WSET - Wine and Spirit Education Fortified Wine Production Methods Questions and Answers

Question 1

Which of the following fortified wines is produced by adding grape spirit to the must *after* fermentation is complete, resulting in a dry style?

Accepted Answer

Fino Sherry

Answer

Ruby Port

Answer

Madeira Malmsey

Answer

Banyuls

Question 2

A winemaker in the Douro Valley adds a 77% abv grape spirit to fermenting grape must when the alcohol has reached 6-8%. This process, known as 'mutage', stops fermentation. What style of wine is being produced?

Accepted Answer

Port

Answer

Rutherglen Muscat

Answer

Oloroso Sherry

Answer

Sercial Madeira

Question 3

The 'estufagem' process is a key production method for which fortified wine, designed to replicate the effects of long sea voyages in hot climates?

Accepted Answer

Madeira

Answer

Tawny Port

Answer

Cream Sherry

Answer

Maury

Question 4

What is the primary purpose of the Solera system in the production of Sherry?

Accepted Answer

To achieve a consistent style and quality by blending wines of different ages.

Answer

To encourage the development of 'flor' by adding nutrients.

Answer

To separate the wine from its lees after fermentation.

Answer

To rapidly age the wine using artificial heat.

Question 5

Vins Doux Naturels (VDNs), such as Muscat de Beaumes-de-Venise, are fortified during fermentation. What is the typical strength of the neutral grape spirit used in their production?

Accepted Answer

95-96% abv

Answer

40% abv

Answer

77% abv

Answer

60% abv

Question 6

In the production of Oloroso Sherry, why is the base wine fortified to a higher alcohol level (typically 17% abv or more) compared to Fino Sherry?

Accepted Answer

To prevent the development of the 'flor' yeast layer.

Answer

To prepare the wine for the addition of sweetening agents.

Answer

To accelerate the aging process in the Solera system.

Answer

To meet the legal minimum alcohol requirement for export.