VEN 003 Winemaking all HW Exam Questions and Answers Already Passed Latest Update
2025-2026
In the US, the highest federal excise tax rate is for: - Answers Sparkling wine
Wines are taxed based on their ________________ and ________________. - Answers Alcohol
content and carbonation level
The highest per capita consumption of wine is in: - Answers Europe
The three countries with the highest vineyard acreage (land surface area planted with vines) in
2018 are: - Answers Spain, China, France
Oenotourism has become more popular in the late 20th century due to: - Answers All answers
are correct
Question 1. The Concord grape used in the U.S. is a cultivar of the ____________________native
grape species. - Answers Vitis labrusca
Question 2. Which of the following grape originated in Bordeaux, South-west France? - Answers
Cabernet Sauvignon
Question 3. Which of these grape species is naturally resistant to Pierce's disease? - Answers
vitis muscadinia rotundifolia
What are hybrid direct producer grape varieties? - Answers A cross between vitis vinifera and
american vitis species
Almost all raisins (dried grapes) are produced using the following vitis vinifera variety: - Answers
Thompson seedless
Grapes at harvest tend to have higher sugar content and lower acidity in which type of climatic
conditions? - Answers Warm weather areas
Vine pruning is done each year to: - Answers All answers proposed are correct
In the vineyard, sulfur application is used to control: - Answers fungal diseases
"Stuck" fermentation is a term used when fermentation stops before all sugar is consumed by
yeasts. Restarting the fermentation can be done by adding which of the following compounds to
the must: - Answers Diammonium phosphate
Saccharomyces cerevisiae is responsible for: - Answers Converting sugar to ethanol and CO2
Using the conversion factor given in class, a must with 28 °Brix would result in a wine having
how much alcohol by volume? (careful: the ratio is not exactly 0.5, it is 0.55). - Answers 15.4
Wine yeasts are ________ alcohol tolerant and _______Sulfur dioxide (SO2) tolerant than wild
, yeasts. (fill in the blanks with the appropriate pair of choices below). - Answers More, more
The micro-organisms responsible for the second fermentation in wine are: - Answers Lactic acid
bacteria
Which of the following organisms is required for the production of vinegar from wine? - Answers
Acetobacter
How long does it take for a newly planted vineyard to come into production? - Answers 3 to 4
years
What style of wine is made using carbonic maceration? - Answers Light red wine
Typically, white wines are fermented at _______ ___temperatures than red wines because the
winemaker's goal is to __________ from the grapes. - Answers Lower, minimize the loss of floral
and fruity flavors
The oak flavor in inexpensive red wines is produced by using: - Answers Oak wood chips or
staves
In red wines, during fermentation, color extraction ________________ and tannin extraction
__________________. - Answers Peaks after 3 to 5 days of fermentation / continues until pressing
Extended skin maceration (grape skin contact) is mostly associated with - Answers Premium
red wine production
"Stuck" fermentation is a term used when fermentation stops before all sugar is consumed by
yeasts. Restarting the fermentation can be done by adding which of the following compounds to
the must: - Answers Diammonium phosphate
Which of the following organisms is required for the production of vinegar from wine? - Answers
Acetobacter
What is the term "lees" used for in winemaking? - Answers Solids settled at the bottom of the
wine container
What is chaptalization, in winemaking? - Answers Addition of sugar to the must
An initial step in winemaking is crushing the grapes. This is done to: - Answers Break the berry
open to release the juice
What is the purpose of riddling in the traditional method for making sparkling wine? - Answers
Move the lees to the bottle neck for removal
Found on some sparkling wine labels, the mention "fermented in this bottle" is associated with
which of the following production methods? - Answers Traditional method
2025-2026
In the US, the highest federal excise tax rate is for: - Answers Sparkling wine
Wines are taxed based on their ________________ and ________________. - Answers Alcohol
content and carbonation level
The highest per capita consumption of wine is in: - Answers Europe
The three countries with the highest vineyard acreage (land surface area planted with vines) in
2018 are: - Answers Spain, China, France
Oenotourism has become more popular in the late 20th century due to: - Answers All answers
are correct
Question 1. The Concord grape used in the U.S. is a cultivar of the ____________________native
grape species. - Answers Vitis labrusca
Question 2. Which of the following grape originated in Bordeaux, South-west France? - Answers
Cabernet Sauvignon
Question 3. Which of these grape species is naturally resistant to Pierce's disease? - Answers
vitis muscadinia rotundifolia
What are hybrid direct producer grape varieties? - Answers A cross between vitis vinifera and
american vitis species
Almost all raisins (dried grapes) are produced using the following vitis vinifera variety: - Answers
Thompson seedless
Grapes at harvest tend to have higher sugar content and lower acidity in which type of climatic
conditions? - Answers Warm weather areas
Vine pruning is done each year to: - Answers All answers proposed are correct
In the vineyard, sulfur application is used to control: - Answers fungal diseases
"Stuck" fermentation is a term used when fermentation stops before all sugar is consumed by
yeasts. Restarting the fermentation can be done by adding which of the following compounds to
the must: - Answers Diammonium phosphate
Saccharomyces cerevisiae is responsible for: - Answers Converting sugar to ethanol and CO2
Using the conversion factor given in class, a must with 28 °Brix would result in a wine having
how much alcohol by volume? (careful: the ratio is not exactly 0.5, it is 0.55). - Answers 15.4
Wine yeasts are ________ alcohol tolerant and _______Sulfur dioxide (SO2) tolerant than wild
, yeasts. (fill in the blanks with the appropriate pair of choices below). - Answers More, more
The micro-organisms responsible for the second fermentation in wine are: - Answers Lactic acid
bacteria
Which of the following organisms is required for the production of vinegar from wine? - Answers
Acetobacter
How long does it take for a newly planted vineyard to come into production? - Answers 3 to 4
years
What style of wine is made using carbonic maceration? - Answers Light red wine
Typically, white wines are fermented at _______ ___temperatures than red wines because the
winemaker's goal is to __________ from the grapes. - Answers Lower, minimize the loss of floral
and fruity flavors
The oak flavor in inexpensive red wines is produced by using: - Answers Oak wood chips or
staves
In red wines, during fermentation, color extraction ________________ and tannin extraction
__________________. - Answers Peaks after 3 to 5 days of fermentation / continues until pressing
Extended skin maceration (grape skin contact) is mostly associated with - Answers Premium
red wine production
"Stuck" fermentation is a term used when fermentation stops before all sugar is consumed by
yeasts. Restarting the fermentation can be done by adding which of the following compounds to
the must: - Answers Diammonium phosphate
Which of the following organisms is required for the production of vinegar from wine? - Answers
Acetobacter
What is the term "lees" used for in winemaking? - Answers Solids settled at the bottom of the
wine container
What is chaptalization, in winemaking? - Answers Addition of sugar to the must
An initial step in winemaking is crushing the grapes. This is done to: - Answers Break the berry
open to release the juice
What is the purpose of riddling in the traditional method for making sparkling wine? - Answers
Move the lees to the bottle neck for removal
Found on some sparkling wine labels, the mention "fermented in this bottle" is associated with
which of the following production methods? - Answers Traditional method
