1.3 Factors Affecting Style, Quality And Price Flashcards Preview

SI: WSET Level 2 > 1.3 Factors Affecting Style, Quality And Price > Flashcards

Flashcards in 1.3 Factors Affecting Style, Quality And Price Deck (13):
1

What are the factors affecting how a wine will taste? (5)

Grape Variety
Environment grown
Viticulture
Vinification
Matured

2

What does a vine need to be healthy? (5)

CO2
Sunlight
Water
Warmth
Nutrients

3

What aspects of climate can affect the vines? (3)

Latitude

Altitude

Ocean
Gulf Stream: warms Western Europe
Cools: California, Chile and South Africa

4

In general a hot climate will give: (4)

More alcohol
Fuller body
More tannin
Less acidity

5

In general a cool climate will give: (4)

Less alcohol
Lighter body
Less tannin
More acidity

6

Too much water will cause flavours to be: (4)

Flavours diluted
Less alcohol
Less body
Less flavour

7

What are the types of vineyard activity that can influence wine: (3)

Pruning
Control number of bunches
Position leaves for temp/sun

8

Stages of making white wine:(4)

Crushed (release juice)
Pressed (separate juice)
Yeast (commercial or local)
Fermentation
(12C-22C preserves delicate fruit aromas)

Sweetness is cause by unfermented sugar

9

Stages of making red wine: (5)

Crushed (release juice)
Fermentation (with skins)
(20C-32C alcohol helps extracting colour, tannin and flavour from skin)
Punching down/Pumping over
(2 weeks rich Bordeaux, 5 days for light beauj)
Free run win drawn off
Pressed (skins - pressed wine, more tannin)

10

Stages of rose wine making: (3)

Fermented at 12C-22C
Grape skin contact 12-36 hours
Eg pink wines like Zinfandel

11

French oak vs American oak

French: more subtle toast, nutty, smoother tannins

American: sweet coconut, vanilla, harsher tannins

12

Maturation with oxygen dissolving in the wine: (does + flavours)

Softens tannins - taste smoother

Flavours: toffee, fig, nut (hazelnut, almond, walnut), coffee

13

If wine matures in bottle without oxygen:

Fresh fruit of young wine changes to cooked fruit, vegetal and animal (wet leaves, mushroom, leather)