Level 2 · Wine & Spirits Exam Prep
Winemaking
In-depth winemaking techniques for all major wine styles.
Topics covered
- Oak influence
- Malolactic fermentation
- Skin contact
- Lees ageing
Level 2 Study Guide
Sparkling Wine Production
Quick Revision
- Carbonic maceration = light fruity reds, low tannin
- Traditional method = 2nd fermentation in bottle
- Tank method = 2nd fermentation in sealed tank
- Noble rot = Botrytis = concentrates sugar
- American oak = vanilla/coconut
- French oak = spice/cedar
Key Facts for the Exam
- Carbonic maceration: whole uncrushed grapes ferment intracellularly — produces light, fruity, low-tannin reds (Beaujolais)
- Champagne method (traditional method): second fermentation in bottle; riddling removes yeast sediment
- Tank (Charmat) method: second fermentation in sealed tanks; used for Prosecco
- Botrytis cinerea (noble rot) concentrates sugar in grapes for sweet wines like Sauternes and TBA
- Late harvest and dried grape methods are other ways to produce sweet wines
- Oak influence: new oak imparts more flavour; large old oak imparts less; American oak = vanilla/coconut; French oak = spice/cedar
Level 2 Exam Tips
- 1.Carbonic maceration = Beaujolais Nouveau style — light, fruity, low tannin. Know the why.
- 2.Traditional method vs tank method for sparkling: bottle vs tank for second fermentation.
- 3.Botrytis/noble rot only works in specific humid morning/dry afternoon conditions — Sauternes, Mosel.
- 4.Oak barrel size matters: smaller barrels = more oak contact per volume = more oak flavour.
Common Exam Mistakes
- ✗Confusing carbonic maceration (whole grape fermentation) with regular red winemaking
- ✗Saying noble rot always ruins wine — it is intentional and desirable for certain sweet wines
- ✗Mixing up American oak (vanilla/coconut/dill) and French oak (spice/cedar/hazelnut) flavours
Related Topics
Frequently Asked Questions
- How is Champagne made differently from Prosecco?
- Champagne uses the traditional method (méthode champenoise): a second fermentation occurs in the individual bottle, creating fine persistent bubbles and complex autolytic notes (biscuit, toast). Prosecco uses the tank method (Charmat): the second fermentation happens in a sealed pressurised tank. This gives Prosecco simpler, fresher, more primary aromas and a lower cost of production.
- What is "noble rot" and why is it desirable?
- Noble rot is the beneficial form of the fungus Botrytis cinerea. Under specific conditions (humid mornings, dry sunny afternoons), it pierces grape skins and causes water to evaporate, concentrating sugars, acids, and flavour compounds. This produces intensely sweet grapes used in famous dessert wines like Sauternes (France) and Trockenbeerenauslese (Germany).