WSET D1 Exam Questions With Answers

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WSET D1 Exam Questions With Answers

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2025/2026

Institution WSET Diploma D1

Course WSET Diploma D1

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WSET D1 Exam Questions With Answers

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WSET D1 Exam Questions With // // // //

Answers
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Yeast nutrients - CORRECT ANSWERS(S)✔✔1. Nitrogen:
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low levels can stress the yeast causing them to produce
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undesirable sulfur compounds (rotten eggs smell) or stop
// // // // // // // //

fermenting
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2. Diammonium phosphate (DAP)
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3. Thiamine (vitamin B1)
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How a winemaker can be sure the must is fermented by
// // // // // // // // // //

cultured yeast - CORRECT ANSWERS(S)✔✔1. The must
// // // // // // //

may be cooled down to prevent fermentation by ambient
// // // // // // // // //

yeast and then cultured yeast are added
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2. SO2 can be added to the must to suppress ambient
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yeast; a starter batch made up of fermenting grape must
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has been activated by cultivated yeast and is then added
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to the tank
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Ambient yeast Also called wild yeast - CORRECT
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ANSWERS(S)✔✔Ambient yeast are present in the
// // // // // //

, vineyard and in the winery; they include a range of yeast
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species, most of which will die out as alcohol level rises
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past 5%
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Pros and Cons fo ambient yeast - CORRECT
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ANSWERS(S)✔✔Pro: 1. Can add complexity from the
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presence of a number of species
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2. Cost nothing to use
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3. Can be unique to a place or region
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4. Can be used as part of the wine marketing
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Cons: 1. Fermentation may start slow
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2. Fermentation to dryness may take longer
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3. Consistency cannot be guaranteed
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Saccharomyces Cerevisiae - CORRECT // // //

ANSWERS(S)✔✔Most common species of yeast used in
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winemaking
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Why SC are the common species of yeast used in
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winemaking - CORRECT ANSWERS(S)✔✔1. Can withstand
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well with the high acidity and increasing level of alcohol
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as the must ferment
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,2. Reliably ferment must to dryness
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3. Fairly resistant to SO2
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Conditions fro yeast to convert sugar into alcohol -
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CORRECT ANSWERS(S)✔✔1. Viable temperature range
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2. Access to nutrients (especially nitrogen)
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3. Absence of oxygen
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What are aroma precursors - CORRECT
// // // // //

ANSWERS(S)✔✔Compounds that have no flavour in the
// // // // // // //

must, but are released by the action of yeast and create
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aromas in wine
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Secondary products of alcoholic fermentation - CORRECT
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ANSWERS(S)✔✔1. Volatile acidity
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2. Wine aromatics: from aroma precursors / created by
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yeast
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3. Glycerol
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Definition of alcoholic fermentation - CORRECT
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ANSWERS(S)✔✔Conversion of sugar into ethanol (ethyl
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, alcohol) and carbon dioxide, carried out by yeast in
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absence of oxygen (the process produces heat, which
// // // // // // // //

need to be managed)
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What is used for deacidification - CORRECT
// // // // // //

ANSWERS(S)✔✔1. Addition of calcium carbonate (chalk)
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2. Addition of potassium carbonate
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3. Ion-exchange (hi-tech option)
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Why acidity is important in wines, regarding acidification -
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CORRECT ANSWERS(S)✔✔1. If wine has not enough
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acidity, it could lack of freshness
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2. Acidity contribute to a lower PH, which increases
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microbiological stability, increases effectiveness of SO2
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and gives red wines brightness and ability to age
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What is usually used for acidification - CORRECT
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ANSWERS(S)✔✔Tartaric acid
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Acidification options - CORRECT ANSWERS(S)✔✔Typically // // // //

made by addition of tartaric acid. Other options include
// // // // // // // // //

the addition of: 1. Citric acid (not permitted in EU)
// // // // // // // // // // //

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Uploaded on: March 27, 2026
Number of pages: 114
Written in: 2025/2026
Type: Exam (elaborations)
Contains: Questions & answers

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