WSET DIPLOMA D1 EXAM 2026 ACTUAL
SCRIPT WITH ACCURATE ANSWERS
GRADED A+
◉what is stage 2 of grape formation and development?. Answer:
veraison, transition between grape growth and grape ripening
◉what is the lag phase?. Answer: grape growth slows for a few days
during veraison
◉describe what happens during veraison. Answer: - skins become
more elastic
- green chlorophyll is broken down
- anthocyanins are synthesized
◉describe the process of grape growth and ripening. Answer: 1.
phase 1: grape growth: cell division and expansion
2. tartaric acid accumulation
3. malic acid accumulation
4. lag phase (phase 1 ends, phase 2 begins)
5. malic acid degradation
,6. hexose sugar accumulation (development of xylem cell
discontinuities -> lower V of water entering accounts for about 75%
of this, other 25% from sugar development via photosynthesis)
7. degradation of methoxypyrazines
8. chlorophyll breakdown; carotenoids (white grapes), anthocyanins
and xanthophylls (red grapes) develop
◉what is stage 3 of grape growth and ripening?. Answer: ripening
◉what happens during grape ripening?. Answer: - cells expand
rapidly
- sugar and water accumulate
- acid levels fall (respiration of malic acid)
◉at what temp does photosynthesis take place at a max rate? at
what sunlight levels?. Answer: - 18-33C
- >1/3 full sunshine
◉where does sugar come from during ripening?. Answer: - sugar
solution from phloem (sugars from photosynthesis)
- reduction in water (xylem flow stops, water is transpired through
grape skins)
,◉Mean temperatures above ____________ in the final month of
ripening can lead to a rapid loss of acidity. Answer: 21C (70F)
◉mean temperatures below ____________ can reduce acid loss to a
point that acidity levels in the must are too high. Answer: 15°C
(59°F)
◉what aromas do terpenes give?. Answer: floral, citrus, grapey
◉Chardonnay shows aromas of _____________ in cool climates and
____________ in warm climates. Answer: - green and citrus fruit
- stone fruit and tropical fruit
◉levels of tannins are __________ at veraison and ____________ slightly
throughout ripening because __________________. Answer: - high
- decrease
- tannins polymerise (this causes them to become less bitter)
◉anthocyanins increase most rapidly at temps between _______ and
_______. Answer: 15C and 25C
◉The length of the ripening stage will depend on:. Answer: - variety
- climatic conditions
, - vine & vineyard management
- time of harvest
◉what is stage 4 of grape growth and ripening?. Answer: extra
ripening
◉what happens during stage 4 of grape growth and ripening?.
Answer: - No more sugar or water are imported to the grape by the
phloem at this stage, but water loss in the grape through grape
transpiration means that sugars are concentrated
- Extra-ripe aromas can also develop
◉what is the ideal temp range for fruit set?. Answer: 26-32C
◉what factors affect temp and sunshine levels?. Answer: - latitude
- altitude (& diurnal range)
- slope, aspect
- proximity to water
- wind
- soil characteristics
- mist, fog, clouds
SCRIPT WITH ACCURATE ANSWERS
GRADED A+
◉what is stage 2 of grape formation and development?. Answer:
veraison, transition between grape growth and grape ripening
◉what is the lag phase?. Answer: grape growth slows for a few days
during veraison
◉describe what happens during veraison. Answer: - skins become
more elastic
- green chlorophyll is broken down
- anthocyanins are synthesized
◉describe the process of grape growth and ripening. Answer: 1.
phase 1: grape growth: cell division and expansion
2. tartaric acid accumulation
3. malic acid accumulation
4. lag phase (phase 1 ends, phase 2 begins)
5. malic acid degradation
,6. hexose sugar accumulation (development of xylem cell
discontinuities -> lower V of water entering accounts for about 75%
of this, other 25% from sugar development via photosynthesis)
7. degradation of methoxypyrazines
8. chlorophyll breakdown; carotenoids (white grapes), anthocyanins
and xanthophylls (red grapes) develop
◉what is stage 3 of grape growth and ripening?. Answer: ripening
◉what happens during grape ripening?. Answer: - cells expand
rapidly
- sugar and water accumulate
- acid levels fall (respiration of malic acid)
◉at what temp does photosynthesis take place at a max rate? at
what sunlight levels?. Answer: - 18-33C
- >1/3 full sunshine
◉where does sugar come from during ripening?. Answer: - sugar
solution from phloem (sugars from photosynthesis)
- reduction in water (xylem flow stops, water is transpired through
grape skins)
,◉Mean temperatures above ____________ in the final month of
ripening can lead to a rapid loss of acidity. Answer: 21C (70F)
◉mean temperatures below ____________ can reduce acid loss to a
point that acidity levels in the must are too high. Answer: 15°C
(59°F)
◉what aromas do terpenes give?. Answer: floral, citrus, grapey
◉Chardonnay shows aromas of _____________ in cool climates and
____________ in warm climates. Answer: - green and citrus fruit
- stone fruit and tropical fruit
◉levels of tannins are __________ at veraison and ____________ slightly
throughout ripening because __________________. Answer: - high
- decrease
- tannins polymerise (this causes them to become less bitter)
◉anthocyanins increase most rapidly at temps between _______ and
_______. Answer: 15C and 25C
◉The length of the ripening stage will depend on:. Answer: - variety
- climatic conditions
, - vine & vineyard management
- time of harvest
◉what is stage 4 of grape growth and ripening?. Answer: extra
ripening
◉what happens during stage 4 of grape growth and ripening?.
Answer: - No more sugar or water are imported to the grape by the
phloem at this stage, but water loss in the grape through grape
transpiration means that sugars are concentrated
- Extra-ripe aromas can also develop
◉what is the ideal temp range for fruit set?. Answer: 26-32C
◉what factors affect temp and sunshine levels?. Answer: - latitude
- altitude (& diurnal range)
- slope, aspect
- proximity to water
- wind
- soil characteristics
- mist, fog, clouds
