WSET L4 D4 SPARKLING WINES EXAM WITH ALL ANSWERS CORRECT

WSETL4-D4SPARKLINGWINESEXAM s s s s s s




WITHALLANSWERSCORRECT s s s s




Why bgis bga bgcool bgclimate bgis bgpreferable bgfor bgthe bggrowing bgof bggrapes bgfor
s s s s s s s s s s s s




bgtraditional bgmethod bgsparkling bgwines? bg- bg bgcorrect bganswer- bgJust bgripe bgfruit
s s s s s s s s s s s




bgcharacteristics bg(apple, bglemon)
s s s




bg- bgmore bgdelicate bgso bgthat bgautolytic bgflavors bgare bgnot bgoverwhelmed
s s s s s s s s s s




Acidity bgis bgretained s s




bg-Required bgfor bgbalance bgin bgfinal bgwine
s s s s s s




bg- bgRequired bgfor bgaging bgof bgwine
s s s s s s




Slow bgaccumulation bgof bgsugars
s s s




bg-low bgalcohol bglevels bgof bg9-11% bgin bgwine bgrequired bgto bgallow bgincrease bgin
s s s s s s s s s s s s




bgalcohol bgproduced bgin bgsecond bgfermentation bg(1-2%)
s s s s s s




ABV bgof bgthe bgbase bgwine bgafter bgthe bgfirst bgfermentation bg- bg bgcorrect bganswer- bg9-
s s s s s s s s s s s s s




11% bgABV s




Second bgfermentation bgused bgin bgmany bgmethods bgof bgmaking bgsparkling bgwines
s s s s s s s s s




bgproduces bgan bgadditional bgABV bgof bg- bg bgcorrect bganswer- bg1-2%
s s s s s s s s s s




Attributes bgof bgChardonnay bgand bgPinot bgNoir bgfor bgsuper-premium bgsparkling bgwines
s s s s s s s s s




bg- bg bgcorrect bganswer- bgBoth bgvarieties bgcan bgripen bgin bgcool bgclimates
s s s s s s s s s s s




Both bgvarieties bgwill bgretain bgacidity
s s s s




Both bgvarieties bgrespond bgwell bgto bgautolysis
s s s s s




Why bga bgproducer bgwould bgchoose bgto bgpick bgthe bggrapes bgearlier bgfor bgsparkling
s s s s s s s s s s s




bgwine bg- bg bgcorrect bganswer- bg- bgfruit bgcharacteristics bgwill bgbe bgmore bgdelicate bgbut
s s s s s s s s s s s s s




bgripe, bgit bgis bgimportant bgthat bgthey bgdo bgnot bgdisplay bgunripe bgflavors
s s s s s s s s s s s




- bglower bgpotential bgalcohol bgwhile bgretaining bghigh bgacidity
s s s s s s s




- bgavoid bgautumn bgrain bgand bgdamage bgto bgfruit bgfrom bgfungal bgdisease
s s s s s s s s s s




Advantages bgto bgwhole bgbunch bgpressing bg- bg bgcorrect bganswer- bg- bgIt's bga bggentle s s s s s s s s s s s s




bgform bgof bgpressing bgwhich bgprovides bgdelicate bgjuice
s s s s s s s




- bgThe bgjuice bgis bglow bgin bgphenolics bgand bgtannins bgwhich bgcan bgcreate bgbitterness
s s s s s s s s s s s s




- bgJuice bgis bglow bgin bganthocyanins bgthat bgprovide bg(unwanted) bgcolor
s s s s s s s s s




- bgStems bgprovide bgchannels bgfor bgjuice bgto bgflow, bgminimizing bgpressure bgrequired
s s s s s s s s s s




Disadvantages bgto bgwhole bgbunch bgpressing bg- bg bgcorrect bganswer- bg- bgCan bgbe bgslow s s s s s s s s s s s s




bgas bgwhole bgbunches bgtake bgup bgmore bgroom bgin bgthe bgpress bgthan bgcrushed bggrapes
s s s s s s s s s s s s s

, - bgIt bgis bgmore bgexpensive bgas bgthe bgpress bgload bgis bgsmaller bgcompared bgto
s s s s s s s s s s s s




bgdestemmed bgand bgcrushed bgfruit
s s s s




Temperature bgof bgthe bgprimary bgfermentation bgof bgsparkling bgwine bgproduction bgis s s s s s s s s s




bgusually bgbetween bg- bg bgcorrect bganswer- bg14-20 bgC
s s s s s s s s




How bgmight bgmalolactic bgconversion bgbe bgused bgduring bgsparkling bgwine bgproduction?
s s s s s s s s s




bg- bg bgcorrect bganswer- bgMalolactic bgconversion bgcan bgbe bgused bgto bgreduce bgacidity,
s s s s s s s s s s s s




bgwhich bgcan bgbe bga bgproblem bgwith bgcool bgclimate bgsparkling bgwines. bgLactic bgacid bgis
s s s s s s s s s s s s s




bgproduced bgduring bgmalolactic bgconversion, bgwhich bgcan bgbe bgcreamy bgin bgtexture.
s s s s s s s s s s




bgMalolactic bgconversion bgis bgoften bgused bgto bgenhance bgtexture bgin bgthe bgbase bgwine
s s s s s s s s s s s s




bgas bgwell bgas bgstabilizing bgthe bgwine. bgIf bgmalolactic bgconversion bgdoesn't bgtake bgplace
s s s s s s s s s s s s




bgduring bgthe bgfirst bgfermentation bgit bgcan bgoccur bgduring bgthe bgsecond bgfermentation,
s s s s s s s s s s s




bgwhich bgis bgoften bgundesirable. bgThe bgbuttery bgflavors bgoften bgassociated bgwith bgstill
s s s s s s s s s s s




bgwines bgare bgrare bgin bgsparkling bgwines bgbecause bgdiacetyl bg(which bggives bgthe
s s s s s s s s s s s




bgbuttery bgflavors) bgis bgmetabolized bgby bgthe bgyeast bgduring bgthe bgsecond
s s s s s s s s s s




bgfermentation. bgAlthough bgmalolactic bgconversion bgadds bgstability, bgit bgis bgnot bgalways
s s s s s s s s s s




bgrequired; bgin bgthis bgcase bgthe bgwine bgwill bgbe bgsterile bgfiltered.
s s s s s s s s s s




Identify bgthe bgtwo bgmodifications bgthat bgmay bgbe bgmade bgto bgthe bgbase bgwine bgfor
s s s s s s s s s s s s




bgsparkling bgwine bgproduction bg- bg bgcorrect bganswer- bg1. bgMaturing bgthe bgbase bgwine
s s s s s s s s s s s s




bgon bglees bgwill bgimpact bgon bgthe bgaroma bgand bgflavor bgprofile bgof bgthe bgwine. bgThese
s s s s s s s s s s s s s s




bgassociated bgaromas bgand bgflavors bgwill bgnot bgbe bgdesirable bgfor bgsome bgstyles,
s s s s s s s s s s s




bgparticularly bgfruity bgstyles bgof bgsparkling bgwine bglike bgProsecco bgand bgAsti.
s s s s s s s s s s




2. bgMaturing bgthe bgbase bgwine bgin bgoak bgwill bgimpact bgon bgthe bgflavor, bgdepending bgon
s s s s s s s s s s s s s




bgthe bgage bgof bgthe bgoak.
s s s s s




8 bgreasons bgwhy bga bgsparkling bgwine bgmight bgbe bgblended bg(assemblage) bg- bg bgcorrect
s s s s s s s s s s s s




bganswer- bgbalance bg(more bgbody, bgor bghigher bgacidity)
s s s s s s s




consistency bg(NV bgblend) s s




style bg(approachable bgvs bgage-worthy)s s s




rosé bgwines bg(red bg& bgwhite bgwines)
s s s s s




complexity bg(flavors bgor bgtexture) s s s




minimization bgof bgfaults bg(rescue bgwine) s s s s




volume bg(small bgvineyards) s s




price bg(grape bgvarieties bgand bgpress bgfractions)
s s s s s




Name bgof bgthe bgaddition bgthat's bgadded bgto bginstigate bgthe bgsecond bgfermentation bgin
s s s s s s s s s s s




bgtraditional bgmethod bgsparkling bgwines bg- bg bgcorrect bganswer- bgliqueur bgde bgtirage
s s s s s s s s s s s




4 bgcomponents bgof bgliqueur bgde bgtirage bg- bg bgcorrect bganswer- bg1. bgApproximately
s s s s s s s s s s s




bg24g/l bgof bgsucrose bg(sugar) bgis bgadded, bgthis bgconverts bginto bgalcohol bgand bgCO2.
s s s s s s s s s s s s




bgApproximately bg1.5% bgof bgalcohol bgis bgproduced bgand bg6 bgatmospheres bg(bar
s s s s s s s s s s




bgpressure) bgof bgCO2, bgwhich bgis bgappropriate bgfor bgmost bgstyles bgof bgbottle
s s s s s s s s s s s




bgfermented bgsparkling bgwine.
s s s