WSET Level 2 Award in Wine 2025 – 400 Free Practice Questions to Pass the Exam

The three processes that can add secondary flavors to Chardonnay are oak aging, malolactic conversion, and lees contact. Each of these techniques contributes distinct characteristics to the wine, enriching its flavor profile.

Oak aging introduces flavors such as vanilla, spice, and toast, which come from the interactions between the wine and the wood barrels. The degree of toasting and the type of oak used can significantly influence the final taste of the Chardonnay.

Malolactic conversion is a fermentation process where tart malic acid is converted into softer lactic acid. This process often adds buttery notes and a creamy texture to the wine, making it more rounded and complex.

Lees contact involves the wine resting on the spent yeast cells after fermentation. This technique can impart flavors of bread, brioche, and nuttiness, while also enhancing the mouthfeel through the release of mannoproteins from the yeast cells.

In contrast, the other options include processes that do not significantly enhance secondary flavors in Chardonnay. For instance, skin contact primarily affects the extraction of color and tannin rather than secondary flavors, while blending generally serves to balance flavors from different wines rather than adding secondary nuances. Cold fermentation and chilling are more focused on preserving freshness and acidity, which does not introduce or develop secondary flavors in