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WSET Dip D1 > Wine making options for Red/White/Sweet Wine > Flashcards

Wine making options for Red/White/Sweet Wine Flashcards

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1
Q

What is the main purpose of Leaving crushed white grapes on the skins?

A

To enhance the extraction of aroma and flavor compounds

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2
Q

What are some of the reasons why winemakers may choose not to have skin contact on white wines?

A
  • Any tannins extracted would have little to no time to soften
  • Not suitable for wines meant to be drunk early
  • If the fruit is under-ripe, skin contact could cause the extraction of bitter flavor and astringent tannins
  • Slows Processing
  • Another procedure that requires time and labor
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3
Q

Name some of the benefits of

pressing white grapes whole clusters?

A
  • Lowers the chance of oxidation, especially if inert gases/dry ice is used in the press
  • One of the gentlest forms of pressing
  • Provides juice that is low in solids, tannins, and color
  • Stems help break up the grape skins and provide channels for the juice to drain
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4
Q

Is whole cluster pressing an option for machine-harvested grapes?

A

No, machine harvested fruit is already de-stemmed

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5
Q

What is the free run juice? How does it differ from the press juice?

A
  • It is the juice that escapes from the grape as soon as it is crushed
  • It is typically the juice that is lowest in solids, tannin, and color.
  • Press juices contain more solids, and contains lower acidity and less sugar
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6
Q

Describe what press fractions are and how they may be used in the final wine (can apply to both red and whites)

A
  • Press fractions are juice pressed at different levels

- The press fractions and generally higher in phenolics and color pigments

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7
Q

How can different levels of solids in the must during fermentation affect the final wine?

A
  • Higher portions of solids can add texture (skins and stems will add tannins)
  • High levels of solids can also give a greater range of flavors
  • Lower level of solids are better for retaining fruity aromas
  • High solid fermentations can also lead to reductive flavors (could be a positive or negative)
  • Low levels of solids could lead to a stuck fermentation due to lack of nutrients for the yeast
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8
Q

What is DAP?

A

Diammonium Phosphate, an additive used to feed yeast nitrogen to avoid a stuck fermentation

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9
Q

Does clarification happen before or after alcoholic fermentation in white wines?

A

It generally happens before alcoholic fermentation

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10
Q

What steps are involved with clarification?

A
  • The suspended solids fall to the bottom of the container over time (generally between 12-24 hours)
  • During that time the must is chilled to 4°C/39°F to avoid any kind of spoilage and spontaneous fermentation
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11
Q

What is it called when the winemakers separate the solids and clear juice/wine

A

Racking

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12
Q

Does Sedimentation take longer in tall vessels or short vessels?

A

Tall vessels

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13
Q

Sedimentation may be the cheapest way to clarify wine/must, but what is the trade off?

A
  • It is much more time consuming
  • It is a batch process
  • The cost of keeping the wine chilled must also be factored into the final price
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14
Q

What are two other ways to clarify the must aside from sedimentation in white wines?

A

Flotation and Centrifugation

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15
Q

Explain Flotation

A

Flotation is where different gases are used to create bubbles. As the bubbles rise up, they bring some of the solids in the must up with them.

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16
Q

What else must be added to the must for flotation to be effective?

A

Some kind of fining agent must be added so that particles can bind together

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17
Q

Flotation can be used on must and wine, right?

A

No, it is used to help clarify the must of white wines

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18
Q

What is a centrifuge?

A

A machine that has a rapidly spinning container with uses centrifugal force to separate the solids and liquids

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19
Q

What are the key ways of producing wines with some residual sugar?

A
  • Concentrating sugar in the grape must
  • Stopping the fermentation before dryness
  • Blending in a sweetening component to the wine
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20
Q

What is the German term for unfermented grape juice?

A

Süssreserve

21
Q

Describe what RCGM is

A

RCGM is just the sugar from the grape, therefore it is more neutral. Smaller amounts are need to sweeten a wine this way

22
Q

True or False,

Anthocyanins are stable as single molecules?

A

False, they are not stable and the color they provide can be lost.

Anthocyanins become stable when they bind with tannins which happens when the anthocyanins are exposed to oxygen.

23
Q

Most of the red wines produced are crushed and de-stemmed before fermentation. What are the different maceration options for winemakers?

A
  • Cold Soaking
  • Flash Detente
  • Thermovinification
24
Q

What is cold soaking?

A

A cold maceration where the juice and skins are chilled down between 39-50°F to reduce instances of oxidation, microbial spoilage and spontaneous fermentation.

It generally last 3-7 days with the juice being punched down or pumped over.

25
Q

How is thermovinification carried out?

A

The must is heated up to 122-140°F and left there for either a number of minutes up to several hours.

26
Q

What is Flash Detente?

A

De-stemmed grapes are rapidly heated up to 185-194°F and then cooled under a vacuum. The whole process takes as little as 2 minutes to avoid cooked flavors.

This process also burst the grape skin cells open, allowing a rapid extraction of tannin and color.

27
Q

What are the main issue with wines made via Flash Detente and Thermovinification?

A

They tend to have issues with color stability.

28
Q

Flash Detente and Thermovinification can help manage grapes afflicted with what fungal disease and vineyard hazard?

A

Flash detente can help with grapes afflicted with smoke taint and grey rot.

Thermovinification can only help with grey rot.

29
Q

What are the different cap management techniques winemakers can use during fermentation?

A
  • Punch downs
  • Pump overs
  • Rack and return
  • Ganimede Tanks
  • Rotary Fermenters
30
Q

What is the cap?

A

The grape skins floating on top of the must

31
Q

Describe how mixing the skins and juice at different stages of fermentation can affect the final wine

A

If you are mixing more at the beginning, you will see greater color extraction than tannin extraction.

The reverse is also true, mixing more at the end of fermentation will lead to greater tannin extraction and less color extraction.

32
Q

What is the french name for punch downs?

A

Pigeage

33
Q

How do pump overs work?

A

Juice/wine is taken from the bottom of the vessel and sprayed over the cap.

34
Q

What are some of the benefits to doing pump overs?

A

This is generally a more gentle extraction, so punch downs or rack and return is also recommended.

It exposes oxygen to the must which can help with yeast health and avoid reductive flavors.

35
Q

What is the french word for pump over?

A

Remontage

36
Q

How is Rack and Return different from Pump Overs?

A

Pump overs pump the juice from the bottom to the top in the same tank.

In Rack and Return, the juice is pumped from one vessel into another, causing the cap to fall to the bottom. The juice is then pumped over the top and sprayed over the cap. This breaks up the cam and mixes everything thoroughly.

37
Q

Due to the nature of Rack and Return, it is more extractive than punch downs or pump overs, so how many times may it get used on a batch?

A

1-3 times, so it is generally used along side with punch down and pump overs.

This is usually usually used for reds where medium or high levels of flavor/color/tannin are desired

38
Q

How do Rotary Fermenters work?

A

They are closed, horizontal, stainless steel tanks. The whole tank can rotate, and there are blades that help break up the cap.

The other thing to note is the increased amount of surface area between the skins and the juice.

39
Q

How can you concentrate the must for red wines?

A

In between the crushing of fruit and fermenting it, some of the juice is drained off (saignee).

40
Q

Describe Co-Fermentation

A

This is the process of fermenting different grape varieties together.

Generally this is when a small portion of white grapes (usually up to 5%) are fermented with red wine.

41
Q

What are some of the advantages of Co-Fermentation?

A

The phenolics of the white grapes can increase color intensity and stability by binding with anthocyanins, potentially leading to a higher quality in the final wine.

42
Q

What is the objective of whole berry/bunch fermentations?

A

To create an oxygen free environment for the uncrushed fruit.

43
Q

What aromas are associated with whole berry/cluster fermentation?

A
  • Kirsch
  • Banana
  • Bubble Gum
  • Cinnamon
44
Q

What is one of the differences between Carbonic and Semi-Carbonic Maceration that maybe gets overlooked?

A

In Carbonic maceration the vessels are filled with CO2 to remove all the oxygen.

In Semi-Carbonic Maceration the grapes at the bottom of the tank are crushed by the weight of the other grapes on top of them.

45
Q

What is a good way to prevent excessive tannin extraction during fermentation?

A

Chilling the must near the end of fermentation since tannins are more easily extracted in alcoholic solutions.

46
Q

Why may some winemakers choose to leave red wine on the skins after fermentation ?

A

It is thought to increase tannin extraction and help to polymerize the tannins as well.

47
Q

True or False,

Just like with MLF, there is a small amount of color loss when aging red wines on the lees?

A

True!

48
Q

List the 3 key ways to make rose

A
  • Direct Pressing
  • Short Maceration
  • Blending
49
Q

How is a Vin Gris Rose generally made?

A

Via direct pressing

WSET Dip D1 (7 decks)

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