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Världens vin > WSET Human factors > Flashcards

WSET Human factors Flashcards

1
Q

what happens after harvesting?

A

alcoholic fermentation where the yeast convert the sugars into alcohol

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2
Q

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

A
  • using cultured (odlad) yeast
    -sulfur
    -filtration
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3
Q

what does the seeds and stems contain?

A

Tannin, bitter oils (in the seeds) and colour

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4
Q

what does the skin contain?

A

-flavour that givs the grape character
-tannins
-colour

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5
Q

what does the pulp contain?

A

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

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6
Q

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

A

the tannins becomes less bitter and astringent

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7
Q

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

A

oxygen

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8
Q

what can you do to minimize the contact with oxygen?

A

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

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9
Q

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

A

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

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10
Q

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

A

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

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11
Q

what is an aerobically matured wine?

A

a wine that has been stored in contact with oxygen

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12
Q

where do you store a aerobically wine?

A

wooden vessels normally med out of oak

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13
Q

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

A

-soften tannins
-more complexity, more tertiary flavours

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14
Q

what happens with the appearance of a aerobic stored wine?

A

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

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15
Q

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

A

the larger the less oxygen effects the wine

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16
Q

how long is a wine kept in barriques usually?

A

rarely for longer than two years

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17
Q

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

A

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

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18
Q

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

A

-lose fresh fruit flavours
-change the wine into vinegar

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19
Q

what does a sulfur dioxide act like in winemaking?

A

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

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20
Q

what can too much sulfur cause?

A

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

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21
Q

what does oak vessels give to the wines structure?

A

increasing the textural complexity

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22
Q

what aromas can oak give?

A

toast, vanilla, smoke, cloves (kryddnejlika)

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23
Q

what can be a challenge with using oak?

A

hygiene, tainted (nedsmutsad) wood

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24
Q

what are most winery oak vessels made out of?

A

European or American oak

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25
Q

what are the common sizes of oak vessels or barriques?

A

225 (228) litre up to 2000 litres

26
Q

how does the production of the barrel effect the wine?

A

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

27
Q

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

A

gives wines less flavour

28
Q

how does an inert vessel effect the wine?

A

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

29
Q

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

A

-easy to keep clean
-temperature regulation

30
Q

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

A

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

31
Q

what happens when the grapes first arrives to the winery?

A

-first dose of sulfur dioxide
-sorting table

32
Q

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

A

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

33
Q

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

A

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

34
Q

what does “pressing” the grapes mean?

A

separate the juice from the skins

35
Q

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

A

fractions

36
Q

when can adjustments of the must be made?

A

before, during or after fermentation

37
Q

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

A

enrichment by adding rectified concentrated grape must, syrupy liquid

38
Q

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

A

chaptalisation

39
Q

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

A

removing water from the juice

40
Q

what is the risks for removing water from the juice?

A

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

41
Q

how does acidification work?

A

by adding tartaric acid in powder form

42
Q

where is acidification more common?

A

warm and hot regions

43
Q

where is deacifidication more common?

A

cooler climates

44
Q

how does deacifidication work

A

by adding the opposite chemical of an acid called alkaline substance

45
Q

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

A

saccharomyces ceravisiae

46
Q

at what temperature can the alcoholic fermentation NOT start?

A

below 5 degrees

47
Q

how long does the fermentation continue?

A

naturally until all the sugar has been consumed

48
Q

what can make the yeast stop from functioning?

A

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

49
Q

how can you stop the fermentation?

A

by killing or remove the yeast (filtration)

50
Q

in what two ways can the winemaker control the yeast?

A

1) choice of yeast
2) temperature management

51
Q

what type of yeast can the winemaker choose between?

A

ambient yeast from the grape skins and winery or cultured yeast

52
Q

how does fermenting at a lower temperature affect the must?

A

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

53
Q

why is higher fermenting temperatures for red wines necessary?

A

-extraction of colour and tannins

54
Q

what is malolactic fermentation?

A

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

55
Q

what is the outcome of Malolactic conversion?

A

soften and reduces acidity as well as creating buttery flavours

56
Q

when does Malolactic conversion take place?

A

after alcoholic fermentation

57
Q

how can a malolactic conversion start?

A

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

58
Q

why can a wine appear cloudy after fermentation?

A

due to dead yeast cells and fragments

59
Q

why do you remove the gross lees?

A

it can cause unpleasant aromas to develop in the wine

60
Q

what is the smaller particles called in the wine?

A

the fine lees

61
Q

why does some winemakers choose to keep the fine lees?

A

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

62
Q

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

A

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

Världens vin (48 decks)

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