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WSET LEVEL 3 EXAMS ALL 400 QUESTIONS AND CORRECT DETAILED ANSWERS VERSION ALREADY A GRADED | ALREADY A GRADED | NEW AND REVISED $23.49   Add to cart

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WSET LEVEL 3 EXAMS ALL 400 QUESTIONS AND CORRECT DETAILED ANSWERS VERSION ALREADY A GRADED | ALREADY A GRADED | NEW AND REVISED

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WSET LEVEL 3 EXAMS ALL 400 QUESTIONS AND CORRECT DETAILED ANSWERS VERSION ALREADY A GRADED | ALREADY A GRADED | NEW AND REVISED

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  • August 22, 2024
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WSET LEVEL 3 EXAMS ALL 400 QUESTIONS
AND CORRECT DETAILED ANSWERS 2024-2025
VERSION ALREADY A GRADED | ALREADY A
GRADED | NEW AND REVISED



Which Southern French region is known for making wines dominated by
Mourvèdre? - ANSWER- Bandol


Which grape variety gives high tannins, acidity and colour, lacks fruit
but can produce huge yields? - ANSWER- Carignan


The climate in the Southern France is? - ANSWER- Warm
Mediterranean


What is the name of the cool winds that come down the Rhone Valley -
ANSWER- Mistral


What is the name of the westerly winds between Massif Central and
Pyrenees? - ANSWER- Tramontane


A friend opens a bottle of wine and discovers what looks like glass on
the bottom of the cork. You tell her to? - ANSWER- Don't worry, they
are tartrate crystals, harmless

,Free run juice is? - ANSWER- Less likely to contain bitterness from
pips


Which statement about skin contact is false?
Colour, flavour and tannins are extracted from the skin
The longer the skin contact, the more the extraction
Not all red wines are made from skin contact
Many whites are made without skin contact - ANSWER- Not all red
wines are made from skin contact


Which statement is true about small barrels?
They have the largest effect on wines, giving more flavour, tannins and
oxidative effects
They have less effect on the wine, giving less flavour. tannins and
oxidative effects
Are much cheaper to make and use so are more cost effective.
Are perfect for barrel fermentation of red wines - ANSWER- They have
the largest effect on wines, giving more flavour, tannins and oxidative
effects


MLF can be inhibited by? - ANSWER- Filtering out the bacteria
Adding SO2 after alcoholic fermentation
Keeping the wine cool


Which statement about Malolactic Fermentation (MLF) is false?

,The bacteria is sensitive to SO2 and can be stopped by it
Lowers the perceived acidity in a wine by converting the crisp malo
acid to softer lactic acid
Can suppress the varietal purity and can add butter, hazelnut flavours
All white wines and most reds undergo MLF - ANSWER- All white
wines and most reds undergo MLF


Which statement about Ambient Yeast is false?
Ambient Yeast must be kept at an ambient temperature of 18-20°C to
ferment correctly
It is found throughout the winery and on the bloom
Adds complexity to the wine but results can be random
Many ambient yeast can be killed off with SO2 - ANSWER- Ambient
Yeast must be kept at an ambient temperature of 18-20°C to ferment
correctly


Which one of these will not stop fermentation?
Lowering the temperature to near 0°C
When the alcohol rises to over 15.5% abv
Adding SO2
Chaptalisation - ANSWER- Chaptalisation


What is the typical range of fermenting red wines? - ANSWER- 20°C to
32°C

, What is the typical range of fermenting white wines? - ANSWER- 12°C
to 22°C


What is the typical range at which yeast can ferment? - ANSWER- 5°C
to 35°C


Which is not a by-product of Alcoholic Fermentation? - ANSWER-
sugar


RCGM means? - ANSWER- Rectified Concentrated Grape Must


Adding tartaric acid to a wine will? - ANSWER- Increase the acidity in
the wine or must


Adding an Alkali will? - ANSWER- Decrease the acidity in the wine or
must


During winemaking, pressing grapes harder will? - ANSWER- Increase
the amount of juice but at the risk of increased bitter components.


Which of these yeast and bacteria converts Malic acid to Lactic acid? -
ANSWER- Lactic Acid Bacteria


Which of these yeast and bacteria give a plastic, sticking plaster, smoked
meat and/or leather notes to a wine? - ANSWER- Brettanomyces

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