Ka. WSET Self Check Multiple Choice / Factors Affecting Quality, Style and Price

Question 1

To which Species of Vine do the majority of wine-producing varieties belong?

a) Vitis Riparia
b) Vitas Berlanddieri
c) Vitas Vinifera
d) Vitas Labrusca

Answer 1

c) Vitas Vinefera

Question 2

Which ONE of the following statements is TRUE?

a) Temperature increases with altitude
b) Water-retaining, fertile soils produce high quality wines
c) Vines do not grow at temperatures lower than 10 degrees C.
d) Vineyards near fast flowing rivers are prone to frost damage

Answer 2

c) Vine do not grow at a temperature lower than 10 degree C

Question 3

Which one of the following statements best describes a typical maritime climate?

a) Warm summers, relatively mild winters, high humidity
b) Very hot summers, very cold winters, low humidity
c) Very Hot summer, relatively mild winters, low humidity
d) Warm summers, very cold winters, high humidity

Answer 3

a) Warm summers, relatively mild winters, high humidity

Question 4

Which ONE of the following may be caused by Boytrtis Cinerea?

a) Powdery Mildew
b) Noble Rot
c) Phylloxera
d) Downey Mildew

Answer 4

b) Noble Rot

Question 5

Which one of the following statements is True?

a) The best soils for vineyards is vineyards should be lacking in free iron.
b) The best soils for Vineyards have good drainage
c) The best soils for vineyards holds lots of water
d) The best soils for vineyards are very fertile

Answer 5

b) The best soils for Vineyards have good drainage

Question 6

Which one of the following best describes Chlorosis?

a) A symptom that inhibits photosynthesis
b) An insect that eats the roots of vines.
c) A failure of the vine to pollinate caused by bad weather
d) A fungal infection attacking the vine through prunning cuts.

Answer 6

a) A symptom that inhibits photosynthesis

Question 7

Which ONE of the following definitions best describes Carbonic Maceration?

a) Fermenting in rotating tanks, to mix skins and pulp.
b) Fermenting must in a sealed tank to produce a sparkling wine.
c) A fermentation of uncrushed grapes under a blanket of CO2
d) Using natural CO2 pressure in sealed tank to mix the cap and pulp.

Answer 7

c) A fermentation of uncrushed grapes under a blanket of CO2

Question 8

Racking can be described as

a) The process by which wine is removed from its sediment.
b) The process of pumping over of must during fermentation
c) The Process of adding additional sugar to increase alcohol
d) The process of twisting the bottles to move yeast sediment in bottle-fermented sparkling wines

Answer 8

a) The process by which wine is removed from its sediment.

Question 9

What can be added to juice to stop fermentation?

a) Carbon Dioxide
b) Sulfur Dioxide
c) Cultured Yeast
d) Bordeaux Mixture

Answer 9

b) Sulfur Dioxide

Question 10

Tannin is a substance found

a) In the flesh of grapes and gives the wine softness
b) In the skin and stalks and increases levels of alcohol in wine
c) In the skin and stalks and helps to preserve a wine as it ages
d) In the flesh and gives the wine sweetness

Answer 10

c) In the skin and stalks and helps to preserve a wine as it ages

Question 11

Which ONE of the following is a fining agent?

a) Potassium Bicarbonate
b) Sulfur Dioxide
c) Kieselguhr
d) Bentonite

Answer 11

d) Bentonite

Question 12

How can winemakers prevent the formation of Tartrate Crystals in bottled wine

a) Chilling then filtering the wine
b) Pasteurization
c) Fining
d) Filtering then chilling the wine

Answer 12

a) Chilling then filtering the wine