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WSET - L4 D4 Exam Questions and Answers
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WSET - L4 D4 Exam Questions and Answers
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WSET - L4 D4 Exam Questions andAnswers
How much abv is produced in the secondary fermentation?
1-2% abv
Traditional sparkling wine is produced in regions with ___________ ___________?
cool influences
Blending Chardonnay into the base wine will add what characteristic to the final wine?
What two types of flavors does Chardonnay add to the wine?
Elegance - Citrus and apple aromas/flavors
What grape is this for sparkling wine production;
Ripe flavors developing early, with high levels of acidity and low levels of alcohol. Yields can be
higher in good years without loss of quality. Flavors of citrus and apple to enhance the autolytic
character
Chardonnay
What three hazards is Chardonnay prone to?
Spring frosts, Coulure and Mildew
Adding Pinot Noir to the base wine will add what characteristic to the final blend?
Body -
What grape is this for sparkling wine production;
Early budding and early ripening varietal, suitable for a cool climate
Yields can be moderate, while higher yields will drop the quality of the grapes
Pinot Noir
What are three hazards is Pinot Noir prone to?
, Spring Frosts, Coulure, Prone to Disease (mildew, etc)
What three factors within the grape varietal are most influential to the style of the final
sparkling wine?
Intensity of aromas, Ability to retain acidity, Response to autolysis
How does Chardonnay respond to autolysis? (flavor profile change)
Chardonnay creates creamy character when undergoing autolysis
Early picking for sparkling wine allows the growers to avoid which two hazards?
Fall rains and reduction of fungal dieseases
Different press fractions can make useful blending options.
Levels of what three compounds are important in blending fractions?
Phenolics, solids, and pH levels (acidity)
Low temperature fermentations are typical to retain primary fruit flavors, what temperature is
suggested?
Between 57-68F (14-20C)
Primary fermentation is generally carried out in what type of vessel?
Temperature controlled stainless steel
Why is cultured yeast generally used for the primary production of sparkling wine? Is this yeast
also used for the second fermentation?
Special yeast strains that can survive in high acid environments and ferment to dry in cold
temperatures - yes, these yeasts also need to survive in higher alcohol and under pressure with
little nutrients
What yeast style is used in the production of Fruity Tank Method sparkling wines? Why are
these yeasts not used for traditional method sparkling wines?
yeast that promotes thiols or esters - these flavors are not desired in autolytic styles of
sparkling wine
What is the most common cultured yeast for sparkling wine production?
EC1118
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