WSET DIPLOMA D1 EXAM STUDY GUIDE
2026/2027 ACCURATE QUESTIONS WITH
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1. Factors important in rootstock selection - ANSWER ✔ resistance to pests
suitability to soil texture, depth and fertility
compatible with soil's salinity, pH, lime content
anticipated soil water availability, drainage
vigour moderation or enhancement
2. Rootstocks resistant to root-knot nematodes - ANSWER ✔ Ramsey and
Dog Ridge (both vitis champini)
3. Rootstocks resistant to draught - ANSWER ✔ 110 R(ichter), 140 R(uggeri)
hybrids of v. rupestris and v. berlandieri
they root deeply and quickly
4. Rootstocks tolerant to waterlogged soils (high rainfall/soils retaining water) -
ANSWER ✔ v. riparia (Riparia Gloire)
5. Rootstocks tolerant to salinity in soils - ANSWER ✔ 1103 Paulsen
6. Rootstocks tolerant to acidic soils - ANSWER ✔ 99 Richter
110 Richter
hybrids of v. rupetris and v. berlandieri
7. Main grape varieties - ANSWER ✔ vitis vinifera (native to Eurasia)
Vitis Riparia
v. Berlandieri
v. rupestris
above mainly used for rootstocks
,8. Anatomy of the vine: main elements - ANSWER ✔ roots
permanent wood (trunk)
one year old wood
main shoots
9. Structure of the shoots - ANSWER ✔ Main shoots
the stem
nodes
canes - lignified green shoots
buds
petiole (leaf stalk)
10.kinds of buds - ANSWER ✔ Compound buds (latent buds) - break open in
the following season
Prompt buds - form and break in the same growing season, produce lateral
shoots
11.Phylloxera management - ANSWER ✔ aphid that feeds and lays eggs on
roots causing swelling and cracks
MGMT: sandy soils, rootstocks
12.Nematodes - ANSWER ✔ small worms feeding on vine roots, educing
yields and vigor
root-knot nematode and dagger nematode spread fanleaf virus
MGMT: leave soil fallow, fumigate the soil, plough in mustard plant cover
crop, use nematode resistant rootstocks (1103 Pealot)
13.Grape moths - ANSWER ✔ feed on flowers of grapes
wounds created leave the vine vulnerable to the bacteria and fungi
MGMT: biological controls-Bacillum thuringensis produces substances that are
toxic to the moth, pheromone capsules to disrupt mating, natural predators-
wasps, green lacewings, some spiders,
insecticides
14.Spider mites - ANSWER ✔ feed on surface cells of leaves, causing
discoloration, reduction in photosynthesis, delayed ripening, reduced yields
like dusty conditions, so often vine is already stressed for water
,MGMT: sprinklers, cover crops, mulches, to make the environment
inhospitable, encourage predatory mites by planting host species, general
pesticides
15.Birds, mammals - ANSWER ✔ can destroy the whole crop
starlings particularly notorious
MGMT: nets (expensive, labor), bird scares, falcons
Mammals: rabbits, deer, hogs, raccoons, kangaroos, monkeys - fencing
16.Powdery mildew - ANSWER ✔ American species less vulnerable than
Vinifera
fungus specific to grape vines caused by OIDIUM TUCKERI
attacks young green parts of the vine with grey patches that become black
does not require humidity
MGMT: open canopy to reduce shade, application of sulfur early in the season,
systemic fungicides (leads to resistance)
17.what is the aim of must clarifiation? - ANSWER ✔ to reduce the amount
of suspended solids within the must
18.what are options for must clarification? - ANSWER ✔ - sedimentation
(settling; cheap but takes time)
- flotation (bubbling gas through must, bubbles bring particles with
them; expensive but effective and quick)
- centrifugation (expensive, good for large V)
- clarifying agents (pectolyc enzymes, etc)
19.what are typical fermentation temperature for white wines, and what styles
do they produce? - ANSWER ✔ - ~15C: fruity/aromatic wines
- ~17-25C: less fruity wines
20.what are 3 options for producing wines with RS? - ANSWER ✔ -
concentrating grape must
- stopping fermentation
- blending in a sweetening component
21.what are methods of concentrating grape must? - ANSWER ✔ - drying
grapes on the vine (late harvest, vendange tardive, spatlese)
- drying grapes off the vine (passito)
, - noble rot (beerenauslese, TBA, Tokaji, Sauternes)
- freezing grapes on the vine (icewine)
- cryoextraction (freezing grapes at the winery)
22.under what circumstances is grey rot "noble rot?" - ANSWER ✔ - grapes
are fully ripe
- humid, misty mornings followed by sunny, dry afternoons
23.what is laccase? where is it found? - ANSWER ✔ - an enzyme capable of
oxidising a number of components in grape must and wine (resistant to SO2)
24.what are the conditions necessary for producing icewine? - ANSWER ✔ -
can only be produced in a few regions where and when weather conditions
allow
- vines used for these styles of wine need to be winter hardy and
produce grapes with resilient skins
- freeze-thaw cycles are thought to be important for the development of
typical ice wine character
25.how is fermentation stopped for sweet wine production? - ANSWER ✔ -
chilling below 10C & filtering
- adding a high dose of SO2
26.what sweetening agents can be added to wine for sweet wine production? -
ANSWER ✔ - sugar
- RCGM
- unfermented juice (sussreserve)
27.what factors affect extraction? - ANSWER ✔ - Temperature
- temperature on skins
- skin & juice management
- solution (tannins are more extracted in alcohol, anthocyanins are more
extracted in aqueous solution)
28.why does gentle oxygenation of red wine promote color stability? -
ANSWER ✔ anthocyanins are unstable as single molecules, but become
more stable when bound with tannins; oxygen facilitates this reaction
2026/2027 ACCURATE QUESTIONS WITH
CORRECT DETAILED SOLUTIONS ||
100% GUARANTEED PASS
<NEWEST VERSION>
1. Factors important in rootstock selection - ANSWER ✔ resistance to pests
suitability to soil texture, depth and fertility
compatible with soil's salinity, pH, lime content
anticipated soil water availability, drainage
vigour moderation or enhancement
2. Rootstocks resistant to root-knot nematodes - ANSWER ✔ Ramsey and
Dog Ridge (both vitis champini)
3. Rootstocks resistant to draught - ANSWER ✔ 110 R(ichter), 140 R(uggeri)
hybrids of v. rupestris and v. berlandieri
they root deeply and quickly
4. Rootstocks tolerant to waterlogged soils (high rainfall/soils retaining water) -
ANSWER ✔ v. riparia (Riparia Gloire)
5. Rootstocks tolerant to salinity in soils - ANSWER ✔ 1103 Paulsen
6. Rootstocks tolerant to acidic soils - ANSWER ✔ 99 Richter
110 Richter
hybrids of v. rupetris and v. berlandieri
7. Main grape varieties - ANSWER ✔ vitis vinifera (native to Eurasia)
Vitis Riparia
v. Berlandieri
v. rupestris
above mainly used for rootstocks
,8. Anatomy of the vine: main elements - ANSWER ✔ roots
permanent wood (trunk)
one year old wood
main shoots
9. Structure of the shoots - ANSWER ✔ Main shoots
the stem
nodes
canes - lignified green shoots
buds
petiole (leaf stalk)
10.kinds of buds - ANSWER ✔ Compound buds (latent buds) - break open in
the following season
Prompt buds - form and break in the same growing season, produce lateral
shoots
11.Phylloxera management - ANSWER ✔ aphid that feeds and lays eggs on
roots causing swelling and cracks
MGMT: sandy soils, rootstocks
12.Nematodes - ANSWER ✔ small worms feeding on vine roots, educing
yields and vigor
root-knot nematode and dagger nematode spread fanleaf virus
MGMT: leave soil fallow, fumigate the soil, plough in mustard plant cover
crop, use nematode resistant rootstocks (1103 Pealot)
13.Grape moths - ANSWER ✔ feed on flowers of grapes
wounds created leave the vine vulnerable to the bacteria and fungi
MGMT: biological controls-Bacillum thuringensis produces substances that are
toxic to the moth, pheromone capsules to disrupt mating, natural predators-
wasps, green lacewings, some spiders,
insecticides
14.Spider mites - ANSWER ✔ feed on surface cells of leaves, causing
discoloration, reduction in photosynthesis, delayed ripening, reduced yields
like dusty conditions, so often vine is already stressed for water
,MGMT: sprinklers, cover crops, mulches, to make the environment
inhospitable, encourage predatory mites by planting host species, general
pesticides
15.Birds, mammals - ANSWER ✔ can destroy the whole crop
starlings particularly notorious
MGMT: nets (expensive, labor), bird scares, falcons
Mammals: rabbits, deer, hogs, raccoons, kangaroos, monkeys - fencing
16.Powdery mildew - ANSWER ✔ American species less vulnerable than
Vinifera
fungus specific to grape vines caused by OIDIUM TUCKERI
attacks young green parts of the vine with grey patches that become black
does not require humidity
MGMT: open canopy to reduce shade, application of sulfur early in the season,
systemic fungicides (leads to resistance)
17.what is the aim of must clarifiation? - ANSWER ✔ to reduce the amount
of suspended solids within the must
18.what are options for must clarification? - ANSWER ✔ - sedimentation
(settling; cheap but takes time)
- flotation (bubbling gas through must, bubbles bring particles with
them; expensive but effective and quick)
- centrifugation (expensive, good for large V)
- clarifying agents (pectolyc enzymes, etc)
19.what are typical fermentation temperature for white wines, and what styles
do they produce? - ANSWER ✔ - ~15C: fruity/aromatic wines
- ~17-25C: less fruity wines
20.what are 3 options for producing wines with RS? - ANSWER ✔ -
concentrating grape must
- stopping fermentation
- blending in a sweetening component
21.what are methods of concentrating grape must? - ANSWER ✔ - drying
grapes on the vine (late harvest, vendange tardive, spatlese)
- drying grapes off the vine (passito)
, - noble rot (beerenauslese, TBA, Tokaji, Sauternes)
- freezing grapes on the vine (icewine)
- cryoextraction (freezing grapes at the winery)
22.under what circumstances is grey rot "noble rot?" - ANSWER ✔ - grapes
are fully ripe
- humid, misty mornings followed by sunny, dry afternoons
23.what is laccase? where is it found? - ANSWER ✔ - an enzyme capable of
oxidising a number of components in grape must and wine (resistant to SO2)
24.what are the conditions necessary for producing icewine? - ANSWER ✔ -
can only be produced in a few regions where and when weather conditions
allow
- vines used for these styles of wine need to be winter hardy and
produce grapes with resilient skins
- freeze-thaw cycles are thought to be important for the development of
typical ice wine character
25.how is fermentation stopped for sweet wine production? - ANSWER ✔ -
chilling below 10C & filtering
- adding a high dose of SO2
26.what sweetening agents can be added to wine for sweet wine production? -
ANSWER ✔ - sugar
- RCGM
- unfermented juice (sussreserve)
27.what factors affect extraction? - ANSWER ✔ - Temperature
- temperature on skins
- skin & juice management
- solution (tannins are more extracted in alcohol, anthocyanins are more
extracted in aqueous solution)
28.why does gentle oxygenation of red wine promote color stability? -
ANSWER ✔ anthocyanins are unstable as single molecules, but become
more stable when bound with tannins; oxygen facilitates this reaction
