1
Q
What are 2 properties of SO2?
A
- Antioxidant
2. Antiseptic
2
Q
Why does SO2 levels need to be monitored for antioxidant?
A
It becomes bound which means it no longer protects wine
3
Q
Why is SO2 an antiseptic?
A
It’s toxic to yeast & bacteria
4
Q
When is RCGM added to a wine to increase the sugar?
A
Before or during ferm
5
Q
What does raising the sugar in a wine also raise?
A
The alcohol level
6
Q
What is chapitlisation?
A
Addition of non-wine sugar e.g. sugar beet
7
Q
Where is acidification required?
A
Warm countries
8
Q
What is added to the wine for acidifcation?
A
Power tartaric acid
9
Q
What is added to a wine for deacidifcation?
A
Alkali
WSET 3 - Winemaking
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