WSET DIPLOMA D1 EXAM 2026 LATEST
UPDATE QUESTIONS AND CORRECT
VERIFIED ANSWERS ALREADY GRADED
A+
what does yeast fermentation produce? - ans-- ethanol
- CO2
- heat
- VA
- SO2
- aromatics (from precursors & yeast)
- glycerol
what is the temperature range for a cool ferment? what type of wine does
it produce? - ans-- 12-16C
- fresh, fruity whites & roses
what is the temperature range for a mid-range ferment? what type of wine
does it produce? - ans-- 17-25C
- easy-drinking fruity reds, lower tannin; less fruity whites, barrel
fermented whites
what is the temperature range for a warm ferment? what type of wine
does it produce? - ans-- 26-32C
- powerful reds; high tannin & color extraction
what are the ideal temperature range and pH range for ML? - ans-18-22C
3.3-3.5
,how can ML be prevented? - ans-- Temperature <15C
- moderate SO2
- low pH
- lysozyme
- filtration
what are the results of ML? - ans-- higher pH
- some color loss in red wines
- increase in microbial stability
- flavor modification (some loss of fruit, addition of buttery
aroma, increase in VA)
what are some post-fermentation adjustments that can be made? - ans--
removal of alcohol (reverse osmosis, spinning cone - also removes
VA)
- color adjustment
what are the benefits of bulk storage? - ans-- sales flexibility
- space saving
- keeps labels from getting messed up
when is blending typically done? - ans-end of maturation process
when is wine stored in barrels exposed most to oxygen? - ans-during
racking, lees stirring, and topping up
what spoilage microbes benefit from oxygen in wine? - ans-acetobacter,
brettanomyces
what % of new oak flavors is lost by a barrel after 1 use? - ans-50%
,why are American barrels less expensive than French barrels? - ans-
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? - ans-- 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? - ans-- 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? - ans-- balance
- consistency
- style
- complexity
- minimize faults
- volume
- price
when is blending best carried out? - ans-before stabilization, in case
any instabilities arise from blend
what determines the number of rackings needed during sedimentation? -
ans-size of storage vessel
, when was powdery mildew introduced to Europe? - ans-mid-1800's
what are the benefits of sedimentation for clarification? detriments? -
ans-- avoids loss of texture/flavor due to fining or filtration
- takes time, therefore has a cost
what does fining do? - ans-removes a small proportion of unstable colloids
from solution, helps to stabilize wine (charge related; fining agent must
have opposite charge of colloid)
what are the 3 categories of common fining agents? - ans-- remove
unstable proteins
- remove phenolics (bitterness)
- remove color and off-odors
what fining agent removes unstable proteins? - ans-bentonite
what fining agents removes phenolics? - ans-- 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? - ans-charcoal
how is protein stability typically achieved? - ans-bentonite fining
how is tartrate stability typically achieved? - ans-- cold stabilization (held
@ -4C for 8 days, requires fining before)
UPDATE QUESTIONS AND CORRECT
VERIFIED ANSWERS ALREADY GRADED
A+
what does yeast fermentation produce? - ans-- ethanol
- CO2
- heat
- VA
- SO2
- aromatics (from precursors & yeast)
- glycerol
what is the temperature range for a cool ferment? what type of wine does
it produce? - ans-- 12-16C
- fresh, fruity whites & roses
what is the temperature range for a mid-range ferment? what type of wine
does it produce? - ans-- 17-25C
- easy-drinking fruity reds, lower tannin; less fruity whites, barrel
fermented whites
what is the temperature range for a warm ferment? what type of wine
does it produce? - ans-- 26-32C
- powerful reds; high tannin & color extraction
what are the ideal temperature range and pH range for ML? - ans-18-22C
3.3-3.5
,how can ML be prevented? - ans-- Temperature <15C
- moderate SO2
- low pH
- lysozyme
- filtration
what are the results of ML? - ans-- higher pH
- some color loss in red wines
- increase in microbial stability
- flavor modification (some loss of fruit, addition of buttery
aroma, increase in VA)
what are some post-fermentation adjustments that can be made? - ans--
removal of alcohol (reverse osmosis, spinning cone - also removes
VA)
- color adjustment
what are the benefits of bulk storage? - ans-- sales flexibility
- space saving
- keeps labels from getting messed up
when is blending typically done? - ans-end of maturation process
when is wine stored in barrels exposed most to oxygen? - ans-during
racking, lees stirring, and topping up
what spoilage microbes benefit from oxygen in wine? - ans-acetobacter,
brettanomyces
what % of new oak flavors is lost by a barrel after 1 use? - ans-50%
,why are American barrels less expensive than French barrels? - ans-
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? - ans-- 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? - ans-- 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? - ans-- balance
- consistency
- style
- complexity
- minimize faults
- volume
- price
when is blending best carried out? - ans-before stabilization, in case
any instabilities arise from blend
what determines the number of rackings needed during sedimentation? -
ans-size of storage vessel
, when was powdery mildew introduced to Europe? - ans-mid-1800's
what are the benefits of sedimentation for clarification? detriments? -
ans-- avoids loss of texture/flavor due to fining or filtration
- takes time, therefore has a cost
what does fining do? - ans-removes a small proportion of unstable colloids
from solution, helps to stabilize wine (charge related; fining agent must
have opposite charge of colloid)
what are the 3 categories of common fining agents? - ans-- remove
unstable proteins
- remove phenolics (bitterness)
- remove color and off-odors
what fining agent removes unstable proteins? - ans-bentonite
what fining agents removes phenolics? - ans-- 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? - ans-charcoal
how is protein stability typically achieved? - ans-bentonite fining
how is tartrate stability typically achieved? - ans-- cold stabilization (held
@ -4C for 8 days, requires fining before)
