In the winery - red wine Flashcards Preview

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Flashcards in In the winery - red wine Deck (40)
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1
Q

Name three different types of press

A

1) continuous screw press
2) basket press (vertical screw press)
3) pneumatic press
4) tank press

2
Q

Which press would you use for a premium red

A

Pneumatic press or tank press (benefit of tank is it can protect from O2). Basket press also an option but high risk of oxygen exposure and also lengthy process (can’t hurry it as the press would break)

3
Q

Which press(es) would be suitable for a commercial lower quality wine

A

1) continuous screw press. Benefits are it’s continuous, and also decent quality can be achieved by syphoning off juice at different stages.
2) Horizontal press is also an option but it’s a batch process therefore longer to perform.

4
Q

What temperature range is suitable for red wine maturation?

A

12-16C. There are more phenolics in red wine so it can cope with more O2 than white wines. The higher the temperature the more quickly the O2 acts. (white temperature range is 8-12C).

5
Q

What percentage flavour loss does a new oak barrel lose in its first year?

A

50%. By year 4, there is virtually no flavour left, just O2 permeability. Often wine from new oak is blended with wine from old to balance the flavours

6
Q

How long does the average barrel keep its flavours?

A

4 years

7
Q

How big is a barrique?

A

225L (small)

8
Q

How big is a foudre

A

4500L (large)

9
Q

What are the two main countries where oak is sourced from

A

France and USA

10
Q

What is the main difference between French and US oak?

A

US: more vanillin and more Lactone (coconut flavours).

11
Q

Why oak?

A

Watertight,
easily shaped
good aromas

12
Q

What other countries produce barrel quality oak?

A

Slovenia, Hungary, Russia

13
Q

Which oaks have more tannins?

A

Slovenia, Hungary, Russia, French

14
Q

What is the difference between oak grown in warm and cool climates?

A

Cool climates: tighter grain which means slower release of flavours. Also slower ageing process as less permeable to O2.

15
Q

Which is more expensive French or US oak? And why?

A

French oak is pricier: 600-1200€ as the staves have to be split, while US oak (300-600€) is sawn, therefore more barrels per tree.

16
Q

Why is oak seasoned? How long is it usually seasoned for?

A

2-3 years. IT reduces humidity, increases aromas and reduces bitterness.

17
Q

Once the oak has been seasoned, how else is it treated?

A
  • Staves heated for shaping
  • Toasted (light, medium or dark) for different flavours
    Each cooperage has its own “house blend” of toasting for difference flavours.
18
Q

What flavours are linked to oak toasting

A

cloves, nuts, spice, caramel, vanilla…

19
Q

What are alternatives to barrel ageing?

A

Oak chips and staves (combined with micro-oxygenation)

Chips are attached like a bouquet garni, while staves float or are attached to the bottom.

20
Q

What is the issue with chip / stave oak flavouring?

A

None, really, other than it’s not a great marketing story. With micro-oxygenation, the process can be very carefully controlled, and winemakers can ensure there isn’t over-extraction from the wood. Chips / staves with different toasting levels can be used to get a broader spectrum of flavours. Also it take s a lot less time and effort, saving a lot of money.

21
Q

What constitutes lees?

A
  • dead and dying yeast,
  • tannin precipitates
  • dead bacteria
  • grape precipitate (MOG)
  • nutrients.
22
Q

What is the difference between gross and fine lees?

A

Gross lees are what precipitates out in the first 24h. They are bigger particles and you generally want them out of the wine.
Fine lees are what the wine can be left on to age. They are generally removed on the 2nd and 3rd racking, while gross lees are removed on the 1st.

23
Q

What does yeast autolysis do to the wine?

A

The breakdown of dead yeast (autolysis) adds flavours (bread, brioche… more prominent in whites) and body and texture to the wine.

24
Q

What is the effect of autolysis on tannins?

A

The compounds bind to the phenols and wood tannins, meaning the tannins are softer. The colour will also be less vibrant.

25
Q

What is the risk of too much lees?

A

sulfur compounds from gross lees.

They promote bacterial growth, so accidental MLF, brettomyces and spoilage are issues.

26
Q

What are the costs associated with oak maturation?

A
  • initial barrel cost
  • top ups (ullage)
  • time: expect wine to sit in them for 1-2 years
  • Racking , lees stirring - requires labour
  • monitoring each barrel for temperature
  • thorough cleaning post use as brettomyces can live in wood
27
Q

Describe racking

A

Racking is the process of slowly draining wine from one barrel to another, being careful to not disturb the lees which will have precipitated out of the wine, and will have settled on the bottom of the barrel.
There is the option of flushing the tubes and equipment used with inert gas first to remove o2 , but some wine makers want the additional oxygen contact so don’t bother.
Wine that is racked will usually undergo a few racking a- first for the gross lees and then 2 or 3 more to remove the finer lees

28
Q

How long does pre fermentation maceration usually last

A

3-7 days

29
Q

How long does post fermentation maceration usually last?

A

Few days - few weeks!

30
Q

Which wines would benefit from post fermentation maceration?

A

Premium red wines as they are designed to age, and the quality of the grapes needs to be top notch.
Cost is high given the fact the equipment is occupied for so long.

31
Q

Why is flash detente and thermovinification better suited for bulk wine

A

Because they lead to colour instability because there in boy enough tannin (due to short maceration time ) to bind with anthocyanin, so it should be drunk young.

32
Q

What temperature does thermovinification take place at

A

50-60C

33
Q

Which process takes place at 85-90 C?

A

Flash détente

34
Q

What other purpose do flash detente and thermovinification serve in tens of wine quality

A

They can denature an oxidative enzyme called laccase which of produced by grey rot (botrytis)

35
Q

Name the three roles of cap management

A

1) temperature regulation during fermentation
2) keeps skins wet to stop bacteria forming acetic acid
3) ensures adequate dissolution of anthocyanins and phenolics

36
Q

Which two cap management techniques are more extractive ?

A

Rack and return

Ganemede tanks

37
Q

Which is the gentlest form of cap management

A

Pumping over (remontage)

38
Q

Which cap management method is limited to 1-3 times during fermentation (alongside other methods)

A

Racking and return because it is quite extractive.

Also lord of hard work

39
Q

What type of wine would be made with a rotary fermenter

A

High volume Inexpensive to mid priced wine
High tannins
They don’t allow that much precision

40
Q

What other two ways could you macerate During fermentation

A

1) must concentration : draw off a little at crushing (used for red wine) and concentrates the flavour and intensity of the remaining must. But it has implications on volume.
2) cofermentation: blending other varieties together (Syrah Viognier) Can increase colour stability.