WSET Level 1 Practice Question · Episode 12
Show Answer & Explanation (try the quiz first)
Practice Question
In red winemaking, why is it essential to ferment the juice in contact with the grape skins?
- A. To make the wine taste like white wine.
- B. To extract color and tannins from the skins into the wine.
- C. To prevent the alcohol from forming.
- D. To make the wine smell like lemon.
Answer & Explanation
Answer: B. To extract color and tannins from the skins into the wine. Explanation: Red wine gets its identity from the skins. By fermenting the juice together with the skins (Maceration), the heat and alcohol extract the deep color and structure-providing tannins. Once fermentation is complete, the wine is pressed to separate it from the solids.
Key Theory Summary
Red Winemaking Steps: 1. Crushing: Breaking the skins. 2. Fermentation: Juice and skins stay together to extract color and tannin. 3. Pressing: Separating the new wine from the skins *after* fermentation. 4. Maturation: Often in oak to soften tannins.
Expert Exam Tip
[Trap]: Remember, red wine is pressed *after* fermentation, unlike white wine which is pressed *before*. [Tip]: If the question mentions 'Skin contact during fermentation,' it's Red Winemaking.