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WSET 3 Spring 19 > Ch 7 > Flashcards

Flashcards in Ch 7 Deck (43)
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1
Q

When considering an oaked vessel for fermentation or maturation, what should be considered?

A
  • species and origin of the oak
  • size of barrel
  • production of oak barrels
  • age
  • oak alternative that cost less: staves or chips
2
Q

explain when a wine make would choose to use surfer dioxide

A

1) ANTIOXIDANT- protects against oxidation at harvest and through the wine making process
2) ANTISEPTIC - protect against unwanted strains of yeast and bacteria

3
Q

if a wine maker chooses to benefit from oxygen during maturation, what activities would be chosen? aerobically?

A

Store wine in wooden vessels

1) softens tannin- add complexity
2) primary fruit fads
3) color pales -red
4) smaller size- for wood flavor
5) length of time- longer =more flavor
6) effect increase with barrel is not full

4
Q

if a wine maker wants to create a wine dominated by primary fruit character, what activities would be chosen?

A

1) antioxidents –> sulfer dioxide
2) grapes are picked at night (lower temp)
3) kept chilled
4) fill air tight equipment with CO2 or nitrogen
5) matured in stainless steel or cement lined with epoxy resin - anaerobic
6) keep oxygen away

5
Q

common element throughout wine making and maturation?

A

1) oxygen in wine making and maturation
2) sulfur dioxide - antioxidants and antiseptic
3) oak vessels- species, size, production, age, alt

6
Q

describe pare of grapes

A

1) seed and stem- contain tannin and bitter oil
2) bloom - skin surface; contains yeast
3) Pulp - water sugar acid
4) skin - flavor, tannin, color

7
Q

define natural wine

A

wine made in a minimal intervention way

-often have a very different taste profile

8
Q

what is meant by post-bottling maturation

A

Wine not at its best if consumed immediately after bottling
EG. vintage port, German Riesling, Crus Class, Bordeaux
* store cool dark place, on side, 10-15 C, constant humidity

9
Q

what does a wine bottle closure aim to do

A

____ aim is to protect the wine until consumed

  • must allow wine to mature positively
  • cork–> optimal balance between primary and tertiary and is most widely used
10
Q

what are wine bottle closure options

A

CORK - oxygen slowly enters bottle allowing for transformation of flavors
SYNTHETIC -some form of plastic, consume wine w/ in a year
SCREW TOP - Australia, NZ -no taint, preserves fruit flavors longer than cork– not for LT storage

11
Q

list packages alternative to glass bottles

A

PLASTIC -advantage = light
disadvantage = small amounts of air can get into wine

BAG IN A BOX advantage = large volume wine
disadvantage = need to be consumed quickly

12
Q

what are advantages/ disadvantages of glass as a packaging choice?

A

______ = does not allow air to get into wine
- will not taint flavor

_____= heavy - adds transport cost

  • not optimal packaging shape, best use of space
  • choice to transport in bulk and bottle at destination
13
Q

describe oxygen stability

A
  • bottles can be flushed wit CO2 or nitrogen to eliminate ____
  • if ___ is dissolved in wine, then wine will loose fresh fruit aromas and turn brown
14
Q

describe microbiological stability

A

yeast and bacteria can spoil wine
- important to keep clean

  • only wine not at risk of ___ are fortified
  • wine at risk: dry, high acid wine that underwent MLF
15
Q

describe tartrate stability

A

crystals form in wine - harmless, flavorless

  • cool temp accelerates formation
  • long maturation in cool cellar crystals will form
  • wine maker can force crystals out prior to bottling below 0 degrees
16
Q

3 areas that require stabilization

A

1) tartrate
2) microbiological
3) oxygen

17
Q

a wine will be considered stable when

A

___ if over a specified time frame it changes in a slow predictable manner
-time frame and amount of change acceptability varies wine to wine

18
Q

describe surface filtration

A
  • resembles fine sieves
  • traps cold particles on surface
  • expressive and can clog easily
  • sterile filtration = pore size small to remove yeast and bacteria
19
Q

describe depth filtration

A
  • made from a thick layer of material
  • solid parts are trapped
  • used for cloudy wines to trap gross lees
20
Q

describe filtration as a clarifying method?

A
  • removal of particles as it is passed through a filter
  • depth
  • surface
21
Q

describe fining as a clarifying method

A

-use an agent to the wine
a substance that forms bonds with certain wine constitutes and causes clumps to form
-widely practiced

22
Q

describe sedimentation as clarifying methods

A

RACKING: gross lees settled at the bottom

  • wine slowly pumped away
  • fine lees reduced as repeated
  • some fine wines only use this method
  • ______ relies on gravity to pull suspended particles
23
Q

what is the advantage and disadvantage of using sedimentation as a clarifying method

A

sedimentation relies on gravity to pull suspended particles
___ excellent if used centrifuge
___ weak and slow process

24
Q

main techniques that wine makers use to clarify wine

A
  • some wines will not be ___
    1) sedimentation
    2) fining
    3) filtration
    a) depth
    b) surface
25
Q

How does blending improve style

A

wine maker’s aim to produce a certain house ___

  • may use samples of press fractions
  • may use fermented or maturing wine from different vessels
  • allow MLF
  • use different grape varieties
26
Q

how does blending improve consistancy

A

if not done then the results:

  • significant variation among bottles can be considered a fault
  • maturation in barrels can develop in different ways
  • fruit from different vine yards will produce variations
27
Q

when is blending done and what does it help to achieve?

A
  • can be done at any stage
  • mainly done after fermentation during the maturation

-is used to improve: balance, consistency and style

28
Q

describe the wine maker’s choices pre-bottling maturation

A

BOTTLE QUICKLY: stored in an inert vessel

  • retain primary fruit aromas/ flavors
  • used for both inexpensive and premium wine

LONG TERM:

  • to survive wine need sufficient tannin, acid, and/or ABV
  • vessel improves flavor- eg barrel oak and oxidation
29
Q

describe presents of lees during maturation and blending stage

A
  • the suspended particles will fall to the bottom
  • size–> gross lees large particles are removed quickly
  • -> fine lees small particles are removed gradually and add flavor and texture
30
Q

describe maloactic fermentation

A
  • usually takes place after alcoholic fermentation
  • lactic acid bacteria is used
  • converts tart malic to lactic
  • reduces acidity adds butter flavors
  • encourages by raising temperature
  • avoided by cooling temp and adding SO2, or filter out bacteria
31
Q

what are the results of temperature control during fermentation

A
  • precise ___ contributes to quality and consistency
  • too hot kills yeast
  • control ___ influences flavors/ aroma
  • LOWER –> preserves floral, fruity in white
  • HIGHER–> color, tannin extraction
32
Q

what choices does a wine maker have when considering yeast

A
  • ambient yeast strains found on grapes bloom
    vs. cultured yeast

AMBIENT ad= complex flavors
dis = reduced control and may cause variation in bottles

33
Q

sacckaromyces cerevisiae

A

yeast species responsible for the majority of wine

  • commercial cultured yeast are individual strains chosen to preform and produce flavor
  • argue potentially limits of complexity
34
Q

fermentation requirements

A
  • will not start if temp is below 5 C
  • will end if temp is above 35 C
  • struggle if sugar level is too high
35
Q

what elements control the fermentation

A

choice of yeast

temp mangement

36
Q

rectified concentrated grape must (RCGM)

A
  • cooler climates–> insufficient natural sugar
  • sugar enrichment process done before or during fermentation
  • reason used to increase alcohol
  • may be forbidden to places
  • over used wine hard and thin
37
Q

Chaptalisation

A

add sugar other than grapes is added

sugar beet

38
Q

the adjustment of removing water has what affect

A
  • concentrate sugar
  • leads to higher alcohol
  • also concentrate tannin acid flavors faults
39
Q

adjustment of acid has what affect

A

INCREASE____ –> done if grape ripened too far
-don by adding tartaric acid
-EU permits in warmer regions
DECREASE ____–> done commonly in cool climates
-acid has not fallen enough
-add alkali

40
Q

what is meant by adjustment of the grape juice or wine

A

can be preformed before, during, or after fermentation

  • varies where permitted
  • add sugar
  • remove water–> increase ABV
  • acid –> add tartaric acid or add alkali
41
Q

consideration for pressing grapes

A
  • seeds remain undamaged
  • basket press: vertical pressure using a plate
  • pneumatic press: inflatable rubber tube w/in perforated horizontal stainless steel
  • fractions of pressing treatment
42
Q

steps of grape processing

A

GRAPE RECEPTION: use SO2, sorted to remove rotten

DESTIMING AND CRUSHING: optional

  • machine harvest arrive w/o stems
  • crush breaks skins (free run)

PRESSING:
-separate liquid from solid

43
Q

define inert vessels and give examples

A

vessels that do not add flavor or allow oxidation

1) stainless steel
- easy to clean
- temp control
2) concrete:
- lined with epoxy resin thick shall help regulate temp