WSET Human factors

Question 1

what happens after harvesting?

Answer 1

alcoholic fermentation where the yeast convert the sugars into alcohol

Question 2

what does a winemaker avoid to minimize their approach to the wine? (natural wines)

Answer 2

• using cultured (odlad) yeast
  -sulfur
  -filtration

Question 3

what does the seeds and stems contain?

Answer 3

Tannin, bitter oils (in the seeds) and colour

Question 4

what does the skin contain?

Answer 4

-flavour that givs the grape character
-tannins
-colour

Question 5

what does the pulp contain?

Answer 5

-water
-sugars
-acids: tartaric acid, malic acid

Question 6

what happens with the tannins when a grape goes from vérasion to ripen?

Answer 6

the tannins becomes less bitter and astringent

Question 7

what should you avoid if you want to keep the primary flavours in a wine?

Answer 7

oxygen

Question 8

what can you do to minimize the contact with oxygen?

Answer 8

-use antioxidants as sulfur dioxide
-pick the grapes by night, bc reactions occur more slowly at low temperatures
-protecting winemaking

Question 9

what is another word for protecting winemaking and what does it imply?

Answer 9

anaerobic winemaking: you are filling the airtight winery with carbon dioxide or nitrogen before they are used for grape processing

Question 10

where do you store a wine that hes been protected from oxygen?

Answer 10

airtight tanks or vats that are kept completely full, stainless steel or cement tanks

Question 11

what is an aerobically matured wine?

Answer 11

a wine that has been stored in contact with oxygen

Question 12

where do you store a aerobically wine?

Answer 12

wooden vessels normally med out of oak

Question 13

what can happens with the flavours with a aerobically stored wine?

Answer 13

-soften tannins
-more complexity, more tertiary flavours

Question 14

what happens with the appearance of a aerobic stored wine?

Answer 14

-red= paler and gain hints of brown
-white= deeper in colour, gain hints of orange

Question 15

is there any difference if you store a wine in a barrique (225 litre) or larger vessels?

Answer 15

the larger the less oxygen effects the wine

Question 16

how long is a wine kept in barriques usually?

Answer 16

rarely for longer than two years

Question 17

how can a wine develop tertiary flavours of caramel, toffee and nuts?

Answer 17

by extra oxygen contact, if the container is not completely full

Question 18

what can happen with a wine that has been in to much contact with oxygen?

Answer 18

-lose fresh fruit flavours
-change the wine into vinegar

Question 19

what does a sulfur dioxide act like in winemaking?

Answer 19

antioxidant and antiseptic, protecting the fresh fruit from oxidation and bacteria

Question 20

what can too much sulfur cause?

Answer 20

-toxic
-allergic reactions
-the wine can feel harsh and lack fruit

Question 21

what does oak vessels give to the wines structure?

Answer 21

increasing the textural complexity

Question 22

what aromas can oak give?

Answer 22

toast, vanilla, smoke, cloves (kryddnejlika)

Question 23

what can be a challenge with using oak?

Answer 23

hygiene, tainted (nedsmutsad) wood

Question 24

what are most winery oak vessels made out of?

Answer 24

European or American oak

Question 25

what are the common sizes of oak vessels or barriques?

Answer 25

225 (228) litre up to 2000 litres

Question 26

how does the production of the barrel effect the wine?

Answer 26

-toasting, the temperature and length of heat exposure (the level of toasting)

Question 27

what is the difference between new oak barrel and one that has been used?

Answer 27

gives wines less flavour

Question 28

how does an inert vessel effect the wine?

Answer 28

not at all, it keeps the wine as it is, temporary stored until it can be bottled

Question 29

why are most modern winery vessels made out of stainless steel?

Answer 29

-easy to keep clean -temperature regulation

Question 30

why do some winemakers prefer to use concrete (cement) vessels?

Answer 30

the thick concrete helps to regulate temperatures without using expensive temperature equipment

Question 31

what happens when the grapes first arrives to the winery?

Answer 31

-first dose of sulfur dioxide -sorting table

Question 32

why should you avoid to crush the seeds of the grape?

Answer 32

they release bitter tannins that can make the wine taste astringent and bitter

Question 33

when does the pressing of the grape happen to white vs red grapes?

Answer 33

-white = before alcoholic fermentation -red = after the alcoholic fermentation

Question 34

what does "pressing" the grapes mean?

Answer 34

separate the juice from the skins

Question 35

what is it called when a winemaker decides to separate the liquid into different pressings?

Answer 35

fractions

Question 36

when can adjustments of the must be made?

Answer 36

before, during or after fermentation

Question 37

what can the winemaker do to increase the must weight? (sugar levels)

Answer 37

enrichment by adding rectified concentrated grape must, syrupy liquid

Question 38

what is it called when sugar from other than grapes are added to the must?

Answer 38

chaptalisation

Question 39

what is a other way but chaptalisation to increase the sugar levels in the must?

Answer 39

removing water from the juice

Question 40

what is the risks for removing water from the juice?

Answer 40

-concentrates everything else: tannins, acids, flavour compounds -less volume

Question 41

how does acidification work?

Answer 41

by adding tartaric acid in powder form

Question 42

where is acidification more common?

Answer 42

warm and hot regions

Question 43

where is deacifidication more common?

Answer 43

cooler climates

Question 44

how does deacifidication work

Answer 44

by adding the opposite chemical of an acid called alkaline substance

Question 45

what is the name of the yeast specie that is used for majority of wine fermentation?

Answer 45

saccharomyces ceravisiae

Question 46

at what temperature can the alcoholic fermentation NOT start?

Answer 46

below 5 degrees

Question 47

how long does the fermentation continue?

Answer 47

naturally until all the sugar has been consumed

Question 48

what can make the yeast stop from functioning?

Answer 48

-if the yeast run out of nutrients -if the temperature reaches over 35 degrees -if there is a lot of sugars and alcohol

Question 49

how can you stop the fermentation?

Answer 49

by killing or remove the yeast (filtration)

Question 50

in what two ways can the winemaker control the yeast?

Answer 50

1) choice of yeast 2) temperature management

Question 51

what type of yeast can the winemaker choose between?

Answer 51

ambient yeast from the grape skins and winery or cultured yeast

Question 52

how does fermenting at a lower temperature affect the must?

Answer 52

-avoids the loss of the most volatile (flyktiga) aromas with often have a floral character -keeps fruity aromas

Question 53

why is higher fermenting temperatures for red wines necessary?

Answer 53

-extraction of colour and tannins

Question 54

what is malolactic fermentation?

Answer 54

they convert tart malic grape acid into softer lactic acids (also found in milk)

Question 55

what is the outcome of Malolactic conversion?

Answer 55

soften and reduces acidity as well as creating buttery flavours

Question 56

when does Malolactic conversion take place?

Answer 56

after alcoholic fermentation

Question 57

how can a malolactic conversion start?

Answer 57

by raising the temperatures of the wine and stop adding sulfur dioxide

Question 58

why can a wine appear cloudy after fermentation?

Answer 58

due to dead yeast cells and fragments

Question 59

why do you remove the gross lees?

Answer 59

it can cause unpleasant aromas to develop in the wine

Question 60

what is the smaller particles called in the wine?

Answer 60

the fine lees

Question 61

why does some winemakers choose to keep the fine lees?

Answer 61

it can add extra flavours and a richer texture to the wine

Question 62

if you have a bottle of wine in front of you, what does it contain?

Answer 62

ethanol ish 8-22%, water 70-90%, and the rest is tannins, sugar, acids, aroma and flavour