WSET DIPLOMA D1 (ACTUAL 2025) AND
CORRECT ANSWERS
why do vines need phosphorous? what are the effects of too
little?
- important for photosynthesis
- low: poorly developed root systems, reduced vine growth,
lower Y
why do vines need calcium? what are the effects of too little?
- needed for structure of cells, photosynthesis
- low: poor fruit set
why are American barrels less expensive than French barrels?
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?
- 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
, WSET DIPLOMA D1 (ACTUAL 2025) AND
CORRECT ANSWERS
what are the benefits of lees contact?
- 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?
- balance
- consistency
- style
- complexity
- minimize faults
- volume
- price
when is blending best carried out?
before stabilization, in case any instabilities arise from blend
, WSET DIPLOMA D1 (ACTUAL 2025) AND
CORRECT ANSWERS
what determines the number of rackings needed during
sedimentation?
size of storage vessel
when was powdery mildew introduced to Europe?
mid-1800's
what are the benefits of sedimentation for clarification?
detriments?
- avoids loss of texture/flavor due to fining or filtration
- takes time, therefore has a cost
what does fining do?
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?
- remove unstable proteins
, WSET DIPLOMA D1 (ACTUAL 2025) AND
CORRECT ANSWERS
- remove phenolics (bitterness)
- remove color and off-odors
what fining agent removes unstable proteins?
bentonite
what fining agents removes phenolics?
- 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?
charcoaL
l
how is protein stability typically achieved?
bentonite fining
CORRECT ANSWERS
why do vines need phosphorous? what are the effects of too
little?
- important for photosynthesis
- low: poorly developed root systems, reduced vine growth,
lower Y
why do vines need calcium? what are the effects of too little?
- needed for structure of cells, photosynthesis
- low: poor fruit set
why are American barrels less expensive than French barrels?
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?
- 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
, WSET DIPLOMA D1 (ACTUAL 2025) AND
CORRECT ANSWERS
what are the benefits of lees contact?
- 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?
- balance
- consistency
- style
- complexity
- minimize faults
- volume
- price
when is blending best carried out?
before stabilization, in case any instabilities arise from blend
, WSET DIPLOMA D1 (ACTUAL 2025) AND
CORRECT ANSWERS
what determines the number of rackings needed during
sedimentation?
size of storage vessel
when was powdery mildew introduced to Europe?
mid-1800's
what are the benefits of sedimentation for clarification?
detriments?
- avoids loss of texture/flavor due to fining or filtration
- takes time, therefore has a cost
what does fining do?
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?
- remove unstable proteins
, WSET DIPLOMA D1 (ACTUAL 2025) AND
CORRECT ANSWERS
- remove phenolics (bitterness)
- remove color and off-odors
what fining agent removes unstable proteins?
bentonite
what fining agents removes phenolics?
- 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?
charcoaL
l
how is protein stability typically achieved?
bentonite fining
