Category: Viticulture and Winemaking (D1)

DipWSET Theory: Pre and Post-fermentation Adjustments

[Information based on DipWSET D1 material]

There are certain adjustments winemakers can make to a must wine, pre or post-fermentation. The goal is always to make a more balanced wine, so any and all adjustments should be monitored and measured carefully. Also note that, in many regions, the amount of adjustment(s) that can be made are strictly regulated.

I find I get the pre- and post-fermentation adjustments confused, so thought I’d create a little study guide here. Enjoy.

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DipWSET Theory: Oxidative versus Reductive Winemaking (and a note about Sulphur Dioxide)

[Information based on DipWSET D1 material]

I have to say that studying oxidative versus reductive winemaking methods has really put into perspective some of the aromas I pick up when tasting. I distinctly remember sitting around a table at work, tasting through wines with my colleagues, and it was quite obvious one of them was off. I knew it smelled, I knew it tasted funny. But I couldn’t tell you why. And then one (industry veteran) piped up to say that this wine had undergone reductive winemaking and the winemaker took it just a tad too far.

Well, studying this bit, I now understand how he came to that conclusion.

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Canopy Management

[Information based on DipWSET D1 material]

As much as we like to hear the term “hands-off” vineyard management and winemaking, let’s face it, that will never be 100% true. Vines have a natural tendancy to sprawl and crawl—they don’t know they’re supposed to make balanced wine. And, so, we study canopy management.

GDC Trellis Design 6ft spacing | Virtual Viticulture Academy
GDC Trellis Design 6ft spacing | Virtual Viticulture Academy

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Rootstock Review

[Information based on DipWSET D1 material]

Rootstocks. Not all vines are planted on rootstocks, but the vast majority of them are. While the original reason for using rootstocks was to prevent agains phylloxera, today there’s a wide range of rootstocks that can influence vine—and grape—characteristics. As mentioned in Dealing with Pests, most rootstocks are hybrids, today bred to take advantage of some useful qualities of both parent species.

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DipWSET Theory: Achieving and defining wine grape ripeness

[Information based on DipWSET D1 material]

I covered details in a few of these stages in previous posts (Please see Flowering and Fruit set, and Ripening.), but as I approach my exam in just a few days, I realize it may be helpful to have a consolidated list that covers each stage of a vine’s growth cycle to put those other posts into a broader perspective. Hence, the impetus for this post.

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