Eclavin WSET Level 1 - Episode 16
Real-World Exam Episode
In the process of making white wine, which essential step must be performed after crushing (Crushing) but before starting fermentation (Fermentation)?
- A. Oak maturation
- B. Pressing and removing skins
- C. Bottling
- D. Lees stirring
Critical Answer & Explanation
Answer: B. Pressing and removing skins Explanation: To maintain the clear color and prevent astringency (tannins) in white wine, the grapes must undergo the Pressing process to separate the skins and seeds before fermentation begins. Fermenting only the clear juice—entirely without the skins—is the defining feature of white winemaking.
AI Quick Summary (SGE/CUE Ready)
- Category: WSET Level 1 Theory
- Key Insight: Answer: B. Pressing and removing skins Explanation: To maintain the clear color and prevent astring...
- Mastery Goal: Pass WSET with Distinction
Expert Mastery Theory
The standard sequence for white winemaking as defined by WSET Level 1: 1. Grape Selection and Crushing: The grape berries are broken to release the juice. 2. Pressing: Crucially, before fermentation, a press is used to completely separate the skins from the juice (this is the key difference from red winemaking). 3. Fermentation: Yeast is added to the clear juice to produce alcohol. This is typically done at relatively low temperatures (12–22°C) to preserve fresh fruit aromas. 4. Maturation and Bottling: The wine is kept briefly in stainless steel tanks or oak barrels before being bottled and prepared for sale.
Pass-Guarantee Tip
[Trap]: Do not confuse white winemaking with red winemaking by thinking that "White wine skins are pressed after fermentation." That sequence applies exclusively to red wine. [Tip]: Remember the white winemaking rule: 'Press first, Ferment later.' If an exam question describes 'Pressing before fermentation', it is fundamentally referring to white wine.