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WSET Level 2 > Winemaking > Flashcards

Winemaking Flashcards

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1
Q

Crushing

A

Split the grapes skins to release grape juice

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2
Q

Pressing

A

Crushed grapes are squeezed to extract as much liquid as possible

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3
Q

Alcoholic fermentation

A

Create alcohol with yeast

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4
Q

Storage/Maturation

A
  • Storage - less than an year
  • Maturation - extnede period of time and devlop flavours in wines
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5
Q

Packaging

A

Glass bottles are the most popular form

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6
Q

Dry red wine process

A
  1. Crushing
  2. Alcoholic fermentation
  3. Draining
  4. Pressing
  5. Storage/Maturation
  6. Packaging

20°C to 32°C (65°F to 90°F)

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7
Q

Dry rosé wine process

A
  1. Crushing
  2. Alcoholic fermentation
    Short maceration - draining fermenting wine from the skins
  3. Storage
  4. Packaging

12°C to 22°C (54°F to 72°F)

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8
Q

Dry white wine process

A
  1. Crushing
  2. Pressing
  3. Alcoholic fermentation
  4. Storage/Maturation
  5. Packaging

12°C to 22°C (54°F to 72°F)

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9
Q

Sweet wine process

A

Concenrated grape sugars
1. Alcohlic fermentation
2. Yeast stops fermenting before all sugar is converetd to alcohol

Ripe grapes
1. Remove yeast using filtration/Kill yeast by adding alcohol
2. Add sweetness to a dry wine

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10
Q

Winemaking options

A
  • Adjustments
  • Adding sugar ( in cool climates)
  • Adding acid (in warm climates)
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11
Q

Winery vessels

A

Stainless steel/Concrete vessels
Oak vessels

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12
Q

Malolatic conversion

A
  • After the alcohlic fermentation is finished
  • Lowering the acidity and give futtery flavours
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13
Q

Lees

A
  • After the alcohlic fermentation is finished, and dead yeast falls to the bottom of the vessel
  • Increasing body and adding extra flavours (biscuit, bread)
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14
Q

Changes to white wines

Maturation in the bottle

A
  • Colour: lemon - gold - amber
  • Intensity becomes deeper
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15
Q

Changes to red wines

Maturation in the bottle

A
  • Colour: ruby - garnet - tawny
  • Intensity becomes paler
  • Tannin drops
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WSET Level 2 (37 decks)

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