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WSET3 > Wine making > Flashcards

Wine making Flashcards

1
Q

Name an antioxidant used in wine?

A

sulfur dioxide

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2
Q

what is protective/anaerobic wine making?

A

keeping grapes/juice away from oxygen, including flushing air tight containers with nitrogen and CO2

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3
Q

What does exposing wine to some oxygen during maturation do?

A

soften tannins in red wine, gives more complexity of flavours

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4
Q

How big are barriques?

A

225 litres

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5
Q

what is the maximum time wines are normally kept in barriques?

A

two years

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6
Q

what’s the risk of too much exposure to oxygen?

A

wine will lose fruit flavour and smell stale

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7
Q

what happens if you add too much SO2?

A

Wine can seem harsh and lacking in fruit

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8
Q

What are three benefits of maturing in oak?

A
  1. allows tertiary aromas to develop
  2. wine can extract tannin - giving textural complexity
  3. oak can give aromas and flavours like toast, vanilla and smoke
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9
Q

What’s a challenge of using oak?

A

hygiene

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10
Q

Four considerations when choosing what oak to use?

A
  1. species/origin
  2. size
  3. production of barrels
  4. age
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11
Q

What are the first three potential stages of grape processing?

A
  1. Reception (SO2 and sorting)
  2. Destemming and crushing
  3. Pressing
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12
Q

What are the two kinds of presses?

A
  1. vertical ‘basket’ presses
  2. pneumatic presses
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13
Q

What does RCGM stand for?

A

rectified concentrated grape must

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14
Q

what is the risk of using enrichment?

A

the wine might taste hard and thin because there are insufficient flavours to balance the artificially elevated alcohol

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15
Q

what is the process of adding sugar from sources other than grapes (eg sugar beet) caused?

A

chapitalisation

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16
Q

How is acidification normally carried out?

A

adding tartaric acid in powder form

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17
Q

what is the name of the yeast responsible for most alcoholic fermentation?

A

Saccharomyces cerevisiae

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18
Q

what are the three by-products of yeast action?

A
  1. alcohol
  2. heat
  3. flavour compounds
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19
Q

What temperature does liquid need to be for fermentation to start/continue?

A

5-35 C

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20
Q

What does fermenting at lower temperatures do?

A

Prevent the loss of the most volatile aromas (normally have floral character). Encourage fruity flavour development.

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21
Q

Why might a winemaker ferment at a higher temperature?

A

To aid the extraction of colour and tannins

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22
Q

Two ways temperature can be controlled during fermentation?

A
  1. heating/refrigeration system in vat
  2. pumping over
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23
Q

when does MLF take place?

A

when alcoholic fermentation has finished

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24
Q

how does MLF work?

A

lactic acid bacteria convert tart malic grape acid into lactic acids

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25
Q

How can producers encourage MLF?

A

raising the temperature of the wine and not adding SO2

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26
Q

What are the six components of wine?

A
  1. water
  2. ethanol
  3. tannins and colour
  4. sugars
  5. acids
  6. aroma and flavour compounds
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27
Q

what are the three most important acids in wine?

A

tartaric, malic and lactic

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28
Q

what do wines need to survive medium or long term ageing?

A

sufficient acidity, tannins and alcohol. Flavours that will develop in an interesting way,

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29
Q

What are three reasons why you would blend a wine?

A
  1. balance
  2. consistency
  3. style
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30
Q

what are the three main techniques a wine maker can use for clarification?

A
  1. sedimentation
  2. fining
  3. filtration
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31
Q

what is racking?

A

the process of pumping wine into a different vessel once gross lees have settled

32
Q

How can sedimentation be accelerated?

A

using a centrifuge

33
Q

why might a winemaker choose not to fine their wine?

A

they believe it can aversely affect flavour and texture

34
Q

When can a wine be filtered?

A

Before fermentation, after fermentation and during maturation, and prior to bottling

35
Q

What are the two kind of filtration?

A

Depth and surface filtration

36
Q

what is sterile filtration?

A

when the pore size in a depth filter is small enough to catch yeast and bacteria.

(final treatment prior to bottling)

37
Q

when will wine be considered stable?

A

when it changes in a slow and predictable manner

38
Q

What are the three areas which require stabilisation?

A
  1. Tartrate stability
  2. Microbiological stability
  3. Oxygen stability
39
Q

What is the appearance of tartrate crystals?

A

clear in white wine, purple in red wine

40
Q

How will wine makers remove tartrate crystals?

A

chilling the wine to 0C for a short period and filtering crystals

41
Q

what kind of wines are not at risk from microbiological contamination?

A

fortified wine

42
Q

what kind of wine will be resistant to microbiological spoilage?

A

dry, high acid wine that has undergone MLF

43
Q

How can winemakers protect against microbiological spoilage?

A
  1. keeping winery equipment completely clean
  2. SO2
  3. sterile filtration
44
Q

How can oxidation be minimised?

A
  • avoiding exposure to oxygen
  • keeping SO2 levels topped up
  • flushing bottles with CO2 or nitrogen
45
Q

What is the effect of oxidation?

A

wine will lose fresh fruit aromas and turn brown

46
Q

What chemical causes cork taint?

A

TCA

(trichloroanisole)

47
Q

Where should wines age?

A
  • undisturbed
  • a cool dark place
  • at constant temperature (around 10-15C)
  • at constant humidity
  • on their side (if sealed with cork)
48
Q

When might white wine makers leave juice in contact with skins?

A

for some vartieties, to increase flavour intensity and texture

49
Q

why might a winemaker choose to retain a small amount of fragments/solids in juice before fermentation?

A

to make the finished wine less susceptible to oxidation, add complexity and a richer texture

50
Q

what is the optimum temperature for white wine fermentation?

A

12-22 C

51
Q

what happens if you ferment wine at too low a temperature?

A

pear drop aromas will be created and varietal flavours will fail to be captured

52
Q

What are three choices a white wine maker faces post-fermentation?

A
  1. whether to mature wine in oak or store in inert vessels (with or without oak chips)
  2. whether to use fine lees to add texture and flavour
  3. whether to allow or block MLF
53
Q

What are the three ways of making sweet wine?

A
  1. Stopping the fermentation
  2. Adding sweetening component
  3. Concentrating grape sugars
54
Q

What are the ways of stopping fermentation?

A
  • fortification (addition of grape spirit)
  • adding a high dose of SO2
  • lowering the temperature
55
Q

What are four ways of concentrating grape sugars?

A
  • noble rot
  • drying grapes on the vine
  • drying grapes after picking
  • freezing grapes on the vine
56
Q

In what conditions will grey rot be noble rot?

A
  • if grapes are fully rupe before development of rot
  • if grapes in region with humid musty mornings with sunny, dry afternoons
57
Q

what is another name for drying fruit on the vine?

A

passerillage

58
Q

what is cold maceration/cold soaking?

A

leaving crushed grapes to macerate for a period at low temperature before fermentation starts to extract colour and flavour compounds

59
Q

what temperature is red wine fermented at?

A

20-32 C

60
Q

above what temperature will yeast be killed?

A

35 C

61
Q

what is the cap?

A

a mass of pulp and skins that rises to the surface of fermenting red wine

62
Q

what are four cap management techniques?

A
  • punching down
  • pumping over
  • rack and return
  • rotary fermenters
63
Q

why might winemakers use post-fermentation maceration?

A

to give wines a smoother tannin structure

64
Q

what are the three forms of whole bunch fermentation?

A
  1. carbonic maceration
  2. semi-carbonic maceration
  3. whole bunches with crushed fruit
65
Q

at what level of alcohol will grapes start to split in intracellular fermentation?

A

2%

66
Q

what are foudres?

A

large oak vessels (used for grenache)

67
Q

what are six factors that will influence the price of wine?

A
  1. production costs
  2. packaging
  3. transport, distribution and sales
  4. taxes
  5. retailers
  6. market forces
68
Q

Why are co-operatives common in Europe?

A

small vineyard holdings make it uneconomical to produce and market their own wines

69
Q

What is a downside of a coop?

A

winemaker won’t have complete control over grape quality

70
Q

Name three kinds of producer?

A
  1. Cooperative
  2. Merchant
  3. Estate
71
Q

What is the French name for a merchant?

A

negociant

72
Q

What is the french name for estate wines?

A

domaine

73
Q

What percentage of a wine must come from a GI if it is on the label?

A

85 percent

74
Q

what percentage of a PDO wine must come from the place on the label?

A

100 percent

75
Q

What are the French new and traditional words for PDO?

A

New: Appellation d’origine protegee

Traditional: Appellation d’origine controlee

76
Q

What are the French new and traditional terms for PGI?

A

New: Indication geographique protegee

Traditional; Vin de Pays

77
Q
A

WSET3 (3 decks)

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