CSW Viticulture & Winemaking 2

Question 1

Which viticultural practice involves removing leaves around the grape clusters to improve sun exposure and air circulation?

Accepted Answer

Canopy management via leaf removal

Answer

Leaf removal (defoliation) opens the canopy around clusters to improve color development, reduce disease pressure, and enhance flavor concentration.

Question 2

What is 'green harvesting' (vendange verte) designed to accomplish?

Accepted Answer

Remove unripe clusters to concentrate flavors in remaining fruit

Answer

Green harvesting removes excess unripe grape clusters mid-season so the vine's energy is concentrated into fewer, higher-quality bunches.

Question 3

During alcoholic fermentation, yeast converts sugar primarily into which two products?

Accepted Answer

Alcohol and carbon dioxide

Answer

Yeast (Saccharomyces cerevisiae) metabolizes grape sugars to produce ethanol and CO₂ as the primary end products.

Question 4

What does the winemaking term 'sur lie' aging refer to?

Accepted Answer

Aging wine on its fine lees after fermentation

Answer

Sur lie (on the lees) aging involves leaving wine in contact with dead yeast cells after fermentation, adding texture, complexity, and autolytic character.

Question 5

Which climate factor most directly determines a vineyard's suitability for growing high-quality wine grapes?

Accepted Answer

Average growing season temperature

Answer

Average growing season temperature (roughly April–October in the Northern Hemisphere) is the primary determinant of which grape varieties ripen successfully in a given region.

(CSW) Certified Wine Specialist Practice Test

(CSW) Certified Wine Specialist Practice Test

CSW Viticulture & Winemaking 2