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