2. Which people were the first to engage in winemaking activities?
a) Sumerians
b) Etrurians
c) Egyptians

3. Which is the perfect temperature to serve still white wines?
a) 14-16 degrees C°
b) 7-12 degrees C°
c) 4-6 degrees C°

4. Which are the ideal temperatures to serve important red wines?
a) 6-8 degrees C°
b) 10-13 degrees C°
c) 18-20 degrees C°

5. Which aromas of the wine are called the primary aromas ?
a) The predominant ones.
b) The ones that are evident at the beginning.
c) The varietal aromas, linked to the species of vine.

6. Which are the secondary aromas of a wine?
a) Fermentative aromas.
b) Varietal aromas.
c) Aromatic aromas.

7. What does the denomination D.O.C. mean?
a) Registered Origin.
b) Registered Designation of Origin.
c) Certified Organoleptic Designation.

8. What does the denomination "Classico" mean?
a) The typical and best area for the production of a particular wine.
b) An aged wine with a minimum wine strength set by law.
c) A wine that has not been ageing in a barrique.

9. What is the Novello wine?
a) A young wine, that can be commercialised even soon after its vinification.
b) The wine of the last harvest to be drunk preferably within six months from the date
            of commercialisation, created with the carbonic maceration technique.
c) A wine whose alcoholic fermentation is still not complete and that it is still not
            separated from the lees.

10. What is the barrique?
a) A glass for wine tasting for important red wines.
b) An oak barrel of the capacity of 225 litres in which wines ferment and/or are aged.
c) A vine of French origin.

1. What is a volcanic wine?
a) A wine produced by grapes cultivated on a volcanic soil
b) A wine whose taste is exceptionally strong
c) A wine whose price is particularly hefty

2. Which one of these varieties of red grape is mainly cultivated in Veneto?
a) Corvina
b) Bonarda
c) Shiraz

3. How are classified Italian wines (from bottom to top) according to the Italian
     wine sector laws?
a) V.Q.P.R.D. (D.O.C. e D.O.C.G.), table wine, I.G.T.
b) I.G.T., table wine, V.Q.P.R.D. (D.O.C. e D.O.C.G.)
c) Table wine, I.G.T., V.Q.P.R.D. (D.O.C. e D.O.C.G.)

4. Nebbiolo, Barbera and Dolcetto are autoctonous wines of which Italian Region?
a) Sicily
b) Piedmont
c) Veneto

5. Where is the famous wine region of Franciacorta located?
a) Between Brescia and Bergamo on the banks of Lago d'Iseo
b) In Tuscany between Florence and Siena
c) In Piedmont, near the French border

6. Which Italian wine making region was described by Homer as "the land of
     the eternal spring" and whose autoctonous vines are "Primitivo" and "Red Malvasia"?
a) Sicily
b) Apulia
c) Abruzzi

7. What does the name Passito refer to?
a) An Italian aged wine
b) An Italian sparkling wine
c) An Italian wine produced by a wine-making process whereby harvested
     grapes are dried before being pressed to concentrate the sugars prior to fermentation.

8. What method characterizes the production of the Prosecco wine?
a) Charmat method
b) Classic method
c) Méthode artisanale

9. In which Italian region is produced the prestigious wine Brunello di Montalcino?
a) Lazio
b) Tuscany
c) Lombardy

10. Which is the variety used to produce Brunello di Montalcino?
a) Barbera
b) Cabernet Franc
c) San Giovese

11. The origin of the word of the famous Italian wine Zibibbo - whose grapes
     originating from Egypt where introduced into Pantelleria by Phoenicians
     – is zabīb and means raisins. Which people introduced the term zabīb?
a) Arabs
b) Greeks
c) Phoenicians

1. What is the malolactic fermentation?
a) The first fermentation that allows the transformation of the sugars into alcohol
b) The transformation of the malolactic acid in lactic acid and carbon dioxide that
     allows the reduction of acidity
c) The fermentation that is taking place in the productIon of Novello wine

2. Which is the function of sulphur dioxide?
a) It has an antiseptic and antioxidant action
b) It creates the perlage (bubbles) in sparkling wines
c) It gives white wine the typical yellow straw colour

3. What is the name given to the resulting liquid during fermentation?
a) First wine
b) Wine
c) Must

4. Which is the most important chemical reaction in the wine making process?
a) The production of esters and aromatic compounds
b) Breaking down of glucose by yeast, forming ethanol and carbon dioxide as gas
c) The adding of tartaric acid at the start of the fermentation process to lower the pH

5. What is resveratrol?
a) A type of acid found in the grapes
b) A type of sugar found in white grapes
c) A phytoestrogen found in red grape skin that is powerful antioxidant

6. What is the name of the phase between alcoholic fermentation and bottling?
a) Ageing
b) Developing
c) Transformation

7. Of all containers used for ageing which ones play an active role giving the wine their
     own organoleptic qualities and allowing the participation of oxygen?
a) Those made of stainless steel
b) Those made of glass
c) Those made of wood

8. What is esterification?
a) An important phenomenon that takes place during ageing and characterises the
     aromas of many wines
b) The pouring of the wine into a glass
c) The process of acquisition of the final colour