Winery Tourism Practice Exam

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Which statement about grape ripeness and fermentation is true?

Riper grapes contain more natural sugar, which gives yeast more to ferment into alcohol

Grape ripeness determines how much natural sugar is available for fermentation, and yeast uses that sugar to produce alcohol and carbon dioxide. As grapes ripen, sugar levels rise, giving yeast more substrate to convert into ethanol. That’s why riper grapes have higher potential alcohol, assuming the fermentation proceeds and other conditions (yeast health, temperature, nutrients) allow it. The other statements don’t fit because fermentation is driven by sugar content, not unaffected; ripeness does not mean less sugar; and ripeness affects more than just acidity.

Riper grapes contain less sugar

Ripeness has no effect on fermentation

Ripeness only affects acidity

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