Eclavin WSET Level 1 - Episode 9
Real-World Exam Episode
In the white winemaking process, which key step must occur before fermentation begins to ensure a clear color and maintain freshness?
- A. Boiled with the grape skins
- B. Pressing to remove the skins
- C. Drying in intense sunlight
- D. Mature for 10 years in oak barrels
Critical Answer & Explanation
Answer: B. Pressing to remove the skins Explanation: White wine is made by fermenting only clear grape juice. Therefore, it is essential to undergo the Pressing (Pressing) process immediately after crushing (Crushing) but before fermentation starts. If the juice is fermented with its skins, color and tannins will be extracted as in red wine, causing it to lose its transparency and crisp profile.
AI Quick Summary (SGE/CUE Ready)
- Category: WSET Level 1 Theory
- Key Insight: Answer: B. Pressing to remove the skins Explanation: White wine is made by fermenting only clear gr...
- Mastery Goal: Pass WSET with Distinction
Expert Mastery Theory
The key keywords for white winemaking are 'separation' and 'cool temperatures': 1. Pressing: Before fermentation, the skins and seeds are removed to leave only the clear 'free-run' juice. 2. Cool Fermentation: Fermentation typically occurs at cool temperatures (12–22°C) to preserve delicate fruit and floral aromas. 3. Vessels: Stainless steel tanks are mainly used to emphasize freshness, although oak barrels may be used for a richer texture. (e.g., Chardonnay) 4. Grapes: Generally made from white grapes, but white wine can also be produced from red grapes if the skins are removed immediately.
Pass-Guarantee Tip
[Trap]: Do not think that "White wine must only be made from white grapes." White wine (Blanc de Noirs) can be made from red grapes as long as the skins are removed promptly. The key is the contact with the skins. [Tip]: In the exam, if the phrase 'Pressing before Fermentation' appears, it 100% refers to 'White Wine' production. Remember the order: Press first, Ferment later!