Before you close this episode, here’s how Chapter 13A earns you marks in real exam answers. When a question asks about style, quality, or faults, you can’t just talk grapes and fermentation temperatures — you need to show you understand what happens in the fragile hours between vineyard and tank. Oxygen management and SO₂ aren’t “technical trivia”; they explain why a wine stays bright, why thiol-driven aromatics survive, why whites brown faster than reds, and why higher pH wines need more SO₂ to stay stable. And transport, chilling, sorting? That’s the quality gate. In poor vintages, sorting is the difference between clean fruit and rot characters. In warm conditions, picking cool and moving fast is the difference between fresh fruit and microbial spoilage. If you can link those chain-of-custody choices to aroma, color, stability and fault risk, you’re writing like someone who understands wine as a process, not a postcard.

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