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WSET RECAP MARGHA > Winemaking > Flashcards

Winemaking Flashcards

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1
Q

techniques to stop the AF

A
  1. fortification: stop AF while sugar is still present & kills the yeasts
  2. add a lot of SO2
  3. chill the fermented wine
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2
Q

crushed fruit fermentation
- extraction and temp control

A

pre-fermentation extraction: fruit is crushed. some prefer to leave the grapes to macerate at low temp before AF.
to extract colour and glavour.
temperature: 20-32°C

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3
Q

list the cap management techniques

A
  1. punching down
  2. pumping over
  3. rack and return
  4. rotary fermenters
  5. fermentation in large vessels
  6. post-fermentation extraction
  7. press wine
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4
Q

how is it called when you dry grapes on the vine

A

“passerillage” –> full sugar ripeness, grapes dehydrate and turn into raisins
need warm + dry autumns
–> late harvest

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5
Q

name the sweet wines by noble rot and explain the characteristics of the berries and environment

A
  • Sauternes, Tokaji, Beerenauslesen, Trockenbeerenauslesen
  • grapes must be fully ripe
  • humidity + misty mornings and sunny and dry afternoons
  • fungus punctures the grape’s skin –> filaments
    flavours: honey, apricot, citrus zest, dried fruit
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6
Q

winemaking choices Pinot Gris and Chardonnay (non-aromatic)

A
  • controlled exposure to oxygen
  • clarification via settling/decanting
  • MLC encouraged –> rounder and creamier
  • usually not blended
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7
Q

Pinot Gris:
- characteristics
- climate
- where

A
  • early budding + early ripening
  • warm climates –> high sugar, loses acidity
  • Alsace: oily, ripe tropical fruit, ginger and honey
  • Trentino Alto Adige and Friuli: high quality, dry style. small berries, great flavour concentration
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8
Q

Chardonnay:
- characteristics
- climate
- where

A
  • early budding + suffers in areas with spring frost
  • cool climate: green fruit and citrus
  • moderate climate: peach, melon and lemon
  • warm climate: stone fruit + tropical, can lose acidity quickly
  • Burgundy: Chablis, Cote d’Or, Maconnais
  • MLC + extended lees
    age –> mushroom + umami
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9
Q

list the techniques to make a sweet wine

A
  1. stop AF
  2. add sweetening component
  3. concentrate grape sugars
  4. noble rot
  5. drying grapes on the vine
  6. drying grapes after picking
  7. freezing grapes on the vine
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10
Q

what are the 3 forms of whole bunch fermentation

A
  1. carbonic maceration
  2. semi-carbonic maceration
  3. whole bunches w/crushed fruit
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11
Q

explain carbonic maceration

A

uncrushed bunches into vats, fill with CO2 to remove oxygen
- intracellular AF starts
- level of alcohol reaches 2% –> grapes skin splits and grapes release juice
- yeasts complete AF off the skins
- extract colour, little tannin
- wines soft and full of fruit

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12
Q

explain semi-carbonic maceration

A
  • vats filled with whole bunches
  • grapes at the bottom of the vat are crushed under the weight of the grapes above –> juice released
  • ambient yeasts start to ferment the juice –> CO2 is produced –> carbonic maceration
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13
Q

explain whole bunches with crushed fruit fermentation

A

fill the vats with whole bunches and crushed grapes at the start of the AF –> cap regularly punched down

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14
Q

winemaking options for high volume inexpensive reds

A
  • warm, sunny, dry environment
  • Cab Sauv, Merlot, Syrah, Grenache
  • juice handled protectively with SO2 monitored
  • grapes destemmed and crushed at arrival
  • tartaric acid added –> raise acidity
  • AF + commercial yeasts –> 22-25°C
  • may macerate a small % + blend
  • oak may be used
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15
Q

list varieties for premium reds

A
  • Cab Sauvignon
  • Merlot
  • Pinot Noir
  • Syrah
  • Grenache
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16
Q

3 ways of making rosés

A
  1. direct pressing: black grapes crushed and pressed –> extract a little colour
  2. short maceration: extract colour and flavour –> free run juice drained off the skins and fermented at cool temperature
  3. blend red+white wine
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17
Q

grapes processing at the winery

A
  1. grape reception –> 1st dose of SO2
  2. destemming and crushing –> free run juice
  3. pressing: whites, before AF; reds, after AF
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18
Q

oxygen in maturation, types of vessels

A
  • inert airtight tanks –> avoid oxygen –> steel, cement, epoxy
  • oak –> some oxygenation –> soften tannins and more flavour complexity –> tertiary aromas
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19
Q

oxygen in winemaking, how to avoid it

A
  • avoid it to maintain primary fruit aromas
  • SO2 to keep contact to a minimum
  • grapes picked at night –> cooler –> less oxygen
  • protective/anaerobic winemaking
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20
Q

adjustments before-during-after AF

A
  1. sugar and alcohol –> enrichment with RCGM
  2. remove water from the juice to concentrate sugars
  3. acid:
    - acidification: add powdered tartaric acid
    - deacidification: add alkaline substance
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21
Q

what is AF

A

conversion of sugar into alcohol & CO2 through yeasts.
min temp = 5°C
max temp = 32°C

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22
Q

yeasts in the AF and types of yeasts

A
  • to kill yeasts: add SO2 or grape spirit
  • remove via filtration
  • ambient yeasts: increase flavour complexity
  • cultured yeasts: limit the potential complexity, but ensure expected result
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23
Q

results between low and high temp during AF

A

low: avoid loss of volatile aromas
high: extract colour and tannin from black grapes

24
Q

MLC, what is it and how to encourage/avoid

A

MLC = lactic acid bacteria converts tart malic grape acid into softer lactic acids.
- after AF
- softens + reduces acidity + buttery + produces CO2
- encouraged = raise temp of wine, not add SO2 after AF
- avoided = store at cool temp, use SO2 or filter bacteria

25
Q

elements needed to survive ageing in pre-bottling maturation

A

sufficient levels of:
- alcohol
- tannins
- acidity
- interesting flavours that will evolve

26
Q

main techniques of clarification

A
  • sedimentation/decanting: wine slowly and gently pumped in a different vessel –> racking
  • fining: add fining agent –> creates clumps that are removed via filtering
  • filtering –> through filter before/after AF
27
Q

3 areas that require stabilisation + solutions

A
  1. tartrate stability: crystals (tartrates) –> cool temp accelerates formation –> remove via filtration
  2. microbiological stability: yeasts and bacteria. appropriate handling of SO2, sterile filtration before packaging
  3. oxygen stability: avoid exposition of oxygen and keep SO2 topped up.
28
Q

cork taint is caused by

A

TCA = trichloroanisole

29
Q

producing high volume inexpensive whites (steps)

A
  1. SO2 monitored
  2. grapes (destemmed), crushed, pressed
  3. before AF clarify juice –> centrifugation
  4. stainless steel/inert vessel –> AF –> cool temp
  5. commercial yeasts
  6. rack off the lees
  7. stabilisation + fining + filtration
  8. SO2 levels topped up at bottling
30
Q

winemaking choices for Riesling and Sauv Blanc (aromatic)

A
  • SO2 levels monitored
  • clarification via settling/decanting
  • cool AF temp –> primary fruit aromas
  • MLC usually avoided –> preserve acidity
  • Riesling: lees contact possible for texture + flavours
  • creamy & spicy Sauv Blanc –> California & BDX –> barrel fermentation
31
Q

advantages of fermenting in oak

A
  • transfer heat effectively
  • add rich flavours and round texture
32
Q

what will stop AF

A
  • all sugar in the must is consumed
  • yeasts run out of nutrients to metabolize
  • temp exceeds 35°C
33
Q

important considerations WM takes into account after AF for whites

A
  • what vessel to use
  • blend?
  • lees age?
  • allow/block MLC?
  • fine or filter and how much?
34
Q

benefits of blending white wines post AF

A
  • improve consistency, texture and flavour
  • enhance balance
  • particular style
35
Q

less costly method than oak barrel

A

oak staves/chips

36
Q

what is bâtonnage and its benefits

A

when a WM stirs the lees that fell to the bottom of the vessel and breaks them so they release amino acids –> creamy, round mouth filling

37
Q

effects of MLC

A
  • lowers acidity
  • creates a little CO2
  • melted butter aroma
38
Q

what white grape varieties are more likely to undergo MLC

A

Chardonnay and Viognier

39
Q

what are the 2 sugars found in grapes that are easily converted in alcohol

A

glucose and fructose

40
Q

why do WM avoid skin contact for white wines

A

reduce the risk of oxidation and extraction of unwanted flavours

41
Q

optimum AF temp for white wine

A

12-22°C

42
Q

what does cold soaking do

A

encourages a slow, long extraction of flavours and colour from reds at cool temp

43
Q

5 steps in traditional red winemaking

A
  1. pre-fermentation processing
  2. AF
  3. draining and pressing
  4. MLC
  5. maturation
44
Q

winemaking elements that need to be managed during red winemaking

A
  1. density and temp of must
  2. oxygen level of must
  3. cap created during AF
  4. duration of skin contact
45
Q

typical temp range for red AF

A

20-32°C

46
Q

what is the cap

A

accumulated skins, seeds and other grape solids that float on top of a fermenting red wine

47
Q

what happens if cap is not managed

A

wine less tannic, lighter in colour and less flavour

48
Q

benefits of cap management

A
  • reduce heat accumulated during AF
  • allow oxygen in the must and break the cap
49
Q

why punching down to be done more carefully than other techniques

A

can result in exceedingly bitter and rough final wine

50
Q

advantage of the rotary fermenters

A

fast extraction

51
Q

what wine region is most well known for both carbonic and semi-carbonic maceration

A

Beaujolais

52
Q

what aromas does carbonic maceration give to a wine

A

banana - kirsch - bubble gum - spice notes

53
Q

how long does carbonic maceration take

A

1-3 weeks

54
Q

do rosés wines undergo MLC

A

MLC is avoided for rosés to keep the fresh acidity

55
Q

what temperature is direct press rosé fermented

A

12-22°C

56
Q

what wine regions are known for making rosé using direct press method

A

Côtes de Provence and Languedoc

57
Q
A

WSET RECAP MARGHA (24 decks)

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