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