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WSET PREP0916 > wine making > Flashcards

wine making Flashcards

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

Wine making technique for

Premium wine of Chardonnay

A

barrel fermentation
barrel ageing
MLF
use of lees during maturation

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2
Q

Best style of wine for Chardonnay

A

well- balanced
complex expressions
mature in bottle for a decade

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3
Q

why MLF is not encouraged for aromatic varieties

A

as it masks the pure fruit flavours

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4
Q

Describe process of MLF

  • timing
  • by which bacteria
  • convert 〇to〇
  • produce what
  • how encouraged
  • how avoided
A
  • take place once the fermentation finish
  • carried out by lactic acid bacteria
  • convert tart malic grape acid to lactic acid
  • produce CO2
  • encouraged by not adding SO2 or raising temperature after alcholic fermentation
  • avoided through storage at cool temperature or use of SO2 or filtering out the bacteria
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5
Q

4 advantages of MLF

①help _______

②add _______

③decrease the perception of _______

④ _______ stability

A

①help soften sharp acidity

②add flavours of dairy

③decrease the perception of acidity

④microbiological stability

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6
Q

identify and describe 3 purposes of Blending

A

-balance
adjust balance of wine enhancing its quality; colour, body, tannin, acidity, flavours

-consistency
attain or improve consistency of the wine

-certain style
create or maintain certain style or aim to produce wine n a certain house style

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7
Q

Describe
5 methods of balance in blending

use different \_\_\_\_\_\_\_\_\_\_\_\_
ferment/mature in different \_\_\_\_\_\_\_
blending between different \_\_\_\_\_\_\_\_\_
blending different \_\_\_\_\_\_\_\_\_
blending different \_\_\_\_\_\_\_\_\_\_\_\_
A

use different press fruction

ferment/mature in different vessels

blending between different variety

blending different vintages

blending different vinyard plots

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8
Q

Describe
why consistency is important in blending

significant _______ among the bottles could be____

matured in different ____ develop ________ way

need blending together in _____before bottling to _____________

A

significant variation among the bottles could be fault

matured in different varrels develop subtly different way

need blending together in a large vat before bottling to smooth out inconsistencies

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9
Q

Identify

4 methods to concentrate sugar in grape

A

Passeriage(Late Harvest)
Passito
Noble rot
freezing grapes on th vine

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10
Q

Describe
processes of Passeriage

  • what is passeriage
  • once grape has reached ___________
  • grapes begin to_________
  • grapes turn to ____ on the vine
A

drying grapes on the vine

once grape has reached full sugar ripeness
grapes begin to dehydrate
grapes turn to raisins on the vine

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11
Q

Describe Passeriage

  • suitable condition
  • result on grape
  • resulting style(2)
  • identify region and variety
A 
◎suitable condition
warm dry autumn otherwise to be grey rot
◎result on grape
increase sugar concentration in the juice
◎resulting style
rich texture mouthfeel
overripe fruit character(dried fruit, tropical fruit)
◎identify region
Alsace(VT) & Riesling
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12
Q

Describe
processes of Passito

  • what is passito
  • remove _________
  • ______ harvested grapes _______
  • _______grapes turn to _______
  • picked ____ when still ___ in ____ and ____ indoors
  • concentrate the ____ and ______
A
  • drying grapes after picking
  • remove all rotten grapes
  • healthy harvested grapes dehydrate
  • healthy grapes turn to raisin
  • picked early when still high in acidity and dried indoors
  • concentrate the sugars and flavours
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13
Q

Describe Passito

  • suitable condition
  • result on grape
  • resulting style(2)
  • identify region and variety
A 
◎suitable condition
warm and dry condition
◎result on grape
increase sugar concentration in the juice
◎resulting style
Raisiny quality
◎identify region
Valpoicella(Amarone, Reciotto, Ripasso) & Corvina
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14
Q

Describe
processes of Passito

  • used for which wine making
  • caused by Fungus _________
  • same Fungus to ________
  • under specific condition noble rot can form instead
  • fungus _____& leave ___ in ________
  • ________ slow the development of ______
  • ________cause ____to _____ from _______
A
  • used in the production of very best sweet wine
  • caused by Fungus Botrytis cinerea
  • same Fungus to grey rot
  • under specific condition noble rot can form instead
  • fungus puncture & leave tiny hole in the grape skin
  • dry sunny afternoon slow the development of the rot
  • dry sunny afternoon cause water to evaporate from the grape
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15
Q

Describe Noble Rot

-suitable condition(3)
grape condition before rot
xxmorning and xxafternoon
bad condition in morning

-result on grape(2)
reuslt of water evaporation
result of botrytis

-resulting style
aroma

-identify region and variety
1 from France, Hungary, 2 Pradikatswein from Germany

A

◎suitable condition
fully ripe grape before development of the rot
humid and misty mroning and sunny dry afternoon
damp condition in morning allow rot

◎result on grape
concentrate acid, flavours and sugars
fungus generates its own unique flavours

◎resulting style
aromas of
distinctive honey, apricot, citrus zest, dried fruit

◎identify region
Sauternes ＊ Semillon and Sauvignon Blanc
Tokaji ＊Furmint
Beerenauslesen/Trockenbeerenauslesen＊ Riesling

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16
Q

Describe
processes of Frozen grapes on the vine

  • used for which wine making
  • _____ left hanging on the vine into _______
  • ____ in the grape pulp turn __(at ______)
  • when _____, ____ remain in the ______
A

used for the production of ice wine making

Healthy grape left hanging on the vine into winter months
water in the grape pulp turn ice(at freezing temperature)
when pressed, ice remain in the press

17
Q

Describe Frozen grapes on the vine

  • result on grape
  • resulting style
  • identify region and variety(2)
A 
◎result on grape
increase sugar concentration in the juice
◎resulting style
very pure varietal character
◎identify region
Germany(eiswein)
Canada(icewine) ＊Vidal
18
Q

Identify 3 methods of sweetwine making

A

Stop the fermentation
Adding a sweet component
Concentrating grape sugar

19
Q

Describe “ stop the fermentation”

identify 2 methods in sweetwine making and describe process

resulting style
alchol
-identify region and variety for each method

A

◎Stop artificially
adding a high dose of SO2 or chilling a fermenting wine
filter to remove any remaining yeast
no yeast come into contact with the wine

◎Stop naturally
yeast convert as much sugar as into alchol as possible
yeast struggle to survive in very sugary environment
alchol fermentation stop naturally

◎resulting style
low in alchol

◎identify region
Kabinett,Spatlese in germany, Asti in Italy
Trockenbeerenauslesen in Germany

20
Q

Describe “ adding sweet component”

identify 2 methods in sweetwine making and describe process

A

adding unfermented grape juice or sussreserve
①adding unfermented grape juice or sussreserve
②filtering the juice before fermentation starts or dosing it with SO2
③adding sussreserve to dry wine when ready for bottling
adding RCGM
①use Rectified Concentrated Grape Must(RCGM) to chieve the same effect(to add little sweetness)

21
Q

Describe semi-carbonic maceration

Effects:
used to produce wines that have ________ flavours
and ____levels of ________ tannin

Process:

  • fill the vat with ________
  • ____ of the grapes are _____ under the weight of the above grapes
  • ________ ferment with ______
  • ____ produced from the ferementation ___ the vat
  • _________ undergo __________

when and why to choose:

  • wish to produce ______ wine in ____ &____ style
  • do not wish to extract ___ which is not suitable for ___ style
A

◎Effects:
used to produce wines that have vibrant red fruit flavours and low levels of smooth tannin

◎Process:

  • fill the vat with whone bunches
  • bottom of the grapes are crushed under the weight of the above grapes
  • ambient yeast ferment with the released juice
  • CO2 produced from the ferementation fill the vat
  • remained bunches undergo carbonic maceration

◎when and why to choose:

  • wish to produce inexpensive wine in fresh & fruity style
  • do not wish to extract tannin which is not suitable for fruity style
22
Q

Describe carbonic maceration

  • place __________ into vat
  • fill the vat with ___ to remove _______
A

-place whole uncrushed bunches into vat,fill the vat with -CO2 to remove all the oxygen

23
Q

Describe Yeast autolysis

-once_______is complete
-the yeast __ and form a ____ in the ____
-these _______ start to ____ releasing ________
into the wine
-a process known as yeast autolysis
-a process last for between _____and ____ years
but has been known to contribute as long as ten year

A

once this second alcholic fermentation is complete

the yeast die and form a sediment of lees in the bottle

these dead yeast cells start to break down releasing chemical compounds

-a process last for between four and five years
but has been known to contribute as long as ten year

24
Q

How Yeast autolysis contribute style

  • ____ released by ______ contribute to __ of wine
    typically giving ____,____,____notes
  • wines that spent longer on ______ normally develop a more pronounced _______ character
  • once autolysis is complete, keeping _____ in contact with the wine can maintain the wine’s ______ for years
A

chemical compounds released by breaked down dead yeast cells contribute to flavours of wine
typically giving bread ,biscuit, toasty notes

  • wines that spent longer on their lees normally develop a more pronounced yeast character
  • once autolysis is complete, keeping the lees in contact with the wine can maintain the wine’s freshness for years

WSET PREP0916 (23 decks)

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