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WSET 3 > WSET PART 2 > Flashcards

WSET PART 2 Flashcards

1
Q

What is sustainable viticulture?

A

-Man made chemicals are not prohibited, but use restricted
-Integrated pest management

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2
Q

What is organic agriculture?

A

-Only a very limited number of the more traditional treatments against pests and disease is allowed and only in small quantities

-Accreditation is required from an organic certification body if the producer wishes to display the organic credentials of their grapes on the label

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3
Q

What is biodynamic agriculture?

A

-Adopts organic practices, also incorporates philosophy and cosmology

-Vineyard soil seen as part of a connected system with planet earth, air, other planets

-Preparations are used to fertilize the soil and treat diseases, ward off pests

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4
Q

What is machine harvesting?

A

-Shakes trunk of vine and collects ripe berries as they fall off, leaving stalks behind
-Good for speed
-Can work through the night
-Only on flat or gentle slopes and for grapes not easily damaged

*Cant be used to pick grapes for wine styles that require whole bunches

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5
Q

What is hand harvesting?

A

-Pickers cutting off individual bunches of grapes with secateurs
-Slower/expensive
-Allows for grape selection
-Essential for noble rot
-Less damage
-Grape stems are retained
-Good for steep vineyards/slopes

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6
Q

Seeds/Stems?

A
  • Both contain tannins
    -Seed have high levels of bitter oils
    -Stem only available if hand harvested
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7
Q

Skins?

A

-High flavor compounds which gives grapes varietal character
-Tannins/color compounds

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8
Q

Tannins?

A

-Before veraison- Very bitter/astringent, but will fall as grapes ripen

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9
Q

Pulp?

A

-Water is largest component in grapes pulp
-Sugar is the 2nd largest, yeast uses it to make alcohol
-Acids also found in pulp
(Tartaric is most abundant, followed by malic)

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10
Q

What is used to keep oxygen in wine to a minimum?

A

-Antioxidants such as sulfur dioxide
-Picking grapes at night, effects of oxygen reduced because chemical reactions occur more slowly at lower temperatures

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11
Q

What is sulfur dioxide?

A

-Antioxidant + Antiseptic

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12
Q

What does SO2 do?

A

Protects the grape juice and wine from the effects of oxidation

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13
Q

What is the level of toasting?

A

-The temperature and length of heat exposure
-It affects what flavors the barrel contributes to the wine

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14
Q

What are inert winery vessels?

A

-Used for fermentation
-Can be used to temporarily store finished wine
-Most made of stainless steel or concrete
-Do not add flavor to wines or allow oxidation

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15
Q

What is must weight?

A

Level of sugar in the juice

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16
Q

When does pressing take place for whites?

Reds?

A

Whites- Before fermentation

Reds-After fermentation

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17
Q

What is RCGM

A

Rectified concentrated grape must- Colorless, odorless syrupy liquid

-Helps raise alcohol in wine
-More sugar available for yeast to turn to alcohol

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18
Q

What is alcoholic fermentation?

A

Conversion of sugar into alcohol and CO2 through the action of yeast

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19
Q

If winemaker wants to stop fermentation before all sugar has been converted?

A

Can kill or remove yeast by adding SO2 or adding grape spirit

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19
Q

What are other by products of alcoholic fermentation?

A

Heat and flavor compounds

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20
Q

2 ways to control fermentation?

A

Yeast and temperature management

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21
Q

What do ambient yeasts do?

A

-Increase complex flavors in final wine, but can’t control which yeasts are present
-Can also have variation between batches

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22
Q

What are cultured yeasts?

A

-Individual strains of S. Cerevisiae which consistently perform and produce attractive flavors
-They limit potential complexity of wine

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23
Q

What do lower temperatures do for wine?

A

Avoid loss of the most volatile aromas which often have a floral character
-Can encourage development of fruity flavors in whites

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24
Q

What do higher temps do to a wine?

A

-Too high, can kill yeast
-Needed for extraction of color and tannin from black grape skins

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25
Q

What is Malolactic fermentation?

A

-Takes place once alcoholic fermentation has finished and is carried out by lactic acid bacteria
-Covert tart malic acid into softer lactic acid
-Softens and reduces acidity, creates buttery flavors and produces CO2

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26
Q

How to avoid MF?

A

Storage at cool temperatures, the use of SO2, filtering out bacteria

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27
Q

Dead yeast cells that fall to the bottom in a few hours?

A

Gross lees

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28
Q

Smaller particles that settle slower?

A

Fine lees

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29
Q

Main alcohol in wine?

A

Ethanol

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30
Q

Most abundant component in wine?

A

Water

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31
Q

3 acids?

A

Tartaric, Malic, Lactic

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32
Q

What is blending?

A

-Improves balance, attains consistency, achieves a certain style

-Usually carried out after fermentation or during maturation

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33
Q

3 main techniques of clarification of wine?

A

Sedimentation, fining, filtering

34
Q

When will wines undergo sedimentation?

A

After fermentation has finished

35
Q

What is fining?

A

Particles removed from wine before bottling

36
Q

What is filtration?

A

Physically removes particles from a wine as it is passed through a filter prior to bottling to ensure wine is clear

37
Q

What is depth filtration?

A

-As wine passes through filter solid particles become trapped inside
-Can be used to remove gross lees
-Good for very cloudy wines

38
Q

What is surface filtration?

A

-Solid particles are trapped on surface of filter as wine flows through it
-Resembles fine sieve
-Very expensive
-Used for wines that have been passed through a depth filter

39
Q

What is sterile filtration?

A

-Where the pore size is small enough to remove yeast and bacteria that might still be present in the wine

-Can be used as a final treatment prior to bottling

40
Q

What is stabilisation?

A

When a wine changes in a slow predictable manner

41
Q

What accelerates formation of tartrate crystals?

A

Cool temperatures and if wine undergoes long maturation in a cool cellar prior to bottling it will deposit some of its tartrates during maturation

42
Q

Only wines not at risk for microbiological contamination?

A

Fortified wines due to high level of alcohol which is toxic to microorganisms

43
Q

What wine is quite naturally resistant to spoilage?

A

A dry high acid wine that has undergone MC. The alcohol, acidity, lack of nutrients mean that most of the yeast or bacteria struggle to survive

*Not guaranteed

44
Q

What can winemakers do to bottles to help eliminate oxygen?

A

Bottles can be flushed with CO2 or Nitrogen before filling to eliminate oxygen

45
Q

What happens if to much oxygen enters the wine?

A

Lose fresh fruit aromas, turn brown

46
Q

What are cork closures good for?

A

Wines intended for bottle maturation as it allows a small amount of oxygen to gradually enter the bottle which gives balance between primary and tertiary characteristics

47
Q

What are technical corks?

A

-Cheaper, made from agglomerated cork
-Wines must be drunk within a couple years

48
Q

What are technical corks for premium wines?

A

-Made from cork granules subjected to a manufacturing process that minimizes TCA
-Allows a very slow amount of oxygen

49
Q

What are synthetic corks?

A

-Made from petrochemicals or plant based plastic
-Wines must be consumed within 1 year of bottling

*Premium versions available for longer storage

50
Q

What are screw caps?

A

-Do not taint wine
-Vary in amount of oxygen they allow
-Preserve fruit flavor longer than cork
-Some types permit lower ingress of oxygen then cork

51
Q

Best temperature for ageing?

A

Undisturbed in a cool, dark place, 10-15C with constant humidity

52
Q

What does freshly pressed grape juice contain?

A

Fragments of cells from grape skins and pulp

53
Q

Ideal temperature for white wine fermentation?

A

Between 12-22C

54
Q

If you ferment at too low of a temp what happens?

Higher temps?

A

-Pear drop aromas and can fail to capture varietal fruit characters

-More complex, non-fruit aromas to develop, but risk varietal fruit character being lost

55
Q

What does blending do?

A

Improve consistency, enhance balance of a wine, create a certain style

56
Q

How do you remove yeast and bacteria from white wine?

A

Sterile filter

57
Q

2 whites that ripen easily, especially in warm climates?

A

Chardonnay and Pinot Grigio

58
Q

What is the technique for Sauvignon Blanc where they do it in a non-aromatic variety style?

A

-In Pessac-Leognan in Bordeaux
-Wine is fermented and matured in a portion of oak giving a rounder body and spicy toasty notes
-In Pessac it is also blended with non aromatic Semillon which also adds body and richness

-California and NZ also do this style

59
Q

What 2 places show elegance and restraint for Sauv B?

A

Sancerre and Pouilly Fume

60
Q

What is Sauv B like?

A

-Highly aromatic, high acid
-Early ripening, good for cool climates
-Shows green apple, asparagus, wet pebbles in Loire
-Show gooseberry, elderflower, passionfruit in NZ (cool with intense sunlight here)

61
Q

What is fortification?

A

The addition of grape spirit is the traditional way of stopping fermentation while sugar is still present
-This kills yeast

62
Q

How else can fermentation be stopped?

A

By adding a high does of SO2 or chilling the fermenting wine

63
Q

What is sussreverse?

A

-Unfermented grape juice to create medium sweet wines
-Made by filtering the juice before fermentation starts or by doing it with SO2

64
Q

What wines is noble rot used for?

A

Sauternes, Tokaji, Beernauslesen, Trockenbeerenauslesen

65
Q

How does noble rot occur?

A

-Grapes must be fully ripe
-In regions with humid, misty mornings, followed by sunny, dry afternoons

66
Q

What is passerillage?

A

-Drying grapes one the vine
-Need warm dry autumns
-Sometimes labelled as late harvest

67
Q

What wine consists of drying grapes after picking?

A

Recioto della Valpolicella DOCG

68
Q

Characteristics of Riseling?

A

-Tolerant of cold winters
-Buds late so it avoids spring frosts
-Mid to late ripening depending on style being produced
–If left on vine can accumulate sugar without losing its natural acid

69
Q

Where does Riesling show aromas of lime?

A

Clare and Eden Valleys

70
Q

What does cool fermentation do?

A

Gives a slow, steady fermentation encouraging primary fruit aromas and flavours

70
Q

How is Premium Riesling made?

A

Prematurely stopping fermentation by chilling or adding SO2, leaving desired level of RS

Very sweet Riesling from botrytized grapes, fermentation stops naturally

71
Q

How is MC avoided in aromatic white wines?

A

By adding SO2 to a wine right after fermentation

72
Q

How do you get the creamy/spicy Fume Blanc and Sauv B whites of Pessac in Bordeaux?

A

-Barrel fermentation
-May use ambient use for greater complexity of flavors
-Wines then matured on Lees for months, but MC is usually avoided
-Common to use new oak barrels for a portion of wine

73
Q

Characteristics of Chardonnay?

A

-Good for wide variety of climates
-Early budding, can suffer from spring frosts
-Can lose acidity quickly towards end of ripening (Hot climates)
-Cool= Apple, lemon
-Moderate=White peach, melon, lemon
-Hot= Stone fruit, tropical
-Great for different wine making techniques
-Most go through MC
-Many use extended lees aging

74
Q

Chablis characterists?

A

-North Burgundy in Chablis
-High acid
-Green apple, citrus, hint of wet stone/slate

75
Q

Chardonnay in Cote d’or?

A

-Stone fruit, creamy oak flavors

76
Q

Chardonnay in Maconnais?

A

-More ripe, rounded, toasty oak

77
Q

Other areas where premium Chardonnay is made?

A

-Russian River Valley and Los Carneros in Cali
-Adelaide Hills, Margaret River, Mornington Peninsula in Australia
-Gisborne and Marlborough in NZ
-Casablanca in Chile

78
Q

Pinot Gris/Grigio characteristics?

A

-Early budding, early ripening
-In warm climates, or when left on the vine, can have high sugar levels, but lose acidity

79
Q

Alsatian Pinot Gris characteristics?

A

-Dry or off dry
-Oily texture, ripe tropical fruit
-Ginger, honey
-Skins have deep color

80
Q

Where else labels their wines as Pinot Gris?

A

NZ, Tasmania, Oregon

81
Q

Aging vessels for Chardonnay in Cote d’or?

A

Small new oak barrels for toasty flavors/rounder texture

82
Q

What is used in almost all premium whites in Burgundy?

A

-MC
-Adds rounder, creamier texture
-Helps sharpen soft acidity
*Not good for fruity styles

WSET 3 (37 decks)

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