Free Flashcards for DipWSET D1: Wine Production
DECK Number 9
Instructions before starting:
I RECOMMEND YOU LEAVE THE CARDS IN THE INITIAL ORDER AND USE THE “SHUFFLE” OPTION ONLY WHEN YOU MASTER THE WHOLE DECK (= 0 MISTAKE)
Read the Term on the Card and give your answer Click on “Check the Answer” button to check your knowledge Click on “Got It!” if your answer was correct
Click on “Need more practice” to review the card at the end of the deck and try answering another time
Click on “Shuffle” button to change cards order
GOOD LUCK!!
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[h] DipWSET D1 SET 9 Wine Faults
[i] DipWSET D1 – Wine Production Flashcards
SET 9 Wine Faults
I RECOMMEND YOU LEAVE THE CARDS IN THE INITIAL ORDER AND USE THE “SHUFFLE” OPTION ONLY WHEN YOU MASTER THE WHOLE DECK (= 0 MISTAKE)
– Read the Term on the Card and give your answer
– Click on “Check the Answer” button to check your knowledge
– Click on “Got It!” if your answer was correct
– Click on “Need more practice” to review the card at the end of the deck and try answering another time
– Click on “Shuffle” button to change cards order
[start]
[q]
List nine major faults found in wine today
[a]
- Cloudiness / hazes;
- Tartrates;
- Refermentation in the bottle;
- Cork taint;
- Oxidation;
- Volatile acidity;
- Reduction;
- Light strike;
- Brettanomyces
[q] Give four reasons wine can be cloudy / hazy after bottling
[a]
- Growth of yeast or bacteria;
- Failure to filter (or the wine was filtered inadequately);
- Wrong type of fining agent was used;
- Wine was over-fined, causing the remaining proteins in the wine to become unstable
[q]
Name five ways to avoid cloudiness / haze in wine after bottling
[a]
- Improve hygiene in the winery;
- Pre-bottling chemical analysis;
- Proper filtering;
- Use correct fining agent;
- Not over-fining
[q]
Why are tartrates seen as a fault to some wine drinkers?
[a]
Even though tartrates are completely harmless and naturally precipitate out of wine when it is held at a sustained cool temperature, tartrates look like foreign objects in the wine, namely shards of glass or large sugar crystals, which puts off some wine drinkers
[q]
If you opened a wine that has a slight prickle or spritz to it which the wine isn’t supposed to have, and the wine is also kind of cloudy, what’s happening to the wine?
[a]
It’s refermenting – the winemaker failed to stabilize and clarify/filter the wine adequately
[q]
How does cork taint present itself in wine?
[a]
- Smells like wet, moldy cardboard;
- Reduces fruit character on the palate;
- Makes a wine’s finish shorter
[q]
How does oxidation present itself in wine?
[a]
- Wine turns brown prematurely;
- Loss of primary fruit;
- Vinegary smell
[q]
Give three main reasons why wines suffer from oxidation in the bottle
[a]
- Faulty bottling;
- Poor-quality corks or plastic closures;
- Keeping wine for too long when it doesn’t have the quality to age
[q]
All wines have some level of volatile acidity but excessive amounts give a pungent smell of ____ and/or ____.
[a]
Nail polish remover and/or vinegar
[q] What causes volatile acidity to become a fault?
[a]
- Active acetic acid bacteria;
- Inadequate levels of SO2;
- Excess exposure to oxygen
[q]
Name five ways to avoid volatile acidity from becoming a fault
[a]
- Sorting fruit to exclude damaged grapes;
- Meticulous hygiene in the winery;
- Keeping vessels topped up;
- Careful racking (to avoid excessive exposure to oxygen);
- Maintaining adequate SO2 levels
[q]
What are some odors associated with reduction when it’s considered a fault?
[a]
- Onion
- Rotten eggs
[q] What are some odors associated with reduction when it’s not considered a fault?
[a]
- Struck match
- Smoke
[q]
What are reductive odors caused by?
[a]
- High levels of volatile, reductive sulfur compounds that are produced by yeast under stress (due to low nitrogen levels) during winemaking
- Near-anaerobic environments (no oxygen) during aging in closed vessels, especially during lees aging
- Sometimes these odors evolve when wine is closed with the impermeable type of screw cap
[q]
Name three ways to avoid reduction in wine
[a]
- Ensure yeast has sufficient nutrients and oxygen during the winemaking process;
- Ensure the must is at an adequate temperature;
- SO2 may need to be lowered, especially if the closure to be used allows very little oxygen ingress
[q]
What causes light strike?
What does this fault smell like in wine?
[a]
Caused by UV radiation and certain wavelengths of visible light that react with certain compounds in the wine to form volatile sulfur compounds;
Smells like dirty drains and other sulfuric compounds
[q] What are three ways to avoid light strike?
[a]
Don’t leave wine in direct sunlight;
Don’t store wine near fluorescent lighting for extended periods;
Bottle wine in dark green and brown glass (wines in clear glass are most likely to be affected)
[q]
Brettanomyces, which some wine drinkers say can add to a wine’s complexity, becomes a fault when its off-odors dominate a wine.
What does the wine taste like when Brettanomyces is considered a fault?
[a]
- The wine’s fruity flavors are diminished
- The acidity and tannins become more prominent
- Overbearing notes of animal and farmyard smells
[q] Name four ways to avoid Brettanomyces becoming a fault
[a]
- Meticulous hygiene in the winery;
- Maintaining effective SO2 levels;
- Keeping pH levels low;
- Keeping the time between the end of alcoholic fermentation and malolactic conversion as short as possible so that SO2 can be added
[x] GOOD JOB!! [restart]
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