WSET DIPLOMA D1 (ACTUAL 2025) AND CORR n n n n n n
ECT ANSWERS n
why do vines need phosphorous? what are the effects of too little?
n n n n n n n n n n n
- important for photosynthesis n n
- low: poorly developed root systems, reduced vine growth, l
n n n n n n n n
ower Y n
why do vines need calcium? what are the effects of too little?
n n n n n n n n n n n
- needed for structure of cells, photosynthesis
n n n n n
- low: poor fruit set
n n n
why are American barrels less expensive than French barrels?
n n n n n n n n
American oak can be sawn to create staves, while French oak must
n n n n n n n n n n n
be hand-split
n n
what does seasoning do to oak? how long is this process?
n n n n n n n n n n
- lowers the humidity levels in the wood, reduces bitter flavours
n n n n n n n n n
and increases some aroma compounds, such as those that give fl
n n n n n n n n n n n
avours of cloves n n
- 2-3 years n
, WSET DIPLOMA D1 (ACTUAL 2025) AND CORR n n n n n n
ECT ANSWERS n
what are the benefits of lees contact?
n n n n n n
- aromas & flavors: compounds released bind with phenolic c
n n n n n n n n
ompounds to soften tannins, reduce astringency, modify flavo
n n n n n n n
rs
- stabilize unstable proteins n n
- protect from oxygenn n
- produce sulfur compounds (can be detrimental)
n n n n n
- provide nutrients for microbes (can be detrimental)
n n n n n n
what are key reasons for blending wine?
n n n n n n
- balance
- consistency
- style
- complexity
- minimize faults n
- volume
- price
when is blending best carried out?
n n n n n
before stabilization, in case any instabilities arise from blend
n n n n n n n n
, WSET DIPLOMA D1 (ACTUAL 2025) AND CORR
n n n n n n
ECT ANSWERS n
what determines the number of rackings needed during sedimenta
n n n n n n n n
tion?
size of storage vessel
n n n
when was powdery mildew introduced to Europe?
n n n n n n n
mid-1800's
what are the benefits of sedimentation for clarification? detriment
n n n n n n n n
s?
- avoids loss of texture/flavor due to fining or filtration
n n n n n n n n
- takes time, therefore has a cost
n n n n n
what does fining do?
n n n
removes a small proportion of unstable colloids from solution, h
n n n n n n n n n
elps to stabilize wine (charge related; fining agent must have opp
n n n n n n n n n n
osite charge of colloid)
n n n
what are the 3 categories of common fining agents?
n n n n n n n n
- remove unstable proteins n n
, WSET DIPLOMA D1 (ACTUAL 2025) AND CORR
n n n n n n
ECT ANSWERS n
- remove phenolics (bitterness) n n
- remove color and off-odors n n n
what fining agent removes unstable proteins? bento
n n n n n n
nite
what fining agents removes phenolics?
n n n n
- egg white (gentle)
n n
- gelatin (harsh) n
- casein
- isinglass (may create a protein haze)
n n n n n
- vegetable protein products (vegan) n n n
- PVPP (Polyvinylpolypyrrolidone)
n
what fining agents removes color & off-
n n n n n n
odors? charcoaL n
l
how is protein stability typically achieved? bentonit
n n n n n n
e fining
n
ECT ANSWERS n
why do vines need phosphorous? what are the effects of too little?
n n n n n n n n n n n
- important for photosynthesis n n
- low: poorly developed root systems, reduced vine growth, l
n n n n n n n n
ower Y n
why do vines need calcium? what are the effects of too little?
n n n n n n n n n n n
- needed for structure of cells, photosynthesis
n n n n n
- low: poor fruit set
n n n
why are American barrels less expensive than French barrels?
n n n n n n n n
American oak can be sawn to create staves, while French oak must
n n n n n n n n n n n
be hand-split
n n
what does seasoning do to oak? how long is this process?
n n n n n n n n n n
- lowers the humidity levels in the wood, reduces bitter flavours
n n n n n n n n n
and increases some aroma compounds, such as those that give fl
n n n n n n n n n n n
avours of cloves n n
- 2-3 years n
, WSET DIPLOMA D1 (ACTUAL 2025) AND CORR n n n n n n
ECT ANSWERS n
what are the benefits of lees contact?
n n n n n n
- aromas & flavors: compounds released bind with phenolic c
n n n n n n n n
ompounds to soften tannins, reduce astringency, modify flavo
n n n n n n n
rs
- stabilize unstable proteins n n
- protect from oxygenn n
- produce sulfur compounds (can be detrimental)
n n n n n
- provide nutrients for microbes (can be detrimental)
n n n n n n
what are key reasons for blending wine?
n n n n n n
- balance
- consistency
- style
- complexity
- minimize faults n
- volume
- price
when is blending best carried out?
n n n n n
before stabilization, in case any instabilities arise from blend
n n n n n n n n
, WSET DIPLOMA D1 (ACTUAL 2025) AND CORR
n n n n n n
ECT ANSWERS n
what determines the number of rackings needed during sedimenta
n n n n n n n n
tion?
size of storage vessel
n n n
when was powdery mildew introduced to Europe?
n n n n n n n
mid-1800's
what are the benefits of sedimentation for clarification? detriment
n n n n n n n n
s?
- avoids loss of texture/flavor due to fining or filtration
n n n n n n n n
- takes time, therefore has a cost
n n n n n
what does fining do?
n n n
removes a small proportion of unstable colloids from solution, h
n n n n n n n n n
elps to stabilize wine (charge related; fining agent must have opp
n n n n n n n n n n
osite charge of colloid)
n n n
what are the 3 categories of common fining agents?
n n n n n n n n
- remove unstable proteins n n
, WSET DIPLOMA D1 (ACTUAL 2025) AND CORR
n n n n n n
ECT ANSWERS n
- remove phenolics (bitterness) n n
- remove color and off-odors n n n
what fining agent removes unstable proteins? bento
n n n n n n
nite
what fining agents removes phenolics?
n n n n
- egg white (gentle)
n n
- gelatin (harsh) n
- casein
- isinglass (may create a protein haze)
n n n n n
- vegetable protein products (vegan) n n n
- PVPP (Polyvinylpolypyrrolidone)
n
what fining agents removes color & off-
n n n n n n
odors? charcoaL n
l
how is protein stability typically achieved? bentonit
n n n n n n
e fining
n
