Viti 4: The Grape Flashcards Preview

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Flashcards in Viti 4: The Grape Deck (13)
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1

Skin also known as...

Epidermis

2

Thin waxy layer known as...

Cuticle

3

Pulp:

Large cells with thin walls. Vacuoles with juice inside.

4

Peripheral pulp:

Coloured pigments, tannins and flavour constituents.

5

Intermediate pulp:

For sparkling wines (clear, low flavour, low tannin).

6

Seeds:

Embryo and albumen (feeds embryo in germination). Tannins present.

7

Constituents:

Water (ca. 80%), sugars and other carbs (ca. 20%), acids (ca. 1%) and phenolic compounds (ca. 0.1%).

8

Preference of most yeasts:

Glucose. Fructose lifts in late harvest, fermentation can be difficult.

9

Pectins:

Complex carbs. Makes clarification and extraction difficult. Pectolytic enzymes needed. High in aromatics like Gewürz and Viognier.

10

Main acids:

Tartaric and malic (organic because they contain carbon atoms). Stop microbial spoilage and make wine taste 'crisp'.

11

Other acids in must:

Citric, ascorbic and acetic.

12

Phenolic compounds:

Catechins and epicatechins can be astringent, waxy. Tannins are antioxidants and preservatives. Anthocyanins in reds.

13

Grape development phases:

1. Herbaceous. 2. Véraison (skin becomes elastic, berry itself stops photosynthesising). 3. Maturation (40-60 days, maximum diameter and sugar). 4. Sur-maturation (shrivelling with loss of water, max water and vascular bundles stop working).