WSET L4 SPARKLING WINES
CERTIFICATION EVALUATION 2026
COMPLETE QUESTIONS AND ANSWERS
BUNDLED EXAMS GRADED A+
●● ABV of the base wine after the first fermentation
Answer: 9-11% ABV
●● Second fermentation used in many methods of making sparkling
wines produces an additional ABV of
Answer: 1-2%
●● Attributes of Chardonnay and Pinot Noir for super-premium
sparkling wines
Answer: Both varieties can ripen in cool climates
Both varieties will retain acidity
Both varieties respond well to autolysis
●● Why a producer would choose to pick the grapes earlier for sparkling
wine
Answer: - fruit characteristics will be more delicate but ripe, it is
important that they do not display unripe flavors
- lower potential alcohol while retaining high acidity
,- avoid autumn rain and damage to fruit from fungal disease
●● Advantages to whole bunch pressing
Answer: - It's a gentle form of pressing which provides delicate juice
- The juice is low in phenolics and tannins which can create bitterness
- Juice is low in anthocyanins that provide (unwanted) color
- Stems provide channels for juice to flow, minimizing pressure required
●● Disadvantages to whole bunch pressing
Answer: - Can be slow as whole bunches take up more room in the press
than crushed grapes
- It is more expensive as the press load is smaller compared to
destemmed and crushed fruit
●● Temperature of the primary fermentation of sparkling wine
production is usually between
Answer: 14-20 C
●● How might malolactic conversion be used during sparkling wine
production?
Answer: Malolactic conversion can be used to reduce acidity, which can
be a problem with cool climate sparkling wines. Lactic acid is produced
during malolactic conversion, which can be creamy in texture.
Malolactic conversion is often used to enhance texture in the base wine
, as well as stabilizing the wine. If malolactic conversion doesn't take
place during the first fermentation it can occur during the second
fermentation, which is often undesirable. The buttery flavors often
associated with still wines are rare in sparkling wines because diacetyl
(which gives the buttery flavors) is metabolized by the yeast during the
second fermentation. Although malolactic conversion adds stability, it is
not always required; in this case the wine will be sterile filtered.
●● Identify the two modifications that may be made to the base wine for
sparkling wine production
Answer: 1. Maturing the base wine on lees will impact on the aroma and
flavor profile of the wine. These associated aromas and flavors will not
be desirable for some styles, particularly fruity styles of sparkling wine
like Prosecco and Asti.
2. Maturing the base wine in oak will impact on the flavor, depending on
the age of the oak.
●● 8 reasons why a sparkling wine might be blended (assemblage)
Answer: balance (more body, or higher acidity)
consistency (NV blend)
style (approachable vs age-worthy)
rosé wines (red & white wines)
complexity (flavors or texture)
minimization of faults (rescue wine)
volume (small vineyards)
CERTIFICATION EVALUATION 2026
COMPLETE QUESTIONS AND ANSWERS
BUNDLED EXAMS GRADED A+
●● ABV of the base wine after the first fermentation
Answer: 9-11% ABV
●● Second fermentation used in many methods of making sparkling
wines produces an additional ABV of
Answer: 1-2%
●● Attributes of Chardonnay and Pinot Noir for super-premium
sparkling wines
Answer: Both varieties can ripen in cool climates
Both varieties will retain acidity
Both varieties respond well to autolysis
●● Why a producer would choose to pick the grapes earlier for sparkling
wine
Answer: - fruit characteristics will be more delicate but ripe, it is
important that they do not display unripe flavors
- lower potential alcohol while retaining high acidity
,- avoid autumn rain and damage to fruit from fungal disease
●● Advantages to whole bunch pressing
Answer: - It's a gentle form of pressing which provides delicate juice
- The juice is low in phenolics and tannins which can create bitterness
- Juice is low in anthocyanins that provide (unwanted) color
- Stems provide channels for juice to flow, minimizing pressure required
●● Disadvantages to whole bunch pressing
Answer: - Can be slow as whole bunches take up more room in the press
than crushed grapes
- It is more expensive as the press load is smaller compared to
destemmed and crushed fruit
●● Temperature of the primary fermentation of sparkling wine
production is usually between
Answer: 14-20 C
●● How might malolactic conversion be used during sparkling wine
production?
Answer: Malolactic conversion can be used to reduce acidity, which can
be a problem with cool climate sparkling wines. Lactic acid is produced
during malolactic conversion, which can be creamy in texture.
Malolactic conversion is often used to enhance texture in the base wine
, as well as stabilizing the wine. If malolactic conversion doesn't take
place during the first fermentation it can occur during the second
fermentation, which is often undesirable. The buttery flavors often
associated with still wines are rare in sparkling wines because diacetyl
(which gives the buttery flavors) is metabolized by the yeast during the
second fermentation. Although malolactic conversion adds stability, it is
not always required; in this case the wine will be sterile filtered.
●● Identify the two modifications that may be made to the base wine for
sparkling wine production
Answer: 1. Maturing the base wine on lees will impact on the aroma and
flavor profile of the wine. These associated aromas and flavors will not
be desirable for some styles, particularly fruity styles of sparkling wine
like Prosecco and Asti.
2. Maturing the base wine in oak will impact on the flavor, depending on
the age of the oak.
●● 8 reasons why a sparkling wine might be blended (assemblage)
Answer: balance (more body, or higher acidity)
consistency (NV blend)
style (approachable vs age-worthy)
rosé wines (red & white wines)
complexity (flavors or texture)
minimization of faults (rescue wine)
volume (small vineyards)
