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  • Question Only WSET Level 2 Award in Wines Revision Question 65-83 2

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    Clamond Chiah
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    The document contains multiple choice questions about winemaking processes and terms. It asks about which region Primitivo grapes are produced in, the correct order of grape ripening stages, methods for concentrating sugar in grapes, which rot affects sugar concentration, the equivalent term for "noble rot," necessary conditions for noble rot, frozen grape wines, steps in white wine production, locations for fermentation and storage, adjustments in winemaking, factors not related to oak vessels, alternatives to oak barrels, methods of malolactic conversion, factors not related to malolactic conversion or lees, and processes for rosé and sweet wine production.

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    Wset wine 2 example questions

    Original Title

    Question Only WSET Level 2 Award in Wines Revision Question 65-83 2(1)

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    The document contains multiple choice questions about winemaking processes and terms. It asks about which region Primitivo grapes are produced in, the correct order of grape ripening stages, methods for concentrating sugar in grapes, which rot affects sugar concentration, the equivalent term for "noble rot," necessary conditions for noble rot, frozen grape wines, steps in white wine production, locations for fermentation and storage, adjustments in winemaking, factors not related to oak vessels, alternatives to oak barrels, methods of malolactic conversion, factors not related to malolactic conversion or lees, and processes for rosé and sweet wine production.

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    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
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    14 views2 pages

    Question Only WSET Level 2 Award in Wines Revision Question 65-83 2

    Uploaded by

    Clamond Chiah
    The document contains multiple choice questions about winemaking processes and terms. It asks about which region Primitivo grapes are produced in, the correct order of grape ripening stages, methods for concentrating sugar in grapes, which rot affects sugar concentration, the equivalent term for "noble rot," necessary conditions for noble rot, frozen grape wines, steps in white wine production, locations for fermentation and storage, adjustments in winemaking, factors not related to oak vessels, alternatives to oak barrels, methods of malolactic conversion, factors not related to malolactic conversion or lees, and processes for rosé and sweet wine production.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
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    of 2

    65.

    Primitivo produce from which of the following region


    a. Veneto
    b. Puglia
    c. Tuscany
    d. d’Asti

    66. Which of the following statement is TRUE


    a. Ripe grapes > Véraison > Fruit set – flowers become grapes > Flowering
    b. Flowering > Fruit set – flowers become grapes > Véraison > Ripe grapes
    c. Fruit set – flowers become grapes > Flowering > Véraison > Ripe grapes
    d. None of above

    67. How do wine grower concentration on grape sugars


    a. Pick grapes earlier
    b. Cook the grapes
    c. Late harvest
    d. bottle age

    68. Which of the following rot affect for concentration on grape sugar
    a. Grey rot
    b. Black rot
    c. Mould
    d. Noble rot

    69. What other name equivalent to noble rot


    a. Dry fruit
    b. Figs
    c. Botrytis
    d. Sauternes

    70. Which of the below are NOT the necessary conditions for Noble rot
    a. Ripe grapes
    b. Damp, misty morning
    c. Warm, dry afternoon
    d. Mistral from ocean

    71. Which of the below are the frozen grapes wines


    a. Icewine/Eiswein
    b. Picked while frozen
    c. Defreeze the grapes
    d. Pressed while frozen

    72. White wine making is start from Crushing > Pressing > Alcoholic fermentation > Storage or
    maturation > Packing
    a. True
    b. False

    73. Alcohol fermentation can be done at the tank or barrel, but storage or maturation must be at
    the barrel
    a. True
    b. False

    74. Winemaking options adjustments can be on


    a. Balance flavour and sugar
    b. Balance tannin and alcohol
    c. Balance sugar and acid
    d. Balance acid and tannin
    75. Which of the following is NOT related to oak vessels during winemaking options
    a. Level of toast
    b. Strong in vanilla
    c. New VS old
    d. Size of vessel

    76. Oak vessels are 225 liters only


    a. True
    b. False

    77. What are the oak alternatives


    a. High tannin and oak flavour
    b. Oak barrel and coconut flavour
    c. Oak staves and oak chips
    d. Using 225L barrel

    78. What are the method of malolatic conversion


    a. Yeast autolysis
    b. Lees contact
    c. Malolatic transformation
    d. Malolatic fermentation

    79. Which of the following is NOT related to Malolatic conversaion


    a. More body
    b. Lower acidity
    c. Secondary flavours – Butter
    d. Secondary flavours – Cream

    80. Which of the following is NOT related to Lees


    a. More body
    b. Lower acidity
    c. Secondary flavours – Bread
    d. Secondary flavours – Pastry

    81. Which of the following winemaking methods are NOT true for sweet wine
    a. Concentration of grape sugars
    b. Stopping the fermentation by removing and killing the yeast
    c. Adding additional alcohol
    d. Adding sweetness

    82. Rosé wine making is Crushing > Alcohol fermentation > Draining > Storage > Packaging
    a. True
    b. False

    83. Rosé wine only made from Black or Red grapes


    a. True
    b. False

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