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