41. Carbonic maceration wines
A. are made from crushed grapes
B. are very fruity white wines
C. are produced in California
D. are low tannin red wines
42. If a winemaker wanted to make a deeply colored red wine, which of the following should not be done?
A. Bleed off juice prior to fermenting on skins
B. Ferment at a high temperature
C. Use whole clusters
D. Punch down at least once a day
43. The alcohol content of sake varies from
A. 1-5 %
B. 4-17 %
C. 17-25%
D. more than 25%
44. Wort is boiled with the hops
A. to help in protein coagulation
B. to provide bitter taste and flavor to the beer
C. to help in the coagulation of tannins
D. All of the above
45. Wine yeast
A. is sensitive to sulfur dioxide
B. is resistant to sulfur dioxide
C. shows enhanced enzyme production in the presence of sulfur dioxide
D. none of the above