WSET Level 3 Wine Making Review Study Guide 2024.
WSET Level 3 Wine Making Review Study Guide maceration or cold soak - ANSWER crushed fruit that has been left to macerate for a period at low temperature why cold macerate? - ANSWER to extract color and flavor compounds 20 20°C- 32°C - ANSWER red wine fermentation temperatures 35°C + does what ? - ANSWER kills yeast cap - ANSWER thick mass of pulp and skin on surface of wine punching down - ANSWER punching down the cap by hand w/paddle or mechanical paddle pumping over - ANSWER drawing off fermenting juice from bottom of the vat and pumping it up on top, wetting the cap rack and return - ANSWER the fermenting juice is drained from the fermenting vessel, leaving the cap behind. the juice is then pumped back over the cap (usually only done once or twice during fermentation) rotary fermenter - ANSWER fermentation takes place in a rotating horizontal tank, this keeps the juice in constant contact w/skins cap management techniques (4) - ANSWER punching down pumping over rack and return rotary fermenter fermentation vessel material (3) - ANSWER oak concrete stainless steel
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