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WSET 2 > Wine Making > Flashcards

Wine Making Flashcards

You may prefer our related Brainscape-certified flashcards:
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1
Q

What is considered a warm climate

A

Above 18.5

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2
Q

What is the rule for determining which slopes get most heat/light

A

Those that face the equator (southern hem = facing north)

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3
Q

What does certified organic vineyard mean

A

No pesticides, herbicides, fungicides

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4
Q

What is a GI?

A

Legally defined vineyard area within a country

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5
Q

Does a wine have to come from a GI?

A

No - but must be geographically labelled, eg South Australia, or California

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6
Q

What is difference between GI’s in and outside Europe

A

Outside Europe, GI’s don’t specify grape variety with v few restrictions

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7
Q

What do GI’s in Europe define

A

Grapes, and how wines are made

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8
Q

What are the 2 sub divisions of GI in Europe

A

PDO (protected designation of origin) and PGI (protected geographical indication)

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9
Q

What are the PDO’s in Italy

A

DOC, DOCG

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10
Q

What are the PDO’s in France

A

AOP, AOC

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11
Q

What does heat do in fermentation of red wine

A

Extracts tannin and colour

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12
Q

Describe short maceration method for rose wine

A

Fermented juice is removed from skins after few hours

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13
Q

2 methods of making rose

A

Short maceration and blending

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14
Q

4 ways to make sweet wine

A
  1. Sweet grapes (noble rot or icewine)
  2. Remove the yeast (white zinfandel)
  3. Kill the yeast (add alcohol=fortification)
  4. Add sugar to dry wine
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15
Q

At what temperature are red wines typically fermented

A

20 - 32

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16
Q

At what temperature are white wines typically fermented

A

12 - 22

17
Q

What are 2 reasons winemaker could use oak

A

Impart flavour of oak, and oxidation imparts flavour

18
Q

What causes malolactic fermentation

A

Bacteria

19
Q

What does Malolactic fermentation do to the wine

A

Lowers the acidity and adds buttery flavours

20
Q

Does Malolactic fermentation take place in red wine, and if so what is the impact

A

Yes. Almost not noticeable

21
Q

When would a winemaker choose not to allow Malolactic fermentation?

A

When the grape is aromatic and buttery flavours are not suitable

22
Q

What impact does lees ageing have on a wine

A

Adds body to the wine and flavour (biscuit, bread)

23
Q

What styles of wine is lees ageing not suitable

A

Aromatic styles

24
Q

What components of a wine allow it to age in the bottle

A

High residual sugar or high tannin

25
Q

What is necessary for a wine to age

A

High flavour intensity, high sugar or tannin

WSET 2 (6 decks)

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