advantages and disadvatages of glass bottles.

A

It is inert and conveys no taint to the wine
It is inexpensive to manufactor and comes in a range of colours
It is best suited to allow bottle ageing

Has a high carbon footprint
Fairly fragile
Glass bottles are rigid allowing for oxidation once open.

52
Q

Name the country where bag in box is very successful

A

Sweden

53
Q

Name the 5 main types of closure

A 
Natural cork
Technical corks
Synthetic closures
Screwcap
Glass stoppers - Vinolok
54
Q

Name the compound that creates cork taint

A

TCA (2,4,6-trichloroanisole)

55
Q

List the approaches taken to reduce cork taint

A

Cleaning with steam extration
More rigorous quality control during production
polymer barrier between cork and wine
closures from recomposed cork (technical cork)

56
Q

What is the HACCP approach?

A

Hazard Analysis of Critical Control Points

57
Q

Who are the ISO and what do they do?

A

International Organisation for Standardisation - they audit winerys to give assurance all the way down the supply chain in terms of quality control and safety.

58
Q

What are the advantages of shipping in bulk? (5 points)

A

More Ecofriendly
Greater thermal inertia so less fluctuation of temp
Strict quality control
Wine can be adjusted at point of bottling
Shelf life can be extended

59
Q

What is the main advantage to bottling on site?

A

Complete control over the product

60
Q

What are the disadvantages of bottling on site?

A

More expensive and less eco friendly

Potentially lower shelf life as bottled earlier.

61
Q

On what type of white varieties are most likely to use some skin contact and why?

A

Aromatic varieties as they have more aroma compounds in the skins.

62
Q

What percentage of suspended solids will a winemaker try to achieve in a white grape must?

A

0.5-2%

63
Q

Hyperoxidation is better suited to what type of white varieties

A

Non-aromatic

64
Q

What temperature would sedimentation usually take place?

A

4 degrees

65
Q

Name two disadvantages of lees stirring

A

It allows oxygen ingress by opening the bung

It is labour intensive

66
Q

Name the different ways of concentrating sugar within a grape

A

Drying grapes on/off the vine
Noble rot
Freezing

67
Q

Name the 3 factors that affect extraction of tannins and colour

A

Temperature, Time on the skins, The medium in which the extraction is taking place (must/wine)

68
Q

Name the gas that facilitates the combination of tannins and colour

A

Oxygen, promotes colour stability

69
Q

Name the two types of pre-fermentation macerations using heat & the temperatures/time used for each

A

Thermovinification - 50-60 degrees C - minutes to hours

Flash détente - 85-90 degrees - few minutes (cooled by vacuum)

70
Q

Name the 5 types of cap management and list them from most gentle to most extractive

A 
Pumping over
Punching down
Ganimede tanks
Rack and return
Rotary fermenters
71
Q

Name 2 other maceration options winemakers may use during fermentation

A

Must concentration - drawing off juice before fermentation to concentrate remaining structural components and flavours
Co-fermentation - usually up to 5% of white

72
Q

Name the 3 types of whole bunch fermentation for red wines

A

Carbonic maceration
Semi carbonic maceration
Whole berries/bunches with crushed fruit

73
Q

What are the 3 main ways of producing Rosé?

A

Direct pressing
Short maceration
Blending

WSET Diploma (13 decks)

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