WSET Human factors Flashcards
what happens after harvesting?
alcoholic fermentation where the yeast convert the sugars into alcohol
what does a winemaker avoid to minimize their approach to the wine? (natural wines)
- using cultured (odlad) yeast
-sulfur
-filtration
what does the seeds and stems contain?
Tannin, bitter oils (in the seeds) and colour
what does the skin contain?
-flavour that givs the grape character
-tannins
-colour
what does the pulp contain?
-water
-sugars
-acids: tartaric acid, malic acid
what happens with the tannins when a grape goes from vérasion to ripen?
the tannins becomes less bitter and astringent
what should you avoid if you want to keep the primary flavours in a wine?
oxygen
what can you do to minimize the contact with oxygen?
-use antioxidants as sulfur dioxide
-pick the grapes by night, bc reactions occur more slowly at low temperatures
-protecting winemaking
what is another word for protecting winemaking and what does it imply?
anaerobic winemaking: you are filling the airtight winery with carbon dioxide or nitrogen before they are used for grape processing
where do you store a wine that hes been protected from oxygen?
airtight tanks or vats that are kept completely full, stainless steel or cement tanks
what is an aerobically matured wine?
a wine that has been stored in contact with oxygen
where do you store a aerobically wine?
wooden vessels normally med out of oak
what can happens with the flavours with a aerobically stored wine?
-soften tannins
-more complexity, more tertiary flavours
what happens with the appearance of a aerobic stored wine?
-red= paler and gain hints of brown
-white= deeper in colour, gain hints of orange
is there any difference if you store a wine in a barrique (225 litre) or larger vessels?
the larger the less oxygen effects the wine
how long is a wine kept in barriques usually?
rarely for longer than two years
how can a wine develop tertiary flavours of caramel, toffee and nuts?
by extra oxygen contact, if the container is not completely full
what can happen with a wine that has been in to much contact with oxygen?
-lose fresh fruit flavours
-change the wine into vinegar
what does a sulfur dioxide act like in winemaking?
antioxidant and antiseptic, protecting the fresh fruit from oxidation and bacteria
what can too much sulfur cause?
-toxic
-allergic reactions
-the wine can feel harsh and lack fruit
what does oak vessels give to the wines structure?
increasing the textural complexity
what aromas can oak give?
toast, vanilla, smoke, cloves (kryddnejlika)
what can be a challenge with using oak?
hygiene, tainted (nedsmutsad) wood
what are most winery oak vessels made out of?
European or American oak
what are the common sizes of oak vessels or barriques?
225 (228) litre up to 2000 litres
how does the production of the barrel effect the wine?
-toasting, the temperature and length of heat exposure (the level of toasting)
what is the difference between new oak barrel and one that has been used?
gives wines less flavour
how does an inert vessel effect the wine?
not at all, it keeps the wine as it is, temporary stored until it can be bottled
why are most modern winery vessels made out of stainless steel?
-easy to keep clean
-temperature regulation
why do some winemakers prefer to use concrete (cement) vessels?
the thick concrete helps to regulate temperatures without using expensive temperature equipment
what happens when the grapes first arrives to the winery?
-first dose of sulfur dioxide
-sorting table
why should you avoid to crush the seeds of the grape?
they release bitter tannins that can make the wine taste astringent and bitter
when does the pressing of the grape happen to white vs red grapes?
-white = before alcoholic fermentation
-red = after the alcoholic fermentation
what does “pressing” the grapes mean?
separate the juice from the skins
what is it called when a winemaker decides to separate the liquid into different pressings?
fractions
when can adjustments of the must be made?
before, during or after fermentation
what can the winemaker do to increase the must weight? (sugar levels)
enrichment by adding rectified concentrated grape must, syrupy liquid
what is it called when sugar from other than grapes are added to the must?
chaptalisation
what is a other way but chaptalisation to increase the sugar levels in the must?
removing water from the juice
what is the risks for removing water from the juice?
-concentrates everything else: tannins, acids, flavour compounds
-less volume
how does acidification work?
by adding tartaric acid in powder form
where is acidification more common?
warm and hot regions
where is deacifidication more common?
cooler climates
how does deacifidication work
by adding the opposite chemical of an acid called alkaline substance
what is the name of the yeast specie that is used for majority of wine fermentation?
saccharomyces ceravisiae
at what temperature can the alcoholic fermentation NOT start?
below 5 degrees
how long does the fermentation continue?
naturally until all the sugar has been consumed
what can make the yeast stop from functioning?
-if the yeast run out of nutrients
-if the temperature reaches over 35 degrees
-if there is a lot of sugars and alcohol
how can you stop the fermentation?
by killing or remove the yeast (filtration)
in what two ways can the winemaker control the yeast?
1) choice of yeast
2) temperature management
what type of yeast can the winemaker choose between?
ambient yeast from the grape skins and winery or cultured yeast
how does fermenting at a lower temperature affect the must?
-avoids the loss of the most volatile (flyktiga) aromas with often have a floral character
-keeps fruity aromas
why is higher fermenting temperatures for red wines necessary?
-extraction of colour and tannins
what is malolactic fermentation?
they convert tart malic grape acid into softer lactic acids (also found in milk)
what is the outcome of Malolactic conversion?
soften and reduces acidity as well as creating buttery flavours
when does Malolactic conversion take place?
after alcoholic fermentation
how can a malolactic conversion start?
by raising the temperatures of the wine and stop adding sulfur dioxide
why can a wine appear cloudy after fermentation?
due to dead yeast cells and fragments
why do you remove the gross lees?
it can cause unpleasant aromas to develop in the wine
what is the smaller particles called in the wine?
the fine lees
why does some winemakers choose to keep the fine lees?
it can add extra flavours and a richer texture to the wine
if you have a bottle of wine in front of you, what does it contain?
ethanol ish 8-22%, water 70-90%, and the rest is tannins, sugar, acids, aroma and flavour
