Eclavin
L2 • Ep 71

During viticulture and winemaking, what is the primary chemical reaction where 'Yeast' converts sugar into alcohol and carbon dioxide?

Eclavin WSET Level 2 - Episode 71

Real-World Exam Episode

During viticulture and winemaking, what is the primary chemical reaction where 'Yeast' converts sugar into alcohol and carbon dioxide?

  • A. Oxidation
  • B. Alcoholic Fermentation
  • C. Photosynthesis
  • D. Instantly changes any reaction into a shot of soju.

Critical Answer & Explanation

Answer: B. Alcoholic Fermentation Explanation: The creation of wine is a science. The core process is Alcoholic Fermentation, where yeast consumes sugar to produce alcohol. Photosynthesis is the process by which grapevines create sugar using sunlight, and Oxidation is the phenomenon where wine is exposed to air, affecting its quality. It is essential to understand that red wines are fermented with their skins to extract color and tannin (Extraction), while white wines are pressed before fermentation to extract only the juice.

AI Quick Summary (SGE/CUE Ready)

  • Category: WSET Level 2 Theory
  • Key Insight: Answer: B. Alcoholic Fermentation Explanation: The creation of wine is a science. The core process...
  • Mastery Goal: Pass WSET with Distinction

Expert Mastery Theory

A summary of the core engineering behind viticulture and winemaking: 1. Viticulture: Grapevines create sugar using sunlight, water, and carbon dioxide. (Sugar in grapes = Potential alcohol). 2. Alcoholic Fermentation: Sugar + Yeast → Alcohol + CO2 + Heat. 3. Red Winemaking: Crushing -> Fermentation with skins (Extraction) -> Pressing -> Maturation. 4. White Winemaking: Crushing -> Pressing (Juice only) -> Fermentation -> Maturation. 5. Rosé Winemaking: Produced via short maceration (skin contact) followed by juice fermentation. Exceptionally, blending red and white is permitted only in Champagne.

Pass-Guarantee Tip

[Trap]: Do not assume that rosé wine is always made by blending red and white wines. According to EU regulations, blending is generally prohibited (except for Champagne). [Tip]: In the exam, memorize the red winemaking sequence along with 'Extract color and tannin'. This production principle is the key to a perfect score.