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Full-bodied red wines, such as Shiraz, are often aged in oak barrels, which impart , and/or __ aromas and flavours.

A. yeasty / doughy / mushroom
B. raspberry / plum / mulberry
C. barnyard / meaty / leather
D. vanilla / spicy / coconut

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Increased ethanol levels in wine can increase:

A. Perceived sweetness
B. Warmth
C. Body
D. All of the above

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Aroma perception differs from taste perception in that:

Aromas are detected via the olfactory epithelium
B. Aromas are tasted on the tongue
C. Aromas are detected via the tongue and the olfactory epithelium
D. Aromas are only detected via the retronasal passage

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Why is it important to take berry samples from different areas of the vineyard when assessing maturity?

A. To capture the variability in a bunch.
B. To capture the variability across the vineyard.
C. To assess the level of disease.

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True or False? In vineyards where rainfall is not high enough to produce the amount of yield of desired quality, irrigation is often applied.

A. True
B. False

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Full-bodied red wines, such as Shiraz, are often aged in oak barrels, which impart __________, __________ and/or __________ aromas and flavours.

A. yeasty / doughy / mushroom B. raspberry / plum / mulberry C. barnyard / meaty / leather D. vanilla / spicy / coconut

Increased ethanol levels in wine can increase:

Aroma perception differs from taste perception in that:

Why is it important to take berry samples from different areas of the vineyard when assessing maturity?

True or False? In vineyards where rainfall is not high enough to produce the amount of yield of desired quality, irrigation is often applied.

Full-bodied red wines, such as Shiraz, are often aged in oak barrels, which impart , and/or __ aromas and flavours.

A. yeasty / doughy / mushroom
B. raspberry / plum / mulberry
C. barnyard / meaty / leather
D. vanilla / spicy / coconut