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