Hello MW students!
Sabrina Lueck, Sarah Bray, and I recently passed our year 1 exam after studying together for a spell. :)
We have decided to take our second year studies public and create a thread here in the hopes that others studying for their MW (or WSET) will join in!
We will present a new topic every Monday. You should feel free to post any thoughts or questions all week, and then we will post an explanation on Friday.
Sabrina will be covering science and winemaking, Sarah business and marketing, and I will handle viticulture and current events.
Sabrina will take the lead this week with the topic: SULFUR DIOXIDE IN WINEMAKING.
What wine properties affect sulfur dosages? What are the typical and/or legal ranges for wines around the world? How and when is it added? What effects does it have on wine?
Talk to you Friday!
Thanks Kelli White! If anyone would like to drink from the firehose, here is a link to a recorded lecture on the subject.
I'm studying for MS theory but I will certainly be following!
Great! Welcome! Probably will be a bit more geeky science and business stuff than will be immediately useful to your studies might potentially be very useful to your life!
Thanks Kelli, Sabrina and Sarah.
Good job!!! Looking forward to this!
Im sitting s2 this year - just binged all Sabrina Lueck's videos thanks for those.
Thank you Kelli, Sabrina and Sarah, so nice of you to share this with us and give us an insight what it's like to study for the MW.
Hi all! Here's a question from the 2013 exam:
Consider the implications of reducing levels of sulphur dioxide in the post malolactic conversion handling and bulk storage of still wine. (2013)
Can anyone elaborate on in impact of sulfur dioxide on one or a few of the following:- tannin maturation- microbial stability- flavor managementSorry ahead of time for the sulphur/sulfur. I've been in the USA for the last 13 years and I've swapped the "ph" for an "f". ;)
exactly why I'm following! many thanks!
Sulfur is a natural by product of fermentation (from the yeast strains) but is added at various points by producers to stabilize the fermentation process.Legally, in the US, any wine with more than 10ppm of sulfites must have "contains sulfites" on the bottle. Maximum is 350ppm Sulfur compounds (thiols) range from eggs, to smoke to a "struck match" smell.
Hi Sandeep Ghaey! I remember you from the 2018 seminar in SF. Glad to have you in the thread.
Those videos saved my bacon in the exam
This is great. Currently studying for WSET Unit 3 Diploma and looking to get into MW program! Very happy to be part of this and thanks for all you do!!!
how do i find these videos? This is a terrific thread and I'm excited to see what comes of it.
in regards to microbial stability, the use of sulfur dioxide to the must is important as the must is subject to oxidation and premature fermentation. Sulfur dioxide will protect the must before it is clarified prior to alcoholic fermentation. Also, SO2 is an antiseptic, and will neutralize aerobic bacteria by poisoning the bacteria and temporarily dissolving the oxygen available for the bacteria to thrive. It is also effective at preventing malo-lactic conversion by attacking the lactobacillus; the bacteria required to convert malic to lactic acid. SO2 will also bind with the anthocyanins, potentially reducing the depth of color extracted and also with polyphenols, in which SO2 improves the extraction, possibly resulting in higher levels of tannin. Excessive SO2 can result not only in the off aroma of a struck match, but also in loss of fruit flavors, though that will somewhat recover after time. Further, the addition of SO2 to a slightly oxidized wine can actually refresh the wine as the SO2 binds with the acetaldehyde, which is a byporduct of oxidized alcohol (flavor management).
I'm not sure I really covered tannin maturation, so i hope someone will chime in on that point. Also, if I'm incorrect on the above, I'll appreciate any correction.