WSET Diploma D1 Practice Exam

Enrichment in must processing is about increasing the solids and sugar content of the must by adding materials such as dry sugar, must, grape concentrate, or reconstituted grape must (RCGM). This raises potential alcohol and alters body and sweetness before fermentation. The other ideas involve changing the must without adding sugar or solids—concentration techniques like reverse osmosis, vacuum evaporation, or chilling reduce water to intensify the must, not enrich by ingredient addition; oxygenation adds oxygen to affect fermentation, and fermentation control focuses on managing yeast activity rather than increasing sugar content.