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WSET Diploma > Vinification > Flashcards

Vinification Flashcards

(73 cards)

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1
Q

How can oxygen be avoided in the winery, 5 points

A 
Avoiding ullage
SO2 addition
Inert gas purging or blanketing
Impermeable containers
Cool & constant temperatures
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2
Q

How can oxygen be increased in the winery, 5 points

A 
Use of cap management
use of small wooden barrels
increasing the number of racking
allowing ullage
hyperoxidation/microoxidation
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3
Q

Max permitted SO2 levels for EU

A

Whites - 210mg/L

Red - 160mg/L

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4
Q

White wine fermentation temps? (Higher and Lower) Describe the types of wine style for each

A

Lower - 12 - 16 Fresh fruity light

Higher - 18 - 25 Less fruity, barrel fermented

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5
Q

Red wine fermentation temps ?(Higher and Lower) Describe the types of wine style for each

A

Lower 18-25 - Fruity low tannins
Higher 25-35 (MAX) Pronounced flavour, tannin and colour

Above 35 yeast will die.

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6
Q

Prefermentation maceration in reds is better for extraction of _____

A

Colour as anthocyanins are soluble in water

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7
Q

Post fermentation maceration in reds is better for extraction of _____

A

Tannins as tannins are soluble in alcohol

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8
Q

Name the 7 wine components

A 
Water
Sugar
Alcohol
Phenolics (Tannin & Anthocyanins)
Aromatics
Glycerol
Acid
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9
Q

Where type of sorting can be done?

A

In the vineyard
Vibrating belt at reception with hand sorting
Optical sorting (100 grape sample)

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10
Q

3 ways of creating a sweet wine

A

Concentration sugars
Stopping fermentation
Adding sweet component

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11
Q

What is the component called that can drain after crushing?

A

Free run juice

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12
Q

Name 4 different types of Press

A

Pneumatic press
Basket press/Champagne press
Horizontal Press
Continuous Press

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13
Q

What are the advantages and disadvantages of a pneumatic press?

A

Gentle, can be fully atomised, can be used to chill by filling bladder with water, can be flushed with inert gas,

Is a batch process.

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14
Q

What are the advantages and disadvantages of a basket press?

A

It allows the ingress of oxygen (can be a negative)
Is gentle and arguably more gentle than pneumatic

Labour intensive
Smaller load size

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15
Q

Name 5 types of must adjustment and 1 way they are done

A

Acidification - Tartaric acid
Deacidification - Calcium Carbonate (Chalk)
Enrichment - RCGM, Chapilisation, cyroextration, reverse osmosis
Reducing potential alcohol - Watering down
Adding tannins.

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16
Q

Name two ways of chilling grapes at reception and positives/negatives

A

Storage in large chillers - Takes a long time, costly in energy
Heat exchangers - Fruit must be in more liquid form, fast, expensive to purchase.

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17
Q

Describe fermentation using a small flow chart

A

SUGAR + YEAST (ANEROBICALLY) —-> ALCOHOL (ETHANOL) + C02

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18
Q

Name two types of phenolic

A

Tannins & Antocyanins

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19
Q

SO2 is a what? 2 points

A

Anti-oxidant

Anti-Microbial

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20
Q

Describe how oxidation can be reduced during harvest and transport.

A

Harvesting at night
Addition of SO2
Chilling grapes upon arrival to winery
Using small baskets to minimise crushing

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21
Q

Fermentation also produces what other products along with ethanol and C02?

A

Volatile acidity
Wine aromatics from precursors and yeats (thiols 4MMP - gooseberry sauv B) (esters - fruity aromas)
Glycerol

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22
Q

Advantages and disadvantages of ambient yeast

A

Free, adds complexity, can be part of marketing

Fermentation can start slowly and lead to spoilage, Can take longer to ferment to dryness, consistent product cannot be guaranteed.

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23
Q

Advantages and disadvantages of cultured yeast

A

Fast, consistent, lower levels of volatile acidity, large selection available

Less complexity and similarity of fruit expression, added cost

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24
Q

Name 3 types of fermentation vessel and 1 advantage and disadvantage of each

A

Stainless steel - impermeable, easily controlled, easy temp control, —- substantial investment

Concrete - high thermal inertia, can set up convection currents —- are harder to clean, cant move once set up

Wood - Can add flavours, allows ingress of oxygen (can be disadvantage), inexpensive over long term —- hard to clean and can harbour bacteria

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25
Name the outcomes of MLC (MLF)
Reduction in acidity and rise in pH Some colour loss in red wines Greater microbial stability Modification of flavour
26
Name 2 ways of removing alcohol post fermentation
Reverse osmosis | Spinning cone
27
What can be added to wines post fermentation to add colour?
MegaPurple
28
Name the unit of microoxygenation
mg/L per month
29
Benefits of micro-oxygentation?
Colour stability and intensity, softening of tannins, improving texture
30
Name the different aspects of wood that can affect how a wine will taste. 5 points.
``` Size of the vessel Type of wood Age of the vessel Production of the vessel (toasting and seasoning) Length of time in wood ```
31
Length of time on lees to give texture and autolytic character?
Texture - 9 months | Autolytic flavours - 15 months
32
What type of blendings can be done? (4 Vs)
Different varieties Different vineyards Different vintages Different "vats"
33
Why would blending be done? (7 points)
``` Balance Consistency Style Complexity Minimise faults Volume Price ```
34
Types of post-fermentation clarification? 4 points
Sedimentation Centrifugation Fining Filtration
35
Name the three catagories of common fining agents
Those that remove unstable proteins Those that remove phenolics that contribute undesirable colour and bitterness Those that remove colour and off-odours
36
Define a colloid
Microscopic particle to small to be removed via filtering
37
Name a fining agent that removes unstable proteins
Bentonite
38
Name 2 fining agents that can remove harsh phenolics
Egg white, Isinglass, Gelatine, Casein
39
Name a fining agent that removes colour and off odours
Charcoal
40
Name the 2 main types of filtration
Depth & Surface filtration
41
Describe a depth filter and 2 materials used
A depth filter traps particles in the depth of the material, it does not block easily but can allow small particles through when pressure is applied. Diatomaceous earth, Sheet Filters
42
Name 2 types of surface filtration
Membrane filters, Cross-flow filters
43
Give a definition of a membrane filter
Membrane filters catch particles that will not go through the pore size, often <1micron. It is often used to make a wine microbial stable but can be easily blocked and the cartridges are expensive to replace.
44
How is protein stability achieved?
Fining with bentonite
45
Name 3 ways of achieving tartrate stability and a brief word on each
Cold stabilisation - wine held at -4 for around 8 days for crystals to form. Colloids must be removed before this process. There is a cost is cooling. Doesn't remove calcium tartrate Contact Process - quicker, continuous, cheaper, reliable than cold stabilsation. Potassium bitartrate is added to the wine and speeds the cystallisation process Electrodialysis - A charged membrane is used to remove selected ions - high initial investment, can remove all ions.
46
Name 2 methods of obtaining microbial stability
``` Surface filtering (sterile filtering) Adding sorbic acid ```
47
Generally what are the ranges for free SO2 in red, white and sweet wines?
white - 25-45 mg/L red - 30-55 mg/L sweet - 30 - 60 mg/L
48
Name the 9 types of wine faults and their indications
Cloudiness/Haziness Tartrates - (some consumers) (small tartrate cyrstals) Re-fermentation in bottle - (small bubbles + haze) Oxidation - (browning, loss of fruit, vinegar) Cork taint - ( wet cardboard) Volatile Acidity - (nail varnish/vinegar) Reduction - (rotten egg aromas) Light strike - (dirty drains armoas) Brettanomyces - (animal, farmyard smells)
49
What are the key ways to avoid Brett?
Excellent hygiene maintain effective SO2 levels Keeping pH low and keeping the period between fermentation and malo as short as possible.
50
What makes up the total package of oxygen?
The amount of dissolved oxygen Oxygen in the head space (greatest contributor) Amount of oxygen in the cork Oxygen transmission rate (OTR) of closure
51
Name 3 advantages and disadvatages of glass bottles.
It is inert and conveys no taint to the wine It is inexpensive to manufactor and comes in a range of colours It is best suited to allow bottle ageing Has a high carbon footprint Fairly fragile Glass bottles are rigid allowing for oxidation once open.
52
Name the country where bag in box is very successful
Sweden
53
Name the 5 main types of closure
``` Natural cork Technical corks Synthetic closures Screwcap Glass stoppers - Vinolok ```
54
Name the compound that creates cork taint
TCA (2,4,6-trichloroanisole)
55
List the approaches taken to reduce cork taint
Cleaning with steam extration More rigorous quality control during production polymer barrier between cork and wine closures from recomposed cork (technical cork)
56
What is the HACCP approach?
Hazard Analysis of Critical Control Points
57
Who are the ISO and what do they do?
International Organisation for Standardisation - they audit winerys to give assurance all the way down the supply chain in terms of quality control and safety.
58
What are the advantages of shipping in bulk? (5 points)
More Ecofriendly Greater thermal inertia so less fluctuation of temp Strict quality control Wine can be adjusted at point of bottling Shelf life can be extended
59
What is the main advantage to bottling on site?
Complete control over the product
60
What are the disadvantages of bottling on site?
More expensive and less eco friendly | Potentially lower shelf life as bottled earlier.
61
On what type of white varieties are most likely to use some skin contact and why?
Aromatic varieties as they have more aroma compounds in the skins.
62
What percentage of suspended solids will a winemaker try to achieve in a white grape must?
0.5-2%
63
Hyperoxidation is better suited to what type of white varieties
Non-aromatic
64
What temperature would sedimentation usually take place?
4 degrees
65
Name two disadvantages of lees stirring
It allows oxygen ingress by opening the bung | It is labour intensive
66
Name the different ways of concentrating sugar within a grape
Drying grapes on/off the vine Noble rot Freezing
67
Name the 3 factors that affect extraction of tannins and colour
Temperature, Time on the skins, The medium in which the extraction is taking place (must/wine)
68
Name the gas that facilitates the combination of tannins and colour
Oxygen, promotes colour stability
69
Name the two types of pre-fermentation macerations using heat & the temperatures/time used for each
Thermovinification - 50-60 degrees C - minutes to hours | Flash détente - 85-90 degrees - few minutes (cooled by vacuum)
70
Name the 5 types of cap management and list them from most gentle to most extractive
``` Pumping over Punching down Ganimede tanks Rack and return Rotary fermenters ```
71
Name 2 other maceration options winemakers may use during fermentation
Must concentration - drawing off juice before fermentation to concentrate remaining structural components and flavours Co-fermentation - usually up to 5% of white
72
Name the 3 types of whole bunch fermentation for red wines
Carbonic maceration Semi carbonic maceration Whole berries/bunches with crushed fruit
73
What are the 3 main ways of producing Rosé?
Direct pressing Short maceration Blending

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