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WSET PART 2 Flashcards

1
Q

What is sustainable viticulture?

A

-Man made chemicals are not prohibited, but use restricted
-Integrated pest management

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2
Q

What is organic agriculture?

A

-Only a very limited number of the more traditional treatments against pests and disease is allowed and only in small quantities

-Accreditation is required from an organic certification body if the producer wishes to display the organic credentials of their grapes on the label

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3
Q

What is biodynamic agriculture?

A

-Adopts organic practices, also incorporates philosophy and cosmology

-Vineyard soil seen as part of a connected system with planet earth, air, other planets

-Preparations are used to fertilize the soil and treat diseases, ward off pests

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4
Q

What is machine harvesting?

A

-Shakes trunk of vine and collects ripe berries as they fall off, leaving stalks behind
-Good for speed
-Can work through the night
-Only on flat or gentle slopes and for grapes not easily damaged

*Cant be used to pick grapes for wine styles that require whole bunches

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5
Q

What is hand harvesting?

A

-Pickers cutting off individual bunches of grapes with secateurs
-Slower/expensive
-Allows for grape selection
-Essential for noble rot
-Less damage
-Grape stems are retained
-Good for steep vineyards/slopes

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6
Q

Seeds/Stems?

A
  • Both contain tannins
    -Seed have high levels of bitter oils
    -Stem only available if hand harvested
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7
Q

Skins?

A

-High flavor compounds which gives grapes varietal character
-Tannins/color compounds

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8
Q

Tannins?

A

-Before veraison- Very bitter/astringent, but will fall as grapes ripen

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9
Q

Pulp?

A

-Water is largest component in grapes pulp
-Sugar is the 2nd largest, yeast uses it to make alcohol
-Acids also found in pulp
(Tartaric is most abundant, followed by malic)

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10
Q

What is used to keep oxygen in wine to a minimum?

A

-Antioxidants such as sulfur dioxide
-Picking grapes at night, effects of oxygen reduced because chemical reactions occur more slowly at lower temperatures

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11
Q

What is sulfur dioxide?

A

-Antioxidant + Antiseptic

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12
Q

What does SO2 do?

A

Protects the grape juice and wine from the effects of oxidation

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13
Q

What is the level of toasting?

A

-The temperature and length of heat exposure
-It affects what flavors the barrel contributes to the wine

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14
Q

What are inert winery vessels?

A

-Used for fermentation
-Can be used to temporarily store finished wine
-Most made of stainless steel or concrete
-Do not add flavor to wines or allow oxidation

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15
Q

What is must weight?

A

Level of sugar in the juice

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16
Q

When does pressing take place for whites?

Reds?

A

Whites- Before fermentation

Reds-After fermentation

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17
Q

What is RCGM

A

Rectified concentrated grape must- Colorless, odorless syrupy liquid

-Helps raise alcohol in wine
-More sugar available for yeast to turn to alcohol

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18
Q

What is alcoholic fermentation?

A

Conversion of sugar into alcohol and CO2 through the action of yeast

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19
Q

If winemaker wants to stop fermentation before all sugar has been converted?

A

Can kill or remove yeast by adding SO2 or adding grape spirit

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19
Q

What are other by products of alcoholic fermentation?

A

Heat and flavor compounds

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20
Q

2 ways to control fermentation?

A

Yeast and temperature management

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21
Q

What do ambient yeasts do?

A

-Increase complex flavors in final wine, but can’t control which yeasts are present
-Can also have variation between batches

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22
Q

What are cultured yeasts?

A

-Individual strains of S. Cerevisiae which consistently perform and produce attractive flavors
-They limit potential complexity of wine

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23
Q

What do lower temperatures do for wine?

A

Avoid loss of the most volatile aromas which often have a floral character
-Can encourage development of fruity flavors in whites

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24
What do higher temps do to a wine?
-Too high, can kill yeast -Needed for extraction of color and tannin from black grape skins
25
What is Malolactic fermentation?
-Takes place once alcoholic fermentation has finished and is carried out by lactic acid bacteria -Covert tart malic acid into softer lactic acid -Softens and reduces acidity, creates buttery flavors and produces CO2
26
How to avoid MF?
Storage at cool temperatures, the use of SO2, filtering out bacteria
27
Dead yeast cells that fall to the bottom in a few hours?
Gross lees
28
Smaller particles that settle slower?
Fine lees
29
Main alcohol in wine?
Ethanol
30
Most abundant component in wine?
Water
31
3 acids?
Tartaric, Malic, Lactic
32
What is blending?
-Improves balance, attains consistency, achieves a certain style -Usually carried out after fermentation or during maturation
33
3 main techniques of clarification of wine?
Sedimentation, fining, filtering
34
When will wines undergo sedimentation?
After fermentation has finished
35
What is fining?
Particles removed from wine before bottling
36
What is filtration?
Physically removes particles from a wine as it is passed through a filter prior to bottling to ensure wine is clear
37
What is depth filtration?
-As wine passes through filter solid particles become trapped inside -Can be used to remove gross lees -Good for very cloudy wines
38
What is surface filtration?
-Solid particles are trapped on surface of filter as wine flows through it -Resembles fine sieve -Very expensive -Used for wines that have been passed through a depth filter
39
What is sterile filtration?
-Where the pore size is small enough to remove yeast and bacteria that might still be present in the wine -Can be used as a final treatment prior to bottling
40
What is stabilisation?
When a wine changes in a slow predictable manner
41
What accelerates formation of tartrate crystals?
Cool temperatures and if wine undergoes long maturation in a cool cellar prior to bottling it will deposit some of its tartrates during maturation
42
Only wines not at risk for microbiological contamination?
Fortified wines due to high level of alcohol which is toxic to microorganisms
43
What wine is quite naturally resistant to spoilage?
A dry high acid wine that has undergone MC. The alcohol, acidity, lack of nutrients mean that most of the yeast or bacteria struggle to survive *Not guaranteed
44
What can winemakers do to bottles to help eliminate oxygen?
Bottles can be flushed with CO2 or Nitrogen before filling to eliminate oxygen
45
What happens if to much oxygen enters the wine?
Lose fresh fruit aromas, turn brown
46
What are cork closures good for?
Wines intended for bottle maturation as it allows a small amount of oxygen to gradually enter the bottle which gives balance between primary and tertiary characteristics
47
What are technical corks?
-Cheaper, made from agglomerated cork -Wines must be drunk within a couple years
48
What are technical corks for premium wines?
-Made from cork granules subjected to a manufacturing process that minimizes TCA -Allows a very slow amount of oxygen
49
What are synthetic corks?
-Made from petrochemicals or plant based plastic -Wines must be consumed within 1 year of bottling *Premium versions available for longer storage
50
What are screw caps?
-Do not taint wine -Vary in amount of oxygen they allow -Preserve fruit flavor longer than cork -Some types permit lower ingress of oxygen then cork
51
Best temperature for ageing?
Undisturbed in a cool, dark place, 10-15C with constant humidity
52
What does freshly pressed grape juice contain?
Fragments of cells from grape skins and pulp
53
Ideal temperature for white wine fermentation?
Between 12-22C
54
If you ferment at too low of a temp what happens? Higher temps?
-Pear drop aromas and can fail to capture varietal fruit characters -More complex, non-fruit aromas to develop, but risk varietal fruit character being lost
55
What does blending do?
Improve consistency, enhance balance of a wine, create a certain style
56
How do you remove yeast and bacteria from white wine?
Sterile filter
57
2 whites that ripen easily, especially in warm climates?
Chardonnay and Pinot Grigio
58
What is the technique for Sauvignon Blanc where they do it in a non-aromatic variety style?
-In Pessac-Leognan in Bordeaux -Wine is fermented and matured in a portion of oak giving a rounder body and spicy toasty notes -In Pessac it is also blended with non aromatic Semillon which also adds body and richness -California and NZ also do this style
59
What 2 places show elegance and restraint for Sauv B?
Sancerre and Pouilly Fume
60
What is Sauv B like?
-Highly aromatic, high acid -Early ripening, good for cool climates -Shows green apple, asparagus, wet pebbles in Loire -Show gooseberry, elderflower, passionfruit in NZ (cool with intense sunlight here)
61
What is fortification?
The addition of grape spirit is the traditional way of stopping fermentation while sugar is still present -This kills yeast
62
How else can fermentation be stopped?
By adding a high does of SO2 or chilling the fermenting wine
63
What is sussreverse?
-Unfermented grape juice to create medium sweet wines -Made by filtering the juice before fermentation starts or by doing it with SO2
64
What wines is noble rot used for?
Sauternes, Tokaji, Beernauslesen, Trockenbeerenauslesen
65
How does noble rot occur?
-Grapes must be fully ripe -In regions with humid, misty mornings, followed by sunny, dry afternoons
66
What is passerillage?
-Drying grapes one the vine -Need warm dry autumns -Sometimes labelled as late harvest
67
What wine consists of drying grapes after picking?
Recioto della Valpolicella DOCG
68
Characteristics of Riseling?
-Tolerant of cold winters -Buds late so it avoids spring frosts -Mid to late ripening depending on style being produced --If left on vine can accumulate sugar without losing its natural acid
69
Where does Riesling show aromas of lime?
Clare and Eden Valleys
70
What does cool fermentation do?
Gives a slow, steady fermentation encouraging primary fruit aromas and flavours
70
How is Premium Riesling made?
Prematurely stopping fermentation by chilling or adding SO2, leaving desired level of RS Very sweet Riesling from botrytized grapes, fermentation stops naturally
71
How is MC avoided in aromatic white wines?
By adding SO2 to a wine right after fermentation
72
How do you get the creamy/spicy Fume Blanc and Sauv B whites of Pessac in Bordeaux?
-Barrel fermentation -May use ambient use for greater complexity of flavors -Wines then matured on Lees for months, but MC is usually avoided -Common to use new oak barrels for a portion of wine
73
Characteristics of Chardonnay?
-Good for wide variety of climates -Early budding, can suffer from spring frosts -Can lose acidity quickly towards end of ripening (Hot climates) -Cool= Apple, lemon -Moderate=White peach, melon, lemon -Hot= Stone fruit, tropical -Great for different wine making techniques -Most go through MC -Many use extended lees aging
74
Chablis characterists?
-North Burgundy in Chablis -High acid -Green apple, citrus, hint of wet stone/slate
75
Chardonnay in Cote d'or?
-Stone fruit, creamy oak flavors
76
Chardonnay in Maconnais?
-More ripe, rounded, toasty oak
77
Other areas where premium Chardonnay is made?
-Russian River Valley and Los Carneros in Cali -Adelaide Hills, Margaret River, Mornington Peninsula in Australia -Gisborne and Marlborough in NZ -Casablanca in Chile
78
Pinot Gris/Grigio characteristics?
-Early budding, early ripening -In warm climates, or when left on the vine, can have high sugar levels, but lose acidity
79
Alsatian Pinot Gris characteristics?
-Dry or off dry -Oily texture, ripe tropical fruit -Ginger, honey -Skins have deep color
80
Where else labels their wines as Pinot Gris?
NZ, Tasmania, Oregon
81
Aging vessels for Chardonnay in Cote d'or?
Small new oak barrels for toasty flavors/rounder texture
82
What is used in almost all premium whites in Burgundy?
-MC -Adds rounder, creamier texture -Helps sharpen soft acidity *Not good for fruity styles

WSET 3 (37 decks)

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