WSET L3 – Winemaking Questions Correctly Answered 2024.
WSET L3 – Winemaking Questions Correctly Answered 2024.Bloom - ANSWER Waxy surface covering grapes skins that contains yeast which can be used to ferment the wine. Anaerobic Winemaking - ANSWER Also called protective Winemaking. All efforts made to keep oxygen contact to an absolute minimum: sulfur, grapes picked at night, in winery, airtight equipment used along with co2 or nitrogen. Some argue that these wines are bland. Sulfur dioxide - ANSWER Protects from oxygen and also acts as an antiseptic, protecting from bad yeast and bacteria. Good yeast which ferment the wine are more resistant to so2, so can handle the lower levels that bad bacteria can't. So2 becomes bound in the wine and loses the ability to further protect wine from oxidation, so so2 levels must be continually monitored. Pièce - ANSWER 228L oak barrel Barrique - ANSWER 225L oak barrel RCGM - ANSWER Rectified Concentrated Grape Must Saccharomyces Cerevisiae - ANSWER Yeast species responsible for majority of wine fermentations, high tolerance to alcohol and SO2. Temp at which ferment will not start - ANSWER Below 5 degrees c Temp at which ferment will stop as too hot - ANSWER Over 35 degrees c Main alcohol in wine - ANSWER Ethanol Benefits of lower ferment temp - ANSWER Retain volatile compounds that often have floral character. Can enclourage fruity characters in white wines. Three types of clarification - ANSWER Sedimentation (usually racking but centrifuge is modern machine that can do) Dining Filtering
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