WSET Diploma D1 Exercises (Specific Options for Red and Rosé Winemaking)

On this page, you will review the content of each chapter of the WSET texts through practice questions designed in accordance with the WSET exam format.

In this chapter, we will study “Specific Options for Red and Rose Winemaking” and “Specific Options for Rosé Winemaking”

Question 1

Part 1

Explain the following pre-fermentation maceration process, along with its advantages and disadvantages.

10 points

a) Cold soaking

b) Thermovinification

c) Flash détente

Part 2

Explain the following cap management process, including its advantages and disadvantages.

10 points

a) Punching down

b) Pumping over

c) Rack and return

d) Ganimede® tanks

e) Rotary fermenters

Part 3

Comment on premium Cabernet Sauvignon wine in terms of the following:

a) Must concentration

b) Co-fermentation

c) Post-fermentation maceration

10 points

Question 2

Part 1

Describe the process of carbonic maceration, along with its advantages and impact on wine style.

10 points

Part 2

Describe the process of semi-carbonic maceration, along with its advantages and impact on wine style.

10 points

Question 3

Part 1

Describe the following producing method of rosé wine.

10 points

a) Direct pressing

b) Short maceration

c) Blending

d) Freezing grapes on the vine

e) Stopping fermentation

f) Blending in sweeting component