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WSET level 4 diploma D1 latest exam questions and mock questions

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  • Vak
  • WSET level 4 diploma
  • Instelling
  • WSET Level 4 Diploma

Unlock the secrets to success in your WSET Level 4 Diploma D1 exam with our comprehensive collection of the latest exam questions and mock tests. Designed to provide a thorough preparation experience, this resource is meticulously curated to mirror the format and difficulty level of the actual exam...

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Document informatie

  • 8 mei 2024
  • 20
  • 2023/2024
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  • Vragen en antwoorden

Onderwerpen

  • wine making
  • wset level 4
  • dipwset
  • wset level 4 d1
  • exam paper
  • pass paper
  • real question
  • mock questions

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  • WSET level 4 diploma
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The questions are in barely readable English.

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Voorbeeld van de inhoud

2024.4.15 WSET D1 exam question
Q1. Describe what are needed for successful fruit set.
Describe the coulure and millerandage and what are the factors to occur. (15%)
Q2. Describe what are the effects that cause eutypa dieback and spider mites, and the
measures to manage or control them.
(15%)
Q3. Explain what are the effect of the choice of rootstock. (30%)
Q4. Explain the selection of wood in maturation and the effects on the wine style and
quality. (40%)

2024.4.27 WSET D1 exam question
Q1. Why warm temperature is good for budburst, why spring and summer is good for it.
Explain why continental climate is good for budburst.
(20%)
Q2. What are the factors when choosing a vineyard site for big volume dry red wine and
premium small scale dry red wine.
(40%)
Q3. Why is fining important? How to do fining? Why do winemaker need to do trial before
fining the wine. (20%)
Q4. What are the three types of herbicides, and pros and cons to use herbicide. (20%)



Mock questions
Q1. Describe what happens during early grape growth (pre-véraison).
Explain how conditions in this stage can influence the growth and ripening of the
grapes.
(20% weighting)

Q2. Explain the influence of the following on grape ripening:
a) latitude
b) altitude
(25% weighting)

Q3. Describe the vine characteristics a vineyard manager might consider when
determining whether a grape variety will be suited to the growing environment of a
new vineyard site.
(15% weighting)

Q4. Describe the use of the following substances in the winery:
a) metatartaric acid
b) bentonite
c) calcium carbonate
d) diatomaceous earth
(20% weighting)

Q5. What is flash détente and why is it best suited to the production of high-volume,
inexpensive wines. (20% weighting)

,Q6. Describe the vineyard characteristics that would support the successful ripening
of grapes in a cool climate.
(15% weighting)

Q7. Compare and contrast organic grape growing with conventional grape growing.
What are the advantages and disadvantages of organic grape growing?
(35% weighting)

Q8. Identify three regions that experience high rainfall; explain the implications of rain
in these regions and identify how the risks could be minimised.
(30% weighting)

Q9. Identify three main ways in which sweet wines are made and describe how each
method achieves the required sugar levels.
(30% weighting)

Q10. Describe the technique of hyperoxidation. Give an example of a wine where
this would be advantageous. (10% weighting)

Q11. Briefly describe the role of lees in white winemaking. Explain the term
battonage.
(20% weighting)

Q12. Describe the characteristics of a specific location in a warm climate that would
allow the planting of great cool climate varieties. Give examples. (15% weighting)

Q13. Describe the changes that occur in the grape components during ripening from
véraison to harvest. What is the effect of a high diurnal range?
(35% weighting)

Q14. Describe the problems that the following have on grapevines. What options are
available to the great grower to manage them?
a)Birds
b) Powdery mildew

Q15. Compare and contrast the cap management techniques during fermentation in
producing a large volume of inexpensive and premium red wine. (30% weighting)

Q16. Describe the possible benefits of skin contact in white winemaking. Explain the
negative effects of skin contact.
(10% weighting)

Q17. Explain why it is necessary to have tartrate stability in wine and describe three
techniques available to a winemaker to achieve this.
(20% weighting)


(answers for you reference are below the questions)

, Answer

2024.4.15 WSET D1 exam question
Q1. Describe what are needed for successful fruit set.
Describe the coulure and millerandage and what are the factors to occur. (15%)

To achieve optimal fruit set in grapevines, several environmental factors must align
harmoniously. These include ample warmth, sunlight, and water. The ideal
temperature range for fruit set typically falls between 26 to 32 degrees Celsius.
However, deviations from this range, such as cold, rainy, or windy conditions, can
disrupt the process. Cold, wet weather impedes ovule fertilization, leading to a
condition known as coulure. This phenomenon results in a significant reduction in
yield as a large proportion of flowers fail to develop into grapes. Conversely, hot, dry,
and windy weather can induce water stress, also hindering fruit set.
Coulure is often attributed to an imbalance in carbohydrate levels, exacerbated by
adverse weather conditions. Factors such as vigorous shoot growth can further
exacerbate this imbalance by diverting carbohydrates away from the developing
inflorescence, compounding the issue.
Similarly, the occurrence of millerandage presents another challenge in grape
production. This condition manifests as an unusually high proportion of seedless
grapes within the bunch, leading to reduced wine volume and potential quality
issues. Some of these seedless grapes remain small, green, and underripe, imparting
negative characteristics to the wine. Millerandage is often linked to cold, wet, and
windy weather during the critical fruit set stage, disrupting the normal development
of grape clusters.
In summary, the success of fruit set in grapevines hinges on maintaining optimal
environmental conditions. Understanding and mitigating the risks associated with
coulure and millerandage are essential for maximizing yield and ensuring the
production of high-quality wines.




Q2. Describe what are the effects that cause eutypa dieback and spider mites, and the
measures to manage or control them.
(15%)

Eutypa Dieback:
Effects on Vineyards:
Fungal Disease: Eutypa dieback is caused by the fungus Eutypa lata, which infects
grapevines through pruning wounds or other injuries.
Wood Decay: The fungus colonizes and decays woody tissues, leading to cankers,
dieback of shoots and spurs, reduced vine vigor, and eventual decline in productivity.

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