WSET DIPLOMA D1 EXAM ACTUAL EXAM | ACTUAL
COMPLETE ALL REAL EXAM QUESTIONS AND
CORRECT ANSWERS ( VERIFIED ANSWERS )
ALREADY GRADED A+ | 2025/2026 LATEST EXAM.
what is the aim of must clarifiation? - ANSWER-to reduce the
amount of suspended solids within the must
what are options for must clarification? - ANSWER--
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? - ANSWER-- ~15C:
fruity/aromatic wines
- ~17-25C: less fruity wines
what are 3 options for producing wines with RS? - ANSWER--
concentrating grape must
- stopping fermentation
- blending in a sweetening component
,what are methods of concentrating grape must? - ANSWER--
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?" - ANSWER--
grapes are fully ripe
- humid, misty mornings followed by sunny, dry afternoons
what is laccase? where is it found? - ANSWER-- an enzyme
capable of oxidising a number of components in grape must
and wine (resistant to SO2)
what are the conditions necessary for producing icewine? -
ANSWER-- can only be produced in a few regions where and
when weather conditions allow
- vines used for these styles of wine need to be winter hardy
and produce grapes with resilient skins
- freeze-thaw cycles are thought to be important for the
development of typical ice wine character
,how is fermentation stopped for sweet wine production? -
ANSWER-- chilling below 10C & filtering
- adding a high dose of SO2
what sweetening agents can be added to wine for sweet wine
production? - ANSWER-- sugar
- RCGM
- unfermented juice (sussreserve)
what are some examples of faults in wine? - ANSWER--
cloudiness/haze
- tartrates
- refermentation in bottle
- cork taint
- oxidation
- VA
- reduction
- light strike (UV/visible radiation reacts with compounds,
resulting in "dirty drain" aromas)
- brett
what are advantages of glass bottles? disadvantages? -
ANSWER-- inert, impermeable to O2, sterile, inexpensive,
recyclable
, - high carbon footprint, heavy, fragile, rigid (rapid oxidation
once opened), contents can suffer from light strike
what are advantages of PET? disadvantages? - ANSWER--
light, tough, inexpensive, recyclable
- special filling equipment needed, only for "cheap" wines
what are advantages of bag-in-box? disadvantages? -
ANSWER-- 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? - ANSWER-10-
15C
what is ISO 9000? - ANSWER-quality management standard
that presents guidelines intended to increase business
efficiency and customer satisfaction
what is ISO 9001? - ANSWER-the international standard that
specifies requirements for a quality management system
(QMS)
what are the advantages of shipping wine in bulk?
disadvantages? - ANSWER-- environmentally friendly,
COMPLETE ALL REAL EXAM QUESTIONS AND
CORRECT ANSWERS ( VERIFIED ANSWERS )
ALREADY GRADED A+ | 2025/2026 LATEST EXAM.
what is the aim of must clarifiation? - ANSWER-to reduce the
amount of suspended solids within the must
what are options for must clarification? - ANSWER--
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? - ANSWER-- ~15C:
fruity/aromatic wines
- ~17-25C: less fruity wines
what are 3 options for producing wines with RS? - ANSWER--
concentrating grape must
- stopping fermentation
- blending in a sweetening component
,what are methods of concentrating grape must? - ANSWER--
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?" - ANSWER--
grapes are fully ripe
- humid, misty mornings followed by sunny, dry afternoons
what is laccase? where is it found? - ANSWER-- an enzyme
capable of oxidising a number of components in grape must
and wine (resistant to SO2)
what are the conditions necessary for producing icewine? -
ANSWER-- can only be produced in a few regions where and
when weather conditions allow
- vines used for these styles of wine need to be winter hardy
and produce grapes with resilient skins
- freeze-thaw cycles are thought to be important for the
development of typical ice wine character
,how is fermentation stopped for sweet wine production? -
ANSWER-- chilling below 10C & filtering
- adding a high dose of SO2
what sweetening agents can be added to wine for sweet wine
production? - ANSWER-- sugar
- RCGM
- unfermented juice (sussreserve)
what are some examples of faults in wine? - ANSWER--
cloudiness/haze
- tartrates
- refermentation in bottle
- cork taint
- oxidation
- VA
- reduction
- light strike (UV/visible radiation reacts with compounds,
resulting in "dirty drain" aromas)
- brett
what are advantages of glass bottles? disadvantages? -
ANSWER-- inert, impermeable to O2, sterile, inexpensive,
recyclable
, - high carbon footprint, heavy, fragile, rigid (rapid oxidation
once opened), contents can suffer from light strike
what are advantages of PET? disadvantages? - ANSWER--
light, tough, inexpensive, recyclable
- special filling equipment needed, only for "cheap" wines
what are advantages of bag-in-box? disadvantages? -
ANSWER-- 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? - ANSWER-10-
15C
what is ISO 9000? - ANSWER-quality management standard
that presents guidelines intended to increase business
efficiency and customer satisfaction
what is ISO 9001? - ANSWER-the international standard that
specifies requirements for a quality management system
(QMS)
what are the advantages of shipping wine in bulk?
disadvantages? - ANSWER-- environmentally friendly,
