WSET L4 - D4 Sparkling Wines Exam
(2026) Exam Questions & Answers |
Latest Already Graded A+
Why is a cool climate is preferable for the growing of grapes for traditional method sparkling
wines? - ( answers)Just ripe fruit characteristics (apple, lemon)
- more delicate so that autolytic flavors are not overwhelmed
Acidity is retained
-Required for balance in final wine
- Required for aging of wine
Slow accumulation of sugars
-low alcohol levels of 9-11% in wine required to allow increase in alcohol produced in second
fermentation (1-2%)
ABV of the base wine after the first fermentation - ( answers)9-11% ABV
Second fermentation used in many methods of making sparkling wines produces an additional
ABV of - ( answers)1-2%
Attributes of Chardonnay and Pinot Noir for super-premium sparkling wines - ( answers)Both
varieties can ripen in cool climates
Both varieties will retain acidity
Both varieties respond well to autolysis
Why a producer would choose to pick the grapes earlier for sparkling wine - ( answers)- fruit
characteristics will be more delicate but ripe, it is important that they do not display unripe
flavors
1
, - lower potential alcohol while retaining high acidity
- avoid autumn rain and damage to fruit from fungal disease
Advantages to whole bunch pressing - ( answers)- It's a gentle form of pressing which provides
delicate juice
- The juice is low in phenolics and tannins which can create bitterness
- Juice is low in anthocyanins that provide (unwanted) color
- Stems provide channels for juice to flow, minimizing pressure required
Disadvantages to whole bunch pressing - ( answers)- Can be slow as whole bunches take up
more room in the press than crushed grapes
- It is more expensive as the press load is smaller compared to destemmed and crushed fruit
Temperature of the primary fermentation of sparkling wine production is usually between - (
answers)14-20 C
How might malolactic conversion be used during sparkling wine production? - (
answers)Malolactic conversion can be used to reduce acidity, which can be a problem with cool
climate sparkling wines. Lactic acid is produced during malolactic conversion, which can be
creamy in texture. Malolactic conversion is often used to enhance texture in the base wine as
well as stabilizing the wine. If malolactic conversion doesn't take place during the first
fermentation it can occur during the second fermentation, which is often undesirable. The
buttery flavors often associated with still wines are rare in sparkling wines because diacetyl
(which gives the buttery flavors) is metabolized by the yeast during the second fermentation.
Although malolactic conversion adds stability, it is not always required; in this case the wine will
be sterile filtered.
Identify the two modifications that may be made to the base wine for sparkling wine
production - ( answers)1. Maturing the base wine on lees will impact on the aroma and flavor
2
(2026) Exam Questions & Answers |
Latest Already Graded A+
Why is a cool climate is preferable for the growing of grapes for traditional method sparkling
wines? - ( answers)Just ripe fruit characteristics (apple, lemon)
- more delicate so that autolytic flavors are not overwhelmed
Acidity is retained
-Required for balance in final wine
- Required for aging of wine
Slow accumulation of sugars
-low alcohol levels of 9-11% in wine required to allow increase in alcohol produced in second
fermentation (1-2%)
ABV of the base wine after the first fermentation - ( answers)9-11% ABV
Second fermentation used in many methods of making sparkling wines produces an additional
ABV of - ( answers)1-2%
Attributes of Chardonnay and Pinot Noir for super-premium sparkling wines - ( answers)Both
varieties can ripen in cool climates
Both varieties will retain acidity
Both varieties respond well to autolysis
Why a producer would choose to pick the grapes earlier for sparkling wine - ( answers)- fruit
characteristics will be more delicate but ripe, it is important that they do not display unripe
flavors
1
, - lower potential alcohol while retaining high acidity
- avoid autumn rain and damage to fruit from fungal disease
Advantages to whole bunch pressing - ( answers)- It's a gentle form of pressing which provides
delicate juice
- The juice is low in phenolics and tannins which can create bitterness
- Juice is low in anthocyanins that provide (unwanted) color
- Stems provide channels for juice to flow, minimizing pressure required
Disadvantages to whole bunch pressing - ( answers)- Can be slow as whole bunches take up
more room in the press than crushed grapes
- It is more expensive as the press load is smaller compared to destemmed and crushed fruit
Temperature of the primary fermentation of sparkling wine production is usually between - (
answers)14-20 C
How might malolactic conversion be used during sparkling wine production? - (
answers)Malolactic conversion can be used to reduce acidity, which can be a problem with cool
climate sparkling wines. Lactic acid is produced during malolactic conversion, which can be
creamy in texture. Malolactic conversion is often used to enhance texture in the base wine as
well as stabilizing the wine. If malolactic conversion doesn't take place during the first
fermentation it can occur during the second fermentation, which is often undesirable. The
buttery flavors often associated with still wines are rare in sparkling wines because diacetyl
(which gives the buttery flavors) is metabolized by the yeast during the second fermentation.
Although malolactic conversion adds stability, it is not always required; in this case the wine will
be sterile filtered.
Identify the two modifications that may be made to the base wine for sparkling wine
production - ( answers)1. Maturing the base wine on lees will impact on the aroma and flavor
2
