WSET DIPLOMA D4 SPARKLING WINES FULL REVISION NOTES WITH PRODUCTION METHODS AND QUALITY ANALYSIS

WSET DIPLOMA D4 SPARKLING WINES FULL
REVISION NOTES WITH PRODUCTION
METHODS AND QUALITY ANALYSIS


◉ The temperature the bottles are stored at during lees ageing
Answer: 10-12 C


◉ The temperature the bottles are cooled to prior to the necks being
immersed in frozen brine for disgorgement
Answer: 7 C


◉ How long does secondary fermentation usually last?
Answer: 4-6 weeks


◉ What is the term for the enzymatic breakdown of dead yeast cells
that creates biscuity complexity associated with lees ageing?
Answer: Autolysis (usually lasts 4-5 years, but can go on for as long
as 10)


◉ Extra Brut sweetness levels (EU)
Answer: 0-6 g/L

, ◉ Brut Nature sweetness levels (EU)
Answer: 0-3 g/L


◉ Extra-Sec sweetness levels (EU)
Answer: 12-17 g/L


◉ Sec
Answer: 17-32 g/L


◉ Brut sweetness levels (EU)
Answer: 0-12 g/L


◉ Demi-Sec sweetness levels (EU)
Answer: 32-50 g/L


◉ Doux sweetness levels (EU)
Answer: 50+ g/L


◉ The horizontal storage of sparkling wine bottles
Answer: sur latte