WSET LEVEL 4 SPARKLING WINE FINAL
REVIEW SCRIPT 2026 TESTED QUESTIONS
CORRECT RESPONSES
● 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.
REVIEW SCRIPT 2026 TESTED QUESTIONS
CORRECT RESPONSES
● 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.
