WSET Diploma D1 Approaches to Winemaking CH12

Question 1

What are 4 Types/Approaches to Winemaking

Answer 1

• Conventional, Modern
• Organic
• Biodynamic
• Natural

Question 2

Explaine Conventional/Mondern Winemaking

Three Keys, Main Components

The goal of this method

Answer 2

Scientific Approach, converting grape must into wine, founded on Louis Pastors work identifying bacterial and yeasts in the 1860s

• Temperature control - cold soaking (pre fermentation), controling fermentation temps for particular outcome, and temp control in maceration
• Using Additives and/or Prossesing aids - adding sugar, SO2 to protect wine, cultured yeasts, fining agents, ext Can you name more?
• Manipulations - from simple pressing and filtering to high technology like reverse osmosis

For all wine styles, qualities, techniques

Goal is to produce stable wines that reliably show fruit character and have no fault

Having the choice of manipulations does not mean always used

Question 3

Explaine Organix Winemaking

Main Components

The goal of this method

Answer 3

Using certified organic grapes and complying with organic rules to make wine

Allow many common additives and processes of conventional winemaking, including cultured yeasts, yeast nutrients and adding tannins.

Ecocert list of allowed and not allowed raw manterials/practices.

Different rules in diff countries

EU - Regulated amount of SO2

US - No added SO2, and only <10 mg/L natural SO2.
separate category for WIne from Organic Grapes, with SO2 added

Certified Organic issued by associations or determined at Country level or by EU

Certification adds cost, every price level, consumers pay premium.

Question 4

Explaine Biodynamic Winemaking

What can you use in the US

Answer 4

Cert. Biodynamic must be made with Certified Biodynamicall grown grapes

Certain processes required by certifying body- Mainly Demeter international is certifying association

Nutural yeast or organic encouraged, if unavailable commercial can be used

Other stipulations, like adding alcohol banned

In US natural yeast must be used, unless fermentation stuck.

Many products not permitted

Certification adds cost

Question 5

Explaine Natural Winemaking

Answer 5

Reject any modern interventions, “nothing added, nothing removed”

No added SO2 or only at bottling usually

Ambient Yeasts

Associations, but no certifications

Saving on equipment

Winemakers say expressive of terroir, other winemakers say intervention necessary to show the best wine