Brainscape's Knowledge GenomeTM

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


See full index

WSET 3 > White and Sweet Winemaking > Flashcards

White and Sweet Winemaking Flashcards

You may prefer our related Brainscape-certified flashcards:
WSET ® Level 1 Wine flashcards WSET ® Level 2 Wine flashcards WSET ® Level 3 Wine flashcards WSET ® Level 2 Spirits flashcards WSET ® Level 1 Spirits flashcards WSET ® Level 3 Spirits flashcards WSET® Level 4 Wine flashcards
1
Q

What are six important options in white winemaking?

A

Skin contact, clarity of the juice, fermentation temperature and vessel, post fermentation and maturation options, blending, clarification and stabilization

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

What is typical skin contact for white winemaking?

A

The juice spends little time with the skin. The grapes are crushed, the free run juice is separated off and remaining grape mass is sent to press.

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

What skin contact does a white winemaker use if they want to increase the flavor, intensity and texture of an aromatic grape?

A

Keep the juice in contact with the skins for a short period of time (usually a few hours) at a cold temp to avoid fermentation

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

What does a white winemaker do if they want to increase the delicacy and purity of the wine?

A

Load the press with whole bunches of uncrushed grapes, its gentle and reduces oxidation

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

What is optimum fermentation temp for white wine?

A

12 degrees C to 22 degrees celcius

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

Which fermentation vessel usually runs warmer?

A

Barrels

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

What happens if you ferment at too low of a temp?

A

Pear drop aromas and fail to capture varietal fruit characteristics

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

What happens if you ferment at too high of a temp?

A

Encourages complex non-fruit aromas to develop but loses varietal fruit characteristics

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

What are three post fermentation and maturation options a white winemaker can use?

A

1) oak or stainless steel (wood chips?) 2) Add fine lees to improve texture 3) Choose to allow or block MLF

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

What are three things a winemaker may hope to achieve by blending?

A

consistency, balance and style

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

What are two neutral white varietals often used in making high-volume inexpensive wines?

A

Chardonnay and Pinot Grigio

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

What is a common adjustment made in the winery for high-volume, inexpensive wines grown in warm/hot regions?

A

Acidification

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

How does a winemaker retain acidity and fruit flavors i high-volume inexpensive wine?

A

Prevent MLF, and racking off less immediately after fermentation

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

What are a few other common winemaking tools for high-volume inepensive wine?

A

Oak chips for oak flavor, residual sugar for consumer palate

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

Name five aromatic white wine grapes?

A

Sauvignon Blanc, Riesling, Muscat, Gewurtztraminer and Torrontes

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

Sauvignon Blanc Characteristics?

A

Cool climate grape with high acidity and ripens early

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

Two most famous regions for Sauvignon Blanc?

A

Loire Valley, France and Marlborough New Zealand

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

Describe the Sauvignon Blanc from Loire Valley?

A

Restrained and elegant, cool climate gives aromas and flavors of green apples, asparagus and wet pebbles

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

Describe the Sauvignon Blanc from Marlborough?

A

Powerful aromas of gooseberry, elderflower, grapefruit and passion fruit, possibly herbaceous notes

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

How is Sauvignon Blanc in Pessac-Leognan different?

A

Wine is fermented and matured in some oak giving it a rounder, fuller body and spicy, toasty notes. It is also blended with Semillion further adding to body and richness.

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

Riesling characteristics?

A

Produces wide variety of wine styles, cool climate grape, buds late to avoid spring frosts, mid to late ripening, high acid, can use botrytis and make sweet wines as well

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

What white wine has some of the longest potential for ageing?

A

Riesling

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

Mature flavors in a riesling?

A

honey and toast, petrol

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

Major regions for Rieslings?

A

Germany, Alsace, Austria, and Australia

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

What two parts of Australia are known for riesling?

A

Clare and Eden Valleys

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

Why are inert stainless steel vessels usually used for fermentation for aromatic grape varietals?

A

to keep any vessel flavors from interfering with the pure fruit character of the grape

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

Why is MLF usually avoided in Sauvignon Blanc and Riesling?

A

Because high acid is desirable in both grape varietals, and buttery flavors interfere with the pure fruit characteristics

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

Why are aromatic varietals usually bottled right away after fermentation?

A

the aromas gained from maturation in oak are usually not desirable

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

Where do you see barrel fermented Sauvignon Blanc?

A

Pessac-Leognan Bordeaux and Fume Blanc California

30
Q

What are some other ways to increase richness and body to Sauvignon Blanc?

A

Barrel ferment, time on the lees and undergo MLF

31
Q

Two neutral aroma and flavor white wine grapes?

A

Chardonnay and Pinot Grigio

32
Q

Chardonnay characteristics?

A

easy to grow and ripen in varied climates, early budding so suffers from spring frosts, aromas and flavors vary depending on the climate

33
Q

Chablis characteristics?

A

high acid, green apple and citrus notes, wet stone, slate

34
Q

Cote D’Or characteristics?

A

stone fruit and creamy oak flavours

35
Q

Maconnais characteristics?

A

ripe and rounded, hints of toasty oak

36
Q

Tertiary aromas of Chardonnay?

A

Nuts and mushrooms

37
Q

Characteristics of Pinot Gris/Grigio?

A

early budding and early ripening, medium acid, neutral

38
Q

Major regions for Pinot Grigio?

A

Alsace, New Zealand, Tasmania, Australia, Oregon, Alto Adige, Trentino and Friuli-Venezia, NE Italy,

39
Q

Where are the high volume, inexpensive Pinot Grigios produced?

A

Veneto, Italy

40
Q

Where do you often see new oak used in maturation of Chardonnay?

A

Cote D’Or and New World

41
Q

Where do you see older oak and larger barrels used in Chardonnay?

A

Chablis

42
Q

What is used in almost all premium white wines of Burgundy?

A

MLF

43
Q

What are the 3 different ways in which a sweet wine can be made?

A

Stopping the fermentation (fortification, SO2, chilling wine), Adding a sweetening component, Concentrating grape sugars ( noble rot, Drying grapes on the vine, Drying grapes after they are picked and freezing grapes on the vine.)

44
Q

What is fortification?

A

The addition of grape spirit to stop fermentation while sugar is still present.

45
Q

What happens when you fortify a wine?

A

It kills the yeast and stops the fermentation.

46
Q

What must be done when you stop the fermentation to keep the fermentation from resuming?

A

You must filter out the yeast.

47
Q

What are some examples of sweet wines usually made by the process of stopping the fermentation by adding SO2 or chilling the wine?

A

High-quality German Kabinett or Spatlese/ Asti from Italy

48
Q

Stopping fermentation in wines by adding SO2 or chilling the wine usually results in wines with low alcohol or high alcohol?

A

Low alcohol

49
Q

What is unfermented grape juice usually called in Germany?

A

Sussreserve

50
Q

What are the two ways called of adding a sweetening component?

A

Sussreserve or Rectified Concentrated Grape Must (RCGM)

51
Q

Which is usually used for high volume inexpensive sweet wine production?

A

RCGM (Rectified Concentated Grape Must)

52
Q

What is Sussreserve used to make in Germany?

A

Medium sweet wines

53
Q

When is the Sussreserve added to the wines?

A

It is added to dry wine just before bottling

54
Q

What are the 3 ways to stop fermentation in the making of a sweet wine?

A

Fortification, Adding SO2, chilling the wine

55
Q

What are the 4 ways of concentrating grape sugars when making a sweet wine?

A

Noble rot, Drying grapes on the vine, Drying grapes after they are picked and freezing grapes on the vine.

56
Q

What type of grape concentration is used in most of the greatest sweet wines?

A

Noble Rot

57
Q

Name some famous regions known for noble rot wines?`

A

Sauternes, Tokaji, Beerenauslausen, and Trockenbeernauslausen and Austria

58
Q

What do wines made from Noble rot have flavors and aromas of?

A

Honey, apricot, citrus zest, dried fruit

59
Q

What are the critical conditions for noble rot to exist?

A

1) Grapes must be fully ripe 2)must be in region with humid misty mornings and long dry afternoons

60
Q

How does the fungus work in noble rot?

A

Fungus punctures the grape leaving tiny holes, the warm afternoon slows development of rot and causes liquid to evaporate concentrating the grapes acids, sugars and flavors

61
Q

Can botrytis wine happen every year?

A

No

62
Q

Are noble rot grapes picked by hand or machine harvested?

A

Hand harvested, the spread of noble rot is never uniform so many passes have to be made

63
Q

What is passilerage?

A

Drying grapes on the vine

64
Q

Wines that are made by passilerage are often referred to as what on the label?

A

Late Harvest

65
Q

Late Harvest wines have what type of flavor characters

A

Tropical fruit and dried fruits

66
Q

What is the Passito method?

A

Drying grapes after they have been picked

67
Q

Where is the Passito method used?

A

Italy, Recioto dell Valpolicella

68
Q

What is the flavor profile of wines using Passito method?

A

Raisin flavors

69
Q

Freezing grapes on the vine happen where and produce what?

A

Eiswein in German and Icewine in Canada

70
Q

Which of the sweet wine processes retain the pure fruit varietal character?

A

Freezing the grapes on the vine

71
Q

Do sweet wines made by concentrating grape sugars result in high alcohol or low alcohol wine? and why?

A

Low, sometimes as low as 7%, yeast cannot survive in very sugary environments

WSET 3 (16 decks)

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