Practice Exam Questions

Which of the following is false for all species of grapevine? A. They have hermaphroditic flowers B. They are angiosperms C. They are susceptible to phylloxera infection D. They are gymnosperms

Which of the following is not true regarding shoot thinning in a vineyard? A. Shoot thinning should reduce the potential for powdery mildew infection. B. You should never remove fruitful shoots during shoot thinning. C. Shoot thinning may improve bud fruitfulness for the next season. D. Shoot thinning practices should target the removal of shoots from positions where multiple shoots emerged from the same node.

Which of the following grape components is most likely to contribute to the development of bitterness in finished wines? A. Skin tannins B. Skin anthocyanins C. Phenolic acids D. Seed tannins

Which of the following most accurately describes the importance of berry skins in wine making? A. Colours and tannins are associated with berry skins B. Skins only contribute important nutrients for yeast growth in red wine production C. Berry skins contain a high proportion of pectin, an important carbohydrate in yeast fermentation D. The presence of grape skins during fermentation is important to reduce high levels of volatile acidity in the wine

Which of the following is NOT true for an Australian Vintage fortified red wine; A. Fruit characteristics are desirable B. A firm astringent finish with no lingering sweetness is desirable. C. A brandy bouquet is desirable D. Rancio and old oak characters are desirable

Bound SO2 is sulfur dioxide that: A. Is present in all wines due to the presence aldehydes, carbohydrates and fermentation products B. Occurs in higher concentrations when the pH of the wine is increased C. Causes a rotten egg-like aroma in wine D. Is more important in white wines due to a greater quantity of polyphenolic compounds than in red wines

The use of fining agents such as casein or skim milk during wine making is to: A. Increase wine volume and contribute to improved winery profits B. Selectively remove phenolic compounds in the wine that elicit undesirable sensory characteristics C. Absorb proteins to ensure the heat stability of the final wine D. Reduce the amount of hydrogen sulphide in the wine

Which of the following stages would you consider most suitable in regards to the timing of the practice of leaf removal from the canopy of a grapevine? A. During fruit set B. During flowering C. Just before harvest D. During the post-harvest period

Which of the following will not be expected to inhibit inflorescence initiation in the compound buds? A. Nitrogen deficiency B. Oversupply of nitrogen C. Intense sunlight exposure D. Cold temperatures after budburst

Which of the following would be a good reason to avoid the overcropping of young vines? A. Overcropping of young vines causes leaching of nitrates in the soil. B. Overcropping of young vines may contribute to a reduction in bud fruitfulness the next season. C. Overcropping of young vines may contribute to canopy density. D. Overcropping of young vines may contribute to a surge in the replenishment of carbohydrate reserves

What is the predicted yield for the following scenario: A vineyard has a row and vine spacing of 2.4 and 2.7 m, respectively and 10% missing or non-bearing vines. The average bunch count is 40 bunches per vine, while the average historic bunch weight is 0.10 kg. A. 7.8 t/ha B. 7.8 kg/vine C. 5.6 kg/vine D. 5.6 t/ha

Which of the following is NOT true; A. Protein instability can be overcome with the use of bentonite B. Protein instability can cause a haze in wine C. Protein instability is not usually a problem in most red wine D. Protein instability can be overcome by chilling the wine for an extended period

Which of the following is not a known detriment to fruit set? A. Intense sunlight exposure B. Boron deficiency C. Zinc deficiency D. A reduced root carbohydrate concentration

Which of the following refers to a genus of grapevine? A. Dolcetto B. Vitaceae C. Muscadinia D. Rhamnales

Which of the following are ALL types of winery presses; A. Membrane (air-bag) press, basket press and a crusher/destemmer B. Basket press, screw press and membrane (air-bag) press C. Basket press, vino-matic press and membrane (air-bag) press D. Membrane (air-bag) press, basket press and vertical press

A hybrid grapevine: A. Is resistant to phylloxera B. Can tolerate almost all soil borne pests C. Must have hermaphrodite flowers D. Cannot have parents of the same species

The four major wine types are determined by; A. Alcohol content, sugar content, colour and presence of carbon dioxide B. Sugar content, colour, variety and wine making factors C. Colour, variety, sugar content and presence of carbon dioxide D. Variety, colour, alcohol content and presence of carbon dioxide

Malolactic fermentation: A. Is a desirable bacterial process in all wines made from grapes grown in cool climate areas B. Can be a desirable bacterial process that reduces acidity by converting malic acid to lactic acid C. is a desirable yeast fermentation that occurs after alcoholic fermentation D. can be a desirable bacterial process that reduces acidity by converting lactic acid to malic acid

You want to harvest grapes for the production of a white table wine, which of the following juice sugar levels would you recommend as most appropriate? A. 16 °Brix B. 12 °Brix C. 22.5 °Brix D. 29.5 °Brix

The main sparkling wine production methods after a sparkling base wine has been produced are; A. Traditional Method, Carbonation, Tank fermentation, Transfer Method and Pet- Nat B. Tank fermentation, Transfer Method and Traditional Method and Pet-Nat. C. Traditional Method, Pet-Nat, Carbonation and Tank fermentation D. Carbonation, Tank fermentation, Transfer Method and Traditional Method

By volume, what are the most important red and white grape varieties grown in Australia? a) Cabernet Sauvignon and Chardonnay b) Cabernet Sauvignon and Semillon c) Shiraz and Chardonnay d) Shiraz and Sultana e) Pinot Noir and Chardonnay

Which three European countries produce the largest volume of wine? a) Italy, France and Germany b) France, Italy and Portugal c) Italy, Spain and France d) Italy, Spain and Portugal e) Germany, France and Italy

Which attribute of grapevines enabled domestication and wide distribution? a) Pollination by bees. b) Dioecious reproduction c) Hand pollination d) Hermaphroditic reproduction e) Heterotrophism

The area of land in Australia devoted to grape and wine production in 2018 was: a) 140,155 ha b) 102,398 ha c) 139,589 ha d) 127,133 ha e) 135,100 ha