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WSET3 > 4/5. Winemaking > Flashcards

4/5. Winemaking Flashcards

1
Q

Why is SO2 (Sulfur Dioxide) is added to grape?

A

Inhibit wild yeast fermentation, slow growth of spoilage bacteria, prevent juice from browning, prevent oxidation, break down pectin (which allows particulate matter to drop out of solution more quickly) [mnemonic: YBBOP]

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2
Q

What are 3 ways to reduce wine’s exposure to oxygen?

A

use of sulfur dioxide, picking grapes in cool night air, airtight wine making equipment. [mneumonic: NES]

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3
Q

What is the time limit of storing wines in small barrels?

A

two years (due to risk of excess oxidation)

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4
Q

Name 3 wines that are deliberately oxidized.

A

Oloroso Sherry, Tawny Port, Rutherglen Muscat

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5
Q

What is largest component of pulp?

A

water

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6
Q

What is the second largest component of pulp?

A

sugar

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7
Q

What acids are found in the pulp?

A

mainly tartaric acid, also malic acid

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8
Q

What are the main components of grape skins?

A

tannins, flavor compounds, color compounds

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9
Q

How does the harvesting method affect the use of stems in winemaking?

A

stems are only present if grapes are hand-harvested

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10
Q

What parts of the grape contribute to tannin?

A

skin, stems and pips

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11
Q

What part of the grape contains bitter oils?

A

pips

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12
Q

What weight of grapes is required for 750 ml of wine?

A

one kilogram

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13
Q

What is the bloom of the grape?

A

waxy surface that covers the skin and contains natural yeasts

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14
Q

What are the 5 main parts of the grape?

A

skin, pulp, pips, stems and bloom

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15
Q

What are the 4 main steps in grape processing?

A

reception, destemming, crushing, pressing

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16
Q

What process creates the must?

A

pressing

17
Q

What process creates the free run juice?

A

crushing

18
Q

What is viniculture?

A

winemaking [mneumonic: N>wine]; the science, study and production of grapes specifically for wine making

19
Q

Define must weight.

A

Must weight is a measure of the amount of sugar in grape juice (must), and hence indicates the amount of alcohol that could be produced

20
Q

When is sugar added to must during chaptalization?

A

prior to fermentation

21
Q

What is chaptalization?

A

the process of adding sugar to unfermented grape must in order to increase the final alcohol content

22
Q

In Champagne production when is sugar added?

A

In Champagne production, measured quantities of sugar, wine, and sometimes Brandy are added AFTER fermentation and prior to corking in a process known as dosage. Chapitalization is sometimes also used before fermentation.

23
Q

How is de-acidification accomplished? where is this most often done?

A

addition of potassium bicarbonate (or calcium carbonate and calcium tartrate-malate); more common in cooler climate regions

24
Q

How is acidification accomplished?

A

addition of tartaric acid in powder form

25
Q

What are the 3 general methods for making sweet wines?

A

Concentrate sugars, interrupt fermentation, add a sweetening component

26
Q

Name 4 specific methods for concentrating sugars?

A

Noble rot, drying grapes on the vine (passerillage,) drying grapes after picking (passito,) freezing grapes on the vine (Eiswein)

27
Q

Name 3 specific methods for interrupting fermentation?

A

addition of grape spirit (fortification), adding SO2, chilling the must and filtering

28
Q

Name 4 essential processes in red wine production.

A

crush, alcoholic fermentation, drain, mlf

29
Q

Name 3 essential processes in white wine production.

A

press, alcoholic fermentation, rack off gross lees

30
Q

Name 4 methods of extraction during red wine fermentation.

A

pump over, punch down, rack and return, rotary fermentation

31
Q

What is the timing relationship of fining and tartrate stablitization?

A

Fining must occur before tartrate stabilization (unstable colloids removed by fining may prevent tartrate crystal formation)

32
Q

What are the most common types of depth filtration?

A

Kieselguhr (a type of earth) and sheets made of cellulose fiber

33
Q

Name two fining agents.

A

egg white and bentonite

34
Q

What is bentonite?

A

fining agent made from volcanic clay

35
Q

During the process of semi-carbonic maceration, what is the difference between the free-run wine and press wine?

A

free run wine has been fermented by (wild) yeasts and press wine was enzymatically fermented (intraberry).

36
Q

What is the 3 different types and the order for fermentations in semi-carbonic maceration?

A

yeast fermentation (free-run wine), enzymatic fermentation (press wine), yeast fermentation of blended wines, malolactic fermentation

WSET3 (56 decks)

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