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WSET Level 3 Advanced Certification
Exams 2025/2026 | Actual Verified
Questions & Answers | Wine & Spirit
Education Trust
Actual Exam with Complete Questions and Answers | Applied Behavior Analysis Certification
| Advanced Behavioral Competency |
Overview
This validated 2025/2026 study resource contains the complete ABA Level 3 Examination set,
including scenario-based questions with verified correct answers. All questions are aligned with
current Applied Behavior Analysis principles and competency standards.
This guide is essential for learners preparing for advanced certification and demonstrating strong
knowledge in behavioral processes, assessment methods, and intervention strategies.
Key Features
✓ Verified Question Comprehensive Exam following ABA Level 3 format
✓ Behavior-change procedures with practical applications
✓ Measurement, data display, and experimental design
✓ Updated 2025/2026 ABA competency guidelines
✓ Ethical and professional conduct principles for real-world practice
Content Domains
• Behavior Assessment
• Measurement & Data Interpretation
• Behavior-Change Procedures
• Antecedent & Consequence Strategies
• Ethics & Professional Conduct)
,Answer Format
Verified correct answers are shown in highlighted green with:
• Functional explanations of behavior
• Justification of selected interventions
• Interpretation of data/trends
• Ethical reasoning and application
Critical Updates 2025/2026
NEW – Motivating operations in complex environments
UPDATED – Reinforcement schedules and advanced prompting systems
REVISED – Functional assessment protocols
MODIFIED – Ethical decision-making models
Trichloranisole (TCA)
Is a wine fault that makes wine smell like wet cardboard or mould, and mutes fruit flavors
Sulfur Dioxide can be a wine fault that causes...
Wine to smell of extinguished matches, masks its fruitiness, and can lead to oxidization
Reduction is...
A wine fault that is the opposite of oxidization. It occurs when an excessively oxygen-free
environment leaves to volatile sulfur compounds. It makes a wine smell stinky, of rotten eggs or
boiled cabbage.
Oxidization is a wine fault that results in...
A wine smelling like toffee, caramel, or coffee; muted fruit and freshness; deep brown color.
Out of condition wine will be...
Dull or stale, and lack freshness
Volatile acidity is a wine fault that ...
Is a result of build up of acetic acid due to oxygen exposure; caused by acetobacter; results in the
wine smelling like vinegar or nail polish remover
Brettanomyces (Brett)
The most likely cause of a wine that has an unpleasant aroma of Band-Aids, as well as a
"sweaty" or "horsy" odor; caused by wild yeasts that are often present in rustic styles of
winemaking
,Primary aromas and flavors
Fruit (Green, Citrus, Stone, Tropical, Red, Black, Purple, Dry, Cooked), Floral, Herbal,
Herbaceous, Spice, Stone/Other. Resulting from grapes and alcoholic fermentation.
Secondary aromas and flavors
Yeast, MLF, Oak. Result of winemaking techniques (post-fermentation)
Tertiary aromas and flavors
Deliberate oxidization, Fruit development, Bottle age. Resulting from maturation of wine.
Sweetness in food increases/decreases what in wine?
Increases: bitterness, acidity, alcohol burn
Decreases: body, sweetness, fruitiness
*Considered a high risk food - makes wine last harsh and astringent
Umami in food increases/decreases what in wine?
Increases: bitterness, acidity, alcohol burn
Decreases: body, sweetness, fruitiness
*Considered a high risk food - makes wine last harsh and astringent
Acidity in food increases/decreases what in wine?
Increases: Body, sweetness, fruitiness
Decreases; Acidity
What is the rule when pairing acidic foods with wine?
The wine should have at least as much acidity as the food. High levels of acidity in food can
make a low acid wine seem flabby/flat.
Salt in food increases/decreases what in wine?
Increases: Body
Decreases: Bitterness, Acidity
Bitterness flavors in wine and food are...
Cumulative
Chili heat in food increases/decreases what in wine?
Increases: Bitterness, acidity, alcohol burn
Decreases: Body, richness, sweetness, fruitiness
Sweet food should be paired with a wine that...
has at least as much sugar as the food
Umami foods should be paired with wine that...
, is more fruity than tannic
Bitter foods should be paired with what kind of wines?
White wines or low tannin reds
Foods with chili heat should be paired with what kind of wine?
White wine or low tannin reds, preferable with lower alcohol levels
A higher risk wine when it comes to food pairings would have what structure characteristics?
High levels of tannin, acid, alcohol, and complexity
A very low risk wine when it comes to food pairings would have what structure characteristics?
Simplicity, unoaked, a little residual sugar
Name two sweet wines and the temperature at which they should be served
Sauternes, Muscat
Well-Chilled: 6-8 C / 43-45 F
Name two sparking wines and the temperature at which they should be served
Champagne, Cava
Well-Chilled: 6-10 C / 43-50 F
Name two light/medium white wines and the temperature at which they should be served
Pinot grigio, Sauvignon blanc, Fino sherry
Chilled: 7-10 C / 45-50 F
Name two examples of medium to full bodied oaked white wines and the temperature at which
they should be served
White burgundy, Fumé Blanc
Lightly Chilled: 10-13 C / 50-55 F
Name two examples of light red wines and the temperature at which they should be served
Valpolicella, Beaujolais
Lightly Chilled: 13 C / 55 F
Name two examples of medium to full bodied red wines and the temperature at which they
should be served
Rioja, Burgundy, Shiraz, Bordeaux, Vintage Port
Room Temp: 15-18 C / 54-64 F
Floral aromas
Acacia, Honeysuckle, Chamomile, Elderflower, Geranium, Blossom, Rose, Violet
WSET Level 3 Advanced Certification
Exams 2025/2026 | Actual Verified
Questions & Answers | Wine & Spirit
Education Trust
Actual Exam with Complete Questions and Answers | Applied Behavior Analysis Certification
| Advanced Behavioral Competency |
Overview
This validated 2025/2026 study resource contains the complete ABA Level 3 Examination set,
including scenario-based questions with verified correct answers. All questions are aligned with
current Applied Behavior Analysis principles and competency standards.
This guide is essential for learners preparing for advanced certification and demonstrating strong
knowledge in behavioral processes, assessment methods, and intervention strategies.
Key Features
✓ Verified Question Comprehensive Exam following ABA Level 3 format
✓ Behavior-change procedures with practical applications
✓ Measurement, data display, and experimental design
✓ Updated 2025/2026 ABA competency guidelines
✓ Ethical and professional conduct principles for real-world practice
Content Domains
• Behavior Assessment
• Measurement & Data Interpretation
• Behavior-Change Procedures
• Antecedent & Consequence Strategies
• Ethics & Professional Conduct)
,Answer Format
Verified correct answers are shown in highlighted green with:
• Functional explanations of behavior
• Justification of selected interventions
• Interpretation of data/trends
• Ethical reasoning and application
Critical Updates 2025/2026
NEW – Motivating operations in complex environments
UPDATED – Reinforcement schedules and advanced prompting systems
REVISED – Functional assessment protocols
MODIFIED – Ethical decision-making models
Trichloranisole (TCA)
Is a wine fault that makes wine smell like wet cardboard or mould, and mutes fruit flavors
Sulfur Dioxide can be a wine fault that causes...
Wine to smell of extinguished matches, masks its fruitiness, and can lead to oxidization
Reduction is...
A wine fault that is the opposite of oxidization. It occurs when an excessively oxygen-free
environment leaves to volatile sulfur compounds. It makes a wine smell stinky, of rotten eggs or
boiled cabbage.
Oxidization is a wine fault that results in...
A wine smelling like toffee, caramel, or coffee; muted fruit and freshness; deep brown color.
Out of condition wine will be...
Dull or stale, and lack freshness
Volatile acidity is a wine fault that ...
Is a result of build up of acetic acid due to oxygen exposure; caused by acetobacter; results in the
wine smelling like vinegar or nail polish remover
Brettanomyces (Brett)
The most likely cause of a wine that has an unpleasant aroma of Band-Aids, as well as a
"sweaty" or "horsy" odor; caused by wild yeasts that are often present in rustic styles of
winemaking
,Primary aromas and flavors
Fruit (Green, Citrus, Stone, Tropical, Red, Black, Purple, Dry, Cooked), Floral, Herbal,
Herbaceous, Spice, Stone/Other. Resulting from grapes and alcoholic fermentation.
Secondary aromas and flavors
Yeast, MLF, Oak. Result of winemaking techniques (post-fermentation)
Tertiary aromas and flavors
Deliberate oxidization, Fruit development, Bottle age. Resulting from maturation of wine.
Sweetness in food increases/decreases what in wine?
Increases: bitterness, acidity, alcohol burn
Decreases: body, sweetness, fruitiness
*Considered a high risk food - makes wine last harsh and astringent
Umami in food increases/decreases what in wine?
Increases: bitterness, acidity, alcohol burn
Decreases: body, sweetness, fruitiness
*Considered a high risk food - makes wine last harsh and astringent
Acidity in food increases/decreases what in wine?
Increases: Body, sweetness, fruitiness
Decreases; Acidity
What is the rule when pairing acidic foods with wine?
The wine should have at least as much acidity as the food. High levels of acidity in food can
make a low acid wine seem flabby/flat.
Salt in food increases/decreases what in wine?
Increases: Body
Decreases: Bitterness, Acidity
Bitterness flavors in wine and food are...
Cumulative
Chili heat in food increases/decreases what in wine?
Increases: Bitterness, acidity, alcohol burn
Decreases: Body, richness, sweetness, fruitiness
Sweet food should be paired with a wine that...
has at least as much sugar as the food
Umami foods should be paired with wine that...
, is more fruity than tannic
Bitter foods should be paired with what kind of wines?
White wines or low tannin reds
Foods with chili heat should be paired with what kind of wine?
White wine or low tannin reds, preferable with lower alcohol levels
A higher risk wine when it comes to food pairings would have what structure characteristics?
High levels of tannin, acid, alcohol, and complexity
A very low risk wine when it comes to food pairings would have what structure characteristics?
Simplicity, unoaked, a little residual sugar
Name two sweet wines and the temperature at which they should be served
Sauternes, Muscat
Well-Chilled: 6-8 C / 43-45 F
Name two sparking wines and the temperature at which they should be served
Champagne, Cava
Well-Chilled: 6-10 C / 43-50 F
Name two light/medium white wines and the temperature at which they should be served
Pinot grigio, Sauvignon blanc, Fino sherry
Chilled: 7-10 C / 45-50 F
Name two examples of medium to full bodied oaked white wines and the temperature at which
they should be served
White burgundy, Fumé Blanc
Lightly Chilled: 10-13 C / 50-55 F
Name two examples of light red wines and the temperature at which they should be served
Valpolicella, Beaujolais
Lightly Chilled: 13 C / 55 F
Name two examples of medium to full bodied red wines and the temperature at which they
should be served
Rioja, Burgundy, Shiraz, Bordeaux, Vintage Port
Room Temp: 15-18 C / 54-64 F
Floral aromas
Acacia, Honeysuckle, Chamomile, Elderflower, Geranium, Blossom, Rose, Violet
