Brainscape's Knowledge GenomeTM

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


See full index

WSET3 > White and Sweet Winemaking > Flashcards

White and Sweet Winemaking Flashcards

1
Q

Name 6 important decisions that need to be made when making white wine

A

Skin contact, fermentation temperature, fermentation vessel, use of lees, clarity of juice, MLF

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

Why is it common for white wine to spend little time in contact with the skins

A

To reduce the risk of oxidation

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

What is the normal order of processing white grapes prior to fermentation

A

Crush, separation of free run juice, press remaining grapes, collect press juice

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

How can the risk of oxidation be further reduced when processing white grapes

A

Load and press whole bunches of grapes ( ie no crushing )

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

What might be an exception to avoiding skin contact in white wine making…why ?. How does the winemaker avoid the onset of fermentation during this process

A

Aromatic varieties are sometimes left in contact with the skins for a period of a few hours to increase intensity and texture. The process occurs at a low temperature

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

Why might a wine maker not fully clarify the grape juice after pressing white grapes. What is the risk in doing this

A

Some believe some residual cell fragments prevents oxidation and also adds complexity and texture. The risk in doing this is the formation of off flavors

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

What are 4 methods that can be used to clarify freshly pressed grape juice

A

Centrifugation, settling, fining and filtration

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

What is the optimum temp range for white wine fermentation. What are the risks of fermenting at lower and higher temps than this

A

12 - 22 C. Lower can form pear drop like aromas and loss of fruit. Higher can lose the fresh fruit aromas

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

What is the risk of fermenting in barrels as opposed to stainless steel tanks. How is this risk mitigated

A

It is not as easy to control the temperature. Barrels are stored in cool cellars where they can dissipate heat effectively

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

Does white wine fermented in barrels run at the low or high end of the fermentation temp range

A

at the high end

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

What are 3 important decisions that must be made with regard to post fermentation maturation

A

Maturation in oak or stainless with or without the use of oak chips / staves. Use of fine lees to add texture and complexity. Whether to allow MLF

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

Why would a winemaker blend a white wine ( aromatic and non aromatic )

A

Blend aromatic for consistency. Blend non aromatic for style, balance and complexity

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

What might a winemaker do in post fermentation maturation to give himself more options in blending a more complex white wine

A

Use varying amounts of lees contact, MLF and oak treatment - these wines can be blended to give a more complex product

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

What would a wine maker likely do prior to bottling a white wine having some residual sugar. Why ?

A

Sterile filtration to remove any remaining yeast and bacteria which could degrade the wine

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

What can make it easier to produce high volume white wines. How might these be labelled

A

Blending different varietals. Would be labelled as dry or fruity white.

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

What varietals are typically used in high volume inexpensive whites. Why ?

A

Non aromatic grapes like Chardonnay and Pinot Grigio. Their neutral character appeals to a wide variety of the population.

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

What might have to be corrected in the winery with high volume white wines made from non aromatic white grapes grown in a warm climate

A

Insufficient acidity

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

What is the flavor profile of un-oaked Chardonnay grown in a warm climate. What flavors can be added by oak treatment

A

Peach and Melon. Oaking can add vanilla and toast flavors

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

Why might a maker of high volume white wine leave a small amount of RS

A

To appeal to as many drinkers as possible

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

True or False. Pinot Grigio is normally made in an oaked style. What is its flavor profile, body and acidity

A

False. Light pear drop aromas. Light body and medium acidity.

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

True or false. Sauvignon Blanc is never used to make high volume wine.

A

False it can be but is more expensive than others.

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

What flavors can dominate a high volume white made from under ripe SB

A

Herbaceous

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

What is the term for avoiding exposure to O2 during wine making

A

Protective handling

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

What could the general flavor profile of high volume whites be characterised

A

Simple primary fruit flavors

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
25
Q

What does a winemaker do prior to fermentation of high volume white to ensure preservation of the fruit flavors

A

Complete clarification of the juice most likely using a centrifuge or filter

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
26
Q

What 3 things would a winemaker do during and post fermentation to preserve fruit flavors in a high volume white

A

Ferment at lower temperatures. Dose with SO2, prevent MLF to preserve acid and track off the lees immediately

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
27
Q

Would a high volume white typically see oak

A

No it would be stored in neutral tanks and oak chips or staves would be added if oak flavors are desired

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
28
Q

How is the small amount of RS in some bulk whites acheived

A

Fermenting dry then adding unfermented grape juice or RCGM

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
29
Q

The best winemakers adapt their techniques according to what

A

Vintage conditions, vineyard plot and the style of wine they want to make.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
30
Q

Name 5 aromatic white grape varieties

A

SB, Riesling, Gewurztraminer, Muscat, Torrontes

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
31
Q

Is SB early or late ripening what is its acidity

A

early ripening high acid

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
32
Q

What makes SB suitable for cool climates

A

It is early ripening

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
33
Q

Name 2 places recognized for production of premium quality SB. What are the flavor profiles of wines from these

A

Loire Valley ( Sancerre, Pouilly Fume ) and Marlborough

Loire = green apple, asparagus, wet pebbles
Marlborough = gooseberry, grapefruit, elderflower and passionfruit ( sometimes herbaceous )
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
34
Q

Name 4 places in the new world producing high quality SB

A

Chile, Margaret River, South Africa

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
35
Q

How do SBs from Pessac differ from other places

A

Partial maturation in oak giving a rounder body. Blended with Semillon ( also in Margaret River )

36
Q

What does Semillon add to a blend with SB

A

Body and richness

37
Q

Apart from Pessac where might you see SBs matured in oak

A

New Zealand and California

38
Q

What makes Riesling suited to cool climates. What is its flavor profile here

A

It buds late so avoiding spring frosts. Mid to late ripening depending on style. Green apple, pear, floral

39
Q

What is the flavor profile of riesling from warmer climates

A

Citrus, stone fruit

40
Q

What makes riesling suitable for making wines in a range of sweetness levels

A

It can ripen, accumulating sugar while maintaining high acidity.

41
Q

What flavors develop in mature riesling

A

honey, toast and petrol

42
Q

what can be said about the typical sweetness levels of riesling from Austria and Alsace

A

Austria either very dry or very sweet. Alsace typically dry

43
Q

what style of riesling is sometimes made in Alsace if vintage conditions permits

A

Late harvest and botrytized sweet wines

44
Q

Where is quality riesling made in Australia. What are their typical profile

A

Clare and Eden Valley. Bone dry high acid flavors of lime

45
Q

Apart from Australia where else in the New world is quality riesling made and in what style

A

Washington state - dry. Finger lakes and NZ - fruity off dry

46
Q

why is it important to handle aromatic grapes like riesling carefully. What steps are taken to achieve this

A

To preserve their floral and fruity aromas. Monitor SO2, whole bunches may be loaded directly in the press, juice fully clarified by gentle settling, fermentation in inert vessels, cooler fermentation temps

47
Q

what kind of fermentation vessels are used for riesling in Alsace

A

Old oak vessels called foudres

48
Q

Is SB suited to aging ?…why ?

A

No. It is relatively simple and has no influence of oak. The only development with age is likely to be loss of fruit character

49
Q

Sweet wines containing unfermented sugar are made how ( 3 ways )

A

Stopping fermentation, adding a sweet component, concentrating the sugars in the grape

50
Q

in sweet wine what are the ways that fermentation can be stopped

A

Addition of grape spirit ( fortified wines ), addition of SO2, chilling the wine then removal of the yeast

51
Q

Give 3 examples of sweet wine made by chilling the wine to stop fermentation

A

Kabinett and Spatlese riesling, sweet sparkling wines from Asti

52
Q

what can added to a dry wine to make it sweet ( adding a sweet component ) what is this called in Germany

A

Unfermented grape must ( Sussreserve in Germany). Addition of RCGM is an alternative

53
Q

Give 4 ways of concentrating sugar in the grapes. What is the advantage of this method over other ways of sweetening wine

A

Noble rot, drying the grapes on the vine, freezing the grapes, drying the grapes after picking. This has the advantage of also concentrating acid and other flavors

54
Q

Give 4 examples of sweet wines made by noble rot

A

Sauternes, Beerenauslese, trockenbeerenauslese, Tokaj

55
Q

What is the fungus which causes grey rot

A

Botrytis Cinerea

56
Q

what conditions must be present to successfully harvest botrytized grapes

A

Grapes must be fully ripe prior to infection, damp misty mornings, dry sunny afternoons

57
Q

what is the french term for drying grapes on the vine. What conditions are required for this

A

passerillage. Warm dry autumns

58
Q

what flavors characterize wines made from grapes dried on the vine

A

over ripe fruit, tropical fruit, dried fruit. often a richly textured mouthfeel

59
Q

what flavors characterize wines made from noble rot grapes

A

honey, dried apricot, marmalade, medicinal, mushroom

60
Q

what is the italian term for grapes dried after picking. Give an example of such a wine and describe it’s flavor

A

Passito. Recioto della Valpolicella. Wines have a raisin like quality

61
Q

give 2 examples of wine made from frozen grapes.. Describe their character

A

Eiswein ( germany ) Icewine ( Canada ). Very pure varietal character

62
Q

What stops fermentation in sweet wines made by grape sugar concentration.

A

The sugar itself

63
Q

True or False. Aromatic white wines undergo significant post fermentation wine making including MLF

A

False. They are bottled as soon as possible after fermentation to preserve their natural fruit and floral character. MLF is stopped by addition of SO2 to preserve the acidity.

64
Q

What may be done to riesling post fermentation to improve complexity

A

a period of lees contact

65
Q

TRue or false. Aromatic white wines generally see oak at some point. What is an exception to this

A

False except in Alsace and sometimes germany where riesling is sometimes stored in large old oak vessels for up to a year.

66
Q

Where might you find SB that is barrel fermented, very possibly matured on lees partially in new oak and sometimes MLF ( 2 places )

A

California ( Fume Blanc ) and Pessac Leognan

67
Q

Why can chardonnay struggle in cool climates

A

It is early budding so susceptible to spring frost

68
Q

what is the flavor profile of chardonnay from cool, warm and hot climates

A

cool - green fruit and citrus
warm - melon and peach
Hot - pineapple and banana

69
Q

Discuss the different styles of chardonnay from Burgundy

A

Chablis - high acid, green apple, pear, stoney
Cote D’Or - med acid, stone fruit and creamy oak flavors
Macon - med acid, ripe tropical fruit, toasty oak. Extended lees aging develops flavors of nuts / mushrooms

70
Q

Outside of Burgundy what are some premium chardonnay producing areas

A

Russian River, Los Carneros, Cassablanca Valley Chile, Mornington Peninsula, Geelong and Adelaide Hills in Australia, Gisborne and Marlborough in NZ

71
Q

What is Pinot Gris in terms of budding and ripening

A

Early bud / early ripe

72
Q

what is the flavor profile of Alsace Pinot Gris

A

Dry or Off dry… medium acid, oily, tropical fruit with a hint of ginger and honey

73
Q

what colour is typical Alsace pinot gris

A

Golden

74
Q

how do pinot gris from NA differ from Alsace

A

Slightly more RS and often a more pure fruit flavor

75
Q

Apart from NZ and Alsace where else is Pinot Gris made in a rich and often dry style

A

Tasmania, Oregon, Australia

76
Q

Where in Italy is quality Pinot Grigio made in a dry style

A

Trentino Alte Adige and Fruili Venezia Giulia

77
Q

What is the generic area in Italy making cheap Pinot Grigio

A

The Veneto Plain

78
Q

Characterize the Pinot Grigio grapes from the different clones used to make premium and bulk wines

A

Premium use clones found in France and Germany with small concentrated grapes. Bulk wines made from clones with large fleshy grapes which with high yields produces neutral and generally crappy wines

79
Q

for non aromatic grapes what is thought to improve the wines ability to age ( contrary to aromatic varietals )

A

Controlled exposure to some O2 at the pressing stage

80
Q

For non aromatic grapes what method of juice clarification is likely to be used

A

Gentle settling

81
Q

For non aromatic grapes what might the winemaker choose to do with the juice prior to fermentation

A

Leave some grape solids to improve complexity and texture

82
Q

Describe the fermentation vessels used for Pinot Gris and Chardonnay in various regions

A

Stainless in Chablis, Australia, NE Italy, NZ
Old Oak in Alsace
Small new oak in Cote d’Or

83
Q

How might some NZ winemakers ensure their Pinot Gris contains some RS

A

Adding SO2 or chilling the wine.

84
Q

What are the typical options open to a winemaker after fermentation of Chardonnay and Pinot Gri

A

New or old oak maturation of some or all of the blend. Small barriques ( cote d’Or and new world ) or large vessels ( Alsace ). Stainless steel to preserve fruit character. MLF or not ( used a lot in Burgundy including Chablis where is softens harsh acidity )

85
Q

Why might MLF be undesirable in white wine production

A

Diminishes fruit flavors and perception of acidity

86
Q

Apart from MLF what else is commonly used to improve mouthfeel and texture in white wine production

A

Lees contact and stirring

WSET3 (25 decks)

Brainscape helps you reach your goals faster, through stronger study habits.
© 2024 Bold Learning Solutions. Terms and Conditions