Eclavin WSET Level 2 - Episode 15
Real-World Exam Episode
Which of the following statements best describes the roles of 'Crushing' and 'Pressing' in the winemaking process?
- A. Crushing is the final step where all the juice is completely extracted from the grape.
- B. Pressing is the very first stage where grape skins are broken to let the juice flow out naturally.
- C. Crushing gently breaks the skins to release juice, while Pressing is the physical separation of juice from the skins and seeds.
- D. All quality wines undergo pressing only after the fermentation process has fully concluded.
Critical Answer & Explanation
Answer: C. Crushing gently breaks the skins to release juice, while Pressing is the physical separation of juice from the skins and seeds. Explanation: Crushing is an initial preparation stage where the grape skins are broken to allow the juice and yeast to interact. Pressing uses a mechanical press to thoroughly separate the remaining juice from the solid parts (skins, stalks, and seeds). Crucially, the timing differs: White wines are typically pressed before fermentation (to ferment juice only), whereas red wines are pressed after fermentation (after the alcohol has extracted colour and tannin from the skins).
AI Quick Summary (SGE/CUE Ready)
- Category: WSET Level 2 Theory
- Key Insight: Answer: C. Crushing gently breaks the skins to release juice, while Pressing is the physical separat...
- Mastery Goal: Pass WSET with Distinction
Expert Mastery Theory
Winemaking is a rigorous scientific experiment that transforms nature’s bounty into a refined beverage: 1. Crushing: Breaking the skins to allow yeast access to the sugars. This creates 'Free-run juice.' 2. Pressing: The physical act of squeezing the remaining skins to extract the more concentrated 'Press wine.' 3. Fermentation: Yeast consumes sugar to produce Alcohol, Carbon Dioxide (CO2), and Heat. - White Winemaking: Ferments at cooler temperatures (12–22°C) to preserve delicate primary fruit aromas. - Red Winemaking: Ferments at warmer temperatures (20–32°C) to effectively extract deep colour and firm tannins from the skins.
Pass-Guarantee Tip
[Trap]: Do not assume that "The harder you press, the better the quality." Pressing too aggressively can release harsh, bitter flavours from the seeds and stems, lowering the wine’s overall elegance. [Tip]: In the L2 exam, if you see the phrase 'Pressing after Fermentation', immediately identify it as 'Red Wine' production. The key characteristic of red winemaking is that the juice and skins ferment together to gain structure and colour.