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WSET3 > Winemaking & Maturation > Flashcards

Winemaking & Maturation Flashcards

1
Q

what are natural wines

A

those made with very little manual intervention from the wine maker

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2
Q

what are the major components of the grape

A

stems, seeds, skins, bloom, pulp, tannin

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3
Q

what is the bloom

A

the waxy surface the covers the skin of the grape. This contains yeast that can be used to ferment the grapes

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4
Q

How can the risk of oxidation be reduced during wine making

A

pick at night when it is cooler, grapes are kept chilled until they reach the winery, addition of antioxidants (SO2), fill airtight winery equipment with CO2

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5
Q

what name is given to wine made in the absence of oxygen

A

anaerobic or protective

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6
Q

How are wines made anaerobically stored during maturation

A

large airtight inert steel tanks or concrete/cement vessels lined with epoxy. The tanks are completely filled.

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7
Q

How are wines made aerobically stored during maturation

A

In oak vessels such as a barrique

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8
Q

What is the purpose of maturing in oak

A

to allow a small amount of oxygen to react with the wine softening tannins in red wine. Over time the fruit flavors fade and tertiary flavors develop like toast and mushroom.

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9
Q

True or false. the larger the oak barrel the greater the influence of the oak on the wine

A

False. Smaller barriques have a greater surface area to wine ratio therefore a greater influence.

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10
Q

As well as maturation in small oak barrels how can the effect of oxygen be further enhanced. Which wines are produced this way

A

partially filling the barrel. Sherry and some ports are made this way

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11
Q

what happens if a wine sees too much oxygen

A

fruit flavors are spoiled and the wine smells stale. Ultimately bacteria can use the oxygen to turn the wine to vinegar.

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12
Q

what does Sulphur Dioxide act as in winemaking

A

Antioxidant and Antiseptic.

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13
Q

when is SO2 added to wine

A

when the grapes are freshly harvested and throughout the wine making process

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14
Q

why must SO2 levels be constantly adjusted throughout the wine making process

A

As it reacts with and neutralizes Oxygen it loses it’s ability to do so anymore as it has become “bound”. Hence it needs to be monitored and adjusted

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15
Q

How is SO2 beneficial from an antiseptic point of view

A

Kills the yeasts strains that would cause unpleasant flavors in wine. The yeast actually needed to ferment the wine is tolerant of SO2 in small quantities.

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16
Q

Apart from allowing ingress of O2 what else does oak add to wine making

A

Tannins and flavors are extracted from the oak itself giving more structure and complexity to red and white wines

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17
Q

why is oak a hygiene challenge

A

Difficult to keep free of bacteria, yeast and moulds. Bad barrels can spoil a wine

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18
Q

what factors need to be considered when selecting the type of vessels used to mature wine

A

Species and origin of oak. ( american, french, slovenian)
Size ( surface area to wine ratio )
Production of the barrel ( toast etc )
Age ( old oak lends virtually no oak aromas )

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19
Q

apart from maturing in oak what other methods can be used to impart oak flavors

A

Addition of small oak planks, staves or oak chips.

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20
Q

what is sometimes done to replicate the oxidative effects of barrel aging without using oak

A

Adding a small controlled amount of O2 to the wine vessel.

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21
Q

what are inert vessels used for

A

to ferment wine or store it prior to bottling

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22
Q

why do some producers still prefer concrete tanks vs more modern stainless steel

A

The thick concrete walls regulate temperature without the need for expensive temp control equipment.

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23
Q

what happens during grape reception

A

grapes receive their first dose of SO2 and are then sorted if destined for a premium wine

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24
Q

what happens during de-stemming and crushing

A

if the stems are present they are often removed in a machine that also gently crushes the grapes to release free run juice

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25
Q

what happens during pressing

A

solid and liquid components of the grape are separated without damaging the seeds.

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26
Q

what are 2 different kinds of press

A

Vertical basket and pneumatic

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27
Q

what does the winemaker do to account for different characteristic of press wine from the start and end of the process

A

Separates the juice into fractions which are treated separately. These may later be blended to give a wine of the desired characteristics

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28
Q

When are grapes for a white wine pressed

A

Before fermentation

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29
Q

what is the term used to described the level of sugar in the juice

A

Must weight

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30
Q

in a cool climate what is done if there is insufficient sugar present

A

The must may be enriched by adding Rectified Concentrated Grape Must ( RCGM ) either before or during fermentation

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31
Q

If a must is over enriched what is the likely outcome in the finished wine

A

The wine will taste thin and harsh because there is insufficient flavor to balance the artificially elevated alcohol

32
Q

What is the process called when a grape must is enriched using sweetner other than RCGM ( eg sugar beet )

A

Chaptalization

33
Q

Apart from sweetening the must what else could be done if it contains insufficient sugar

A

Water could be removed which would concentrate the sugars however this concentrates tannin and acid also as well as reducing the volume of finished wine

34
Q

How can acid in the grape must be adjusted up or down

A

Adjusted up by addition of tataric acid. Down by addition of an alkali

35
Q

What is concerted to what during fermentation

A

sugar is converted to alcohol and CO2 by yeast

36
Q

what strain of yeast is used in wine fermentation

A

saccharomyces cerevisiae

37
Q

below what temp will fermentation not start. Above what temp will it stop

A

5 C / 35 C

38
Q

what can cause fermentation to stop

A

The yeast runs out of nutrients it needs ( other than sugar ). The temp exceeds 35 C. If the sugar level is very high the combination of sugar and alcohol may cause it to stop. In extreme cases of sugar levels the fermentation may not start at all

39
Q

How can the wine maker stop the fermentation before all the sugar has been consumed

A

Kill the yeast by addition of SO2 or grape spirit, removal of the yeast using filtration

40
Q

What are 2 ways a wine maker can control fermentation

A

choice of yeast and temperature management

41
Q

what are the pros and cons of using naturally occurring and cultured yeast

A

Natural yeast produce a more complex and interesting wine but wine maker cannot control what is present. Results can be unpredictable and inconsistent from batch to batch. Cultured yeast offers reliable and predictable results but some argue it limits the potential complexity of the wine

42
Q

Fermentation at lower temps preserves what in a white wine

A

volatile aromas which are often floral. Also encourages development of fruity flavors

43
Q

why is red wine fermented at higher temps

A

Higher temp is required to extract the color and tannins from black grape skins

44
Q

When does MLF occur and what does the winemaker do to encourage it

A

After the alcoholic fermentation. The wine maker would not add SO2 after fermentation and would raise the temp of the wine.

45
Q

How can MLF be avoided

A

store the fermented wine at cool temperature and addition of SO2

46
Q

What is MLF and what does it do to flavor of the wine

A

Conversion of Malic acid to Lactic acid by lactic acid bacteria. It reduces the harshness of the acid an generates buttery aromas and flavors

47
Q

what are the larger particles of spent yeast called and what happens to them.

A

Gross lees. they settle out of the wine by gravity in the fermentation vessel and must be removed as they cause unpleasant flavors

48
Q

why would a wine maker leave fine lees in contact with the wine during pre bottling maturation

A

To develop more complex flavor and a richer texture

49
Q

If a wine maker wants to preserve as much primary fruit flavor as possible how should he proceed with pre bottling maturation

A

Store the wine in inert vessels in the absence of oxygen. Bottle the wine after only a few months.

50
Q

What characteristics are necessary to survive medium to long term aging

A

Sufficient tannin, acid and / or alcohol and flavors that will develop in an interesting way

51
Q

What changes occur in the wine during pre-bottling maturation

A

Addition of oak flavors if new oak is used, effect of oxidation if oak is used. Components within the wine can react with each other altering the flavor or balance of the wine. Sometimes this results in formation of crystals which sink to the bottom and need to be removed.

52
Q

when and why is wine blended

A

Usually after fermentation to achieve a particular wine style, alter the balance or to achieve consistency

53
Q

Give and example of how blending allows the wine maker to adjust the balance of a wine

A

Free run wine may be blended with press wine to give the wine more tannin

54
Q

why is blending necessary to achieve consistency

A

Wines matured in small oak barrels develop in slightly different ways so blending is required to even them out. Slight differences in fruit ( from different parts of the vineyard ) and the wine making process can all be blended out in the final product.

55
Q

what might a wine maker use to give himself as many blending options as possible to achieve a desired wine style

A

Separation of press fractions
Fermenting or maturing in a variety of different vessels
Using fruit from different vineyards
Using wines from different vintages
Allowing only a portion of the wine to undergo MLF

56
Q

what are the 3 methods that can be used to clarify wine

A

sedimentation, fining and filtration

57
Q

Describe sedimentation

A

gradual settling of the lees by gravity. Wine is pumped off the lees to another vessel - Racking. This may be repeated several times each improving clarity

58
Q

Describe fining

A

addition of a compound to the wine which causes sediment to floculate fast and drop out of suspension. This is done before bottling

59
Q

Describe filtration - when does it occur

A

After or during fermentation but prior to bottling

60
Q

what are the 2 types of filtration devices

A

Depth. Wine passes through a filter made of a thick material which traps the sediment inside. Can be used to remove gross lees. Surface - Very fine sieves which trap sediment on the surface. Only used once a depth filter has been used as they clog easily. Where pore size is small enough to remove bacteria this is called Sterile filtering

61
Q

When is a wine considered stable

A

When it changes in a slow and predictable manner

62
Q

What are the 3 areas where the wine must be stable

A

Tartrate, Microbiological and Oxygen

63
Q

Describe tartrate stabilization

A

Tartaric acid is less soluble in wine than in grape juice so at cool temps it drops out of suspension. If a wine is not to undergo long prebottling maturation the wine maker can force the crystals to drop out by chilling the wine below 0 C for a short time

64
Q

What style of wines are immune from microbiological attack

A

Fortified wines because of the high alcohol. High acid dry wines that have undergone MLF because of the high acid and lack of nutrients

65
Q

What wines are highly susceptible to microbiological attack. What does the winemaker do to avoid this

A

Low to moderate acid wines with low to medium sweetness and some residual sugar. Treat with SO2 and sterile filter prior to packaging

66
Q

What 3 ways can a winemaker use to mitigate oxidation in a finished wine

A

Avoid contact with O2. Treat with SO2. Flush packaging with CO2 or N2 prior to filling.

67
Q

What are the pros and cons of using glass bottles for wine

A

Inexpensive, portable, quite strong and do not allow O2 to permeate. Cons are they are rigid so cannot optimize space during transportation and they are also heavy which adds to transport costs. Once opened and partially consumed a space is present which can be occupied by O2

68
Q

Why are plastic bottles and box bags not suitable for long term storage of quality wine

A

They allow ingress of O2 over time

69
Q

What does the slow ingress of O2 through a wine stopper result in.

A

Development of tertiary flavors

70
Q

What is the relative benefit of a screw cap as compared to a cork

A

For cheaper wines the screw top allows no O2 allowing the fresh fruit character to be preserved.

71
Q

What chemical causes cork taint

A

Trichloroanisole TCA present in some corks

72
Q

Where in the world were screw caps championed

A

NA and Australia

73
Q

How long after bottling are the majority of wines best consumed

A

Within 1 year

74
Q

Give 3 examples of wines which will continue to develop and improve in the bottle

A

Vintage ports, German rieslings and Bordeaux cru classes

75
Q

What is the preferred cellaring temperature

A

10 - 15 C

76
Q

Why should wine be stored on its side

A

So the cork does not dry out

WSET3 (25 decks)

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