A) Berry color B) Vine thickness C) Root depth D) Leaf shape
A) Vitis labrusca B) Vitis riparia C) Vitis aestivalis D) Vitis vinifera
A) Farina B) Pruinescence C) Bloom D) Lenticels
A) Vitis vinifera B) Vitis labrusca C) Vitis riparia D) Vitis rotundifolia
A) Leaf size only B) Sinus shape C) Petiole length only D) Vein color only
A) Cabernet Sauvignon B) Riesling C) Sauvignon Blanc D) Chardonnay
A) Fine wine production B) Table grapes only C) Muscadine wines and fruit D) Rootstock
A) Grape vine root structure B) Grape pruning techniques C) Environmental factors affecting grapes D) Grape fermentation process
A) Grape variety name length B) Tannin structure C) Acidity level D) Berry size
A) Resistance to pests and diseases B) Changing berry color C) Improving fruit flavor directly D) Increasing vine height
A) Zinfandel B) Riesling C) Merlot D) Syrah
A) Highly lobed and glabrous B) Small and serrated C) Round and pubescent D) Long and narrow
A) Gamay B) Syrah/Shiraz C) Sangiovese D) Pinot Noir
A) A nutrient deficiency B) A root-feeding insect C) A viral infection D) A fungal disease
A) Lower acidity B) Higher acidity C) Higher sugar content D) Thicker skins
A) Vine with a specific rootstock B) Hybrid of two species C) Genetically identical vine D) Vine trained in a certain way
A) Sauvignon Blanc B) Gewürztraminer C) Pinot Grigio D) Chardonnay
A) Shoot B) Rachis C) Petiole D) Pedicel
A) Petite Sirah B) Pinot Noir C) Cabernet Sauvignon D) Malbec
A) Acidity levels B) Phenolic compounds affecting structure C) Alcohol percentage D) Sugar content
A) Viognier B) Roussanne C) Pinot Meunier D) Marsanne
A) Its unique flavor characteristics. B) Its use in making high-quality table wines. C) Its resistance to phylloxera. D) Its large berry size.
A) To prevent diseases B) To increase sugar concentration C) To change the color of grapes D) To control yield and vine shape
A) Always perfectly straight. B) Thin, green, and flexible. C) Thick, woody and gnarled. D) Covered in thorns.
A) pH level in grapes B) Sugar content in grapes C) Tannin concentration in grapes D) Acidity in grapes
A) Grenache B) Chenin Blanc C) Albarino D) Semillon
A) Color of the grapes B) Tightness of the grapes C) Shape of the stem D) Size of the pedicel
A) Grape varietal B) Geographical origin C) The vineyard owner's name D) Vintage
A) Adds tannins to wine B) Removes color from wine C) Converts malic acid to lactic acid D) Converts sugar to alcohol
A) Gewürztraminer B) Vermentino C) Viognier D) Sauvignon Blanc |