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WSET Level 2 in Wines > Winemaking > Flashcards

Winemaking Flashcards

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1
Q

Put the below in the correct order for RED winemaking:
-Alcoholic fermentation
-Pressing
-Packaging
-Crushing
-Storage/maturation

A

-Crushing
-Alcoholic fermentation
-Pressing
-Storage/maturation
-Packaging

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2
Q

Which step in the winemaking process involves splitting the grape skins to release some of the grape juice?

A

Crushing

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3
Q

Which step in the winemaking process involves crushed grapes being squeezed in a machine in order to extract as much liquid as possible?

A

Pressing 

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4
Q

What is needed for alcoholic fermentation to take place? (2)

A

Sugar in the grapes and yeast

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5
Q

What is produced during alcoholic fermentation? (3)

A

Alcohol
Carbon dioxide (CO2)
Heat

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6
Q

For a dry wine, when will the fermentation stop naturally?

A

When the yeast have consumed all the sugar

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7
Q

What does the level of alcohol which can be created during fermentation depend on?

A

The level of sugar in the grapes

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8
Q

What is the range of alcohol in most dry wines?

A

11.5% - 16% abv

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9
Q

What will happen to the structure and flavours of a wine as it matures for an extended period of time?

A

Flavours will develop from primary to tertiary (dried fruit, leather, earth, etc.)
Tannins will soften and become more integrated

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10
Q

What category of flavours will maturation in oak vessels add? What are some examples of flavours?

A

Secondary flavours
Vanilla, cloves, coconut, cedar, charred wood, smoke, chocolate, coffee

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11
Q

Other than glass bottle, what are some other packaging options for wine?

A

Bag-in-box, plastic bottles, bricks (like Tetra Pak)

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12
Q

What needs to be extracted from the skins of the grapes during red wine fermentation?

A

Tannins and colour

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13
Q

What is something that is created during fermentation which helps with extraction?

A

Heat gets created during fermentation and helps extract tannins and colour (but that’s not enough, winemakers will need to intervene to increase extraction)

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14
Q

What 2 methods can winemakers use to help extraction during red winemaking?

A

Punching down
Pumping over

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15
Q

What is the name given to the grape skins that float to the top during fermentation?

A

Cap

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16
Q

What is the name of the technique where a plunger is used to push the cap down into the liquid?

A

Punching down

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17
Q

What is the name of the process where liquid is pumped from the bottom of the fermentation vessel through a hose and sprayed over the cap?

A

Pumping over

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18
Q

What are the 2 methods of making rosé? Describe them.

A

Blending: Blending white and red wine together
Short maceration: Made with black grapes and starts just like red winemaking, but wine is drained off the skins after just a few hours, then fermentation continues without skins at white wine temperatures.

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19
Q

Which rosé winemaking method is not permitted in many parts of Europe?

A

Blending

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20
Q

Are rosé wines typically stored or matured in oak vessels?

A

No

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21
Q

Put the below in the correct order for WHITE winemaking:
-Alcoholic fermentation
-Pressing
-Packaging
-Crushing
-Storage/maturation

A

-Crushing
-Pressing
-Alcoholic fermentation
-Storage/maturation
-Packaging

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22
Q

What is any sugar left after fermentation usually called?

A

Residual sugar

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23
Q

What are the different methods of concentrating the grape sugars? (3)

A

Extra ripening/late harvest
Botrytis/Noble Rot
Frozen grapes

24
Q

Name 4 methods of producing sweet wines.

A

-Concentrating grape sugars
-Removing the yeast (filtration)
-Killing the yeast (adding spirit)
-Adding sweetness to a wine

25
Q

Name an example of wine with medium sweetness made by filtering out the yeast.

A

White Zinfandel

26
Q

Name an example of a sweet wine made by adding alcohol (killing yeast) during fermentation.

A

Port

27
Q

What are the 2 types of adjustments a winemaker can make to the juice or wine to influence its style?

A

Sugar adjustment
Acidity adjustment

28
Q

In what sort of climate or vintage conditions might a winemaker need to increase the sugar in the grape juice?

A

Cool

29
Q

What sort of adjustment can a winemaker make to the wine in a warm climate or particularly warm vintage

A

Add acid

30
Q

In what sort of climate or vintage condition might a winemaker need to neutralise some of the acid in the wine?

A

Cool

31
Q

Why are warmer fermentation temperatures needed for red winemaking?

A

To help extract tannins and colour

32
Q

What types of aromas/flavours can cooler fermentation temperatures produce?

A

Fruity

33
Q

Name 2 inert materials used for storage and fermentation vessels.

A

Stainless steel
Concrete

34
Q

Why would winemakers choose to use inert vessels? (2)

A

-They don’t add any flavours to the wine
-Can be made air tight to avoid oxygen to be in contact with wine

35
Q

True or false: oak vessels can be used only for storage and not for fermentation.

A

False

36
Q

Name 2 reasons why winemakers might choose to use oak barrels?

A

-Add flavours from the oak (secondary flavours)
-Add oxygen

37
Q

How will the oxygen during barrel aging affect the wine?

A

Add tertiary flavours (dried fruit, nuts, etc.)
Soften tannins

38
Q

If a winemaker wants to make the wine age more rapidly, should they use small or large barrels?

A

Small.
More surface area in contact with the barrel, therefore more oxygen contact.

39
Q

Will large oak barrels impart a lot of secondary/oak flavours to the wine?

A

No, large barrels not usually used for imparting flavours from the oak itself (smaller surface area ratio)

40
Q

Which will impart more secondary flavours to the wine: new oak barrels or oald oak barrels?

A

New

41
Q

What sorts of flavours will an oak barrel with a high toast level impart to the wine?

A

Sweet spice and charred wood

42
Q

Name 2 more affordable oak alternatives.

A

chips
staves

43
Q

When does malolactic conversion take place?

A

After fermentation

44
Q

What impact does malolactic conversion have on the wines? (2)

A

Lowers the acidity
Add flavours of butter and cream

45
Q

Why might winemaker choose to stop malolactic conversion from taking place?

A

Preserve acidity
Preserve primary characteristics (for example in aromatic grape variety)

46
Q

What is the name given to the dead yeast cells that drop to the bottom of the vessel after fermentation?

A

Lees

47
Q

What will aging a wine in contact with lees do to the wine? (2) What can be done to increase this impact on the wine?

A

Increase the body
Add secondary flavours of biscuit and bread
Can increase by stirring the lees

48
Q

What are some reasons why blending takes place during winemaking?

A

-House style
-Consistency
-Add complexity

49
Q

During the blending process, what could be blended together?

A

-grape varieties
-vineyard sites
-vintages
-winemaking options

50
Q

What can be described as the process of making a wine perfectly clear?

A

Clarification

51
Q

What is a reason why some winemakers choose not to clarify their wines?

A

They feel some clarification methods can take something away from the character fo their wines.

52
Q

What does a wine need in order to be able to mature in bottle? (3)

A

-Enough flavour concentration
-Flavours that can develop in a positive way
-High acidity, high tannins or high sugar

53
Q

What happens to the appearance of a white wine as it ages?

A

-Becomes deeper in colour
-Colour changes from lemon to gold to amber

54
Q

What happens to the appearance of a red wine as it ages?

A

-Becomes paler in colour
-Colour changes from ruby to garnet to tawny and eventually brown

55
Q

What happens to the tannins when a red wine ages?

A

They become softer and smoother

56
Q
A

WSET Level 2 in Wines (25 decks)

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