WSET Diploma: Wine Production 17-17.3
Study online at https://quizlet.com/_83pbi5
1. What are the key ways to produce wines with residual sugar?: Concentrate
sugar levels in the grape must, stop fermentation before dryness, blend a sweetening
component into the wine
2. What will determine the method used for producing wines with residual
sugar?: The desired final product (style, quality, price), the climate of the vineyard
site, local wine legislation
3. What are the methods of concentrating the grape must?: Drying grapes on
and off the vine, development of noble rot, freezing the grapes
4. What sort of styles of wine are made by concentrating the grape must, and
how does it work?: Generally very good or outstanding quality wines with sweet
to luscious styles; they sell for premium or super premium prices. Yeast struggles in
sugary environments, especially with alcohol present. Fermentation stops naturally
OR the winemaker can stop fermentation prematurely by chilling the wine and/or
adding SO2 then filtering to remove the yeast.
5. Why does concentrating grape must affect the quality in a positive manner,
and why are the wines more expensive?: The reduction of water content in the
grape means there's less volume to produce; it also concentrates the sugar as well
as acidity and flavors, keeping the wine in balance. Sugary pulp is hard to extract,
so that also adds to the cost.
6. What are the two ways to dry grapes on the vine?: Leave them on the vine
(simple), or cut/break off the cane, leaving it attached to the trellising.
7. Describe the results of leaving grapes on the vine to dry vs breaking the
canes off from the rest of the vine (and still leaving grapes on those). Where is
each method used?: The former: grapes transpire, lose water and develop very ripe
flavors. Long dry autumns are needed to avoid rot. Wines are usually labeled "Late
Harvest" or the equivalent. Used for Vendanges Tardives in Alsace and Spätlese
from Germany and Austria.
The latter: grapes shrivel more quickly and avoid developing extra-ripe flavors.
Reduced hang time lowers risk or rot. Used for sweet wines in Jurançon, Southwest
France and sometimes Australia.
8. Describe the different process for drying grapes off the vine between warm
and cool climates.: Grapes will be laid out to dry in the sun in warm climates
(southern Italy, Spain) and put in temperature- and humidity-controlled rooms in
cooler climates (Valpolicella).
9. Passito: Italian term for the method of drying grapes off the vine
10. What sort of wines are made with the passito method?: Recioto di Valpoli-
cella, Vin Santo
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Study online at https://quizlet.com/_83pbi5
1. What are the key ways to produce wines with residual sugar?: Concentrate
sugar levels in the grape must, stop fermentation before dryness, blend a sweetening
component into the wine
2. What will determine the method used for producing wines with residual
sugar?: The desired final product (style, quality, price), the climate of the vineyard
site, local wine legislation
3. What are the methods of concentrating the grape must?: Drying grapes on
and off the vine, development of noble rot, freezing the grapes
4. What sort of styles of wine are made by concentrating the grape must, and
how does it work?: Generally very good or outstanding quality wines with sweet
to luscious styles; they sell for premium or super premium prices. Yeast struggles in
sugary environments, especially with alcohol present. Fermentation stops naturally
OR the winemaker can stop fermentation prematurely by chilling the wine and/or
adding SO2 then filtering to remove the yeast.
5. Why does concentrating grape must affect the quality in a positive manner,
and why are the wines more expensive?: The reduction of water content in the
grape means there's less volume to produce; it also concentrates the sugar as well
as acidity and flavors, keeping the wine in balance. Sugary pulp is hard to extract,
so that also adds to the cost.
6. What are the two ways to dry grapes on the vine?: Leave them on the vine
(simple), or cut/break off the cane, leaving it attached to the trellising.
7. Describe the results of leaving grapes on the vine to dry vs breaking the
canes off from the rest of the vine (and still leaving grapes on those). Where is
each method used?: The former: grapes transpire, lose water and develop very ripe
flavors. Long dry autumns are needed to avoid rot. Wines are usually labeled "Late
Harvest" or the equivalent. Used for Vendanges Tardives in Alsace and Spätlese
from Germany and Austria.
The latter: grapes shrivel more quickly and avoid developing extra-ripe flavors.
Reduced hang time lowers risk or rot. Used for sweet wines in Jurançon, Southwest
France and sometimes Australia.
8. Describe the different process for drying grapes off the vine between warm
and cool climates.: Grapes will be laid out to dry in the sun in warm climates
(southern Italy, Spain) and put in temperature- and humidity-controlled rooms in
cooler climates (Valpolicella).
9. Passito: Italian term for the method of drying grapes off the vine
10. What sort of wines are made with the passito method?: Recioto di Valpoli-
cella, Vin Santo
1/3
