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WSET DIPLOMA D1 (ACTUAL 2025 - 2026 ) AND
CORRECT ANSWERS
why do vines need phosphorous? what are the effects of too little?
- important for photosynthesis
- low: poorly developed root systems, reduced vine growth, lower Y why do vines need calcium? what are the effects of too little?
- needed for structure of cells, photosynthesis
- low: poor fruit set why are American barrels less expensive than French barrels? American oak can be sawn to create staves, while French oak must be hand-split what does seasoning do to oak? how long is this process?
- lowers the humidity levels in the wood, reduces bitter flavours and increases some aroma compounds, such as those that give flavours of cloves
- 2 - 3 years
what are the benefits of lees contact?
- aromas & flavors: compounds released bind with phenolic compounds to soften tannins, reduce astringency, modify flavors
- stabilize unstable proteins
- protect from oxygen
- produce sulfur compounds (can be detrimental)
- provide nutrients for microbes (can be detrimental) what are key reasons for blending wine?
- balance
- consistency
- style
- complexity
- minimize faults
- volume
- price when is blending best carried out? before stabilization, in case any instabilities arise from blend
CORRECT ANSWERS
- remove phenolics (bitterness)
- remove color and off-odors what fining agent removes unstable proteins? bentonite what fining agents removes phenolics?
- egg white (gentle)
- gelatin (harsh)
- casein
- isinglass (may create a protein haze)
- vegetable protein products (vegan)
- PVPP (Polyvinylpolypyrrolidone) what fining agents removes color & off-odors? charcoaL l how is protein stability typically achieved? bentonite fining
CORRECT ANSWERS
how is tartrate stability typically achieved?
- cold stabilization (held @ - 4C for 8 days, requires fining before)
- contact process (potassium bitartrate added, cooled to 0C)
- electrodialysis
- ion exchange (replaces potassium and calcium with hydrogen and sodium, nothing drops out of solution)
- CMC (carboxymethylcellulose - reacts with tannins, causing haze)
- metatartaric acid (prevents crystal formation) how is microbiological stability typically achieved?
- sterile filtration
- sorbic acid + SO2 addition
- Velcorin (DMDC) what are the typical ranges of free SO2 pre-bottling for white, red, and sweet wines?
- 25 - 45 mg/L
- 30 - 55 mg/L
CORRECT ANSWERS
- light strike (UV/visible radiation reacts with compounds, resulting in "dirty drain" aromas)
- brett what are advantages of glass bottles? disadvantages?
- inert, impermeable to O2, sterile, inexpensive, recyclable
- high carbon footprint, heavy, fragile, rigid (rapid oxidation once opened), contents can suffer from light strike what are advantages of PET? disadvantages?
- light, tough, inexpensive, recyclable
- special filling equipment needed, only for "cheap" wines what are advantages of bag-in-box? disadvantages?
- flexible pour size, good protection from O2, easy storage, low environmental impact
- wine needs higher SO2, limited shelf life, "cheap" wine what is the ideal temperature for aging wine?
CORRECT ANSWERS
10 - 15C
what is ISO 9000? quality management standard that presents guidelines intended to increase business efficiency and customer satisfaction what is ISO 9001? the international standard that specifies requirements for a quality management system (QMS) what are the advantages of shipping wine in bulk? disadvantages?
- environmentally friendly, cheaper, less T fluctuation, strict QC, adjustments can be made at destination, shelf life extended
- loss of direct relationship with producer, transfer of business and employment opportunities what are specific options to consider for white winemaking?
CORRECT ANSWERS
what wines are made with minimal or zero skin contact?
- delicate, fruity whites
- early drinking wines (tannins would not have time to soften)
- underripe fruit
- inexpensive what types of wine is skin contact effective with?
- aromatic varieties
- wines with enhances texture what can influence extraction during skin contact? time and T what is hyperoxidation? what is its purpose?
- the technique of deliberately exposing the must to large quantities of oxygen before fermentation (browning will occur, then go away during fermentation)
- to produce wines that are more stable against oxidation after fermentation
CORRECT ANSWERS
what proportion of solids does a winemaker generally aim for? 0.5-2% (lower levels for fruity wines, high clevels need careful monitoring)) what is the aim of must clarifiation? to reduce the amount of suspended solids within the must what are options for must clarification?
- sedimentation (settling; cheap but takes time)
- flotation (bubbling gas through must, bubbles bring particles with them; expensive but effective and quick)
- centrifugation (expensive, good for large V)
- clarifying agents (pectolyc enzymes, etc) what are typical fermentation Ts for white wines, and what styles do they produce?
- ~15C: fruity/aromatic wines
- ~17-25C: less fruity wines
CORRECT ANSWERS
grow) from the average mean temperature (in Fahrenheit) of a month in the growing season.
- multiply this by the number of days in that month
- make the same calculation for each month in the growing season (April to October in the Northern Hemisphere, October to April in the Southern Hemisphere) and add together the totals to get the GDD. (Any months with a negative value would not be counted.) define maritime climate & give an example low annual differences between summer and winter temperatures. Rainfall is also relatively evenly spread throughout the year. An example of a maritime region is Bordeaux. define mediterranean climate & give an example low annual differences between summer and winter temperatures. The annual rainfall tends to fall in the winter months, giving dry summers. Examples include Napa Valley and Coonawarra.
CORRECT ANSWERS
define continental climate & give an example more extreme differences between summer and winter temperatures. They often have short summers and cold winters with temperatures rapidly changing in the spring and autumn. Examples include Burgundy and Alsace. define cool climate regions with an average GST of 16.5°C (62°F) or below define moderate climate regions with an average GST of 16.5-18.5°C (62-65°F) define warm climate regions with an average GST of 18.5-21°C (65-70°F) define hot climate regions with an average GST in excess of 21°C (70°F)
CORRECT ANSWERS
Four main sections of a grape vine the main shoots, one-year-old wood, permanent wood and the roots What comprises the canopy of a vine? The main shoots and all of their major structures - stem, buds, leaves, lateral shoots, tendrils and inflorescences/grape bunches What do the main shoots grow from, and when? The main shoots on the vine grow in spring from buds retained from the previous year Where are carbohydrates stored in a vine? Stems, trunks, roots Define lignify
CORRECT ANSWERS
Green shoots become woody and rigid, they are then called canes Where do buds form? between the leaf stalk (petiole) and the stem Define the two types of buds
- Compound buds (form in one growing season and break open the following growing season, producing main shoots; typically a primary, secondary, and maybe tertiary)
- Prompt buds (form and break open same season, form lateral shoots) What is the main function of lateral shoots? When are they desirable/undesirable?
- to allow the plant to carry on growing if the tip of the main shoot has been damaged or eaten
- can provide an additional source of leaves for photosynthesis (useful if the laterals are near the ends of the main shoots)
- Growth of laterals nearer the base of the main shoot can be undesirable as they impede air flow and can shade the fruit too much
CORRECT ANSWERS
where are most roots found? top 50cm of soil what distinguishes PN clone 115? low Y, small grapes, good for high Q red wines what distinguishes PN clone 521? high Y, bigger grapes, good for sparkling wine production When is leaf fall and dormancy? Nov-March When is budburst? March-April When is shoot and leaf growth?
CORRECT ANSWERS
March-July When is flowering and fruit set? May-June When is grape development? June-Oct When is harvest? Sept-Oct How does the vine support itself during dormancy? starch in the roots, trunk, and branches Below what temp can vines be severly damaged? die?
