[Music] hello everybody why with Jimmy here thank you for clicking by my channel is all about wine education designed to help those of you studying the world of wine and this video is absolutely no exception to that rule this video is focusing here on the wct level three and this is a video looking at the questions around wind making that one may find in your examination so this is uh part one of two so this will be a sample question to give you an idea of what you would find on my e-learning portal and potentially what you could find in your examination so this is available as free content part two where I go into more and more questions to give you even more experience and confidence in answering questions that is only available on my e-learning portal over at ww. winwith jimmy.com if you do sign up you'll find loads of extra goodies you'll see in the green box on the right hand side there over a 100 hours of video content with me as your tutor about a, flashcards 600 multiple choice questions a library of short answer questions you'll get an online community Forum audio format for those of you who are on the go driving on public transport in the gym and so on there's also availability of maps and exercises too to help you with your studies so lots of reasons to sign up so we're going to talk about some wine making aspects and then we're going to talk about really uh some questions that could be posed around why making and then how you should formulate your answers now please remember that in your examination you will get uh four short written questions why making and grap goinging will form a part of those questions through one two 3 and four so this will not often be a whole question on why making but it former part of your uh questions in your examination so we are preparing a wine for Market post fermentation and maturation so we uh have fermented the wine we have matured it now we are preparing it for its market so basically we are preparing it up to bottling please explain the steps of clarification that you would consider to produce a clear wine okay there are many things that a wine maker can do here he or she can actually adopt uh different processes to make Clarity clear wine you'll see we've got nine marks available here so basically you will get one mark for each of the clarification here so there's three to announce three uh and we are going to then talk about the descriptions so you see there are three blocks boxes so please give me three so if you want to uh do this yourself at home it's a good idea now to pause answer as best as you can and then I'll go through these in a moment okay let's look at the type of clarification to begin with first up is sedimentation sedimentation so this is really where we leave the wine to do its own thing and it will sediment out now if you are a little bit clued up on something like geology you'll understand that sedimentation is the depositing of sediment over longer periods of time now in geology it's for millions and millions of years but here we don't have millions of years so how is that adopted in terms of wine making well here you are here's the description so one mark for sedimentation and then two marks for this this relies on gravity over longer periods of time time to pull suspended particles down to the bottom of the vessel so we leave the wine in a vessel and it has some sediment it will have some maybe heavy and fine sediment so some gross sediment and some fine sediment and over time that sediment will fall towards the bottom of the vat the wine is then racked and the definition of racked is moving a wine to another vessel often to separate the solids from the wine so as all that sediment falls to the bottom you move the clearer wine away from that fat and you just leave the heavier deposits at the bottom then that will be discarded uh the ve The Vessel will be cleaned and you will move it back in typically okay so you have a clearer product through sedimentation now this methodology is actually very useful for wines classified as vegan or vegetarian because they do not imp any animal or animal related product in the production of the wine so what is the next type of clarification so this is what we call fining so this is the addition of a fining agent now in the level three it doesn't go into any more detail about the specific fining agent but there are many available including album which is the coagulant found in in egg white so we buy this in industry and utilize this to find our wine it just says in your text though and you'll be fine to write this the addition of a fining agent bonding the sediment together which will either settle at the bottom of the vessel and the wine can then be racked or it could be filtered out okay now some of you might like a little anecdote in order to understand this I gave you the geology anecdote for the first one this one is actually the old method for fining is separating egg white from egg yolk and utilizing only the egg white so six eggs six egg whites beat them together and add them into the bung hole at the top of a barrel that will then sit in the wine moving down and fining all the sediment to the bottom and you move that wine out of that vessel that creates a clearer product what about number three for clarification this is filtration okay this is the process of passing a wine through a filter uh examples given in your syllabus for level three is a depth filter which is basically a series of filters of different types of material it could be things like uh sheet filters clay filters there are a number of these or a surface filter which is more like kind of like a giant Civ now both of these will remove the settlement okay it's a form of filtration this prepares a wine uh for clarity that gives you your three types of clarification and the three descriptions okay so that's for nine marks I hope that does make sense okay so let's now talk about the next part of this question linking into what we were just discussing why makers will choose not to use some of these processes so the processes we just gone through explain a disadvantage of each process now you won't get a mark for saying the clarification again the marks here are only six marks available so that's two marks for each disadvantage to a wine maker so why would you not use this process first of all let's discuss the one we talked about at the beginning so sedimentation remember my geology anecdote so sedimentation first up so why would we not choose this well this is a longer and slow process which means the wine will often need to be released later taking up storage space and delaying income okay so as you probably are aware most wine is made in the Autumn and then wine is released in Spring very early spring but if you want a really clear product naturally through sedimentation it's going to take longer to go through that sedimentation process so this could be where you're tying up too much space you might need the other vessels for example for ending or whatever uh and it means you are of course not releasing to Market that early which means you are delaying income so that's a negative of sedimentation the second clarification process we discussed was fining now with fining with adding something to your wine to take away some of the siment or all of the sediments some y makers believe that fining can adverse affect the flavor and texture so it's possible that by doing this process in some people's opinions you can make the wine less complex and take away more body uh so it's an issue certainly for some there are some really big protagonists for this uh and the next process actually as well you may hear people like Michelle chipuer announced that fining is a very negative process C for the finishing and stabilization of wine because it takes away character and it's actually repeated here for filtration some W makers again believe that filtration this should WR sorry here filtration can adversely affect flavor and texture now quite clearly you have seen that I just copy and pasted that and I should have changed it to filtration so please make sure that you do on yours hopefully with my mistake you will remember uh so yes this is something that as a wine maker myself is very much noticeable we have done filtration trials just to see what it does and passing wine through filtering sheets which have different levels of pores pore sizes so space that particles can go through the smaller will mean that the more particles it takes out and in fact it does take out a lot of things like color and like uh Aroma and flavor and density or body so you really have to think long and hard and do lots of Trials about the type of filtration you are doing because it is a common process certainly for more commercial wines now points two and three that is fining and filtration will certainly be done for commercial wines that go to market quite quickly because uh it is a process which is much speedier than sediment mation just to give you the little point of difference to sedimentation okay well that brings me to the conclusion of the sample question if You' like to experience more of these types of questions for wine making please do go to part two for further questions part two is only available to those of you who subscribe to my e learning portal that's over at ww.w jimmy.com it's just uh and one example of many extra content you can get by signing up and you'll see on the right hand side again all of those wonderful added benefits that you will get and not to mention of course the e-learning platform is ad free uh which is the huge difference in comparison to free videos on YouTube I hope you've enjoyed these once again if you have any comments or questions please do get in touch by commenting or posing your question below this video but until next time I've been Jimmy Smith ciao for now