Practice Exam Questions Flashcards by Michael Norton

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

D. They are gymnosperms

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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.

B. You should never remove fruitful shoots during shoot thinning.

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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

D. Seed tannins

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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

A. Colours and tannins are associated with berry skins

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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

D. Rancio and old oak characters are desirable

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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

A. Is present in all wines due to the presence aldehydes, carbohydrates and fermentation products

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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

B. Selectively remove phenolic compounds in the wine that elicit undesirable sensory characteristics

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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

A. During fruit set

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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

C. Intense sunlight exposure

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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

B. Overcropping of young vines may contribute to a reduction in bud fruitfulness the next season.

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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

D. 5.6 t/ha

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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

D. Protein instability can be overcome by chilling the wine for an extended period

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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

A. Intense sunlight exposure

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Which of the following refers to a genus of grapevine?

A. Dolcetto
B. Vitaceae
C. Muscadinia
D. Rhamnales

C. Muscadinia

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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

B. Basket press, screw press and membrane (air-bag) press

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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

D. Cannot have parents of the same species

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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

A. Alcohol content, sugar content, colour and presence of carbon dioxide

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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

B. Can be a desirable bacterial process that reduces acidity by converting malic acid to lactic acid

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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

C. 22.5 °Brix

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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

D. Carbonation, Tank fermentation, Transfer Method and Traditional Method

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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

c) Shiraz and Chardonnay

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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

c) Italy, Spain and France

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Which attribute of grapevines enabled domestication and wide distribution?

a) Pollination by bees.
b) Dioecious reproduction
c) Hand pollination
d) Hermaphroditic reproduction
e) Heterotrophism

d) Hermaphroditic reproduction

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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

e) 135,100 ha

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Which of the following best describes lateral shoots? a) They are generally unfruitful, and arise from latent buds. b) They bear the majority of the primary crop. c) They are also called water shoots and arise from adventitious buds. d) They form the permanent structures (arms) of the vine once they lignify. e) They are generally unfruitful, and arise from prompt buds.

e) They are generally unfruitful, and arise from prompt buds.

Four of the following statements are INCORRECT. Which one is the correct statement? a) the prompt bud is a compound bud consisting of three buds b) grapevine leaves carry out respiration c) Chardonnay grapes grown under warm climatic conditions have more anthocyanins in their skins than most other Vitis vinifera varieties d) Phase 2 or the lag phase of berry development is most obvious in grape berries that lack seeds e) Grapevines are woody annual plants tolerant of stress

b) grapevine leaves carry out respiration

The principal organic acids found in the grape berry are: a) Sulphuric acid and malic acid. b) Malic acid and acetic acid. c) Tartaric acid and malic acid. d) Tartaric acid and nitric acid. e) Citric acid and tartaric acid.

c) Tartaric acid and malic acid.

Which of the following is most accurate? a) After veraison, increases in berry size are largely due to an uptake of water rather than cell division. b) After veraison, increases in berry size are largely due to an uptake of carbohydrates (sugars). c) After veraison, increases in berry size are largely due to formation of new cells as the berry grows. d) After veraison, increases in berry size are due to both an uptake of water and also formation of new cells. e) After veraison, decreases in berry size are largely due to degradation of organic acids.

b) After veraison, increases in berry size are largely due to an uptake of carbohydrates (sugars).

The most predominant cation found in grape berries is; a) Sodium b) Magnesium c) Potassium d) Phosphate e) Nitrogen

c) Potassium

Which of the following statements is most correct? a) As berries ripen the concentration of malic and tartaric acid decreases leading to a drop in pH of the grape juice b) As berries ripen the concentration of only malic increases leading to a drop in pH of the grape juice c) As berries ripen the concentration of malic and tartaric acid decreases leading to an increase in pH of the grape juice d) As berries ripen the concentration of only tartaric acid increases leading to an increase in pH of the grape juice e) The pH of the grape berry is buffered and so the minor changes in organic acid content do not affect the overall pH

c) As berries ripen the concentration of malic and tartaric acid decreases leading to an increase in pH of the grape juice

What is the name of the Latin binomial name of the plant used predominantly for worldwide wine production? a) Vinifera vitus b) Vitus vinifera c) Vinifera vitis d) Vitis vinifera e) Vitus labrusca

b) Vitus vinifera

With respect to berries, the mesocarp is? a) The skin and flesh b) Where the seeds are encased c) The waxy coating on the outside of the skin d) The flesh e) The ovary wall

d) The flesh

Nodes on a grapevine shoot have the role of? a) Keeping the shoot straight b) Containing leaf primordia c) Containing seeds d) Containing an apical meristem e) A method of measuring shoot length

b) Containing leaf primordia

In grape berries, the most common carbohydrates are? a) Starch and pectins b) Maltose and fructose c) Glucose and fructose d) Glucose and sucrose e) Fructose and sucrose

c) Glucose and fructose

Ramsey is: a) V. vinifera variety that produces red grapes b) the name of a grape disease c) a hybrid vine used for nematode control d) a rootstock with a high drought tolerance e) a common scion used in Australian viticulture

d) a rootstock with a high drought tolerance

Malolactic fermentation a) is a desirable bacterial process in all wines made from grapes grown in cool climate areas b) causes undesirable flavours in wine by biochemical modifications to Krebs cycle intermediates 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 e) can be a desirable bacterial process that reduces acidity by converting malic acid to lactic acid

e) can be a desirable bacterial process that reduces acidity by converting malic acid to lactic acid

Which of the following most accurately describes the importance of berry skins in wine making? a) skins only contribute important nutrients for microbial growth in red wine production b) skins contribute little to the wine making process and are best removed prior to fermentation for quality wine making c) many characteristic flavours and pigments are associated with berry skins d) berry skins contain a high proportion of pectin, an important carbohydrate in yeast fermentation e) the presence of grape skins during fermentation is important to reduce high levels of volatile acidity in the wine

c) many characteristic flavours and pigments are associated with berry skins

Bound SO2 is sulfur dioxide that: a) is not measurable b) is more important in white wines than in red wines c) causes a rotten egg-like aroma in wine d) is predominantly bound to aldehydes in wine. e) is always 50% of the total sulphur dioxide concentration in all 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) improve wine structure and composition by the addition of small quantities of approved additives with specific sensory characteristics c) absorb proteins to ensure the heat stability of the final wine d) reduce the amount of hydrogen sulphide in the wine e) selectively remove phenolic compounds in the wine that elicit undesirable bitterness and/or astringency.

e) selectively remove phenolic compounds in the wine that elicit undesirable bitterness and/or astringency.

In terms of the impacts of phylloxera on viticulture: i) Phylloxera can only affect grapevine varieties with hermaphroditic flowers ii) Cabernet Sauvignon, a variety native to Spain, is susceptible to phylloxera iii) Non-Vitis vinifera Rootstocks are used in vineyards to combat phylloxera a) Only statement i) is true b) All three statements are true c) Only statement iii) is true d) Only statement ii) is true

c) Only statement iii) is true

A dioecious grapevine flower: a) Grows on a gymnosperm plant only b) Is either male or female c) Is commonly found on all major cultivated Vitis vinifera varieties d) Contains both, the stamen and pistil flower parts

b) Is either male or female

Consider the following two statements; i) Wine style can be determined by grape-related factors such as variety, clone and source of grapes (e.g. different region) ii) Wine style can be determined by winemaking factors including yeast type, ferment temperature and oak maturation a) Neither statement is correct b) Only statement i) is correct c) Only statement ii) is correct d) Both statements are correct

d) Both statements are correct

Consider the following two statements; i) Destemming, crushing and pressing of white grapes prior to alcoholic fermentation occurs in the production of most white wines ii) Crushing, pressing and a juice clarification step is typical in the production of most white wines a) Only statement ii) is correct b) Neither statement is correct c) Only statement i) is correct d) Both statements are correct

d) Both statements are correct

Consider the following statements: i) Muscadinia rotundifolia is the name of a genus of vine-type plants ii) Vitis is the name of a genus of plants whereto the common cultivated grapevine belongs a) Statement i) is true but statement ii) is false b) Both statements are false c) Statement i) is false but statement ii) is true d) Both statements are true

c) Statement i) is false but statement ii) is true

Select the most correct statement. a) An Australia fortified red wine is usually 15-18 % v/v ethanol. b) An Australian fortified wine must contain no less than 150 mL/L and no more than 220 mL/L of ethanol. c) An Australian fortified wine must contain more than 220 mL/L of ethanol. d) An Australian fortified wine must not contain more than 150 mL/L of ethanol.

b) An Australian fortified wine must contain no less than 150 mL/L and no more than 220 mL/L of ethanol.

Select the incorrect answer. Malolactic fermentation; a) can influence both red and white wine styles b) can occur during and/or after alcoholic fermentation c) occurs in the production of most red wines d) is never a desired step in white wine production

d) is never a desired step in white wine production

Which of the following is the most accurate regarding grapevine buds? a) A latent compound bud bursts during the same season as when it is was formed and becomes a summer lateral. b) The most basal bud on a cane is counted as a prompt bud when pruning. c) When a secondary bud develops into a shoot, that shoot may be fruitful. d) The prompt bud contains at least one secondary bud.

c) When a secondary bud develops into a shoot, that shoot may be fruitful.

Consider the following statements: i) Between budburst and flowering, very cold air temperatures are likely to cause the formation of tendril primordia instead of inflorescence in developing compound buds ii) Between budburst and flowering, very hot air temperatures are likely to cause the formation of tendril primordia instead of inflorescence in developing compound buds a) Both statements are true b) Both statements are false c) Statement i) is true but statement ii) is false d) Statement i) is false but statement ii) is true

a) Both statements are true

Which of the following is least true regarding grapevine varieties grown in Australia today? a) White grape production exceeds red grape production in terms of total volumes produced b) Shiraz is the most planted variety in Australia c) Chardonnay is the most common white variety planted d) Sauvignon blanc production has increased over the last few decades

a) White grape production exceeds red grape production in terms of total volumes produced

The grapevine berry pulp: a) Contains most of the anthocyanins for red varieties at fruit maturity b) Accumulates sugars, mostly in the form of sucrose, during berry ripening c) Accumulates malic acid prior to veraison d) Accumulates waxy material from veraison to protect the berry from ultra-violet radiation

c) Accumulates malic acid prior to veraison

Select the most correct statement. a) An Australian fortified wine must contain no less than 150 mL/L and no more than 220 mL/L of ethanol. b) An Australian fortified wine must not contain more than 150 mL/L of ethanol. c) An Australia fortified red wine is usually 15-18 % v/v ethanol. d) An Australian fortified wine must contain more than 220 mL/L of ethanol.

a) An Australian fortified wine must contain no less than 150 mL/L and no more than 220 mL/L of ethanol.

Select the incorrect answer. Four winemaking influences that may affect wine style are; a) whole bunch pressing, inclusion of whole bunches, geographical indication of grapes and use of oak b) whole bunch pressing, inclusion of whole bunches, acid addition and use of oak c) inclusion of whole bunches, acid addition, type of fortifying spirit used and use of oak d) whole bunch pressing, inclusion of whole bunches, use of oak and type of fortifying spirit used

a) whole bunch pressing, inclusion of whole bunches, geographical indication of grapes and use of oak

Grapevine inflorescences: a) Could be found on the same node of a shoots than a tendril b) Emerge from internodes c) Become berries when the shoot becomes a cane d) Are already being formed in the preceding season

d) Are already being formed in the preceding season

During which stage of berry development do you expect the berry skins to have the lowest levels of chlorophyll? a) A few weeks after veraison b) When berries are slightly larger than pea-sized c) At the beginning of the lag phase d) Several weeks before the lag phase

a) A few weeks after veraison

Which of the following is true for all species of grapevine? a) They are angiosperms b) They are gymnosperms c) They are susceptible to phylloxera infection d) They have hermaphroditic flowers

a) They are angiosperms

Plants with both (but separate) male and female flowers are known as: a) dioecious plants b) hermaphrodites c) monoecious plants d) non-bearers

c) monoecious plants

Consider the following statements: i) Grapevines become fully hardy during the deacclimation stage of dormancy. ii) Leaf fall occurs during the deacclimation stage of dormancy. a) both statements are correct b) both statements are false c) statement i) is true but statement ii) is false d) statement i) is incorrect but statement ii) is correct

b) both statements are false

An example of a native North American grapevine species is: a) Rhamnales b) Vitis vinifera c) Muscadinia rotundifolia d) Pinot Gris

c) Muscadinia rotundifolia

The female component of a grapevine flower: a) Carries the pollen tubes b) Contains a style c) Contains a stamen d) Is what makes the flower hermaphroditic

b) Contains a style

Leaf transpiration: a) Does not contribute significantly to the cooling of the canopy during warm days b) Is essential for the translocation of nutrients through the xylem c) Occurs through stomata which are mostly found on the top of the lamina d) Occurs through the chloroplasts

b) Is essential for the translocation of nutrients through the xylem

Which of the following is the species of grapevine most commonly planted in 'new world' winemaking countries for wine production purposes? a) Vitaceae b) Muscadinia rotundifolia c) Vitis labrusca d) Vitis vinifera

d) Vitis vinifera

The most important factors which determine wine type are; a) Colour, Effervescence, Alcohol and Sugar content b) Variety, Colour, Alcohol and Sugar content c) Variety, Effervescence, Alcohol and Sugar content d) Alcohol and sugar content, Colour and Variety

a) Colour, Effervescence, Alcohol and Sugar content

An Australian sparkling wine; a) must contain no less than 45 mL/L of ethanol and no less than 5g/L CO2 b) must contain no less than 45 mL/L of ethanol and less than 5g/L CO2 c) must contain no less than 50 mL/L of ethanol and less than 4.5g/L CO2 d) must contain no less than 50 mL/L of ethanol and no less than 5g/L CO2

b) must contain no less than 45 mL/L of ethanol and less than 5g/L CO2

Which grapevine part is structurally most similar to an inflorescence? a) Feeder root b) Lateral shoot c) Petiole d) Tendril

d) Tendril

Select the incorrect answer. a) white grapes are always destemmed prior to pressing b) red wines are normally made by fermenting on skins and then pressing c) white wines are usually made by pressing and clarifying the juice prior to fermentation d) malolactic fermentation can be an important step in both red and white wine production

a) white grapes are always destemmed prior to pressing

Which of the following varieties will you expect to go through flowering first in a given climatic region. a) Cabernet Sauvignon b) Malbec c) Pinot Noir d) Mataro

Which of the following is true regarding phylloxera and vineyards in Europe? a) Native European grapevine species have evolved a natural resistance towards phylloxera b) Phylloxera was originally found in a vineyard in Eastern Europe c) Sauvignon blanc, a variety native to Italy, is susceptible to phylloxera d) Rootstocks, not native to Europe, are used in European vineyards to combat phylloxera

d) Rootstocks, not native to Europe, are used in European vineyards to combat phylloxera

Consider the following statements: i) Air temperatures greater than 15°C is generally needed for grapevines to induce budburst. ii) A rapid increase in soil temperature in late winter will stimulate budburst. Answers: a) statement i) is correct but statement ii) is incorrect b) both statements are true c) statement i) is incorrect but statement ii) is correct d) both statements are false

c) statement i) is incorrect but statement ii) is correct

A summer lateral shoot arises from the following type of bud: a) Prompt bud b) Latent compound bud c) Count bud d) Secondary bud

a) Prompt bud

Which of the following is correct regarding apical meristems? a) They are found on shoots but not on roots b) They are sites where cells expand through elongation only c) They give rise to new cells d) They are found on each node along a shoot

c) They give rise to new cells

Select the incorrect answer. Malolactic fermentation; a) is never an important step in white wine production b) can occur during and/or after alcoholic fermentation c) is the conversion of malic acid to lactic acid by bacteria d) can either occur by deliberate inoculation or by a wild bacterial population

a) is never an important step in white wine production

Which of the following is false regarding nematode problems in vineyards? a) Dagger nematodes are the most found problematic nematode in Australian vineyards b) Rootstock resistance to nematodes is usually attained through tolerance mechanisms c) Schwarzmann could be a suitable rootstock in a vineyard with nemotode issues d) 101-14 Mgt could be a suitable rootstock in a vineyard with nemotode issues

a) Dagger nematodes are the most found problematic nematode in Australian vineyards

Which of the following is most accurate regarding berry composition? a) Citric acid contributes to the acidity profile of mature berries b) Malic acid is more concentrated in berries from warm regions compared to those in cool regions c) Tannins are an example of nitrogenous compounds d) Phosphorus is usually the most abundant mineral in mature berries

a) Citric acid contributes to the acidity profile of mature berries

Which of the following an example of a hybrid grapevine? a) Vitis labrusca b) All rootstocks c) Vidal Blanc d) Pinot Grigio

c) Vidal Blanc

If you were to establish a vineyard on a site with a restricted vine vigour potential, an acidic soil profile, a known nematode problem, and where phylloxera is present, which of the following rootstocks would be most suitable: a) SO4 b) Ramsey c) 101-14 Mgt d) Schwarzmann

b) Ramsey

Which of the following is not true regarding the composition of mature berries? a) Nitrogen containing compounds are present and used as yeast nutrients during alcoholic fermentation b) The complexity of aroma compounds increases mostly during the end stages of ripening c) Malic acid concentrations decrease from the beginning of berry ripening towards maturity d) Of all the different constituents, sugars predominate by far

d) Of all the different constituents, sugars predominate by far

Which of the following would you consider the least accurate in relation to grapevines of the future? a) Most of today’s established grape growing regions are expected to be completely replaced by new regions in the not so distant future. b) Crossbreeding Vitis vinifera varieties with other grapevine species may play a crucial role in creating new resilient varieties. c) Selecting an abiotic stress tolerant variety for planting in warmer regions will become more crucial. d) Disease resistance properties of varieties will likely become more important.

a) Most of today’s established grape growing regions are expected to be completely replaced by new regions in the not so distant future.

The acclimation stage of dormancy: a) Is when carbohydrate reserves are translocated from roots to buds b) Is signalled by ‘bleeding’ or the resumption of sap flow c) Is when the vine is at its peak in terms of cold hardiness d) Is when leaf abscission occurs

d) Is when leaf abscission occurs

Water stress during the previous season will most likely have the following effect on budburst in the current season: a) Rapid completion thereof b) No effect on the timing thereof c) A delay d) An earlier induction thereof

d) An earlier induction thereof

Which of the following is not true regarding the practice of shoot thinning? a) Multiple shoots could emerge from the same node and its best to only retain one of these shoots b) It often reduces the bud fruitfulness of the retained shoots, for next season c) It may improve carbohydrate allocation to the reproductive structures d) It may be used to help control the crop load

b) It often reduces the bud fruitfulness of the retained shoots, for next season

Which of the following is not relevant regarding the practice of cordon training grapevines? a) Spurs should be present b) A strong shoot should be used when the vine is young to develop the trunk c) The vines contain a head with short arms d) The cordons of two adjacent vines should not overlap

c) The vines contain a head with short arms

When it comes to VSP trellis systems, which of the following is incorrect? a) Shoot positioning is usually a required canopy management input b) The shoots are usually allowed to sprawl in order to protect bunches from sunburn c) Shoot trimming is often done on the sides and top of the canopy

b) The shoots are usually allowed to sprawl in order to protect bunches from sunburn

The lag phase of berry development: a) Is when berries usually double in size b) Is when malic acid degradation occurs rapidly c) Usually lasts for around 50 days d) Is when shoot growth usually slows

d) Is when shoot growth usually slows

Which of the following statements is not true? a) Botrytis infection is common in wetter seasons b) Oily spots are found on leaves affected by downy mildew c) Downy mildew is caused by a fungus d) Powdery mildew requires high humidity to develop in a vineyard

d) Powdery mildew requires high humidity to develop in a vineyard

When it comes to cane pruning, which of the following statements is incorrect: a) The highest fruitfulness will likely be found in buds around the middle of a 12-bud cane b) The vine should not contain any spurs c) The fruiting wood is renewed each year d) This pruning technique is usually more suitable in cooler regions compared to a warm region

b) The vine should not contain any spurs

If you are planting a vineyard on a site where the soil has a high fertility, and high organic matter and nutrient content, and where reasonably high levels of rainfall occur throughout the year, which of the following rootstocks would be most suitable? a) Schwarzmann b) Ramsey c) Dog Ridge d) Ruggeri 140

a) Schwarzmann

Which of the following is a micronutrient when it comes to grapevine nutrition? a) Manganese b) Magnesium c) Calcium d) Phosphorus

a) Manganese

Which of the following will most likely be detrimental to the fruitfulness of a grapevine? a) High density in the canopy b) Warm temperatures during spring c) Cold temperatures during the autumn and winter d) An intense level of sunlight exposure

a) High density in the canopy

Which of the following periods is the most suitable to conduct bunch thinning if your aim is to promote uniform fruit maturation? a) Near the end of phase 3 of berry development b) At the beginning of phase 3 of berry development c) At the beginning of phase 1 of berry development d) At the beginning phase 2 of berry development

b) At the beginning of phase 3 of berry development

Which of the following periods would be most suitable to impose a mild water stress in the vineyard through deficit irrigation, if your aim is to produce smaller berries but not to reduce the number of berries? a) Between veraison and fruit maturity b) Between fruit set and veraison c) Between budburst and flowering d) Between flowering and fruit set

b) Between fruit set and veraison

Which statement is incorrect? Grapevine fruit set: a) Occurs when the shoots are still growing b) Is reduced when a zinc deficiency occurs during flowering c) Is increased when a mild soil water deficit occurs during flowering d) Is dependent on the availability of carbohydrate reserves

c) Is increased when a mild soil water deficit occurs during flowering