10/4/25, 7:35 AM WSET D4 Sparkling Wine || Update|COMPLETE MOST-TESTED QUESTIONS AND VERIFIED ANSWERS (100% Correct answer…
WSET D4 Sparkling Wine || Update|COMPLETE
MOST-TESTED QUESTIONS AND VERIFIED
ANSWERS (100% Correct answers)|GET IT 100%
ACCURATE!!
Save
Terms in this set (71)
Just ripe fruit characteristics (apple, lemon)
- more delicate so that autolytic flavors are not
overwhelmed
Why is a cool climate is Acidity is retained
preferable for the growing -Required for balance in final wine
of grapes for traditional - Required for aging of wine
method sparkling wines? Slow accumulation of sugars
-low alcohol levels of 9-11% in wine required to allow
increase in alcohol produced in second fermentation
(1-2%)
ABV of the base wine after 9-11% ABV
the first fermentation
Second fermentation used 1-2%
in many methods of
making sparkling wines
produces an additional
ABV of
Attributes of Chardonnay Both varieties can ripen in cool climates
and Pinot Noir for super- Both varieties will retain acidity
premium sparkling wines Both varieties respond well to autolysis
https://quizlet.com/1087141433/wset-d4-sparkling-wine-updatecomplete-most-tested-questions-and-verified-answers-100-correct-answersget-it-100-… 1/13
, 10/4/25, 7:35 AM WSET D4 Sparkling Wine || Update|COMPLETE MOST-TESTED QUESTIONS AND VERIFIED ANSWERS (100% Correct answer…
- fruit characteristics will be more delicate but ripe, it
Why a producer would is important that they do not display unripe flavors
choose to pick the grapes - lower potential alcohol while retaining high acidity
earlier for sparkling wine - avoid autumn rain and damage to fruit from fungal
disease
- It's a gentle form of pressing which provides delicate
juice
- The juice is low in phenolics and tannins which can
Advantages to whole create bitterness
bunch pressing - Juice is low in anthocyanins that provide (unwanted)
color
- Stems provide channels for juice to flow, minimizing
pressure required
- Can be slow as whole bunches take up more room
Disadvantages to whole in the press than crushed grapes
bunch pressing - It is more expensive as the press load is smaller
compared to destemmed and crushed fruit
Temperature of the 14-20 C
primary fermentation of
sparkling wine production
is usually between
https://quizlet.com/1087141433/wset-d4-sparkling-wine-updatecomplete-most-tested-questions-and-verified-answers-100-correct-answersget-it-100-… 2/13
WSET D4 Sparkling Wine || Update|COMPLETE
MOST-TESTED QUESTIONS AND VERIFIED
ANSWERS (100% Correct answers)|GET IT 100%
ACCURATE!!
Save
Terms in this set (71)
Just ripe fruit characteristics (apple, lemon)
- more delicate so that autolytic flavors are not
overwhelmed
Why is a cool climate is Acidity is retained
preferable for the growing -Required for balance in final wine
of grapes for traditional - Required for aging of wine
method sparkling wines? Slow accumulation of sugars
-low alcohol levels of 9-11% in wine required to allow
increase in alcohol produced in second fermentation
(1-2%)
ABV of the base wine after 9-11% ABV
the first fermentation
Second fermentation used 1-2%
in many methods of
making sparkling wines
produces an additional
ABV of
Attributes of Chardonnay Both varieties can ripen in cool climates
and Pinot Noir for super- Both varieties will retain acidity
premium sparkling wines Both varieties respond well to autolysis
https://quizlet.com/1087141433/wset-d4-sparkling-wine-updatecomplete-most-tested-questions-and-verified-answers-100-correct-answersget-it-100-… 1/13
, 10/4/25, 7:35 AM WSET D4 Sparkling Wine || Update|COMPLETE MOST-TESTED QUESTIONS AND VERIFIED ANSWERS (100% Correct answer…
- fruit characteristics will be more delicate but ripe, it
Why a producer would is important that they do not display unripe flavors
choose to pick the grapes - lower potential alcohol while retaining high acidity
earlier for sparkling wine - avoid autumn rain and damage to fruit from fungal
disease
- It's a gentle form of pressing which provides delicate
juice
- The juice is low in phenolics and tannins which can
Advantages to whole create bitterness
bunch pressing - Juice is low in anthocyanins that provide (unwanted)
color
- Stems provide channels for juice to flow, minimizing
pressure required
- Can be slow as whole bunches take up more room
Disadvantages to whole in the press than crushed grapes
bunch pressing - It is more expensive as the press load is smaller
compared to destemmed and crushed fruit
Temperature of the 14-20 C
primary fermentation of
sparkling wine production
is usually between
https://quizlet.com/1087141433/wset-d4-sparkling-wine-updatecomplete-most-tested-questions-and-verified-answers-100-correct-answersget-it-100-… 2/13
