WSET D1 Wine Production | Questions with Correct Answers and
Answers with Verified Solutions | Latest 2026 Update
Q: 8. Black-foot
Answer:
9. Bot canker
10. anthracnose
Bacteria:
1. Pierce's
2. Grapevine yellows
3. Blight
4. Crown gall
Virus:
1. Fanleaf
2. Leafroll
Ways to measure ripeness 1. sugar levels with a refractometer
2. aroma and tannins by tasting
3. acid with a titration
4. pH with a pH meter
5. multiple readings with spectroscopy (visible or infrared)
, Q: Ways to harvest Machine
Answer:
Hand (preferred or required)
7 components of wine 1. Water
2. Alcohol
3. Acid (malic and tartaric) (lactic and acetic- from fermentation)
4. Aromas (10 common-another card)
5. Sugar
6. Glycerol
7. Phenolics
10 Common aromas in wine with examples 1. Methoxypyrazines ex. Cabernet
Sauvignon
2. Rotundone ex. Syrah
3. Thiols ex.
4. Terpenes ex.
5. Esters ex.
6. Acetaldehyde ex.
7. Diacetyl ex.
8. Sulphur ex.
9. Vanillin ex.
10. Eucalyptol ex.
4 approaches to winemaking 1. Conventional
2. Organic
3. Biodynamic
Answers with Verified Solutions | Latest 2026 Update
Q: 8. Black-foot
Answer:
9. Bot canker
10. anthracnose
Bacteria:
1. Pierce's
2. Grapevine yellows
3. Blight
4. Crown gall
Virus:
1. Fanleaf
2. Leafroll
Ways to measure ripeness 1. sugar levels with a refractometer
2. aroma and tannins by tasting
3. acid with a titration
4. pH with a pH meter
5. multiple readings with spectroscopy (visible or infrared)
, Q: Ways to harvest Machine
Answer:
Hand (preferred or required)
7 components of wine 1. Water
2. Alcohol
3. Acid (malic and tartaric) (lactic and acetic- from fermentation)
4. Aromas (10 common-another card)
5. Sugar
6. Glycerol
7. Phenolics
10 Common aromas in wine with examples 1. Methoxypyrazines ex. Cabernet
Sauvignon
2. Rotundone ex. Syrah
3. Thiols ex.
4. Terpenes ex.
5. Esters ex.
6. Acetaldehyde ex.
7. Diacetyl ex.
8. Sulphur ex.
9. Vanillin ex.
10. Eucalyptol ex.
4 approaches to winemaking 1. Conventional
2. Organic
3. Biodynamic
