WSET Diploma D1 Exam Questions with Correct Answers and
Answers with Verified Solutions | Latest 2026 Update
Q: what are advantages of bag-in-box?
Answer:
disadvantages? - flexible pour size, good protection from O2, easy storage, low
environmental impact wine needs higher SO2, limited shelf life, "cheap" wine what
is the ideal temperature for aging wine? 10-15C what is ISO 9000? quality
management standard that presents guidelines intended to increase business
efficiency and customer satisfaction what is ISO 9001? the international standard that
specifies requirements for a quality management system (QMS) what are the
advantages of shipping wine in bulk? disadvantages? - environmentally friendly,
cheaper, less T fluctuation, strict QC, adjustments can be made at destination, shelf
life extended loss of direct relationship with producer, transfer of business and
employment opportunities what are specific options to consider for white
winemaking? - skin contact (duration, T) pressing (destemming, press options)
hyperoxidation must clarification fermentation T/vessels ML barrel aging lees aging
packaging
,Q: what is skin contact?
Answer:
what is its purpose? - process of leaving the juice in contact with the skins to extract
compounds from the skins to enhance the extraction of aroma and flavour
compounds and precursors, and to enhance the texture of the wine by extracting a
small amount of tannin why are most white wines made without skin contact? most
aromas and flavors are in the pulp of the grapes what wines are made with minimal
or zero skin contact? - delicate, fruity whites early drinking wines (tannins would not
have time to soften) underripe fruit inexpensive what types of wine is skin contact
effective with? - aromatic varieties wines with enhances texture what can influence
extraction during skin contact? time and temperature what is hyperoxidation? what is
its purpose? - the technique of deliberately exposing the must to large quantities of
oxygen before fermentation (browning will occur, then go away during fermentation)
to produce wines that are more stable against oxidation after fermentation what
proportion of solids does a winemaker generally aim for? 0.5-2% (lower levels for
fruity wines, high clevels need careful monitoring))
, Q: what is the aim of must clarifiation?
Answer:
to reduce the amount of suspended solids within the must what are options for must
clarification? - 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) what are typical fermentation temperature for white wines, and what styles do
they produce? ~15C: fruity/aromatic wines ~17-25C: less fruity wines what are 3
options for producing wines with RS? - concentrating grape must stopping
fermentation blending in a sweetening component what are methods of concentrating
grape must? - 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) under what circumstances is grey rot "noble rot?" - grapes are fully ripe
humid, misty mornings followed by sunny, dry afternoons
Answers with Verified Solutions | Latest 2026 Update
Q: what are advantages of bag-in-box?
Answer:
disadvantages? - flexible pour size, good protection from O2, easy storage, low
environmental impact wine needs higher SO2, limited shelf life, "cheap" wine what
is the ideal temperature for aging wine? 10-15C what is ISO 9000? quality
management standard that presents guidelines intended to increase business
efficiency and customer satisfaction what is ISO 9001? the international standard that
specifies requirements for a quality management system (QMS) what are the
advantages of shipping wine in bulk? disadvantages? - environmentally friendly,
cheaper, less T fluctuation, strict QC, adjustments can be made at destination, shelf
life extended loss of direct relationship with producer, transfer of business and
employment opportunities what are specific options to consider for white
winemaking? - skin contact (duration, T) pressing (destemming, press options)
hyperoxidation must clarification fermentation T/vessels ML barrel aging lees aging
packaging
,Q: what is skin contact?
Answer:
what is its purpose? - process of leaving the juice in contact with the skins to extract
compounds from the skins to enhance the extraction of aroma and flavour
compounds and precursors, and to enhance the texture of the wine by extracting a
small amount of tannin why are most white wines made without skin contact? most
aromas and flavors are in the pulp of the grapes what wines are made with minimal
or zero skin contact? - delicate, fruity whites early drinking wines (tannins would not
have time to soften) underripe fruit inexpensive what types of wine is skin contact
effective with? - aromatic varieties wines with enhances texture what can influence
extraction during skin contact? time and temperature what is hyperoxidation? what is
its purpose? - the technique of deliberately exposing the must to large quantities of
oxygen before fermentation (browning will occur, then go away during fermentation)
to produce wines that are more stable against oxidation after fermentation what
proportion of solids does a winemaker generally aim for? 0.5-2% (lower levels for
fruity wines, high clevels need careful monitoring))
, Q: what is the aim of must clarifiation?
Answer:
to reduce the amount of suspended solids within the must what are options for must
clarification? - 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) what are typical fermentation temperature for white wines, and what styles do
they produce? ~15C: fruity/aromatic wines ~17-25C: less fruity wines what are 3
options for producing wines with RS? - concentrating grape must stopping
fermentation blending in a sweetening component what are methods of concentrating
grape must? - 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) under what circumstances is grey rot "noble rot?" - grapes are fully ripe
humid, misty mornings followed by sunny, dry afternoons
