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