2025年wset二级英文题库及答案

2025年wset二级英文题库及答案

1.MultipleChoice:Whichofthefollowingbestdescribestheprimaryaromacompoundsfoundinyoung,un-oakedSauvignonBlancfromMarlborough?

A)Blackcherry,vanilla,andtobacco

B)Tropicalfruit,honey,andtoast

C)Gooseberry,elderflower,andlimezest

D)Plum,blackpepper,andleather

Answer:C(Cool-climateSauvignonBlanc,especiallyfromMarlborough,NewZealand,istypifiedbyzestycitrus,greenfruit,andherbaceousnoteslikegooseberryandelderflower.)

2.True/False:Malolacticfermentation(MLF)istypicallyavoidedintheproductionofmostChampagnetopreservehighacidity.

Answer:False(WhilesomeChampagneproducerslimitMLFforfreshness,manyusepartialorfullMLFtoaddcomplexity,asthesecondarytraits(e.g.,creamytexture)complementthewine’sstructure.)

3.ShortAnswer:Listthreekeyfactorsthatinfluencetheripenessofgrapesinavineyard,andexplainhoweachaffectswinestyle.

Answer:(1)Climate:Warmerclimatespromotehighersugarlevels(leadingtohigheralcohol)andriperfruitflavors;coolerclimatesretainacidity(crisper,moreacidicwines).(2)Sunlightexposure:Moresunlightacceleratesripening,concentratingflavorsandphenoliccompounds(e.g.,tanninsinreds).(3)Vineyardelevation:Higherelevationsoftenhavecoolernights,slowingripeningandpreservingaciditywhileallowingflavordevelopment.

4.MultipleChoice:WhatistheprimarygrapevarietyusedinChiantiClassico?

A)Sangiovese

B)Nebbiolo

C)Montepulciano

D)Aglianico

Answer:A(ChiantiClassico,aDOCGregioninTuscany,requiresaminimumof80%Sangioveseinitsblends.)

5.True/False:FortifiedwineslikePortandSherryhavetheiralcoholcontentincreasedbyaddinggrapespiritbeforefermentationiscomplete.

Answer:True(InPort,neutralgrapespiritisaddedduringfermentationtokillyeast,leavingresidualsugarandboostingABVto19-22%.Sherrymaybefortifiedpost-fermentation,dependingonstyle.)

6.ShortAnswer:Describetheroleofoakaginginredwineproduction,includingtwocommoneffectsonaromaandtwoontexture.

Answer:Oakagingintroducesvanillin(vanilla),toast,andspice(clove,cinnamon)fromthewood.Italsosoftenstanninsthroughoxidation,creatingasmoothertexture,andcanaddasubtlesmokyorcedarnote.Additionally,oakallowscontrolledoxygenexposure,whichintegratesflavorsandreducesastringency.

7.MultipleChoice:WhichregionisrenownedforproducingAssyrtiko-basedwineswithhighacidityandmineral-drivenprofiles?

A)Rioja,Spain

B)Santorini,Greece

C)Marlborough,NewZealand

D)NapaValley,USA

Answer:B(AssyrtikothrivesinSantorini’svolcanicsoil,yieldingdry,aromaticwhiteswithpronouncedacidityandsalineminerality.)

8.True/False:Sparklingwineslabeled“Crémant”areexclusivetoChampagne,France.

Answer:False(CrémantreferstosparklingwinesproducedinotherFrenchregions(e.g.,Alsace,Loire)usingthetraditionalmethod,notjustChampagne.)

9.ShortAnswer:ExplainwhyPinotNoirischallengingtogrow,andhowitscharacteristicsinfluencethewinesitproduces.

Answer:PinotNoirhasthinskinsandlowtannins,makingitsusceptibletorotandrequiringpreciseclimatemanagement(cooltomoderate,withconsistentsun).Itsdelicatenatureresultsinlighttomedium-bodiedredswithredberry(strawberry,raspberry)notes,floralaromas,andsilkytannins.InChampagne,itaddsstructureanddepthtoblends.

10.MultipleChoice:Whatisthelegalminimumalcoholbyvolume(ABV)forPortwine?

A)15%

B)17%

C)19%

D)21%

Answer:B(Portmustbeatleast17%ABV,withmoststylesranging19-22%duetofortification.)

11.True/False:The“Prädikats”systeminGermanwinelabelingclassifieswinesbasedongraperipenesslevels,fromKabinetttoTrockenbeerenauslese.

Answer:True(Prädikatlevels(e.g.,Kabinett=light,off-dry;Trockenbeerenauslese=sweet,concentrated)reflectincreasingsugarlevelsatharvest.)

12.ShortAnswer:CompareandcontrastthetypicalstylesofCabernetSauvignonfromNapaValley(USA)andCoonawarra(Australia).

Answer:NapaCabernetSauvignonoftenshowsripeblackcurrant,blackcherry,andvanilla(fromnewoak),withhighalcohol(13.5-15%)andfirmbutroundedtannins.CoonawarraCabernet,influencedbyterrarossasoil,emphasizesblackcurrant,eucalyptus,andmint,withtightertanninsandslightlyloweralcohol(13-14.5%),retainingmorestructureandacidity.

13.MultipleChoice:WhichgrapevarietyisusedtomakeProsecco?

A)Glera

B)Moscato

C)Trebbiano

D)Vermentino

Answer:A(Prosecco,fromVeneto,Italy,isprimarilymadefromGlera,producingfresh,fruity(greenapple,pear)sparklingwineviatheCharmatmethod.)

14.True/False:Icewine(Eiswein)requiresgrapestofreezeonthevinebeforeharvest,concentratingsugarsandacids.

Answer:True(Icewineproductionmandatesnaturalfreezingofgrapesonthevine,typicallyat-7°Corlower,toallowwatertofreezeandberemovedduringpressing.)

15.ShortAnswer:Outlinethestepsinthetraditionalmethod(méthodechampenoise)forproducingsparklingwine.

Answer:(1)Basewine:Dry,acidicstillwineismade.(2)Liqueurdetirage:Sugarandyeastareadded,triggeringasecondfermentationinthebottle.(3)Aging:Winesageonlees(deadyeastcells)foratleast12months(15forChampagne).(4)Riddling:Bottlesaregraduallytiltedtocollectsedimentintheneck.(5)Disgorgement:Sedimentisremovedbyfreezingtheneckandexpellingtheplug.(6)Dosage:Asugarsolutionisaddedtoadjustsweetness(e.g.,Brut,ExtraDry).

16.MultipleChoice:WhichofthefollowingisacharacteristicofBarossaValleyShiraz?

A)Highacidityandredberrynotes

B)Lowalcoholandherbalaromas

C)Jammyblackfruit,licorice,andhighalcohol(14-16%)

D)Floralnotesandlight,delicatebody

Answer:C(BarossaShiraz,growninwarmclimates,producesrich,full-bodiedwineswithconcentrateddarkfruit,spice,andhighalcohol.)

17.True/False:SherrystyleslikeFinoandManzanillaareprotectedbyalayerof“flor”yeast,whichpreventsoxidation.

Answer:True(Florisayeastfilmthatformsonthewine’ssurface,limitingoxygencontactandcreatingfino’scharacteristicalmond,brinynotes.)

18.ShortAnswer:Describethekeydifferencesbetweenroséwinesmadebysaignéeanddirectpressingmethods.

Answer:Saignée(bleeding)involvesremovingjuiceearlyfromredwinefermentation,resultingindeepercolor(salmontopink)andmorestructure(highertannins,body).Directpressingcrushesredgrapesgentlyandpressesimmediately,yieldingpaler(palepinktoonionskin)roséwithfresher,fruitier(strawberry,citrus)profiles.

19.MultipleChoice:WhatistheprimarygrapeinSauternes,asweetwinefromBordeaux?

A)Merlot

B)CabernetFranc

C)Semillon

D)PetitVerdot

Answer:C(SauternesblendsSemillon(80-90%)withSauvignonBlancandMuscadelle;Semillon’sthinskinallowsbetterbotrytis(noblerot)infection.)

20.True/False:The“Appellationd’OrigineContrôlée(AOC)”systeminFranceregulatesgrapevarieties,yields,andwinemakingpracticestoprotectregionalidentity.

Answer:True(AOClawsenforcespecificrulesforeachregion,ensuringwinesreflecttheirterroir.)

21.ShortAnswer:ExplainhowclimateaffectsthestyleofChardonnay,usingexamplesfromtworegions.

Answer:Incoolclimates(e.g.,Chablis,France),Chardonnayhashighacidity,withgreenapple,citrus,andmineralnotes,oftenunoaked.Inwarmerclimates(e.g.,NapaValley,USA),itshowsriperstonefruit(peach,pear),vanilla,andbutter(fromoakaging),withloweracidityandfullerbody.

22.MultipleChoice:WhichofthefollowingisatypicalaromainagedredBurgundy(PinotNoir)?

A)Greenbellpepperandeucalyptus

B)Truffle,forestfloor,anddriedcherry

C)Blackcurrantandcedar

D)Tropicalfruitandhoneysuckle

Answer:B(AgedPinotNoirdevelopstertiaryaromaslikeearth,truffle,anddriedredfruitduetooxidationandtanninintegration.)

23.True/False:Malbec,originallyfromFrance,isnowmostassociatedwithMendoza,Argentina.

Answer:True(Mendoza’shigh-altitudevineyards(1,000-1,500m)produceMalbecwithdarkfruit(plum,blackberry),violetaromas,andsofttannins.)

24.ShortAnswer:Discusstheroleofsulfurdioxide(SO2)inwinemaking,includingitsbenefitsandpotentialdrawbacks.

Answer:SO2actsasanantioxidant(preventsoxidation)andantimicrobial(inhibitsspoilagemicrobes).Itpreservesfreshnessandstabilizeswine.Drawbacksincludepotentialallergicreactions(insensitiveindividuals)and,inexcess,aharsh“rubber”or“matchstick”aroma.

25.MultipleChoice:WhichwineregionisknownforproducingAmarone,afull-bodiedredmadefromdriedgrapes?

A)Piedmont

B)Veneto

C)Tuscany

D)Sicily

Answer:B(AmaronedellaValpolicella,fromVeneto,usesappassimento(dryinggrapes)toconcentratesugarsandflavors,resultinginrich,raisiny,high-alcohol(15-17%)wine.)

26.True/False:The“Crianza”classificationinRioja,Spain,requiresredwinestoageforatleast2years,including6monthsinoak.

Answer:True(RiojaCrianza:2yearstotalaging,withatleast6monthsinoak;Reserva:3years(1yearoak);GranReserva:5years(2yearsoak).)

27.ShortAnswer:Describethecharacteristicsofawinewith“goodbalance,”includingtheelementsthatcontributetoit.

Answer:Abalancedwinehasharmonizedcomponents:acidity(freshness),tannins(structureinreds),alcohol(body),andsweetness(ifpresent).Nosingleelementdominates;forexample,highacidityisbalancedbyfruitripeness,andtanninsaresoftenedbyfruitconcentration.

28.MultipleChoice:WhichgrapevarietyisusedtomakeSake,aJapanesericewine?

A)Riesling

B)Sakeisnotmadefromgrapes

C)Muscat

D)Kerner

Answer:B(Sakeisbrewedfromfermentedrice,notgrapes;thisquestiontestsunderstandingofwinevs.otherfermentedbeverages.)

29.True/False:The“MéthodeAncestrale”forsparklingwineinvolvesbottlingbeforefermentationcompletes,trappingCO2naturally.

Answer:True(MéthodeAncestrale(or“PétillantNaturel”)bottleswinewithresidualsugar,allowingasecondfermentationinthebottlewithoutdisgorgement,resultinginvariablesweetnessandlowerpressure.)

30.ShortAnswer:ComparetheproductionofMarsala(Italy)andMadeira(Portugal),twofortifiedwines.

Answer:Marsala,fromSicily,isfortifiedwithgrapespirit(eitherduringfermentationforsweetstylesorpost-fermentationfordry).Itmaybeagedoxidatively(showingnutty,caramelnotes).Madeira,fromtheMadeiraIslands,isheated(estufagem)duringproduction,givingitroasted,driedfruit(fig,prune)flavorsandhighoxidationresistance.

31.MultipleChoice:Whatistheprimaryreasonforusingthe“pigeage”(punchingdown)techniqueinredwinemaking?

A)Toincreaseacidity

B)Toextractcolorandtanninsfromgrapeskins

C)Toreducealcoholcontent

D)Toenhancefloralaromas

Answer:B(Pigeagesubmergesgrapeskinsintothefermentingjuice,increasingcontactandextractingphenoliccompounds(color,tannins).)

32.True/False:RieslingfromtheMoselValleytypicallyhasloweralcoholandhigheraciditycomparedtoRieslingfromtheClareValley,Australia.

Answer:True(Mosel’scoolclimatelimitssugaraccumulation(lowerABV7-10%),withhighacidity;ClareValley’swarmerclimateyieldsriperfruitandhigheralcohol(12-14%).)

33.ShortAnswer:Explainhow“terroir”influenceswinestyle,listingthreecomponentsofterroir.

Answer:Terroirreferstotheuniqueenvironmentaffectinggrapes:(1)Soil:e.g.,limestone(Chablis)addsminerality;gravel(Bordeaux)drainswell,warmingvines.(2)Climate:Mediterranean(hot,dry)vs.continental(coldwinters,warmsummers).(3)Topography:slope(preventsfrost),aspect(sunexposure),elevation(coolertemperatures).

34.MultipleChoice:WhichofthefollowingisacharacteristicofViognier?

A)Highacidityandcitrusnotes

B)Lowacidity,floral(jasmine,peach)aromas,andfullbody

C)Herbaceousnotesandlightbody

D)Tartgreenappleandhightannins

Answer:B(Viognierisalow-acidity,aromaticwhitegrapewithpeachy,floralnotesandarich,full-bodiedtexture.)

35.True/False:The“CruClassé”classificationinBordeaux(e.g.,1855Classification)appliesonlytoredwinesfromMédocandSauternes.

Answer:True(The1855ClassificationincludesredchâteauxinMédocandsweetwinesinSauternes;Pessac-LéognanandSaint-Émilionhaveseparateclassifications.)

36.ShortAnswer:Describetheprocessof“blending”inwinemaking,andgiveoneexampleofaregionorstylewhereblendingiscritical.

Answer:Blendingcombineswinesfromdifferentgrapes,vineyards,orvintagestobalancecomponents(e.g.,acidity,tannins)andcreateaconsistenthousestyle.Bordeauxredblends(CabernetSauvignon,Merlot,CabernetFranc)useblendingtoaddcomplexity:Cabernetprovidesstructure,Merlotaddsfruitiness.

37.MultipleChoice:WhatisthemaingrapeinPriorat,aSpanishwineregionknownforbold,high-alcoholreds?

A)Garnacha(Grenache)

B)Tempranillo

C)Monastrell(Mourvèdre)

D)Carignan

Answer:A(PrioratblendsGarnachaandCariñena,oftenwithsmallamountsofCabernetSauvignon,yieldingrich,spicywineswithdarkfruitandmineralnotes.)

38.True/False:IcewineproductionislimitedtoGermanyandCanadaduetospecificclimaterequirements.

Answer:False(WhileGermanyandCanadaaremajorproducers,icewineisalsomadeinAustria,theUSA(NewYork),andpartsofEurope(e.g.,Romania).)

39.ShortAnswer:Explainhow“alcoholbyvolume(ABV)”affectsawine’sperceivedbodyandmouthfeel.

Answer:HigherABV(14%+)givesafuller,heavierbodyduetoglycerol(abyproductoffermentation)andalcohol’sviscosity.LowerABV(10-12%)resultsinalighter,crispermouthfeel.Alcoholalsoenhancessweetnessperceptionandcanmaskacidityiftoohigh.

40.MultipleChoice:WhichregionisfamousforproducingVouvray,aversatilewinemadefromCheninBlanc?

A)LoireValley,France

B)RhôneValley,France

C)Burgundy,France

D)Alsace,France

Answer:A(Vouvray,intheLoire,producesCheninBlancinstylesrangingfromdry(Tendre)tosweet(Demi-Sec,Moelleux)andsparkling.)

41.True/False:The“VinodaTavola”classificationinItalyisthelowestqualitytier,withnoregionalrestrictions.

Answer:True(VinodaTavola(tablewine)hasminimalregulations,thoughsomehigh-quality“SuperTuscans”werehistoricallyclassifiedherebeforeDOC/Gcreation.)

42.ShortAnswer:Discusstheimpactofharvesttimingonwinestyle,usingexamplesforbothredandwhitegrapes.

Answer:Earlyharvest(forwhites):Preservesacidity(e.g.,SauvignonBlancwithzestycitrus).Lateharvest(forreds):Increasessugar(higherABV)andripeness(e.g.,CabernetSauvignonwithblackcurrant,jammynotes).Forsweetwines(e.g.,Sauternes),ultra-lateharvestallowsbotrytistoconcentratesugars.

43.MultipleChoice:WhatistheprimarygrapeinChiantiClassico?

A)Sangiovese

B)Nebbiolo

C)Montepulciano

D)Aglianico

Answer:A(Repeatingtoreinforcekeyknowledge;SangiovesedominatesChiantiblends.)

44.True/False:The“QbA”(QualitätsweinbestimmterAnbaugebiete)classificationinGermanyishigherthan“Prädikatswein.”

Answer:False(PrädikatsweinisasubsetofQbA,withstricterripenessrequirements,makingitahighertier.)

45.ShortAnswer:ComparetheuseofoakinNewWorldvs.OldWorldChardonnay,andhowitaffectsflavorprofiles.

Answer:OldWorld(e.g.,Burgundy):Oftenuse