WSET L4 SPARKLING WINES EXAM PREP TEST
BANK 2026 FULL QUESTIONS WITH VERIFIED
ANSWERS
◉ Chardonnay. Answer: Early budding and ripening => good for cold
climate but vulnerable to frost
Coulure & millerandage
Susceptible to Powdery Mildew and botrytis bunch rot, grapevine
yellows
Yields can be high without loss of quality
Well-suited to autolytic styles
High acid, low alcohol, no underripe flavors
Subtle apple, crisp citrus, and biscuit from autolysis
Lends acidity, structure, and age-ability to the blend
,◉ Pinot Noir. Answer: Early budding and early-ripening => good for
cold climate but susceptible to spring frost
Prone to coulure
Requires low yields for quality as quality drops if to high
Disease prone: downy and powdery mildew, botrytis bunch rot, fan leaf
and leaf roll.
Lends body to the blend
◉ Viticultural considerations. Answer: Often grown at higher yields to
get high acid, low sugar, and just ripe flavors( under ripe fruit are not
desired)
Clean, healthy, ripe fruit is a priority since bubbles emphasize off-flavors
from diseased fruit
◉ Botrytis infected grapes effect in the wine. Answer: The enzyme
Laccase released by botrytis infected grapes can causes serious oxidation
◉ Harvest considerations. Answer: Early picking
,Hand and machine harvest both used
Hand picking allows sorting, reduces oxidation and extraction of
phenolics as can be picked in small crates which minimise the crushing
and splitting of the grapes. But is slow, labor intensive, expensive
Machine harvest is faster, grapes can be picked at the desired ripeness,
allows night harvest and is cheaper. But can rupture the skin of the
grapes, resulting in phenolic extraction and oxidation.
◉ Pressing. Answer: Whole bunch press for premium traditional method
(delicate juice, low in phenolics).
Stems help with extraction but less grapes fit in the press
Quick and gentle to minimize extraction (phenolics add bitterness and
coarseness on the palate)
◉ Most common presses used. Answer: Pneumatic and Basket due to
their ability to press gently
◉ Press factions. Answer: Often split into press fractions
, Press - more phenolic, higher pH, faster maturing
Juice is clarified before fermentation
Nutrients is solids are important
Fining can be used (casein, gelatin, PVPP)
◉ Why do sparkling wm usually inoculate?. Answer: Neutral yeast may
be preferred for autolytic styles
Common to use same for 1st and 2nd
Needs to be capable to start in 10% ABV
Low pH, low temperature, high pressure, low nutrients, high Pressure
Flocculate well and rapid autolysis
Prise de Mousse (EC1118), Epernay (Lalvin DV10)
◉ Primary fermentation. Answer: Fermentation temperature is warm for
whites 14-20 C
BANK 2026 FULL QUESTIONS WITH VERIFIED
ANSWERS
◉ Chardonnay. Answer: Early budding and ripening => good for cold
climate but vulnerable to frost
Coulure & millerandage
Susceptible to Powdery Mildew and botrytis bunch rot, grapevine
yellows
Yields can be high without loss of quality
Well-suited to autolytic styles
High acid, low alcohol, no underripe flavors
Subtle apple, crisp citrus, and biscuit from autolysis
Lends acidity, structure, and age-ability to the blend
,◉ Pinot Noir. Answer: Early budding and early-ripening => good for
cold climate but susceptible to spring frost
Prone to coulure
Requires low yields for quality as quality drops if to high
Disease prone: downy and powdery mildew, botrytis bunch rot, fan leaf
and leaf roll.
Lends body to the blend
◉ Viticultural considerations. Answer: Often grown at higher yields to
get high acid, low sugar, and just ripe flavors( under ripe fruit are not
desired)
Clean, healthy, ripe fruit is a priority since bubbles emphasize off-flavors
from diseased fruit
◉ Botrytis infected grapes effect in the wine. Answer: The enzyme
Laccase released by botrytis infected grapes can causes serious oxidation
◉ Harvest considerations. Answer: Early picking
,Hand and machine harvest both used
Hand picking allows sorting, reduces oxidation and extraction of
phenolics as can be picked in small crates which minimise the crushing
and splitting of the grapes. But is slow, labor intensive, expensive
Machine harvest is faster, grapes can be picked at the desired ripeness,
allows night harvest and is cheaper. But can rupture the skin of the
grapes, resulting in phenolic extraction and oxidation.
◉ Pressing. Answer: Whole bunch press for premium traditional method
(delicate juice, low in phenolics).
Stems help with extraction but less grapes fit in the press
Quick and gentle to minimize extraction (phenolics add bitterness and
coarseness on the palate)
◉ Most common presses used. Answer: Pneumatic and Basket due to
their ability to press gently
◉ Press factions. Answer: Often split into press fractions
, Press - more phenolic, higher pH, faster maturing
Juice is clarified before fermentation
Nutrients is solids are important
Fining can be used (casein, gelatin, PVPP)
◉ Why do sparkling wm usually inoculate?. Answer: Neutral yeast may
be preferred for autolytic styles
Common to use same for 1st and 2nd
Needs to be capable to start in 10% ABV
Low pH, low temperature, high pressure, low nutrients, high Pressure
Flocculate well and rapid autolysis
Prise de Mousse (EC1118), Epernay (Lalvin DV10)
◉ Primary fermentation. Answer: Fermentation temperature is warm for
whites 14-20 C
