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WSET 3 > Human factors in the winery > Flashcards

Human factors in the winery Flashcards

1
Q

Roles of the oxygen2

A

Oxygen is a gas that can react with grape/juice during wine making and maturation

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2
Q

Roles of SO2 (solfure dioxide)

A

(i) It’s an antioxidant and antiseptic almost indispensable in the winery
(ii) restricted by law because it can be toxic

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3
Q

Types of winery vessels

A

(i) Oak
(ii) Steinless stell
(iii) Concrete vessels

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4
Q

Alcoholic fermentation definition

A

Conversion of sugar into alcohol and CO2 through the action of the yeast (+ flavour and temperature)

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5
Q

Explain Malolactic fermentation (MFL)

A

(i) it takes place one the alcoholic fermentation has finished
(ii) carried out by lactic acid bacteria that convert tart malic grape acid into lactic acids
(iii) MFL reduces the acidity and create buttery flavours
(iv) smooth the acidity
(v) Chardonnay

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6
Q

Types of adjustments

A

(i) Enrichments - sugar and alcohol
(ii) Acidification - addition of tartaric acid in powder
(iii) Deacidification - addition of alkali

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7
Q

What happens in case of wine maturated aerobically?

A

(i) in term of color: red wines become paler and white wines become deeper in colour
(ii) the amount of oxydation depends on size of the vessels and time
- -> 225l barrique have a greater oxidative effect than larger vessel, due to larger surface of wine exposed to wood (no more than 2 years)
- –> Oxidative effect enahanced by containers not completely full. This technique is used for fortified wines (ie. Oloroso, Sherry, Tawny Port and Rutherglen Muscat). This develop tertiary character as caramel, toffee and nuts
(iii) Over exposure can be damaging as wine lose its freshness and fruit flavour
(iv) Bacteria with oxygen can turn wine into vinegar

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8
Q

Effects of SO2

A

(i) Antioxidant - protects grape juice and wine from oxidation
(ii) Antiseptic - against bacteria that can cause unwanted flavours in the wine

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9
Q

What is the most common yeast?

A

Saccharomyces cerevisiae due to his tolerance to SO2 and alcohol

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10
Q

Thnings to know about alcholic fermentation

A

(i) It won’t start if the temperature is below 5°
(ii) it should continue naturally until all the sugar is consumed
(iii) it can stop before if the yeast run out of nutrients or the temperature is above 35°

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11
Q

Types of yeast

A

(i) ambient yeast strains - complex flavour but hard to control
(ii) cultured yeast - limited complexity of the wine but easy to control during wine making

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12
Q

Red wine fermentation temperature

A

20° - 32°

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13
Q

White wine fermentation temperature

A

12° - 22°

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14
Q

High volume inexpensive white wines (=’dry and fruity)

A

Pinot grigio, Chardonnay

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15
Q

High volume inexpensive red wines

A

Cabernet Sauvignon, Merlot, Syrah/Shiraz, Grenache/Garnacha

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16
Q

Which one of the following is used to protect wine from oxidation?

  1. Sulfur Dioxide
  2. Kieselguhr
  3. Acetic Acid
  4. Hot bottling
A

1.

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17
Q

Techniques of clarification

A

(i) Sedimentation
(ii) Fining
(iii) Filtration

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18
Q

Explain what carbonic maceration is and the style of wine it produces

A

x

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19
Q

List 4 methods of concentrating the grapes sugars in the production of sweet wines.

A

y

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20
Q

Describe the characteristics of the Riesling grape

A

z

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21
Q

Which of the following can be added to de-acidify a wine?

a) Alkali
b) RCGM
c) SO2

A

a)

22
Q

Which of the following is a type of must enrichment to increase the potential alcohol of a light wine?

a) Chaptalization
b) Süssreserve
c) Adding grape spirit

A

?

23
Q

Which of the following wine styles would be deliberately oxidized in partially-filled oak?

a) New Zealand Sauvignon Blanc
b) Burgundian Pinot Noir
c) Oloroso Sherry

A

?

24
Q

Which is used as both as an antiseptic and antioxidant in winemaking?

a) CO2
b) H2O
c) SO2

A

c)

25
Q

What is meant by racking?

a) Wine is pumped into a different vessel leaving the sediment behind
b) Wine ageing in oak barrels are stored on warehouse racks
c) Wine is left on its lees and stirred regularly

A

a)

26
Q

When oxidation can be enhanced?

A

Fortified wines: Oloroso Sherry, Tawny Port and Rutherglen Muscat

27
Q

What is sedimentation?

A

(i) Technique of clarification where the wine is pumped into a different vessel (racking)
(ii) It can be accelerated with centrifuge

28
Q

What is fining?

A

Technique of clarification where particles are removed before bottling adding a fining agent. This ensure wine stability

29
Q

What is filtration?

A

Technique of clarification where the wine is passed through a filter: (i) depth filtration to remove gross lees (ii) surface filtration expensive, final treatment before bottling

30
Q

When a wine can be considered stable?

A

When it changes in a slow predictable manner

31
Q

What are tartrades?

A

Crystals of tartaric acid, harmless and flavourless but worsen the appearance of the wine. Removed with filtration

32
Q

Types of closures

A

(i) Cork
(ii) Syntetic corks
(iii) Screw cap

33
Q

What cause cork taint?

A

It’s caused by a chemical called TCA, present in some corks that gives the wine a moudly , carboard-like aroma

34
Q

Where screw caps are typical?

A

Australia and New Zeland

35
Q

Aromatic grape varieties

A

Sauvignon blanc, Riesling, Muscat, Gewurztraminer, Torrontés

36
Q

Sweet winemaking types:

A

(i) Stop fermentation [fortified wines]
(ii) Add sugar [Germany]
(iii) Noble rot [Sauternes]
(iv) Dry grapes on the vine [Petit Manseng, Juranson -Passerillage, Late Harvest)
(v) Dry grapes after picking [Passito wines in IT, Regiocoto della Valpollicella DOCG]
(vi) Freeze grape [Ice wines in Canada, Eiswein in Germany]

37
Q

What is Passerillage?

A

Dry grapes on the vine after they reached full sugar ripeness (e.g Petit Manseng, Jurancon]

38
Q

Rosé winemaking types:

A

(i) Direct pressing
(ii) Short maceration
(iii) Blending

39
Q

What is Sussreverve?

A

Unfermented grap juice added to dry wines when they are ready to be bottled to create sweet wines [Germany]

40
Q

What is RCGM

A

Rectified Concentrated Grape Must

41
Q

Which sweet wines are made with noble rot (botrytis cinerea)

A

Sauternes, Tokaji, Beerenauslesen and Trockenbeernauslesen

42
Q

Cap management techniques

A

(i) punching down - punch the cap
(ii) pumping over - pump fermeting juice from the bottom
(iii) rack and return - another vessel
(iv) rotary fermenters - horizontal tank

43
Q

Carbonic maceration

A

Uncrashed bunches into vats filled with CO2

44
Q

Semi-carbonic maceration

A

The fermentation of the yeast produce CO2

45
Q

Types of bunches fermentation:

A

(i) Carbonic maceration
(ii) Semi-carbonic maceration
(iii) Whole bunched with crashed fruit

46
Q

Which wine is notable for Semi-carbonic fermentation?

A

Pinot noir

47
Q

Styles of Merlot

A

(i) International style - harvest as late as possible

(ii) Bordeaux style - harvest earlier to a medium body wine

48
Q

What can be blanded with Carbernet Sauvignon?

A

(i) Merlot&raquo_space; Bordeaux
(ii) Sangiovese&raquo_space; IT
(iii) Tempranillo&raquo_space; ES

49
Q

Fermentation temperature for Cabernet Sauvignon

A

26°-30°

50
Q

Oak months for Cabernet Sauvignon/Merlot

A

12-18

51
Q

Oak months for Pinot noir

A

12-24

WSET 3 (4 decks)

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