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WSET 2 > Winemaking Process > Flashcards

Winemaking Process Flashcards

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1
Q

What 3 things do oak vessels (barrels) contribute to wine?

A

flavor
oxygen
softer tannins

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2
Q

What are the 3 main features of stainless steel and concrete (inert vessels)?

A

fermentation and storage
no flavor added
can be airtight

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3
Q

What are the 5 winemaking steps for the production of Red Wine?

A 
crushing
alcoholic fermentation
pressing
storage or maturation
packaging
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4
Q

State the key stages of the alcoholic fermentation process.

A

Yeast converts sugar into alcohol and carbon dioxide

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5
Q

Describe the 10 ways in which winemaking options can influence the style and quality of wine produced.

A

Adjustments: Addition of sugar, adjustment to acidity
Fermentation temperatures: Cool, warm
Red wine: Extraction
Rosé wine: Short maceration, blending
Sweet wine: Fermentation stopped, sweetness added
Vessel types: Stainless steel, concrete, oak
Oak vessel types: Small, large, new, old, level of toast
Malolactic conversion
Lees
Blending: Consistency, complexity, style

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6
Q

Identify the key changes that occur to a wine during bottle ageing (red and white wine).

A

Red wine: Color, tannin, aromas and flavors

White wine: Color, aromas and flavors

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7
Q

What 3 things does a wine need to age?

A

flavor concentration
flavors that can develop in a positive way
high acid, tannin or sugar

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8
Q

What are the 5 winemaking steps for the production of white wine?

A 
crushing
pressing
alcoholic fermentation
storage or maturation
packaging
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9
Q

Name 2 other oak alternatives to oak barrels.

A

oak staves

oak chips

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10
Q

What are the results of malolactic conversion in the winemaking process?

A

lower acidity
secondary flavors:
- butter
- cream

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11
Q

What 3 methods may be used in the making of sweet wines?

A 
concentration of grape sugars
stopping the fermentation
- removing the yeast
- killing the yeast
adding sweetness
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12
Q

What are the 5 winemaking steps for the production of rosé wine?

A 
crushing
alcoholic fermentation
draining
storage
packaging
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13
Q

Name 3 reasons for the blending of wine.

A

style
consistency
complexity

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14
Q

Alcoholic fermentation is an exothermic reaction.

What does that mean?

A

Alcoholic fermentation creates and releases heat.

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15
Q

What is the optimum fermentation temperature for white wine?

A

Between 12°C - 22°C (54°F - 72°F)

Rosé wines are typically fermented at similar temperatures to white wines.

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16
Q

What effect does a lower fementation temperature have on a white wine?

A

Lower fermentation temperatures bring about fruitier aromas.

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17
Q

What are some commonly practiced adjustment techniques?

A
  • Adding sugar to increase alcohol

- Adding acid (acidification)

18
Q

What is the most common adjustment made to white grapes from warm/hot climates, and why?

A

Acidification

Warm climate grapes can have lower levels of natural acidity.

19
Q

How does adding sugar to the must before or during fermentation change the final wine?

A

Adding sugar before or during fermentation increases the alcohol level in a wine.

20
Q

What is residual sugar?

A

Sugar that remains in a wine after fermentation.

21
Q

What does “off-dry” mean?

A

Off-dry is when a wine’s residual sugar is just-perceptible.

22
Q

What are 2 additions a winemaker can use to sweeten up a dry wine?

Name 1 other way winemakers can make a wine sweet.

A
  • Unfermented grape juice
  • Concentrated grape juice

Other way: blend the dry wine with a sweet wine

23
Q

What flavors will aging in new oak add to white wines?

A
  • Vanilla
  • Toast
  • Smoke
  • Coconut
  • Baking spice (clove, dill, nutmeg, anise)
  • Sweet spice (molasses, brown sugar, butterscotch)
24
Q

What determines how much flavor an oak barrel adds to a wine?

A
  • How the barrel was made (what was its level of toasting?)
  • Age of barrel (if it’s new, it’ll impart more wood flavor than a used one)
  • Size of barrel (smaller ones encourage more oxygen transfer, helping flavors evolve sooner)
25
Q

Why are the effects of oak felt more so in small barrels vs. large barrels?

A

Because in smaller barrels there is a greater amount of wine surface area touching the oak.

26
Q

What are lees?

A

Lees are dead yeast cells that fall to the bottom of a vessel after fermentation.

27
Q

What are the effects of stirring up the lees or keeping a wine on its lees?

A
  • Lees add a creamy, round texture and richer body

- Lees add bread-like flavors (bread dough, freshly baked bread)

28
Q

What is malolactic conversion?

A

Malolactic conversion the transformation of tarter malic acid (the same acid in an under-ripe apple) into softer lactic acid (the same acid in yogurt).

29
Q

What causes/carries out malolactic conversion:

bacteria
yeast
fungus

A

Bacteria

30
Q

When does malolactic conversion occur?

A

After alcoholic fermentation has completed.

31
Q

What sorts of flavors can a white wine in barrel develop when it’s exposed to oxygen?

A
  • Caramel
  • Dried fruit
  • Nuts (almonds, hazelnuts, walnuts)
32
Q

What is the cap in the red winemaking process?

A

The cap is a thick layer of grape skins that rises to the surface during fermentation and floats on top of the fermenting must.

33
Q

Why is the cap mixed with the fermenting grape juice?

A

To ensure that all possible color and tannins are being extracted from the grapes.

34
Q

2 ways to mix the cap and fermenting must are:

A
  • Punching down

- Pumping over

35
Q

Describe punching down.

A

Punching down is when the cap is submerged and stirred back into the fermenting must to extract as much color and tannin as possible.

36
Q

Describe pumping over.

A

Pumping over is when a hose is connected to the bottom of a fermentation vessel which sucks fermenting juice from the bottom of the vessel and sprays it back out over the top of the cap.

37
Q

What are the 2 most common ways of making rosé?

A
  • Short maceration

- Blending

38
Q

The blending of red and white wine to make rosé is permitted in most countries except:

A

Parts of the European Union.

39
Q

True or False

Red wines always undergo malolactic conversion.

A

True

For white wine it’s up to the winemaker.

40
Q

What is the typical temperature range for red wine fermentation?

A

Between 20°C - 32°C (68°F - 90°F).

41
Q

Why are red wines fermented at higher temperatures than white wines?

A

The higher temperatures allow for the extraction of color, flavor, and tannin which are the hallmarks of red wines.

42
Q

What are some packaging options for winemakers?

A
  • Glass bottles
  • Bag-in-box (BIB)
  • Tetra Paks
  • Plastic bottles

WSET 2 (14 decks)

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