英国的葡萄酒大师协会（The Institute of Masters of Wine）2015年9月7日宣布又有19个候选人创纪录地已经通过了考试，并获得葡萄酒大师(MW)的称号，其中11位女性和8位男性,来自10个国家,包括澳大利亚、加拿大、芬兰、德国、希腊、日本、新西兰、新加坡、英国和美国。
现在将考试试卷中理论部分，以中英文方式公布如下，葡萄酒爱好者从中也可以知道其实大师考试也并不太难。
INSTITUTE OF MASTERS OF WINE
葡萄酒大师学院
MASTER OF WINE EXAMINATION 2015
葡萄酒大师考试2015
THEORY PAPER
理论卷
1 – THE PRODUCTION OF WINE – PART 1 (VITICULTURE)
1-葡萄酒的生产-- 第一部分（种植）
(THREE questions to be answered, ONE from Section A and TWO from Section B) 请回答三个问题，A部分选取一个，B部分选取两个
Section A
A部分
1) What are the causes of grapevine trunk diseases, such as Esca, and what are the best strategies to combat them?
请阐述葡萄树干疾病的病因，如依科病。并叙述最好的抗击疾病策略。
2) What nutrients are important to the grapevine for the production of quality grapes, and why?
哪些营养成分是葡萄树用以生产优质的葡萄果实的重要营养成分。为什么？
Section B
B部分
3) When and how does frost pose a risk to grape production? Evaluate the different methods
of frost protection available to the grape grower.
“霜冻”何时会给葡萄生产带来何种危险？请评估葡萄酒农可采用的不同类型的霜冻防护方法。
4) Which are the most suitable grape varieties for the production of high quality traditional method sparkling wines, and why?
对于生产酿造传统法高品质起泡酒而言，什么葡萄品种是最理想的葡萄品种？为什么？
5) Why does density of vine plantation vary from vineyard to vineyard? Assess the advantages of low and high density plantings.
为什么不同的葡萄园会采用不同的种植密度？请评估高密度种植与低密度种植各自的优点。
6) How might the costs of growing grapes and managing a vineyard affect the price of a bottle of wine?
请阐述，葡萄的种植成本和管理成本是如何影响最终一瓶酒的价格的。
THEORY PAPER
理论卷
2 – THE PRODUCTION OF WINE – PART 2 (VINIFICATION AND PREBOTTLING PROCEDURES) 葡萄酒的生产第二部分（酿造与瓶中过程）
(THREE questions to be answered, ONE from Section A and TWO from Section B) 请回答三个问题，从A部分选取一个问题，B部分选取两个问题
Section A
A部分
1) Why is it important to consider pH during the winemaking process?
为什么在酿造阶段需要考虑PH值对整个过程的影响？
2) What opportunities exist, as part of the winemaking process, for the winemaker to bring complexity to his or her wine?
葡萄酒酿造过程中，酿酒师有哪些阶段有机会增加酒的复杂度？
Section B
B部分
3) How can sweetness be achieved in non-fortified wines through viticulture and vinification
在非加强型酒生产过程中，如何通过种植与酿造的方法获得酒的甜度？
4) What contributions do yeasts make to wine, and how far can a winemaker control these?
“酵母”在葡萄酒中起着怎样的作用，酿酒师可以在这方面起到多大程度的控制作用？
5) Write short notes on how each of the following are managed in a winery: • Juice clarity and turbidity • Wine clarification • Wine stabilization
请为以下酒窖中的操作过程各写一段过程控制解析葡萄汁澄清·葡萄酒澄清·葡萄酒的稳定
6) Discuss acid adjustment, chaptalisation and dealcoholisation with particular regard to balance in wine.
讨论酸度调整，增加糖度及减少酒精度等各个操作与葡萄酒平衡度协调的关系。
THEORY PAPER 3 - THE PRODUCTION OF WINE – PART 3 (HANDLING OF WINES) (Answer TWO questions from the FOUR listed below)
葡萄酒生产第三部分（葡萄酒的处理操作）请从以下四个问题中选取两个问题作答
1) Outline the key technical considerations involved in the choice of final packaging for wine. 请指出葡萄酒的最终包装的选取应考虑到的关键技术问题。
2) In the world of highly automated and computer controlled bottling lines, to what extent are quality control checks becoming obsolete?
请阐述在高度自动化电脑操作的装瓶线上，何种程度的质量检查可以免除？
3) How might protein and tartrate stability in wine be achieved, and managed?
请回答葡萄酒中如何达到蛋白质和酒石酸盐的稳定，之后如何保持稳定性？
4) Assess the various methods of transporting wine in bulk; what precautions should be taken from a QA perspective?
请列举葡萄酒散装运输的各种途径，并从质量保证的角度阐述应在运输过程中采取何种预防措施？
THEORY PAPER 4 – THE BUSINESS OF WINE (THREE questions to be answered, ONE from Section A and TWO from Section B)
理论卷 4- 葡萄酒商业 （请回答三道题，从A部分选取一道，从B部分选取两道）
Section A
A部分
1) Is consolidation among wine producers good or bad for consumers?
对于消费者来讲，不同的葡萄酒生产商拼柜运输是好还是不好？
2) As the brand manager of a 500,000 case wine brand, what five key statistics would you most closely monitor to gauge the performance of your brand, and why?
作为一个500万箱酒的品牌经理人，你需要考虑并监控哪5个关键战略以定格你的品牌想象，为什么？
Section B
B部分
3) How can a sommelier or restaurant buying manager ensure he/she is delivering good value both to his/her customers and owner? How may sustainable profit in the on-trade be maximised?
一个侍酒师或餐厅采购经理该如何向他/她的老板和顾客确保他/她所选取的酒品有价值？怎样做到持续盈利的最大化？
4) Have supermarkets been a positive or negative force for mainstream wine consumers around the globe?
商超对于全球主流的葡萄酒消费这来讲，起了消极还是积极的作用？
5) You are a wine producer in Pommard. What are your main marketing strengths? How can you grow your business?
假如你是波马村的一个葡萄酒生产商，你的主要营销点是什么？你怎样做以达到业务的增长？
6) Assess successful approaches to social media by the wine industry.
请评估葡萄酒行业中运用社交媒体成功的案例。
THEORY PAPER 5 - CONTEMPORARY ISSUES (TWO questions to be answered, ONE from Section A and ONE from Section B)
理论卷—当代问题（请回答两道问题，A部分选取一道，B部分选取一道）
Section A
A部分
1) What are the most significant current trends in the fine wine market?
高档酒市场中，目前最主流的趋势是什么？
2) What are the key factors behind the current worldwide success of sparkling wines?
在全球范围内起泡酒成功的背后关键影响因素是什么？
Section B
B部分
2) Is the “natural wine” movement losing momentum? What is its future?
“天然酒”运动正在失去影响力吗？它的未来趋势如何？
3) Are wine competitions and the resulting awards they bestow important to establishing a successful brand?
葡萄酒竞赛和竞赛所评出的奖项，对于葡萄酒品牌的成功打造有重要影响吗？
4) Fortified wines are diverse in style; why are they not more popular?
加强型葡萄酒风格各异，为什么加强型酒并没有更加受欢迎？
