Level 1 · Wine & Spirits Exam Prep
Making Wines
From harvest to bottle — the core winemaking steps for white, red, and rosé wines.
Topics covered
- Crushing and pressing
- Fermentation basics
- Maceration
- Filtration and bottling
Level 1 Study Guide
How Wine Is Made
Quick Revision
- White wine = no skin contact
- Red wine = fermented with skins (colour + tannin)
- Rosé = brief skin contact with red grapes
- MLF converts malic → lactic acid (softer)
- Oak adds vanilla, spice, toast
- Steel tanks preserve freshness and fruit
Key Facts for the Exam
- White wine is made from white (or sometimes red) grapes with no skin contact during fermentation
- Red wine gets its colour from fermenting juice with grape skins
- Rosé wine is made by brief skin contact with red grapes, or by blending
- Malolactic fermentation (MLF) converts sharp malic acid into softer lactic acid
- Oak ageing adds vanilla, spice, and toast flavours to wine
- Filtration and fining clarify wine before bottling
Level 1 Exam Tips
- 1.The key difference between red and white winemaking is SKIN CONTACT — always mention this.
- 2.MLF is the process that makes Chardonnay taste buttery — it's a common exam concept.
- 3.Oak maturation adds flavour complexity; also remember that stainless steel preserves fresh fruit.
- 4.For rosé, know both methods: short maceration AND blending (the latter is rare for still rosé in most regions).
Common Exam Mistakes
- ✗Saying rosé is made by mixing red and white wine — this is rare and generally not acceptable for quality still rosé
- ✗Confusing fermentation temperature: white wines ferment cool (to preserve aromatics); reds ferment warmer
- ✗Forgetting that pressing separates juice from skins — the timing of pressing is what makes wine style
Related Topics
Frequently Asked Questions
- Why is red wine red but white wine is not?
- Colour comes from the grape skins. Red wine is fermented in contact with the skins, which release anthocyanin pigments into the juice. White wine is fermented without skin contact, so the juice remains pale.
- What does "oaked" mean on a wine label?
- Oaked means the wine was aged in oak barrels. This adds flavours like vanilla, toast, coconut, and spice. Unoaked wines, typically fermented in stainless steel, taste fresher and more fruit-forward.
- What is malolactic fermentation?
- Malolactic fermentation (MLF) is a secondary process where bacteria convert sharp malic acid (like in green apples) into softer lactic acid (like in milk). It makes wines creamier and reduces harsh acidity — common in red wines and many oaked Chardonnays.