WSET LEVEL 2 UPDATED SETS ANSWERS AND
QUESTIONS SET A+
✔✔Protected Designation of Origin (PDO) - ✔✔A labelling term used in the European
Union.
✔✔Protected Geographical Indication (PGI) - ✔✔A labelling term used in the European
Union.
✔✔Appellation d'Origine Contrôlée (AOC) - ✔✔A labelling term used in France.
✔✔Denominazione di Origine Controllata e Garantita (DOCG) - ✔✔A labelling term
used in Italy.
✔✔Denominación de Origen Calificada (DOCa) - ✔✔A labelling term used in Spain.
✔✔Old Vine/Vieilles vignes - ✔✔A labelling term relating to vine age.
✔✔Alcoholic fermentation - ✔✔The process where yeast converts sugar into alcohol
and carbon dioxide.
✔✔Crushing - ✔✔The first stage in the winemaking process where grapes are crushed
to release their juice.
✔✔Fermentation - ✔✔The process where yeast converts sugars in the grape juice into
alcohol and carbon dioxide.
✔✔Pressing - ✔✔The stage where the fermented mixture is pressed to separate the
liquid wine from the solid grape materials.
✔✔Storage and/or maturation - ✔✔The process of storing wine in vessels to develop its
flavors and characteristics over time.
, ✔✔Blending - ✔✔The process of combining different wines to achieve consistency,
complexity, and style.
✔✔Packaging - ✔✔The final stage in winemaking where the wine is bottled or
packaged for sale.
✔✔Addition of sugar - ✔✔A winemaking adjustment made to increase sweetness in the
wine.
✔✔Adjustment to acidity - ✔✔A winemaking adjustment made to balance the acidity
levels in the wine.
✔✔Fermentation temperatures - ✔✔The temperature ranges during fermentation, which
can be categorized as cool or warm.
✔✔Extraction - ✔✔The process in red wine production where color, tannins, and flavors
are extracted from grape skins.
✔✔Short maceration - ✔✔A technique used in rosé wine production where the grape
skins are in contact with the juice for a brief period.
✔✔Fermentation stopped - ✔✔A method used in sweet wine production where
fermentation is halted to retain residual sugars.
✔✔Vessel types - ✔✔The different types of containers used for fermentation and aging,
including stainless steel, concrete, and oak.
✔✔Oak vessel types - ✔✔Different types of oak vessels used in winemaking, classified
by size (small, large), age (new, old), and level of toast.
✔✔Malolactic conversion - ✔✔A secondary fermentation process that converts sharp
malic acid into softer lactic acid, often used in red wines.
✔✔Lees - ✔✔The sediment that remains after fermentation, which can influence the
flavor and texture of the wine during aging.
✔✔Principal grape varieties - ✔✔The main types of grapes used in winemaking that
have distinct characteristics influencing the style and quality of wines.
✔✔Specified GIs - ✔✔Geographical Indications that denote specific regions known for
producing particular styles of wine.
✔✔Comparison of styles and quality - ✔✔The analysis of differences in wine styles and
quality from principal grape varieties within and between specified regions.
QUESTIONS SET A+
✔✔Protected Designation of Origin (PDO) - ✔✔A labelling term used in the European
Union.
✔✔Protected Geographical Indication (PGI) - ✔✔A labelling term used in the European
Union.
✔✔Appellation d'Origine Contrôlée (AOC) - ✔✔A labelling term used in France.
✔✔Denominazione di Origine Controllata e Garantita (DOCG) - ✔✔A labelling term
used in Italy.
✔✔Denominación de Origen Calificada (DOCa) - ✔✔A labelling term used in Spain.
✔✔Old Vine/Vieilles vignes - ✔✔A labelling term relating to vine age.
✔✔Alcoholic fermentation - ✔✔The process where yeast converts sugar into alcohol
and carbon dioxide.
✔✔Crushing - ✔✔The first stage in the winemaking process where grapes are crushed
to release their juice.
✔✔Fermentation - ✔✔The process where yeast converts sugars in the grape juice into
alcohol and carbon dioxide.
✔✔Pressing - ✔✔The stage where the fermented mixture is pressed to separate the
liquid wine from the solid grape materials.
✔✔Storage and/or maturation - ✔✔The process of storing wine in vessels to develop its
flavors and characteristics over time.
, ✔✔Blending - ✔✔The process of combining different wines to achieve consistency,
complexity, and style.
✔✔Packaging - ✔✔The final stage in winemaking where the wine is bottled or
packaged for sale.
✔✔Addition of sugar - ✔✔A winemaking adjustment made to increase sweetness in the
wine.
✔✔Adjustment to acidity - ✔✔A winemaking adjustment made to balance the acidity
levels in the wine.
✔✔Fermentation temperatures - ✔✔The temperature ranges during fermentation, which
can be categorized as cool or warm.
✔✔Extraction - ✔✔The process in red wine production where color, tannins, and flavors
are extracted from grape skins.
✔✔Short maceration - ✔✔A technique used in rosé wine production where the grape
skins are in contact with the juice for a brief period.
✔✔Fermentation stopped - ✔✔A method used in sweet wine production where
fermentation is halted to retain residual sugars.
✔✔Vessel types - ✔✔The different types of containers used for fermentation and aging,
including stainless steel, concrete, and oak.
✔✔Oak vessel types - ✔✔Different types of oak vessels used in winemaking, classified
by size (small, large), age (new, old), and level of toast.
✔✔Malolactic conversion - ✔✔A secondary fermentation process that converts sharp
malic acid into softer lactic acid, often used in red wines.
✔✔Lees - ✔✔The sediment that remains after fermentation, which can influence the
flavor and texture of the wine during aging.
✔✔Principal grape varieties - ✔✔The main types of grapes used in winemaking that
have distinct characteristics influencing the style and quality of wines.
✔✔Specified GIs - ✔✔Geographical Indications that denote specific regions known for
producing particular styles of wine.
✔✔Comparison of styles and quality - ✔✔The analysis of differences in wine styles and
quality from principal grape varieties within and between specified regions.
