题目内容

I have posted a response to the wine label discussion and commented on at least one other post.

A. Yes
B. No

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I have posted a response to the improved winemaking discussion and commented on at least one other post.

A. Yes
B. No

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I have posted a response to the harvest discussion and commented on at least one other post.

A. Yes
B. No

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I have posted a response to the virtual wine discussion and commented on at least one other post.

A. Yes
B. No

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In terms of wine aromas and flavours, which of the following is correct?

A. The compounds responsible are desirable at any concentration and more is always better
B. They can come from the grapes directly, for example methoxypyrazines in Sauvignon Blanc
Citrus and berry notes are imparted by adding extracts from a packet during winemaking
D. Fermentation volatiles are found in the lowest amounts compared to varietal compounds such as thiols
E. Different yeast strains have no effect on the aroma of a finished wine

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I have posted a response to the wine label discussion and commented on at least one other post.

A. Yes B. No

I have posted a response to the improved winemaking discussion and commented on at least one other post.

I have posted a response to the harvest discussion and commented on at least one other post.

I have posted a response to the virtual wine discussion and commented on at least one other post.

In terms of wine aromas and flavours, which of the following is correct?

A. Yes
B. No