WSET Diploma D4: Sparkling Wines EXAM Questions and Answers
(VerifiedAnswers) Study Guide (latest version verified for accuracy) | Latest!!
Traditional Method - (answer)Sparkling wine created via a second fermentation in the bottle in which
the wine is also sold
AKA champagne method, classic method,
Harvest (for Sparkling wines) - (answer)Typically by hand to minimize phenolic extraction and oxidation
Lower must weights than still wine
Whole Bunch Pressing - (answer)Gentle extraction with minimal phenolics
Particularly important for red grapes
Often limited by law
First Fermentation - (answer)Rapid and warm
Stainless steel most common but oak found
Blending (assemblage) - (answer)Most important part of sparkling wine production
May include multiple vintages, plots, fermentation styles, varietals
Non-vintage wines aim to produce house style
Bottling and tirage - (answer)Approximately 24g sucrose needed
Beet, cane or grape sugars
Specific strains of inoculated yeasts are common
Typically sealed with crown cap (historically cork) and stored horizontally
Liqueur de tirage - (answer)mixture of sugar, yeast and yeast nutrients added to base wine upon bottling
,WSET Diploma D4: Sparkling Wines EXAM Questions and Answers
(VerifiedAnswers) Study Guide (latest version verified for accuracy) | Latest!!
Second Fermentation - (answer)Slow and cold (around 10 degrees celcius)
Typically 4-8 weeks
5-6 atmospheres created from CO2 produced
increase of 1.2-1.3% ABV
Lees aging - (answer)Min 9 months most common
Yeast Autolysis
Creates toasty, bready flavors
Reduces risk of oxidation
Very important factor
Autolysis - (answer)Destruction of the internal structure of yeast cells by their own enzymes
Riddling - (answer)Gentle movement of the bottle to sur point position so sediment travels into the neck
of the bottle
Facilitates disgorgement
By hand (6 + weeks) or gyropalatte (3 days - matter of hours)
Disgorging - (answer)Removal of sediment from the neck of a sparkling wine bottle
By hand or mechanized
Bottle neck frozen in brine solution to create frozen plug ejected automatically by internal pressure
May be facilitated by addition of bentonite or other substances
Topping Up and Dosage - (answer)also called Liqueur d'expedition
Blend of wine and sugar to balance the final wine
,WSET Diploma D4: Sparkling Wines EXAM Questions and Answers
(VerifiedAnswers) Study Guide (latest version verified for accuracy) | Latest!!
May also affect color
Transfer method - (answer)Second fermentation in bottle.
Wine disgorged, filtered, dosed and rebottled under pressure
Common in champagne for unusual sizes (split, jeroboam +)
Tank Method - (answer)Second fermentation in pressurized tank
AKA Charmat or Martinotti
Bottled under pressure
May have some aging and lees stirring
Cheaper and faster
Asti Method - (answer)Variation on tank method
Must stored at 0 degrees Celcius until needed
Fermentation -single fermentation as required
temp raised, CO2 allowed to escape until tank
sealed
Continues until approx 7% ABV and 5-6 bars
Leaves some residual sugar
Filtered under pressure to remove yeast
Carbonation - (answer)Injection of CO2 gas then bottled under pressure
Wine must be clear and stable
Cheapest methhod
, WSET Diploma D4: Sparkling Wines EXAM Questions and Answers
(VerifiedAnswers) Study Guide (latest version verified for accuracy) | Latest!!
Rosé Production - Blending - (answer)Red wine produced and blended with white base
Must fermented on skins until 6% ABV - then skins removed and fermentation continues
Minimal tannins
Yeast absorb color during second ferment
Common in Champagne - EU Law changed in 2009 to allow in other appellations but still limited by law
in some locations
Used in New World
Rosé Production - Maceration/Saignee - (answer)Rose base wine is made and then second fermentation
begins
Depth of color depends on maceration
EU Sweetness Levels - (answer)Brut Nature/Zero Dosage = 0-3 g/l, no dosage
Extra Brut = 0-6 g/l
Brut = 0-12 g/l
Extra-Sec/Extra-Dry = 12-17 g/l
Sec = 17-32 g/l
Demi- Sec = 32-50 g/l
Doux = 50+ g/l (no longer commercially produced)
Champagne Climate - (answer)Cool continental
Champagne Location - (answer)Delimited region in Northern France
Soils in Champagne - (answer)Chalk and limestone + marl and sand
(VerifiedAnswers) Study Guide (latest version verified for accuracy) | Latest!!
Traditional Method - (answer)Sparkling wine created via a second fermentation in the bottle in which
the wine is also sold
AKA champagne method, classic method,
Harvest (for Sparkling wines) - (answer)Typically by hand to minimize phenolic extraction and oxidation
Lower must weights than still wine
Whole Bunch Pressing - (answer)Gentle extraction with minimal phenolics
Particularly important for red grapes
Often limited by law
First Fermentation - (answer)Rapid and warm
Stainless steel most common but oak found
Blending (assemblage) - (answer)Most important part of sparkling wine production
May include multiple vintages, plots, fermentation styles, varietals
Non-vintage wines aim to produce house style
Bottling and tirage - (answer)Approximately 24g sucrose needed
Beet, cane or grape sugars
Specific strains of inoculated yeasts are common
Typically sealed with crown cap (historically cork) and stored horizontally
Liqueur de tirage - (answer)mixture of sugar, yeast and yeast nutrients added to base wine upon bottling
,WSET Diploma D4: Sparkling Wines EXAM Questions and Answers
(VerifiedAnswers) Study Guide (latest version verified for accuracy) | Latest!!
Second Fermentation - (answer)Slow and cold (around 10 degrees celcius)
Typically 4-8 weeks
5-6 atmospheres created from CO2 produced
increase of 1.2-1.3% ABV
Lees aging - (answer)Min 9 months most common
Yeast Autolysis
Creates toasty, bready flavors
Reduces risk of oxidation
Very important factor
Autolysis - (answer)Destruction of the internal structure of yeast cells by their own enzymes
Riddling - (answer)Gentle movement of the bottle to sur point position so sediment travels into the neck
of the bottle
Facilitates disgorgement
By hand (6 + weeks) or gyropalatte (3 days - matter of hours)
Disgorging - (answer)Removal of sediment from the neck of a sparkling wine bottle
By hand or mechanized
Bottle neck frozen in brine solution to create frozen plug ejected automatically by internal pressure
May be facilitated by addition of bentonite or other substances
Topping Up and Dosage - (answer)also called Liqueur d'expedition
Blend of wine and sugar to balance the final wine
,WSET Diploma D4: Sparkling Wines EXAM Questions and Answers
(VerifiedAnswers) Study Guide (latest version verified for accuracy) | Latest!!
May also affect color
Transfer method - (answer)Second fermentation in bottle.
Wine disgorged, filtered, dosed and rebottled under pressure
Common in champagne for unusual sizes (split, jeroboam +)
Tank Method - (answer)Second fermentation in pressurized tank
AKA Charmat or Martinotti
Bottled under pressure
May have some aging and lees stirring
Cheaper and faster
Asti Method - (answer)Variation on tank method
Must stored at 0 degrees Celcius until needed
Fermentation -single fermentation as required
temp raised, CO2 allowed to escape until tank
sealed
Continues until approx 7% ABV and 5-6 bars
Leaves some residual sugar
Filtered under pressure to remove yeast
Carbonation - (answer)Injection of CO2 gas then bottled under pressure
Wine must be clear and stable
Cheapest methhod
, WSET Diploma D4: Sparkling Wines EXAM Questions and Answers
(VerifiedAnswers) Study Guide (latest version verified for accuracy) | Latest!!
Rosé Production - Blending - (answer)Red wine produced and blended with white base
Must fermented on skins until 6% ABV - then skins removed and fermentation continues
Minimal tannins
Yeast absorb color during second ferment
Common in Champagne - EU Law changed in 2009 to allow in other appellations but still limited by law
in some locations
Used in New World
Rosé Production - Maceration/Saignee - (answer)Rose base wine is made and then second fermentation
begins
Depth of color depends on maceration
EU Sweetness Levels - (answer)Brut Nature/Zero Dosage = 0-3 g/l, no dosage
Extra Brut = 0-6 g/l
Brut = 0-12 g/l
Extra-Sec/Extra-Dry = 12-17 g/l
Sec = 17-32 g/l
Demi- Sec = 32-50 g/l
Doux = 50+ g/l (no longer commercially produced)
Champagne Climate - (answer)Cool continental
Champagne Location - (answer)Delimited region in Northern France
Soils in Champagne - (answer)Chalk and limestone + marl and sand
