Factors around Wine (WSET Level 3) exam review 2024-2025, Exercises of Nursing

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Factors around Wine (WSET Level 3) exam review 2024-2025 Ideal Tasting Environment - - good natural lighting - odor free - sufficient space to lay out glasses + make notes - spittoons should be available suggested sample size - 50 cL ISO glass properties for tasting - - rounded bowl to aid swirling to release aromas - inward sloping walls to capture aromas hazy (clarity level) - unusually high amount of suspended particles legs - stream of liquid that adhere to side of the glass after the wine has been swirled wines that contain sugar or high alcohol levels are more viscous (thicker) have more persistent legs often called "tears" Factors around Wine (WSET Level 3) exam review 2024-2025 pétillance - slight carbon dioxide spritz in still wines TCA (Trichloroanisole) - Fault taint gives wine damp cardboard aroma main causes tainted cork Reduction (fault) - Fault stinky character - rotten eggs or sometimes more like boiled cabbage, boiled onions or blocked drain very low levels can be pleasant, add character/complexity Sulfur Dioxide (fault) - Fault very high levels have acrid smell of recently extinguished matches Factors around Wine (WSET Level 3) exam review 2024-2025 ex: vanilla and toast from oak, creamy buttery from malolactic conversion, yeasty or biscuity aromas from contact with lees tertiary aromas - created in the ageing process (changes the primary aromas) ex: coffee, toffee or caramel from long period in oak or petrol, honey or mushroom from long period in bottle sweetness (palate) - taste of sugars present in the wine main acids in wine - tartaric acid malic acid lactic acid body (when describing wine) - textural impression mousse - bubbles in sparkling wine Factors around Wine (WSET Level 3) exam review 2024-2025 alcohol levels in wine (low, medium and high) - low: below 11% ABV medium: 11 - 13.9% ABV high: 14% ABV and above alcohol levels in fortified wine (low, medium and high) - low: 15 - 16.4% ABV medium: 16.5 - 18.4% ABV high: 18.5% ABV and above finish (in wine tasting) - collection of sensations after you have swallowed or spat out wine food components that make wine taste "harder" (more astringent/bitter/acidic, less sweet/fruity) - sweetness + umami food components that make wine taste "softer" Factors around Wine (WSET Level 3) exam review 2024-2025 (less astringent/bitter/acidic, more sweet/fruity) - salt + acid sweetness in food - Increases the perception of bitterness, astringency, acidity, and the warming effect of the alcohol in the wine Decreases the perception of body, sweetness, and fruitiness in wine umami in food - Increases the perception of bitterness, astringency, acidity, and the warming effect of the alcohol in the wine Decreases the perception of body, sweetness, and fruitiness in wine acidity in food - Increases perception of body, sweetness and fruitiness in wine Decreases the perception of acidity in wine salt in food - Increases the perception of body in wine Factors around Wine (WSET Level 3) exam review 2024-2025 wines that require decanting - wines with a heavy deposit aeration sometimes benefit young wines but get same result swirling the glass how many glasses in a 75cL bottle - 6 x 125 mL glasses 4 x 175 mL glasses 3 x 250 mL glasses methods to preserve wine after opening - - replace closure and store in fridge (only extend a few days) - vacuum systems where oxygen is removed from bottle and resealed (unsuitable for sparkling as lose bubbles) - inert gas systems where nitrogen or argon are used in different ways, don't react with the wine but avoid wine coming into contact with oxygen Viti Vinifera - main Euroasian species of vine how to fill an ice bucket - 3/4 full - equal part ice + water Factors around Wine (WSET Level 3) exam review 2024-2025 barriques - small oak barrels of 225 L cutting technique (how vine is grown) - section of vine shoot that is planted and grows as a new plant widely used in commercial nurseries layering technique (how vine is grown) - cane bent down, section buried in ground and tip points out of ground - buried section takes root and cane linking new growth to original plant is cut grape variety - group of individual plants that can trace their lineage back to a single plant (through series of cuttings and/or layerings) another name: vine variety Factors around Wine (WSET Level 3) exam review 2024-2025 cultivar - another term for variety clone - each individual vine or group of vines that show a particular set of unique characteristics vine mutations - mutations occur when vine grows, causing individual vines of a grape variety to have variations cross-fertilization - new grape varieties created in a controlled environment:cros pollen from the male part of a flower of one vine is transferred to the female part of the flower of another vine and fertilization occurs, pollinated flower develops into a grape with seeds if a seed is planted and grows, it becomes a new variety crossing (grape variety) - new grape variety produced from two parents of the same species Factors around Wine (WSET Level 3) exam review 2024-2025 bench grafting - short sections of cane from both viti vinifera variety + rootstock variety joined together by machine, store in warm environment to encourage the two parts to fuse and then vine can be planed most popular technique, automated process head grafting - existing vine cut back to its trunk and a bud or cutting of new variety is grafted onto the trunk - if successful, vine produces the fruit of the new variety at next vintage allows grape grower to switch to a different variety between seasons, adjusting quickly to market demand 4 sections of the vine anatomy - the green parts of the vine one-year-old-wood permanent wood roots parts of the green parts of the vine - principle structure is shoot Factors around Wine (WSET Level 3) exam review 2024-2025 along each shoot are leaves, buds, tendrils, flowers or berries oen-year-old-wood - shoots turn woody during winter after they've grown and by following spring, become one-year-old-wood buds formed on it previous year become new shoots cane - long one-year-old wood with 8-20 buds spur - short one-year-old wood with only 2-3 buds permanent wood - wood more than one-year-old made up of trunk + arms amount is restricted by pruning inflorescenes - bunches of flowers on vine - become bunch of grapes Factors around Wine (WSET Level 3) exam review 2024-2025 photosynthesis - process where vine uses sunlight to combine carbon dioxide and water to produce glucose + oxygen vine's annual growth cycle - 1. winter - dormant, no green parts 2. budburst - start of growing season in spring, new shoot begins to grow 3. late spring/early summer - fruit set (vine flowers and small grapes form) 4. summer progresses - grapes grow, still hard and green (high acidity, low sugar) 5. late summer/early autumn - grapes start to ripen, become swollen with water, sugar rises, acidity lowers, flavors develop 6. autumn - grapes are harvested, growing season ends, vine drops its leaves 7. autumn to winter - vine becomes dormant again vine's 5 needs for survival - heat sunlight water nutrients carbon dioxide factors affecting heat - latitude Factors around Wine (WSET Level 3) exam review 2024-2025 main irrigation techniques - drop irrigation sprinklers flood irrigation facors affecting sunlight - latitude seas and lakes aspect winter freeze definition - temperature falls below -20 C (-4 F) vine can be seriously damaged or killed water hazards - drought too much water hail waterlogging - too much water in soil (waterlogged soil) Factors around Wine (WSET Level 3) exam review 2024-2025 can cause roots to die through a lack of oxygen climate definition - annual pattern of temperature, sunlight and rainfall averaged out over several years can't change year over year, but can over decades cool climate - temperature - average growing season temp of 16.5 C (62 F) or below moderate climate - temperature - average growing season temp of 16.5 - 18.5 C (62 - 65 F) warm climate - temperature - average growing season temp of 18.5 - 21 C (65 - 70 F) hot climate - temperature - average growing season temp in excess of 21 C (70 F) maritime climate - cool to moderate temps Factors around Wine (WSET Level 3) exam review 2024-2025 low continentality even rainfall throughout year grapes continue ripening far into autumn due to warm temp continental climate - high continentality short summers with large, rapid drop in temp in autumn dry summers cool continental climates risk spring frost and low temps throughout growing season affecting ripening Mediterranean climate - low continentality summers warm and dry extra warmth and sunlight (compared to maritime climates) lead to fuller body, riper tannins, higher alcohol, lower acidity humus - organic matter in soil such as decomposing leaves and animal materials Factors around Wine (WSET Level 3) exam review 2024-2025 hectare - area enclosed by a square with 100m per side density of vines within varies from 1,000 - 10,000 vines per hectare nematodes - microscopic worms attack roots, affecting water and nutrient uptake prevention - sanitize soil and use resistant rootstocks Botrytis cinerea - fungus that causes grey rot (and noble rot) Grey Rot - caused by fungus Botrytis cinerea damp conditions attacks grapes - taint flavor, color loss in black grapes powdery mildew - warm, shady, some humidity conditions Factors around Wine (WSET Level 3) exam review 2024-2025 grey-white powdery coating grapes and leaves shrivel up and drop downy mildew - warm, wet, humid conditions yellow spots on top of leaves, grey furry patches on underside - leaves drop early , young grapes can be affected noble rot - grey rot (Botrytis cinerea) on certain white graps in certain conditions can be be beneficial producing some of the finest sweet wines in the world sharpshooters - insects that spread bacterial diseases powdery mildew treatment - sulfur based spray downy mildew treatment - Bordeaux mixture, a copper based spray reasons to use trellis - 1. control amount of sunlight Factors around Wine (WSET Level 3) exam review 2024-2025 2. open canopy can improve air circulation (help wet climates for fungal diseases) 3. aid mechanization in vineyard (harvest + spraying insecticides/fungicides) bush vines - vines don't have trellis system an shoots hang down (sometimes to the ground) trellis - permanent structure of stakes and wires used to support any replacement canes and vine's annual growth winter pruning purpose - determine # and location of buds, make sure no close together summer pruning purpose - trimming canopy plant density - # of vines planted in a given area (usually per hectare) yield - a measure of amount of grapes produced sustainable agriculture - - man made chemicals use restricted Factors around Wine (WSET Level 3) exam review 2024-2025 3. stems 4. skins seeds (part of grape) contains - tannins bitter oils skins (part of grape) cotains - tannins color flavor stems (part of grape) contains - tannins pulp (part of grape) contains - water sugar acids (tartaric acid + malic acid) tannin - definition - large number of chemical compounds Factors around Wine (WSET Level 3) exam review 2024-2025 bitter/astrigent at beginning of ripening (véraison) - level falls as grapes ripen oxidation - definition - effect of the chemical reactions when oxygen gas reacts with grape juice or component parts of wine during winemaking + maturation sometimes positive, sometimes negative some argue that oxygen develops complexity chemical used to prevent oxidatoin - sulfur dioxide methods to prevent oxidation - - antioxidant (sulfur dioxide) - pick grapes at night (cooler) as chemical reactions are slower in lower temps - airtight winery equipment using carbon dioxide or nitrogen anaerobic winemaking - definition - process in using carbon dioxide or nitrogen in winery equipment benefits of oxygen during maturation - helps soften tannins in red wines Factors around Wine (WSET Level 3) exam review 2024-2025 adds complexity to flavors primary fruit flavors gradually fade tertiary flavors develop important factos in oak vessels - 1. species and origin - characteristics vary 2. size - small vessels have greater effect 3. production of barrels - toasting of the barrel (temp and length of heat exposure) 4. age - effect of toasting diminishes, new oak not always desirable oak alternatives - oak staves or oak chips inserted into wine during fermentation or maturation provide oak aromas and tannins at lower cost pressing - process definition - separates liquid from the solid constituents of the grape Factors around Wine (WSET Level 3) exam review 2024-2025 Saccharomyces cerevisiae - yeast specifies responsible for majority of wine fermentations - due to tolerance of high levels of alcohol and SO2 temp too cold for fermentation - will not start if below 5 C (41 F) ways winemaking controls fermentation - yeast - ambient or cultured yeast strains temperature - can influence flavor (lower temp avoids loss of volatile aromas, like floral, encourages fruity flavors in white wines - higher temps needed to extract color and tannins from black grap skins) ambient yeast - definition - found on grape skins or winery adds complexity of flavors in final wine cannot control which yeasts are present variation between batches (unsuitable for high volume wines) cultured yeast - definition - individual strains of yeast Factors around Wine (WSET Level 3) exam review 2024-2025 specifically selected to consistently perform and produce attractive flavors some argue limites potential complexity malolactic conversion - definition - converts the tart malic grape acid into softer lactic acids usually takes place after fermentation softens and reduces acidity creates buttery flavors produces CO2 gross lees - definition - dead yeast cells and grape fragments sediment particles heavy enoug to fall to the bottom of the fermentation or storage vessel within hours fine lees - definition - dead yeast cells and grape fragments sediment Factors around Wine (WSET Level 3) exam review 2024-2025 smaller particles that settle slowly often removed gradually during maturation wine requirements needed to survive ageing - sufficient levels of tannin, acidity and/or alcohol must have flavors that will develop interestingly to make ageing worthwhile (since expensive) what does blending improve - balance consistency style techniques to achieve clear wine - 1. sedimentatoin 2. fining 3. filtration