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WSET level 3 - KM > Winemaking > Flashcards

Winemaking Flashcards

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1
Q

What are the two most abundant acids found in a grape’s pulp?

A

Tartaric Acid and Malic Acid

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2
Q

What is available to the winemaker that otherwise would not be, when grapes are hand harvested?

A

stems

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3
Q

What is the juice called that is liberated during crushing?

A

Free run juice

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4
Q

During fermentaton ______ is converted into alcohol by ________

A

Sugar , Yeast

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5
Q

What are the two types of fermentation?

A

alcoholic and malolactic

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6
Q

What is the minimum temperature for fermentation to take place?

A

5 degrees C (41 degrees F)

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7
Q

What are 3 ways to stop fermentation?

A

Adding alcohol - kills the yeast
Reducing temperature - then removing the yeast through filtration
Adding Sulfur dioxide - kills the yeast

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8
Q

What is the alcohol percentage above which yeast will die?

A

15% ABV

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9
Q

What is MLF?

A

Malolactive fermentation happens after alcoholoic fermentation when lactic acid bacteria converts harsh malic acid (found in apples) to the softer lactic acid (found in milk). MLF is encouraged by raising the temperature of the wine and not adding SO2. Standard practice in red wine and many (non-aromatic) white wines.

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10
Q

What flavors are imparted by MLF

A

buttery, hazelnut

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11
Q

What is Chaptalisation? When does it occur? Why is it done?

A

Adding sugar to the must from sources other than grapes before or during fermentation to increase alcohol content.

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12
Q

What are 4 adjustments that can be made in winemaking?

A

Adding sugar (chaptalisation), acidification, deacidification, adding tannins

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13
Q

What is used for deacidification of wine? What is used for acidification of wine?

A

Alkali for deacidification. Tartaric acid for acidification.

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14
Q

List 4 ways to increase tannin levels in wine.

A

adding tannin powder, using wooden staves, adding stems to the fermentation vat, removing some of the juice (to make rose)

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15
Q

What is the primary difference between red wine making and white wine making

A

Red wine is fermented in contact with the skins.

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16
Q

What aromas would you get from unripe tannins?

A

unpleasant herbaceousness

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17
Q

What are 4 methods that can be used to extract tannins from the cap?

A

punching down, pumping over, rack and return, rotary fermenters

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18
Q

At what temperature will fermentation of red wine cease?

A

35 - 38 degrees

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19
Q

What happens to tannin levels as heat and alcohol levels rise?

A

Tannins increase.

20
Q

What is carbonic maceration? What style of wines are typically produced? What type of wine is it most associated with?

A

Whole berry fermentation in a carbon dioxide rich environment where fermentation takes place inside of the grape. Fruity, pale, low tannin wines. Beaujolais Nouveau.

21
Q

What are the main three ways rose can be made?

A
  • Direct pressing - black grapes are processed as they are in white wine making
  • Short macerationqa221
  • Blending - small quantity of red wine is added to white wine
22
Q

What is the main purpose of the saignee process?

A

To increase the concentration of the red wine - the rose is a biproduct.

23
Q

Is the temperature for white wine fermentation higher or lower than red wine fermentation?

A

lower: 12 - 22 degrees.

24
Q

Name three types of presses

A

Horizontal screw press, vertical (basket) press, pheumatic (bladder) press

25
Q

What are the 3 main ways sweet wines are made.

A

interrupting fermentation, adding a sweetening component, concentrating the grape sugars.

26
Q

What are 4 ways in which you can concentrate grape sugars to make sweet wine?

A

noble rot, drying the grapes on the vine (late harvest), drying the grapes in the winery, freezing the grapes

27
Q

What are the aromas of wines made from noble rot grapes?

A

honey, apricot, citrus zest, dried fruit

28
Q

What is sussreserve?

A

Adding unfermented grape must to dry wine prior to bottling to increase sweetness

29
Q

What is pumping over?

A

a method of fermentation extraction where you draw juice from the bottom of the fermentation vat and pump it over the top to break up the cap.

30
Q

What is the difference between fining and filtration.

A

Fining uses a fining agent (eggwhites or bentonite, eg) to speed up the process of particles clumping together so that they can be removed from the wine.
Filtering runs the wine through something to remove the particles.

31
Q

What are the effects of barrel fermentation on wine? Name a varietal that can benefit from barrel fermentation. Name a verietal that does not benefit from barrel fermentation.

A

It gives more integrated, softer tannins and subtle oak character. It adds oxidative notes to the wine because barrels are not air tight. Chardonnay can benefit from fermentation in oak. Gewurtraminer or Riesling do not benefit from fermentation in oak.

32
Q

What are the pros and cons of filtering wine.

A

Pros - it removes sediment and clarifies the wine

Cons- it may strip out flavors

33
Q

What are tartrates?

A

Particles of tartaric acid.

34
Q

What is TCA and what characteristics does it impart on wine?

A

Cork taint. Gives wine a damp cardboard aroma.

35
Q

What is the global baseline % of grapes that must come from a GI for it to be labelled with the GI’s name (ex Pays d’oc)?

A

85%

36
Q

In the EU, what % of grapes must come from a labelled PDO (ex Minervois)?

A

100%

37
Q

How can oxygen be countered in winemaking?

A

Antioxidants such as sulphur dioxide; picking grapes at night (the effect of oxygen is reduced b/c chemical reactions occur more slowly at lower temperatures); filling winemaking equipment with CO2 or nitrogen

38
Q

What is must? Must weight?

A

Unfermented grape juice. The sugar level in the grape juice.

39
Q

How can must weight be raised?

A

Enrichment - adding RCGM

Chaptalisation - using a source other than grapes, such as sugar beet

40
Q

What are the three ways to clarify wine?

A

Sedimentation (racking), fining, filtration

41
Q

What are the two forms of filtration?

A

Depth - using a thick layer of material.

Surface - resemble very fine sieves

42
Q

What are classic examples of wine made from noble rot?

A

Sauternes, Tokaji, Beerenauslesen, Trockenbeerenauslesen

43
Q

What is cold maceration?

A

After the black fruit has been crushed, color and flavor compounds can be extracted by leaving the grapes at a low temperature before allowing fermentation to start.

44
Q

At what temperature range does red wine fermentation take place?

A

20-32 C

45
Q

How is semi-carbonic maceration different from carbonic maceration?

A

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WSET level 3 - KM (20 decks)

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