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