Theory Paper 2
Introduction:
Theory P2 Strategy:
• Defining P2
• Understanding the Examiners’ Report
• Identifying priority topics
Outline Exercises:
• 1-3 hot topics
Defining P2
(clearly defined roles within large producers vs. blurred lines of small producer)
P1 (Viticulture):
• Establishment of the vineyard to grape
transportation
• The grower’s primary responsibility
P2 (Vinification and Pre-Bottling Procedures ):
• Grape reception through general clarification &
stabilization to finish the wine
• The winemaker’s primary responsibility
P3 (Handling of Wine):
• Cold stabilization and final filtration for bottling,
packaging, QAQC, bulk shipments and bottling
• The quality manager’s primary responsibility
Theory Paper 2
(Vinification and Pre-Bottling Procedures: This vs. ER)
Processing of grapes:
•
Grape reception
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Grape handling strategies (e.g., de-stalking, crushing, pressing and skin contact)
•
Must treatments
•
Temperature control
Fermentation:
•
Alcoholic fermentation
•
Role of yeast, enzymes, temperature and fermentation vessels
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Extraction strategies (heat, time, degree of pressure for color, aroma, flavor, tannin)
•
Carbonic maceration, whole bunch fermentation
•
Thermovinification
•
MLF
•
Maturation and blending:
•
Vessel type (oak vs. SS)
•
Blending options
•
Timing of preparation for bottling.
Stabilisation and clarification:
•
Fining, filtration, centrifugation
•
Use of chemicals in wine making and wine handling
•
International regulations governing the use of chemicals
Production of sparkling wines:
•
Grape selection, pressing, temperature control, selection and blending of base wines
•
Second fermentation; maturation; finishing.
Production of fortified wines:
•
Selection of base wines
•
Timing of fortification; practice and significance of blending and maturation; finishing.
Examiners’ Report: P2 Feedback
Feedback (generic):
• Answer the question:
–
•
Use a tight essay structure and clear written style:
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–
–
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Choose exemplary examples (e.g., Syrah from the Rhone, Kvevri from Georgia)
Examples should be supportive (don’t let an example be the point, but just illustrate a point being
made).
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•
Have a clear topic sentence, explanation and example in each paragraph
It’s better to be dull than poorly structured
Identify which essay structure is best and stick to it (e.g., chronological, pros and cons, main steps, buckets, lists,
regions)
Use the most relevant examples, not just familiar ones from a home market:
–
•
Verify that each paragraph’s topic sentence answers the question being asked
Make sure the example directly supports your topic sentence. It should not be the topic sentence.
Diversify examples:
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Examples should be diverse (varying locations, volumes, prices, philosophies, styles)
Feedback (P2 Specific):
•
Examples should be technical, detailed, accurate and cited (according to whom/what?):
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–
–
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Clarity: Accordint to ETS Labs in Napa Valley, clear wines measure 0. to 0.5 NTU’s (nephelometric turbidity units), whereas
very light hazes begin at 0.6 NTU’s
Faults: IWC 2012 (of 12,000 submissions of wines 5.37% were found faulty, with oxidation the #1 cause at 23%, followed
by reduction/sulfides at 20%...)
Filtration: 1.2 mm (removes some yeasts, but not bacteria), 0.8mm (removes all yeasts, but only some bacteria) or
.45mm (removes all yeasts & bacteria, therefore making a sterile filtration)
Written style should be technical and scientific (not colloquial, narrative or journalistic):
–
Show expert knowledge and presentation of the material in a formal manner
Identifying Priority P2 Topics
Identifying Priority P2 Topics
Identifying Priority P2 Topics
Identifying Priority P2 Topics
Exercises
P2 Questions:
1.
What filtration techniques and fining agents are available to the winemaker after MLF? What
factors would influence the choice of each
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2.
(modified question from 2011 + 2014)
Consider the advantages and disadvantages of oak and non-oak maturation vessels
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(modified question from 2013)
Exercise:
• Define key words
• Choose essay structures
• Write first paragraph (3-5 sentences)
• Topic sentence of each paragraph
• Identify key examples
Present:
• Presentation and discussion
Consider the advantages and disadvantages of oak and non-oak maturation vessels
(modified question from 2013)
Definitions:
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Maturation Vessels: containers in which wine is matured (i.e., not oak chips, staves,, though consider these can be used in conjunction w/staves or chips)
•
Oak vessels: definition (wood different sizes (barrique, foudres), ages (new, used)…
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Non-oak vessels: stainless steel, plastic, cement, glass/bonbonnes, amphorae/tinajas/qvevri, wood (acacia, chestnut, redwood)
•
Advantages/Disadvantages: costs (labor, handling, storage, actual), shape), flavor/texture/tannin, character (oxidative vs. reductive), evaporative,
concentration, availability
Oak Vessels:
•
Pros: size, flavor, texture, oxidative, reduces reduction, quality impression, cost, concentration due to evaporation, MLF, legal requirement in some areas
(Rioja Reserva), watertight, can be moved around, encourages clarity (Lopez de Heredia), mask imperfections in wine?
•
Cons: cost (per unit, plus storage, cleaning, handling, breakage), bacteria, TCA, fermentation temperature, MLF, more difficult to clean, TCA,
Stainless Steel:
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Pros: reductive, temperature control, purity of fruit, etc…..
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Cons: reduction (but remontage, delestage, pre-MOX), lack of complexity, lack of oak flavor (though wood chips can be used, though poorer integration)
Essay Structure:
•
Pros and Cons by Vessel Type (e.g., Stainless steel has several advantages and disadvantages as a maturation vessel)
Introduction Paragraph (P1):
•
Topic Sentence: There are several vessels in which wine can be matured and each has its own set of advantages and disadvantages.
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Definitions: Maturation vessels refers to any type of container in which wine is stored post-fermentation and pre-bottling.
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Explanation: The advantages or disadvantages of one vessel will depend on factors such as cost, shape or size, availability and flavor impact as well as the
desired quality or style of wine
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Examples: Among the most popular vessel types for wine include oak and other types of wood, stainless steel, cement, glass, amphorae and plastic.
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P2: Oak vessels have several advantages and disadvantages as maturation vessels. While there are many types of oak species, those of Quercus alba and
Quercus… are most commonly used for wine due to their … Advantages …. Disadvantages….
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P3: Stainless Steel:
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P4: Cement:
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P5: Glass:
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P6: Amphorae:
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P7: Plastic:
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P8: Conclusion:
What filtration techniques and fining agents are available to the winemaker after MLF? What factors would
influence the choice of each
(modified question from 2011 + 2014)
Definitions:
• Filtration techniques: react only on particulates, not soluble substances. They strain
out solid particles with filters; membrane filters (taking over, examples), plate filters,
frame filters
• Fining Agents: Remove soluble substances potentially subject to polymerization and
which may claude or precipitate over time. Can be organic/proteinaceous whichi
form insoluble complexes with unstable pigments and tannins (gelatin, casein,
isinglass, albumin) or inorganic which adsorb certain proteins and to a limited extent
bacteria (tannin, bentonite, silica, kaolin, activated carbon/charcoal, potassium
ferrocyanide, PVPP)
• After MLF: i.e., not those added earlier such as pre-fermentation
• Factors: reasons influencing why they would be chosen; filtration (st
• Alternatives worth considering: Racking, Barrel Aging, etc.
• Consider pros and cons of each
Structure:
• P1 (intro):
• P2: Proteinaceous fining agents are available to winemakers and are often chosen…
They are used because, though they do not work…. Examples…
• P3: Non-proteinaceous…
• P4: Filtration