WSET LEVEL 4 FINAL PAPER 2026 QUESTIONS
WITH ANSWERS GRADED A+
◉ Sugars produced by photosynthesis. Answer: Sucrose which
hydrolyses into glucose and fructose once it reaches the grapes
◉ Study of the Vine. Answer: Ampelography
◉ Vine Family. Answer: Vitaceae
◉ Vine Genus. Answer: Vitis
◉ Vine Species used most. Answer: Vitis vinifera
◉ Clone. Answer: Selection of a vine that has characteristics that set it
apart from the majority
◉ Photosynthesis Chemical Equation. Answer: 12CO2 + 11H2O =
C12H22O11 + 12O2
,◉ Hydrolysed Sucrose Equation. Answer: C12H22O11 (Sucrose) +
H2O = C6H12O6 (Glucose) + C6H12O6 (Fructose)
◉ 2 Main Acids in Grapes. Answer: Malic Acid
HOOC.CHOH.CH2.COOH Tartaric Acid HOOC.CHOH.CHOH.COOH
Together 90% of total acids
◉ Gluconeogenesis. Answer: Conversion of malic acid into glucose
◉ Formation of Tartaric Acid. Answer: As a by product of sugar
synthesis
◉ Acid level change with grape maturity. Answer: Malic acid decreases
(due to grape use for energy and gluconeogenesis) while Tartaric
increases in proportion to sugars, but total Acid goes down as
proportionately sugars go up
◉ Most abundant Mineral Salts in Grapes. Answer: Potassium (K) most
abundant
◉ Potassium in Grapes. Answer: Rises as sugars increase, associated
with tartrate crystals (potassium bitartrate)
◉ Other minerals in grapes (4). Answer: Calcium (Ca) tartrate formation
,Magnesium (Mg), Iron (Fe), Copper (Cu)
◉ Flavonoids (Polyphenols) in Grapes. Answer: Found in skin and
stems
Powerful antioxidants
Tannins & Anthocyanins
◉ Tannins in Grapes. Answer: Found in Skin, Stems, Pips
Tough outer cells of skins
◉ Anthocyanins. Answer: Responsible for color
Softer inner cells of skins
Heat and alcohol accelerate coloring
◉ Flavor components in grapes. Answer: Esters, Higher Alcohols,
Aldehydes, Terpenols, Hydrocarbides
◉ Proteins and Colloids in Grapes. Answer: Proteins & Amino Acids
give Nitrogen for yeast, but cause haziness
Colloids are large complex components and can be stable or unstable in
the wine
◉ Veraison. Answer: Happens in June / July
, Grapes change color - Green to Red or White / Translucent
Sugars start to accumulate more rapidly pushing down acid levels
◉ Acetic Bacteria. Answer: Promote conversion of ethanol into acetic
acid by oxidation
CH3CH2OH (ethanol) + O2 = CH3COOH + H2O
◉ Anaerobic Winemaking. Answer: Without oxygen as much as possible
◉ Antioxidant in the vineyard. Answer: Potassium Metabisulphite
Powder, liberates Sulphur Dioxide (SO2) when wet
◉ Inert Gasses. Answer: CO2, Nitrogen, Argon to flush out all tanks and
hoses of O2
◉ Enzymes encouraging oxidation. Answer: Oxidizing Enzymes
(Oxidases), Metal Ions, Copper being worst
◉ CO2 as inert gas (Pros / Cons). Answer: Pros: Cheap, easy, heavier
than air
Cons: Can dissolve in wine (espec when cold), can kill (at a proportion
of 5%)
WITH ANSWERS GRADED A+
◉ Sugars produced by photosynthesis. Answer: Sucrose which
hydrolyses into glucose and fructose once it reaches the grapes
◉ Study of the Vine. Answer: Ampelography
◉ Vine Family. Answer: Vitaceae
◉ Vine Genus. Answer: Vitis
◉ Vine Species used most. Answer: Vitis vinifera
◉ Clone. Answer: Selection of a vine that has characteristics that set it
apart from the majority
◉ Photosynthesis Chemical Equation. Answer: 12CO2 + 11H2O =
C12H22O11 + 12O2
,◉ Hydrolysed Sucrose Equation. Answer: C12H22O11 (Sucrose) +
H2O = C6H12O6 (Glucose) + C6H12O6 (Fructose)
◉ 2 Main Acids in Grapes. Answer: Malic Acid
HOOC.CHOH.CH2.COOH Tartaric Acid HOOC.CHOH.CHOH.COOH
Together 90% of total acids
◉ Gluconeogenesis. Answer: Conversion of malic acid into glucose
◉ Formation of Tartaric Acid. Answer: As a by product of sugar
synthesis
◉ Acid level change with grape maturity. Answer: Malic acid decreases
(due to grape use for energy and gluconeogenesis) while Tartaric
increases in proportion to sugars, but total Acid goes down as
proportionately sugars go up
◉ Most abundant Mineral Salts in Grapes. Answer: Potassium (K) most
abundant
◉ Potassium in Grapes. Answer: Rises as sugars increase, associated
with tartrate crystals (potassium bitartrate)
◉ Other minerals in grapes (4). Answer: Calcium (Ca) tartrate formation
,Magnesium (Mg), Iron (Fe), Copper (Cu)
◉ Flavonoids (Polyphenols) in Grapes. Answer: Found in skin and
stems
Powerful antioxidants
Tannins & Anthocyanins
◉ Tannins in Grapes. Answer: Found in Skin, Stems, Pips
Tough outer cells of skins
◉ Anthocyanins. Answer: Responsible for color
Softer inner cells of skins
Heat and alcohol accelerate coloring
◉ Flavor components in grapes. Answer: Esters, Higher Alcohols,
Aldehydes, Terpenols, Hydrocarbides
◉ Proteins and Colloids in Grapes. Answer: Proteins & Amino Acids
give Nitrogen for yeast, but cause haziness
Colloids are large complex components and can be stable or unstable in
the wine
◉ Veraison. Answer: Happens in June / July
, Grapes change color - Green to Red or White / Translucent
Sugars start to accumulate more rapidly pushing down acid levels
◉ Acetic Bacteria. Answer: Promote conversion of ethanol into acetic
acid by oxidation
CH3CH2OH (ethanol) + O2 = CH3COOH + H2O
◉ Anaerobic Winemaking. Answer: Without oxygen as much as possible
◉ Antioxidant in the vineyard. Answer: Potassium Metabisulphite
Powder, liberates Sulphur Dioxide (SO2) when wet
◉ Inert Gasses. Answer: CO2, Nitrogen, Argon to flush out all tanks and
hoses of O2
◉ Enzymes encouraging oxidation. Answer: Oxidizing Enzymes
(Oxidases), Metal Ions, Copper being worst
◉ CO2 as inert gas (Pros / Cons). Answer: Pros: Cheap, easy, heavier
than air
Cons: Can dissolve in wine (espec when cold), can kill (at a proportion
of 5%)
