D1: Adjustments: Background: Emma Rice on Wine Analysis and Lab Work Part 2
This episode we talk about the specific tests that wines undergo through different wine-making stages. Emma tells us about the use of digital refractometers to measure brix levels in the grapes to help determine when to pick. Brix is a term used to measure sugar levels in grape juice. The higher the brix, the higher the sugar and the higher the potential alcohol level in the wine.
We talk about tests to determine YAN levels (Yeast Assimilable Nitrogen) in the wine pre-fermentation and the tests to analyse malo acid in the grapes before fermentation to decide whether the wine will go through malolactic fermentation.
I thought the questions were excellent, an extremely valuable revision tool. They really helped highlight areas I thought I had revised and understood but clearly had not, which has enabled me to focus on key areas to revisit and study before going into the exam... I think it is a great resource and an essential revision aid for any WSET 3 students wishing to gain a competitive edge and successfully pass the WSET 3 exam.
Gini (Australia) - WSET Level 3 Question
I just wanted to say a big thank you for your outstanding website. It was a key factor in helping me pass WSET level 3 and I really appreciate the time and effort you have put in to make it so much easier to study. Thank you once again
Gino - WSET Level 3 Question
I just wanted to say a big thanks for your great attitude and professional, straightforward tuition which helped me pass the exam with distinction. It was a great course with a happy end!
D1: Adjustments: Background: Emma Rice on Wine Analysis and Lab Work Part 2
