WSET D4 QUESTIONS & ANSWERS
Generally, what type of climate is most suited to growing grapes for sparkling wine
production? - Answers - Cool climates
Briefly explain why a cool climate is preferable for the growing of grapes for traditional
method sparkling wines. - Answers - Just ripe fruit characteristics (apple, lemon)
- more delicate so that autolytic flavours are not overwhelmed
Acidity is retained
- Required for balance in final wine
- Required for aging of wine
Slow accumulation of sugars
- low alcohol levels of 9-11% in wine required to allow increase in alcohol produced in
second fermentation (1-2%)
Name the key reasons why a producer would choose to pick the grapes earlier for
sparkling wine. - Answers - - fruit characteristics will be more delicate but ripe, it is
important that they do not display unripe flavours
- lower potential alcohol while retaining high acidity
- avoid autumn rain and damage to fruit from fungal disease
Destemmed grapes are preferred to whole bunches when pressing in sparkling wine
production. T/F - Answers - False
Whole-bunch pressing is often practised for premium traditional method sparkling
wines.
What are the advantages to whole bunch pressing for sparkling wine production? -
Answers - It's a gentle form of pressing which provides delicate juice
The juice is low in phenolics and tannins which can create bitterness
Juice is low in anthocyanins that provide (unwanted) colour
Stems provide channels for juice to flow, minimising pressure required
What are the disadvantages to whole bunch pressing for sparkling wine production? -
Answers - Can be slow as whole bunches take up more room in the press than crushed
grapes
It is more expensive as the press load is smaller compared to destemmed and crushed
fruit
When pressing the grapes for sparkling wines, winemakers usually try and minimise the
extraction of phenolics as they can make the wine taste bitter and feel coarse on the
palate. Describe the characteristics of the various press fractions used in sparkling wine
production. - Answers - Sparkling wines made from the press juice are better suited to
styles of wine with short maturation periods and immediate consumption. (These wines
are better suited to short maturation periods.)
,The free run juice is lowest in phenolics, solids and pH. (The free run juice has lower
levels of these compounds than the press fractions.)
Given that the grapes for sparkling wine production are grown in cool climates, the
sugars in the grapes accumulate slowly. This means the ABV of the base wine after the
first fermentation is often between ... and ... percent. - Answers - 9 and 11
It is necessary to keep the ABV of this first fermentation low because the second
fermentation used in many methods of making sparkling wines produces an additional
... to ... percent ABV. - Answers - 1 to 2
What are the two most common grape varieties used in the production of super-
premium sparkling wines? - Answers - Chardonnay and Pinot Noir
The temperature of the primary fermentation of sparkling wine production is usually
between [...] °C - [...] °C - this is so fruit flavours are retained and temperatures are not
too cold for the yeast. - Answers - 14°C-20°C
The [...] pH of the juice can stress the yeast. - Answers - low
The ideal yeast is able to ferment reliably to create a [...] base wine in [...] acid and [...]
pH conditions. - Answers - dry
high
low
Commonly, [...] strain of yeast will be used for both the 1st and 2nd fermentation, and it
will be [...] the flavours of the wine. - Answers - the same
neutral to retain
The selected yeast also need to be able to ferment at [...] % abv for the second
fermentation. - Answers - 10
Rapid [...] and easy [...] are also required, as well as being able to ferment at [...]
temperatures, in a [...] pressure environment, with [...] nutrient availability. - Answers -
autolysis
flocculation
low
high
low
Malolactic conversion can be used to [ ... ] acidity, which can be a problem with cool
climate sparkling wines. - Answers - reduce
[ ... ] acid is produced during malolactic conversion, which can be creamy in texture.
Malolactic conversion is often used to [ ... ] texture in the base wine as well as [ ... ] the
wine. - Answers - Lactic
,enhance
stabilising
If malolactic conversion doesn't take place during the first fermentation it can occur
during the second fermentation, which is often [ ... ] . - Answers - undesirable
The buttery flavours often associated with [ ... ] wines are [ ...] in sparkling wines
because [ ... ] (which gives the buttery flavours) is metabolised by the yeast during the
second fermentation. - Answers - still
rare
diacetyl
Although malolactic conversion adds stability, it is not always required; in this case the
wine will be [ ... ] filtered. - Answers - sterile
Identify the two modifications that may be made to the base wine for sparkling wine
production. Then, briefly describe the effects these two methods have. - Answers - The
following two modifications may be considered:
1) Maturing the base wine on lees will impact on the aroma and flavour profile of the
wine. These associated aromas and flavours will not be desirable for some styles,
particularly fruity styles of sparkling wine like Prosecco and Asti.
2) Maturing the base wine in oak will impact on the flavour, depending on the age of the
oak.
Identify 8 reasons why a sparkling wine might be blended. - Answers - Quality,
Consistency, Style, Price, Complexity, Minimising faults, Volume, Balance
Aims to provide more body, or higher acidity (often by using different grape varieties or
the same variety and warmer/cooler sites). - Answers - Balance
Particularly important for producers' NV blend as consumers will expect this to taste the
same year to year. - Answers - Consistency
A producer may want to differentiate how approachable their wines are, or even how
age-worthy. - Answers - Style
Blending of red and white wines to create a particular style. - Answers - Rosé wines
To create a greater range of flavours or texture. - Answers - Complexity
A wine may need to be 'rescued' to be saleable; so it'll be blended with a larger volume
of a sound wine. - Answers - Minimise faults
Small vineyard holdings may need to do this by using wines from different vineyards. -
Answers - Volume
, More prestigious or cheaper grape varieties, as well as different press fractions may be
blended. - Answers - Price
What is the name of the addition that's added to instigate the second fermentation in
traditional method sparkling wines? - Answers - liqueur de tirage
The components of liqueur de tirage are as follows: - Answers - sugar
yeast
yeast nutrients
a clarifying agent
Briefly detail the following for each ingredient respectively:
the amount of sugar and the resulting changes to the wine - Answers - Approximately
24g/l of sucrose (sugar) is added, this converts into alcohol and CO2. Approximately
1.5% of alcohol is produced and 6 atmospheres (bar pressure) of CO2, which is
appropriate for most styles of bottle fermented sparkling wine.
Briefly detail the following for each ingredient respectively:
the attributes of the selected yeast for sparkling wine - Answers - The selected yeast
needs to be able to commence fermentation in an alcoholic environment (9.5 - 11%
abv), low pH, high acid, low nutrient availability and a high pressure environment.
Briefly detail the following for each ingredient respectively:
why yeast nutrients are required - Answers - The nutrients available will be low after the
first fermentation.
Briefly detail the following for each ingredient respectively:
why a clarifying agent may be needed - Answers - To aid flocculation of the yeast, aiding
riddling.
The temperature that the bottles are stored at horizontally after the addition of the
liqueur de tirage. - Answers - 10-12˚C
The temperature the bottles are stored at during lees ageing. - Answers - 10˚C
The temperature the bottles are cooled to prior to the necks being immersed in frozen
brine for disgorgement. - Answers - 7°C
How long does secondary fermentation usually last? - Answers - 4-6 weeks
(Although producers of more complex wines may choose to ferment their wine for
longer at lower temperatures, most wines ferment for this period at a stable temperature
to maintain yeast viability.)
What is the term for the enzymatic breakdown of dead yeast cells that creates biscuity
complexity associated with lees ageing? - Answers - yeast autolysis
Generally, what type of climate is most suited to growing grapes for sparkling wine
production? - Answers - Cool climates
Briefly explain why a cool climate is preferable for the growing of grapes for traditional
method sparkling wines. - Answers - Just ripe fruit characteristics (apple, lemon)
- more delicate so that autolytic flavours are not overwhelmed
Acidity is retained
- Required for balance in final wine
- Required for aging of wine
Slow accumulation of sugars
- low alcohol levels of 9-11% in wine required to allow increase in alcohol produced in
second fermentation (1-2%)
Name the key reasons why a producer would choose to pick the grapes earlier for
sparkling wine. - Answers - - fruit characteristics will be more delicate but ripe, it is
important that they do not display unripe flavours
- lower potential alcohol while retaining high acidity
- avoid autumn rain and damage to fruit from fungal disease
Destemmed grapes are preferred to whole bunches when pressing in sparkling wine
production. T/F - Answers - False
Whole-bunch pressing is often practised for premium traditional method sparkling
wines.
What are the advantages to whole bunch pressing for sparkling wine production? -
Answers - It's a gentle form of pressing which provides delicate juice
The juice is low in phenolics and tannins which can create bitterness
Juice is low in anthocyanins that provide (unwanted) colour
Stems provide channels for juice to flow, minimising pressure required
What are the disadvantages to whole bunch pressing for sparkling wine production? -
Answers - Can be slow as whole bunches take up more room in the press than crushed
grapes
It is more expensive as the press load is smaller compared to destemmed and crushed
fruit
When pressing the grapes for sparkling wines, winemakers usually try and minimise the
extraction of phenolics as they can make the wine taste bitter and feel coarse on the
palate. Describe the characteristics of the various press fractions used in sparkling wine
production. - Answers - Sparkling wines made from the press juice are better suited to
styles of wine with short maturation periods and immediate consumption. (These wines
are better suited to short maturation periods.)
,The free run juice is lowest in phenolics, solids and pH. (The free run juice has lower
levels of these compounds than the press fractions.)
Given that the grapes for sparkling wine production are grown in cool climates, the
sugars in the grapes accumulate slowly. This means the ABV of the base wine after the
first fermentation is often between ... and ... percent. - Answers - 9 and 11
It is necessary to keep the ABV of this first fermentation low because the second
fermentation used in many methods of making sparkling wines produces an additional
... to ... percent ABV. - Answers - 1 to 2
What are the two most common grape varieties used in the production of super-
premium sparkling wines? - Answers - Chardonnay and Pinot Noir
The temperature of the primary fermentation of sparkling wine production is usually
between [...] °C - [...] °C - this is so fruit flavours are retained and temperatures are not
too cold for the yeast. - Answers - 14°C-20°C
The [...] pH of the juice can stress the yeast. - Answers - low
The ideal yeast is able to ferment reliably to create a [...] base wine in [...] acid and [...]
pH conditions. - Answers - dry
high
low
Commonly, [...] strain of yeast will be used for both the 1st and 2nd fermentation, and it
will be [...] the flavours of the wine. - Answers - the same
neutral to retain
The selected yeast also need to be able to ferment at [...] % abv for the second
fermentation. - Answers - 10
Rapid [...] and easy [...] are also required, as well as being able to ferment at [...]
temperatures, in a [...] pressure environment, with [...] nutrient availability. - Answers -
autolysis
flocculation
low
high
low
Malolactic conversion can be used to [ ... ] acidity, which can be a problem with cool
climate sparkling wines. - Answers - reduce
[ ... ] acid is produced during malolactic conversion, which can be creamy in texture.
Malolactic conversion is often used to [ ... ] texture in the base wine as well as [ ... ] the
wine. - Answers - Lactic
,enhance
stabilising
If malolactic conversion doesn't take place during the first fermentation it can occur
during the second fermentation, which is often [ ... ] . - Answers - undesirable
The buttery flavours often associated with [ ... ] wines are [ ...] in sparkling wines
because [ ... ] (which gives the buttery flavours) is metabolised by the yeast during the
second fermentation. - Answers - still
rare
diacetyl
Although malolactic conversion adds stability, it is not always required; in this case the
wine will be [ ... ] filtered. - Answers - sterile
Identify the two modifications that may be made to the base wine for sparkling wine
production. Then, briefly describe the effects these two methods have. - Answers - The
following two modifications may be considered:
1) Maturing the base wine on lees will impact on the aroma and flavour profile of the
wine. These associated aromas and flavours will not be desirable for some styles,
particularly fruity styles of sparkling wine like Prosecco and Asti.
2) Maturing the base wine in oak will impact on the flavour, depending on the age of the
oak.
Identify 8 reasons why a sparkling wine might be blended. - Answers - Quality,
Consistency, Style, Price, Complexity, Minimising faults, Volume, Balance
Aims to provide more body, or higher acidity (often by using different grape varieties or
the same variety and warmer/cooler sites). - Answers - Balance
Particularly important for producers' NV blend as consumers will expect this to taste the
same year to year. - Answers - Consistency
A producer may want to differentiate how approachable their wines are, or even how
age-worthy. - Answers - Style
Blending of red and white wines to create a particular style. - Answers - Rosé wines
To create a greater range of flavours or texture. - Answers - Complexity
A wine may need to be 'rescued' to be saleable; so it'll be blended with a larger volume
of a sound wine. - Answers - Minimise faults
Small vineyard holdings may need to do this by using wines from different vineyards. -
Answers - Volume
, More prestigious or cheaper grape varieties, as well as different press fractions may be
blended. - Answers - Price
What is the name of the addition that's added to instigate the second fermentation in
traditional method sparkling wines? - Answers - liqueur de tirage
The components of liqueur de tirage are as follows: - Answers - sugar
yeast
yeast nutrients
a clarifying agent
Briefly detail the following for each ingredient respectively:
the amount of sugar and the resulting changes to the wine - Answers - Approximately
24g/l of sucrose (sugar) is added, this converts into alcohol and CO2. Approximately
1.5% of alcohol is produced and 6 atmospheres (bar pressure) of CO2, which is
appropriate for most styles of bottle fermented sparkling wine.
Briefly detail the following for each ingredient respectively:
the attributes of the selected yeast for sparkling wine - Answers - The selected yeast
needs to be able to commence fermentation in an alcoholic environment (9.5 - 11%
abv), low pH, high acid, low nutrient availability and a high pressure environment.
Briefly detail the following for each ingredient respectively:
why yeast nutrients are required - Answers - The nutrients available will be low after the
first fermentation.
Briefly detail the following for each ingredient respectively:
why a clarifying agent may be needed - Answers - To aid flocculation of the yeast, aiding
riddling.
The temperature that the bottles are stored at horizontally after the addition of the
liqueur de tirage. - Answers - 10-12˚C
The temperature the bottles are stored at during lees ageing. - Answers - 10˚C
The temperature the bottles are cooled to prior to the necks being immersed in frozen
brine for disgorgement. - Answers - 7°C
How long does secondary fermentation usually last? - Answers - 4-6 weeks
(Although producers of more complex wines may choose to ferment their wine for
longer at lower temperatures, most wines ferment for this period at a stable temperature
to maintain yeast viability.)
What is the term for the enzymatic breakdown of dead yeast cells that creates biscuity
complexity associated with lees ageing? - Answers - yeast autolysis
