WSET D1 Newest updated Exam with verified detailed answers || || || || || || || ||
Yeast nutrients - ✔✔1. Nitrogen: low levels can stress the yeast causing them to produce
|| || || || || || || || || || || || || || ||
undesirable sulfur compounds (rotten eggs smell) or stop fermenting || || || || || || || || ||
2. Diammonium phosphate (DAP)
|| || || ||
3. Thiamine (vitamin B1)
|| || ||
How a winemaker can be sure the must is fermented by cultured yeast - ✔✔1. The must
|| || || || || || || || || || || || || || || || ||
may be cooled down to prevent fermentation by ambient yeast and then cultured yeast are
|| || || || || || || || || || || || || || ||
added ||
2. SO2 can be added to the must to suppress ambient yeast; a starter batch made up of
|| || || || || || || || || || || || || || || || || ||
fermenting grape must has been activated by cultivated yeast and is then added to the tank
|| || || || || || || || || || || || || || ||
Ambient yeast Also called wild yeast - ✔✔Ambient yeast are present in the vineyard and in
|| || || || || || || || || || || || || || || ||
the winery; they include a range of yeast species, most of which will die out as alcohol level
|| || || || || || || || || || || || || || || || || ||
rises past 5%
|| ||
Pros and Cons fo ambient yeast - ✔✔Pro: 1. Can add complexity from the presence of a
|| || || || || || || || || || || || || || || || ||
number of species || || ||
2. Cost nothing to use
|| || || || ||
3. Can be unique to a place or region
|| || || || || || || || ||
4. Can be used as part of the wine marketing
|| || || || || || || || || ||
Cons: 1. Fermentation may start slow
|| || || || || ||
2. Fermentation to dryness may take longer
|| || || || || || ||
3. Consistency cannot be guaranteed
|| || || ||
Saccharomyces Cerevisiae - ✔✔Most common species of yeast used in winemaking || || || || || || || || || ||
,Why SC are the common species of yeast used in winemaking - ✔✔1. Can withstand well
|| || || || || || || || || || || || || || || ||
with the high acidity and increasing level of alcohol as the must ferment
|| || || || || || || || || || || || ||
2. Reliably ferment must to dryness
|| || || || || ||
3. Fairly resistant to SO2
|| || || ||
Conditions fro yeast to convert sugar into alcohol - ✔✔1. Viable temperature range
|| || || || || || || || || || || || ||
2. Access to nutrients (especially nitrogen)
|| || || || || ||
3. Absence of oxygen
|| || ||
What are aroma precursors - ✔✔Compounds that have no flavour in the must, but are
|| || || || || || || || || || || || || || ||
released by the action of yeast and create aromas in wine
|| || || || || || || || || ||
Secondary products of alcoholic fermentation - ✔✔1. Volatile acidity
|| || || || || || || || ||
2. Wine aromatics: from aroma precursors / created by yeast
|| || || || || || || || ||
3. Glycerol
||
Definition of alcoholic fermentation - ✔✔Conversion of sugar into ethanol (ethyl alcohol)
|| || || || || || || || || || || ||
and carbon dioxide, carried out by yeast in absence of oxygen (the process produces heat,
|| || || || || || || || || || || || || || ||
which need to be managed)
|| || || ||
What is used for deacidification - ✔✔1. Addition of calcium carbonate (chalk)
|| || || || || || || || || || || ||
2. Addition of potassium carbonate
|| || || || ||
3. Ion-exchange (hi-tech option)
|| || ||
Why acidity is important in wines, regarding acidification - ✔✔1. If wine has not enough
|| || || || || || || || || || || || || || ||
acidity, it could lack of freshness
|| || || || || ||
,2. Acidity contribute to a lower PH, which increases microbiological stability, increases
|| || || || || || || || || || || ||
effectiveness of SO2 and gives red wines brightness and ability to age
|| || || || || || || || || || ||
What is usually used for acidification - ✔✔Tartaric acid
|| || || || || || || ||
Acidification options - ✔✔Typically made by addition of tartaric acid. Other options include
|| || || || || || || || || || || ||
the addition of: 1. Citric acid (not permitted in EU)
|| || || || || || || || || || ||
2. Malic acid (but it can turn into lactic acid with malolactic conversion)
|| || || || || || || || || || || || ||
3. Lactic acid (this must be made after malolactic conversion)
|| || || || || || || || ||
Technological means - ✔✔to concentrate sugar levels in must || || || || || || || ||
How to remove water from the must - ✔✔1. Reverse osmosis
|| || || || || || || || || || ||
2. Vacuum evaporation
|| || ||
3. Cryoextraction
||
At which stage of fermentation is chaptalisation performed - ✔✔Sugar is added when
|| || || || || || || || || || || || ||
fermentation is underway, because yeast are already active and can therefore cope better
|| || || || || || || || || || || || ||
with the additional sugar in the must
|| || || || || ||
Chaptalisation - ✔✔Practise of adding dry sugar to enrich the must; in EU allowed within
|| || || || || || || || || || || || || || ||
limits in cooler parts of Europe; it comes from beet or cane sugar Named after Antoine
|| || || || || || || || || || || || || || || ||
Chaptal
Enrichment - ✔✔Common practise for winemaker in cooler climates to increase the
|| || || || || || || || || || || ||
alcoholic content in the wine. || || || ||
Enrichment range of practises: - ✔✔1. Adding dry sugar || || || || || || || || ||
, 2. Adding grape must
|| || || ||
3. Adding grape concentrate, RCGM and processes of concentration (reverse osmosis,
|| || || || || || || || || || ||
vacuum extraction, chilling)|| ||
Continuous presses - ✔✔Allow grapes to be continually loaded into the press as it uses a
|| || || || || || || || || || || || || || || ||
screw mechanism; allow quicker pressing of large volume of grapes; it's less gentle of other
|| || || || || || || || || || || || || || ||
presses and best suited for high volume of inexpensive wines
|| || || || || || || || ||
Horizontal presses - ✔✔Similar to basket presses but mounted horizontally above a
|| || || || || || || || || || || ||
rectangular draining tray; less gentle than ay other types and therefore less popular; require
|| || || || || || || || || || || || || ||
batch processing
||
Basket presses - ✔✔More traditional than pneumatic presses; they are not sealed and
|| || || || || || || || || || || || ||
therefore cannot be flushed with inert gases; hold a smaller load and are much more labour
|| || || || || || || || || || || || || || || ||
intensive; some winemakers believe these to be gentler than pneumatic presses
|| || || || || || || || || ||
Types of presses - ✔✔1. Pneumatic presses
|| || || || || || ||
2. Basket presses (also called vertical presses or champagne presses)
|| || || || || || || || || ||
3. Horizontal presses
|| || ||
4. Continuous presses
|| ||
Pro & Cons of pneumatic presses - ✔✔Pro:
|| || || || || || || ||
1. Can be programmed to exert different amounts of pressure
|| || || || || || || || || ||
2. Can be flushed with inert gases before use to protect the juice of wine from oxidation
|| || || || || || || || || || || || || || || || ||
Cons: ||
1. Initial investment
|| ||
Yeast nutrients - ✔✔1. Nitrogen: low levels can stress the yeast causing them to produce
|| || || || || || || || || || || || || || ||
undesirable sulfur compounds (rotten eggs smell) or stop fermenting || || || || || || || || ||
2. Diammonium phosphate (DAP)
|| || || ||
3. Thiamine (vitamin B1)
|| || ||
How a winemaker can be sure the must is fermented by cultured yeast - ✔✔1. The must
|| || || || || || || || || || || || || || || || ||
may be cooled down to prevent fermentation by ambient yeast and then cultured yeast are
|| || || || || || || || || || || || || || ||
added ||
2. SO2 can be added to the must to suppress ambient yeast; a starter batch made up of
|| || || || || || || || || || || || || || || || || ||
fermenting grape must has been activated by cultivated yeast and is then added to the tank
|| || || || || || || || || || || || || || ||
Ambient yeast Also called wild yeast - ✔✔Ambient yeast are present in the vineyard and in
|| || || || || || || || || || || || || || || ||
the winery; they include a range of yeast species, most of which will die out as alcohol level
|| || || || || || || || || || || || || || || || || ||
rises past 5%
|| ||
Pros and Cons fo ambient yeast - ✔✔Pro: 1. Can add complexity from the presence of a
|| || || || || || || || || || || || || || || || ||
number of species || || ||
2. Cost nothing to use
|| || || || ||
3. Can be unique to a place or region
|| || || || || || || || ||
4. Can be used as part of the wine marketing
|| || || || || || || || || ||
Cons: 1. Fermentation may start slow
|| || || || || ||
2. Fermentation to dryness may take longer
|| || || || || || ||
3. Consistency cannot be guaranteed
|| || || ||
Saccharomyces Cerevisiae - ✔✔Most common species of yeast used in winemaking || || || || || || || || || ||
,Why SC are the common species of yeast used in winemaking - ✔✔1. Can withstand well
|| || || || || || || || || || || || || || || ||
with the high acidity and increasing level of alcohol as the must ferment
|| || || || || || || || || || || || ||
2. Reliably ferment must to dryness
|| || || || || ||
3. Fairly resistant to SO2
|| || || ||
Conditions fro yeast to convert sugar into alcohol - ✔✔1. Viable temperature range
|| || || || || || || || || || || || ||
2. Access to nutrients (especially nitrogen)
|| || || || || ||
3. Absence of oxygen
|| || ||
What are aroma precursors - ✔✔Compounds that have no flavour in the must, but are
|| || || || || || || || || || || || || || ||
released by the action of yeast and create aromas in wine
|| || || || || || || || || ||
Secondary products of alcoholic fermentation - ✔✔1. Volatile acidity
|| || || || || || || || ||
2. Wine aromatics: from aroma precursors / created by yeast
|| || || || || || || || ||
3. Glycerol
||
Definition of alcoholic fermentation - ✔✔Conversion of sugar into ethanol (ethyl alcohol)
|| || || || || || || || || || || ||
and carbon dioxide, carried out by yeast in absence of oxygen (the process produces heat,
|| || || || || || || || || || || || || || ||
which need to be managed)
|| || || ||
What is used for deacidification - ✔✔1. Addition of calcium carbonate (chalk)
|| || || || || || || || || || || ||
2. Addition of potassium carbonate
|| || || || ||
3. Ion-exchange (hi-tech option)
|| || ||
Why acidity is important in wines, regarding acidification - ✔✔1. If wine has not enough
|| || || || || || || || || || || || || || ||
acidity, it could lack of freshness
|| || || || || ||
,2. Acidity contribute to a lower PH, which increases microbiological stability, increases
|| || || || || || || || || || || ||
effectiveness of SO2 and gives red wines brightness and ability to age
|| || || || || || || || || || ||
What is usually used for acidification - ✔✔Tartaric acid
|| || || || || || || ||
Acidification options - ✔✔Typically made by addition of tartaric acid. Other options include
|| || || || || || || || || || || ||
the addition of: 1. Citric acid (not permitted in EU)
|| || || || || || || || || || ||
2. Malic acid (but it can turn into lactic acid with malolactic conversion)
|| || || || || || || || || || || || ||
3. Lactic acid (this must be made after malolactic conversion)
|| || || || || || || || ||
Technological means - ✔✔to concentrate sugar levels in must || || || || || || || ||
How to remove water from the must - ✔✔1. Reverse osmosis
|| || || || || || || || || || ||
2. Vacuum evaporation
|| || ||
3. Cryoextraction
||
At which stage of fermentation is chaptalisation performed - ✔✔Sugar is added when
|| || || || || || || || || || || || ||
fermentation is underway, because yeast are already active and can therefore cope better
|| || || || || || || || || || || || ||
with the additional sugar in the must
|| || || || || ||
Chaptalisation - ✔✔Practise of adding dry sugar to enrich the must; in EU allowed within
|| || || || || || || || || || || || || || ||
limits in cooler parts of Europe; it comes from beet or cane sugar Named after Antoine
|| || || || || || || || || || || || || || || ||
Chaptal
Enrichment - ✔✔Common practise for winemaker in cooler climates to increase the
|| || || || || || || || || || || ||
alcoholic content in the wine. || || || ||
Enrichment range of practises: - ✔✔1. Adding dry sugar || || || || || || || || ||
, 2. Adding grape must
|| || || ||
3. Adding grape concentrate, RCGM and processes of concentration (reverse osmosis,
|| || || || || || || || || || ||
vacuum extraction, chilling)|| ||
Continuous presses - ✔✔Allow grapes to be continually loaded into the press as it uses a
|| || || || || || || || || || || || || || || ||
screw mechanism; allow quicker pressing of large volume of grapes; it's less gentle of other
|| || || || || || || || || || || || || || ||
presses and best suited for high volume of inexpensive wines
|| || || || || || || || ||
Horizontal presses - ✔✔Similar to basket presses but mounted horizontally above a
|| || || || || || || || || || || ||
rectangular draining tray; less gentle than ay other types and therefore less popular; require
|| || || || || || || || || || || || || ||
batch processing
||
Basket presses - ✔✔More traditional than pneumatic presses; they are not sealed and
|| || || || || || || || || || || || ||
therefore cannot be flushed with inert gases; hold a smaller load and are much more labour
|| || || || || || || || || || || || || || || ||
intensive; some winemakers believe these to be gentler than pneumatic presses
|| || || || || || || || || ||
Types of presses - ✔✔1. Pneumatic presses
|| || || || || || ||
2. Basket presses (also called vertical presses or champagne presses)
|| || || || || || || || || ||
3. Horizontal presses
|| || ||
4. Continuous presses
|| ||
Pro & Cons of pneumatic presses - ✔✔Pro:
|| || || || || || || ||
1. Can be programmed to exert different amounts of pressure
|| || || || || || || || || ||
2. Can be flushed with inert gases before use to protect the juice of wine from oxidation
|| || || || || || || || || || || || || || || || ||
Cons: ||
1. Initial investment
|| ||
