Wset Diploma D4 Sparkling Wines Exams Test With All Answers.

WSET DIPLOMA D4 SPARKLING WINES
EXAMS TEST WITH ALL ANSWERS




Traditional fgMethod fg- fg fgcorrect fganswer- fgSparkling fgwine fgcreated fgvia fga fgsecond
fgfermentation fgin fgthe fgbottle fgin fgwhich fgthe fgwine fgis fgalso fgsold fg
AKA fgchampagne fgmethod, fgclassic fgmethod,

Harvest fg(for fgSparkling fgwines) fg- fg fgcorrect fganswer- fgTypically fgby fghand fgto
fgminimize fgphenolic fgextraction fgand fgoxidation fg
Lower fgmust fgweights fgthan fgstill fgwine

Whole fgBunch fgPressing fg- fg fgcorrect fganswer- fgGentle fgextraction fgwith fgminimal
fgphenolics fg
Particularly fgimportant fgfor fgred fggrapes fg
Often fglimited fgby fglaw

First fgFermentation fg- fg fgcorrect fganswer- fgRapid fgand fgwarm fg
Stainless fgsteel fgmost fgcommon fgbut fgoak fgfound

Blending fg(assemblage) fg- fg fgcorrect fganswer- fgMost fgimportant fgpart fgof fgsparkling
fgwine fgproduction fg
May fginclude fgmultiple fgvintages, fgplots, fgfermentation fgstyles, fgvarietals fg
Non-vintage fgwines fgaim fgto fgproduce fghouse fgstyle

Bottling fgand fgtirage fg- fg fgcorrect fganswer- fgApproximately fg24g fgsucrose fgneeded
Beet, fgcane fgor fggrape fgsugars
Specific fgstrains fgof fginoculated fgyeasts fgare fgcommon fg
Typically fgsealed fgwith fgcrown fgcap fg(historically fgcork) fgand fgstored fghorizontally

,Liqueur fgde fgtirage fg- fg fgcorrect fganswer- fgmixture fgof fgsugar, fgyeast fgand fgyeast
fgnutrients fgadded fgto fgbase fgwine fgupon fgbottling


Second fgFermentation fg- fg fgcorrect fganswer- fgSlow fgand fgcold fg(around fg10 fgdegrees
fgcelcius) fg
Typically fg4-8 fgweeks fg
5-6 fgatmospheres fgcreated fgfrom fgCO2 fgproduced fg
increase fgof fg1.2-1.3% fgABV

Lees fgaging fg- fg fgcorrect fganswer- fgMin fg9 fgmonths fgmost fgcommon fg
Yeast fgAutolysis fg
Creates fgtoasty, fgbready fgflavors
Reduces fgrisk fgof fgoxidation fg
Very fgimportant fgfactor

Autolysis fg- fg fgcorrect fganswer- fgDestruction fgof fgthe fginternal fgstructure fgof fgyeast
fgcells fgby fgtheir fgown fgenzymes


Riddling fg- fg fgcorrect fganswer- fgGentle fgmovement fgof fgthe fgbottle fgto fgsur fgpoint
fgposition fgso fgsediment fgtravels fginto fgthe fgneck fgof fgthe fgbottle
Facilitates fgdisgorgement fg
By fghand fg(6 fg+ fgweeks) fgor fggyropalatte fg(3 fgdays fg- fgmatter fgof fghours)

Disgorging fg- fg fgcorrect fganswer- fgRemoval fgof fgsediment fgfrom fgthe fgneck fgof fga
fgsparkling fgwine fgbottle fg
By fghand fgor fgmechanized fg
Bottle fgneck fgfrozen fgin fgbrine fgsolution fgto fgcreate fgfrozen fgplug fgejected
fgautomatically fgby fginternal fgpressure fg
May fgbe fgfacilitated fgby fgaddition fgof fgbentonite fgor fgother fgsubstances

Topping fgUp fgand fgDosage fg- fg fgcorrect fganswer- fgalso fgcalled fgLiqueur fgd'expedition fg
Blend fgof fgwine fgand fgsugar fgto fgbalance fgthe fgfinal fgwine fg
May fgalso fgaffect fgcolor

Transfer fgmethod fg- fg fgcorrect fganswer- fgSecond fgfermentation fgin fgbottle. fg
Wine fgdisgorged, fgfiltered, fgdosed fgand fgrebottled fgunder fgpressure fg
Common fgin fgchampagne fgfor fgunusual fgsizes fg(split, fgjeroboam fg+)

Tank fgMethod fg- fg fgcorrect fganswer- fgSecond fgfermentation fgin fgpressurized fgtank fg
AKA fgCharmat fgor fgMartinotti fg
Bottled fgunder fgpressure fg
May fghave fgsome fgaging fgand fglees fgstirring fg
Cheaper fgand fgfaster

Asti fgMethod fg- fg fgcorrect fganswer- fgVariation fgon fgtank fgmethod

, Must fgstored fgat fg0 fgdegrees fgCelcius fguntil fgneeded
Fermentation fg-single fgfermentation fgas fgrequired fg
fgtemp fgraised, fgCO2 fgallowed fgto fgescape fguntil fgtank fg
fgsealed fg
fgContinues fguntil fgapprox fg7% fgABV fgand fg5-6 fgbars fg
Leaves fgsome fgresidual fgsugar fg
Filtered fgunder fgpressure fgto fgremove fgyeast

Carbonation fg- fg fgcorrect fganswer- fgInjection fgof fgCO2 fggas fgthen fgbottled fgunder
fgpressure fg
Wine fgmust fgbe fgclear fgand fgstable fg
Cheapest fgmethhod

Rosé fgProduction fg- fgBlending fg- fg fgcorrect fganswer- fgRed fgwine fgproduced fgand
fgblended fgwith fgwhite fgbase
Must fgfermented fgon fgskins fguntil fg6% fgABV fg- fgthen fgskins fgremoved fgand
fgfermentation fgcontinues fg
Minimal fgtannins fg
Yeast fgabsorb fgcolor fgduring fgsecond fgferment fg
Common fgin fgChampagne fg- fgEU fgLaw fgchanged fgin fg2009 fgto fgallow fgin fgother
fgappellations fgbut fgstill fglimited fgby fglaw fgin fgsome fglocations
Used fgin fgNew fgWorld

Rosé fgProduction fg- fgMaceration/Saignee fg- fg fgcorrect fganswer- fgRose fgbase fgwine fgis
fgmade fgand fgthen fgsecond fgfermentation fgbegins fg
Depth fgof fgcolor fgdepends fgon fgmaceration

EU fgSweetness fgLevels fg- fg fgcorrect fganswer- fgBrut fgNature/Zero fgDosage fg= fg0-3
fgg/l, fgno fgdosage fg
Extra fgBrut fg= fg0-6 fgg/l fg
Brut fg= fg0-12 fgg/l fg
Extra-Sec/Extra-Dry fg= fg12-17 fgg/l fg
Sec fg= fg17-32 fgg/l fg
Demi- fgSec fg= fg32-50 fgg/l fg
Doux fg= fg50+ fgg/l fg(no fglonger fgcommercially fgproduced)

Champagne fgClimate fg- fg fgcorrect fganswer- fgCool fgcontinental

Champagne fgLocation fg- fg fgcorrect fganswer- fgDelimited fgregion fgin fgNorthern fgFrance

Soils fgin fgChampagne fg- fg fgcorrect fganswer- fgChalk fgand fglimestone fg+ fgmarl fgand
fgsand fg
Low fgin fgnutrients fg- fgrequire fgfertilizers

Aire fgdélimitée fg- fg fgcorrect fganswer- fgwide fgranging fgarea fgin fgwhich fgthe fgwines fgcan
fgbe fgmade fgand fgaged