WSET DIPLOMA D1 ACTUAL COMPLETE REAL EXAM
NEWEST 2026-2027 QUESTIONS AND CORRECT
ANSWERS ( EXPERT VERIFIED AND DETAILED
ANSWERS) FOR QUARANTEED PASS | ALREADY A+
GRADED | GET IT 100% ACCURATE!!
what are options for must clarification? - ANSWER-- sedimentation
(settling; cheap but takes time)
- flotation (bubbling gas through must, bubbles bring particles with them;
expensive but effective and quick) - centrifugation (expensive, good for
large V)
- clarifying agents (pectolyc enzymes, etc)
what is the aim of must clarification? - ANSWER-to reduce the amount of
suspended solids within the must
what are typical fermentation temperature for white wines, and what
styles do they produce? - ANSWER-- ~15C:
fruity/aromatic wines - ~17-
25C: less fruity wines
,what are 3 options for producing wines with RS? - ANSWER--
concentrating grape must
- stopping fermentation
- blending in a sweetening component
what are methods of concentrating grape must? - ANSWER-- drying
grapes on the vine (late harvest, vendange tardive, spatlese)
- drying grapes off the vine (passito)
- noble rot (beerenauslese, TBA, Tokaji, Sauternes)
- freezing grapes on the vine (icewine)
- cryoextraction (freezing grapes at the winery)
under what circumstances is grey rot "noble rot?" - ANSWER-- grapes are
fully ripe
- humid, misty mornings followed by sunny, dry afternoons
what is laccase? where is it found? - ANSWER-- an enzyme capable of
oxidising a number of components in grape must and wine (resistant to
SO2)
,what are the conditions necessary for producing icewine? - ANSWER--
can only be produced in a few regions where and when weather
conditions allow
- vines used for these styles of wine need to be winter hardy and produce
grapes with resilient skins
- freeze-thaw cycles are thought to be important for the development of
typical ice wine character
how is fermentation stopped for sweet wine production? -
ANSWER-- chilling below 10C & filtering
- adding a high dose of SO2
what sweetening agents can be added to wine for sweet wine production?
- ANSWER-- sugar
- RCGM
- unfermented juice (sussreserve)
what are some examples of faults in wine? - ANSWER-- cloudiness/haze
- tartrates
- refermentation in bottle
- cork taint
- oxidation
, - VA
- reduction
- light strike (UV/visible radiation reacts with compounds, resulting in
"dirty drain" aromas)
- brett
what are advantages of glass bottles? disadvantages? - ANSWER-- inert,
impermeable to O2, sterile, inexpensive, recyclable
NEWEST 2026-2027 QUESTIONS AND CORRECT
ANSWERS ( EXPERT VERIFIED AND DETAILED
ANSWERS) FOR QUARANTEED PASS | ALREADY A+
GRADED | GET IT 100% ACCURATE!!
what are options for must clarification? - ANSWER-- sedimentation
(settling; cheap but takes time)
- flotation (bubbling gas through must, bubbles bring particles with them;
expensive but effective and quick) - centrifugation (expensive, good for
large V)
- clarifying agents (pectolyc enzymes, etc)
what is the aim of must clarification? - ANSWER-to reduce the amount of
suspended solids within the must
what are typical fermentation temperature for white wines, and what
styles do they produce? - ANSWER-- ~15C:
fruity/aromatic wines - ~17-
25C: less fruity wines
,what are 3 options for producing wines with RS? - ANSWER--
concentrating grape must
- stopping fermentation
- blending in a sweetening component
what are methods of concentrating grape must? - ANSWER-- drying
grapes on the vine (late harvest, vendange tardive, spatlese)
- drying grapes off the vine (passito)
- noble rot (beerenauslese, TBA, Tokaji, Sauternes)
- freezing grapes on the vine (icewine)
- cryoextraction (freezing grapes at the winery)
under what circumstances is grey rot "noble rot?" - ANSWER-- grapes are
fully ripe
- humid, misty mornings followed by sunny, dry afternoons
what is laccase? where is it found? - ANSWER-- an enzyme capable of
oxidising a number of components in grape must and wine (resistant to
SO2)
,what are the conditions necessary for producing icewine? - ANSWER--
can only be produced in a few regions where and when weather
conditions allow
- vines used for these styles of wine need to be winter hardy and produce
grapes with resilient skins
- freeze-thaw cycles are thought to be important for the development of
typical ice wine character
how is fermentation stopped for sweet wine production? -
ANSWER-- chilling below 10C & filtering
- adding a high dose of SO2
what sweetening agents can be added to wine for sweet wine production?
- ANSWER-- sugar
- RCGM
- unfermented juice (sussreserve)
what are some examples of faults in wine? - ANSWER-- cloudiness/haze
- tartrates
- refermentation in bottle
- cork taint
- oxidation
, - VA
- reduction
- light strike (UV/visible radiation reacts with compounds, resulting in
"dirty drain" aromas)
- brett
what are advantages of glass bottles? disadvantages? - ANSWER-- inert,
impermeable to O2, sterile, inexpensive, recyclable
