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WSET > Winemaking > Flashcards

Winemaking Flashcards

You may prefer our related Brainscape-certified flashcards:
WSET ® Level 1 Wine flashcards WSET ® Level 2 Wine flashcards WSET ® Level 3 Wine flashcards WSET ® Level 2 Spirits flashcards WSET ® Level 1 Spirits flashcards WSET ® Level 3 Spirits flashcards WSET® Level 4 Wine flashcards
1
Q

Name the components of a grape

A

Skin, Pulp, Stems, Seeds

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2
Q

Describe Photosynthesis and the result?

A
  • Sunlight + Carbon Dioxide + water -> Sugar (glucose) + oxygen
  • Glucose combined with nutrients from soil stored in grape
  • More sunlight, more photosynthesis
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3
Q

What are the steps of the grape ripening

A

Flowering -> Fruit Set (grape formation) -> Véraison (ripening, change of colour) -> Ripe Grapes -> Extra ripening

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4
Q

What are the different climate types?

A
  • Cool <= 16.5 (average growing season temp)
  • Moderate 16.5-18.5
  • Warm 18.5-21
  • Hot >21
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5
Q

In which region is wine grown?

A

Between 30-50degrees latitude

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6
Q

What is the difference between weather and climate?

A

weather - day to day changes during a season, climate - long term weather profile

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7
Q

What influences climate?

A

Rivers/Sea/Lake, Slope, Aspect, Cloud, Fog, Mist, Mountains, Soil, Air, Altitude, Latitude

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8
Q

What influences weather?

A

Temperature, Sunlight, Drought, Rain, Hail, Frost

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9
Q

What are typical vineyard activities?

A

Training/Pruning, Irrigation, Spraying, Yield Management, Harvesting

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10
Q

What harvesting methods exist?

A

Machine, Hand

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11
Q

Why yield management?

A

By cutting away grapes the concentration in the remaining grapes is increased leading to a more complex wine

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12
Q

Why is spraying used?

A

Fungicides, Pesticides, Herbicides

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13
Q

What is training/pruning done for?

A

To manage the growth of the vine in a certain way for optimal exposure / canopy management

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14
Q

Describe alcoholic fermentation

A

Sugar in graps + yeast = Alcohol + Carbon Dioxide (produces heat and results in flavors)

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15
Q

What are the steps in the production of red wine?

A

Crushing -> Alcoholic Fermentation -> Pressing -> Storage / Maturation -> Packaging

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16
Q

What are vessels used in the production of wine and for what purpose?

A

Inert (Stainless Steel/Concrete): can be airtight, used for fermentation/maturation, no flavours added to wine

Oak: Flavour, Oxygen, Softer tannin

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17
Q

What is blending?

A

Blending together a selection of grapes (assemblage) / vintages to achieve a certain style, maintain consistency across vintages or to enhance complexity

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18
Q

What does a wine need to allow aging?

A

Flavour concentration, Flavours that can develop in a positive way, High acid, tannin and/or sugar

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19
Q

What is véraison?

A

the ripening of the grapes, colour turn from green to golden/Black, sugar increases, acid lowers

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20
Q

What is fruit set?

A

vine flowers become grapes

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21
Q

What happens during extra ripening?

A

Earlier stages - riper aromas, higher sugar

Later stages - Raisining, dried-fruit aromas

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22
Q

What are the necessary conditions for botrytis/noble rot?

A

Damp/misty mornings, dry/warm afternoons

Ripe grapes

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23
Q

How do you make icewine?

A

Grapes freeze on vine during winter
Picked and pressed while frozen (water remains in ice leaving highly concentrated juice)
Icewine/Eiswein as result

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24
Q

What are the steps in the production of white wine?

A

Crushing -> Pressing -> Alcoholic Fermentation -> Storage / Maturation -> Packaging

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25
Q

What are potential adjustment options during winemaking?

A

Adding Sugar

Adding Acid

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26
Q

What are the different types of oak vessels?

A

Level of toast
Type of oak
New vs old
Size of vessel (Barrique vs Fuder)

27
Q

What are oak alternatives?

A

Oak chips

Oak staves

28
Q

What is malolactic conversion?

A

Secondary fermentation - conversion of malic acid (tart-tasting) into lactic acid (softens acidity adds secondary flavors of butter,cream)

Common for red wines (but hard to detect) and for some white wines (esp. chardonnay)

Can occur naturally but usually triggered by adding bacteria
Wine gets cloudy if not filtered
Can be prevented/stopped by pressing/sulfur addition/ lowPh/low temp/filtration

29
Q

What are lees?

A

Dead yeast cells that remain in the wine

Add more body and secondary flavors (bread, pastry)

30
Q

What is batonage?

A

Stirring up lees in the wine to increase contact and impact of lees

31
Q

How to make sweet wine?

A
  • Grapes with generally high concentration of grape sugars
  • Stopping the fermentation (Remove/kill yeast)
  • Adding sweetness
32
Q

What are the steps in the production of rose wine?

A

Crushing -> Alcoholic Fermentation (Short) -> Draining -> Storage -> Packaging

33
Q

What is carbonic maceration?

A

Fermentation process whereby the undamaged grapes are encapsuled in a tank and start to ferment on their own and burst as a result. Requires thin skin grapes and leads to fruity, low tannin wine (banana, tropical tone -> bonbon tone

34
Q

what the most important wine species?

A 
Vitis vinifera (european) - make the wine
American vines (for rootstock)
35
Q

what does a vinewgrower look for when selecting a grape variety?

A

Colour
Flavour
Budding and ripening times
Resistance to certain diseases

36
Q

What is cutting and layering

A

cutting - cut a section of a vine shoot and bury it in ground (or on rootstock)
layering - stick a vine shoot in the ground with tip pointing upwards and cut of connection after took root (not used commonly due to phylloxera)

37
Q

what is a clone

A

a certain variation of a grape variety (due to mutation, still genetically identical). Differences often small but can be larger like for Pinot Gris/Blanc which are only mutations of Pinot Noir

38
Q

what is a crossing / hybrid

A

crossing - new variety from two parents of the same species

hybrid - new variety from two parents of different species

39
Q

what is pyhlloxera

A

insect leading to desease of vine; v. vinifera cannot protect itself, only solution american rootstock
nearly all wine regions affected

40
Q

what is grafting

A

technique used to join a rootstock to a v. vinifera variety
bench crafting - in nursery vines joined together until fused
head grafting - cut back existing vine and attach new variety

41
Q

the anatomy of a vine

A

Leaves
Buds
Flowers & Berries
Tendrils

42
Q

What a vine needs and where it comes from

A
  • heat (Sun, reflected from soil)
  • sunlight (Sun, reflected from water)
  • carbon dioxide (atmosphere)
  • water (Rainfall, irrigation, water stored in soil)
  • nutrients (Soil particles, humus, fertiliser)
43
Q

When is it too cold for vines to grow?

A

Below 10°C (amount of heat differs per varietal)

44
Q

Factors affecting heat

A
  • Latitude (between 30-50° latitude)
  • Altitude
  • Ocean currents (warming or cooling effect)
  • Fog (cooling)
  • Soil (dark, high stone/rock content absorb and reradiate)
  • Aspect (steep, equator facing lead to most heat exposure)
45
Q

What is continentality

A

temperature difference between coldest and hottest months (High - large difference)

Inlands typically high due to less water impact

46
Q

what is diurnal range

A
  • difference between day and nighttime temperatures
  • Rivers, Clouds have moderating effect
  • Large range can benefit freshness, armotaic
47
Q

Typical temperature hazards

A
  • cold winter below -20°C (can kill vine) - cover up/earthing up
  • too warm winter - no dormant period for vine
  • spring frosts (can kill burst buds/young shoots)
  • growing season (cold temperatures can delay/shorten growing cycle - grapes won´t get ripe)
48
Q

how to protect against spring frost

A
  • Heaters
  • Wind machines
  • Sprinklers
  • Thoughtful vineyard design (cold air sinks to lowest point on slope)
49
Q

Factors affecting sunlight

A
  • Latitude (Further north longer day during summer)
  • Seas/lakes (Generally more cloud cover, Reflect sunlight)
  • Aspect (More steep, more sunlight exposure)
50
Q

Sunlight hazards

A
  • Not enough sunlight can negatively impact grape growth
  • Intense sunlight can lead to sunburn (bitter flavors)
  • Canopy mgmt important
51
Q

What is transpiration?

A

Water drawn up to the leaves for photosynthesis

52
Q

Irrigation methods

A

Drip irrigation
Sprinklers
Flood irrigation

53
Q

Water hazards

A
  • Drought can lead to water stress
  • too much water - vine focuses on growth not on grape growing -> drainage / slope
  • Heavy rainfall (disrupt growing, encourage fungal diseases, berry swelling -> dilution)
  • Hail can damage grapes and vines -> netting as protection / typically localised
54
Q

When is the growing season

A

North A to O; South O to A (like car tyres)

55
Q

What characterises continental climate

A
  • high continentality
  • short dry summer, rapid temp drop in autumn
  • in cool region often spring frost risk (Chablis, Champagne)
56
Q

What characterises maritime climate

A
  • cool to moderate
  • low continentality
  • evenly spread rainfall
  • extended growing season
  • example bordeaux
57
Q

What characterises mediterraneanclimate

A
  • low continentality
  • warm, dry summer
  • fuller body, riper tannin, higher alc, lower acid
  • example mediterranean, coastal california, chile, SA, South Eastern Australia
58
Q

Soil composition

A

Stones
Sand
Clay
Humus

59
Q

Explain the relationship between soil and water

A
  • Ideally vine needs more water at beginning of growing season
  • Then mild water stress after veraison
  • Water stored in soil by binding to clay particles or humus (therefore if soil is high in those could store too much)
  • Sand, Stones do not hold water well and facilitate drainage
60
Q

What is loam (lehm) made of?

A

Mixture of sand and clay

61
Q

Different soil types

A
  • Chalk (Kalk/Kreide (Sub-form of limestone with only calcium)
  • Limestone (Kalkstein)
  • Slate (Schiefer)
  • Volcanic (Vulkangestein)
  • Clay (Ton)
  • Loam (Lehm)
  • Sand
  • Gravel (Kies)
62
Q

What to consider regarding vineyard site selection?

A
  • Environmental conditions (avg. temp, rainfall, sunlight, soil fertility, drainage) influence selection of grape variety and vine planting/training approach
  • Business considerations (utility infrastructure, workforce, accessibility for machines, cost of land)
  • Grape variety (must suit site plus be legally allowed)
63
Q

What elements to consider in vineyard management?

A
  • Site selection
  • Planting/Replanting
  • Managing the vine (training, pruning, trellising, canopy mgmt
  • Managing pest and diseases
  • Viticultural practises
  • Harvest

WSET (5 decks)

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