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training @ the wine lab
training @ the wine lab
ITTHON
KÉPZÉS
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ΕΛΛΗΝΙΚΑ
ITALIANO
DEUTSCH
ITTHON
KÉPZÉS
MAGYAR
ENGLISH
ΕΛΛΗΝΙΚΑ
ITALIANO
DEUTSCH
UNIT 10 – Self assessment (PDO / PDI wines)
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ITTHON
KÉPZÉS
8. POLICIES AND REGULATIONS
PDO / PDI wines
UNIT 10 – Self assessment…
KÉPZÉS
1. IN THE VINEYARD
Management of ungulates and wild boars
UNIT 1 – How ungulates affect vineyards
UNIT 2 – How ungulates affect terracing
UNIT 3 – Fauna management
UNIT 4 – The problem of wild animals
UNIT 5 – Possible solutions (Management of ungulates and wild boars)
UNIT 6 – Fauna management and possible solutions
UNIT 7 – Self assessment (Management of ungulates and wild boars)
Planting a new vineyard
UNIT 1 – Planting a new vineyard (video)
UNIT 2 – Planting a new vineyard (text)
UNIT 3 – Facts to know about planting a new vineyard
UNIT 4 – Self assessment (Planting a new vineyard)
Compost
UNIT 1 – Compost (video)
UNIT 2 – Compost (text)
UNIT 3 – Facts to know about compost
UNIT 4 – Self assessment (Compost)
Harvesting
UNIT 1 – Harvesting (video)
UNIT 2 – Harvesting (text)
UNIT 3 – Facts to know about harvesting
UNIT 4 – Self assessment (Harvesting)
Organic viticulture
UNIT 1 – Organic viticulture in Greece
UNIT 2 – Sustainable production systems
UNIT 3 – Conditions for the implementation of sustainable production
UNIT 4 – The environment of a vine-wine farm/vineyard
UNIT 5 – Organic farming as an object of economic science.
UNIT 6 – Organic viticulture in Greece (combating diseases)
UNIT 7 – Organic viticulture in Greece – Nutrition
UNIT 8 – Organic vinification/winemaking
UNIT 9 – The marketing of the organic production of the vine
UNIT 10 – The organic wine market – Sector analysis
UNIT 11 – Vision and mission for Greek organic wine
UNIT 12 – Proposals
UNIT 13 – Proposals Innovations that help in the implementation of the organic vine-wine production
UNIT 14 – References and links for further information
UNIT 15 – Self assessment (Organic viticulture)
Pesticide residues / Fungicide residues
UNIT 1 – How fungicides can be found in wines
UNIT 2 – The problem of fungicides in the vineyard
UNIT 3 – Fungicides in wine
UNIT 4 – Possible solutions (Pesticide residues / Fungicide residues)
UNIT 5 – Self assessment (Pesticide residues / Fungicide residues)
Viticulture and climate change
UNIT 1 – Weather, Climate and Climate changedefinitions
UNIT 2 – How climate linked with viticulture
UNIT 3 – Impacts of climate change on viticulture
UNIT 4 – Climate change strategies for viticulture
UNIT 5 – Self assessment (Viticulture and climate change)
New techniques in viticulture / Harvesting
UNIT 1 – Peculiarities of viticulture
UNIT 2 – Precision viticulture
UNIT 3 – The targeted management methods of precision cultivation can achieve
UNIT 4 – Modern technological tools used by precision viticulture
UNIT 5 – Precision viticulture steps – Precision vinification
UNIT 6 – Self assessment (New techniques in viticulture / Harvesting)
Pruning
UNIT 1 – Pruning (video)
UNIT 2 – Pruning (text)
UNIT 3 – Facts to know about pruning
UNIT 4 – Self assessment (Pruning)
Tying
UNIT 1 – Tying (video)
UNIT 2 – Tying (text)
UNIT 3 – Facts to know about tying
UNIT 4 – Self assessment (Tying)
2. A PINCÉBEN
Vörösbor
SZINT 1 – Vörösbor (videó)
SZINT 2 – Vörösbor
SZINT 3 – Tudnivalók a vörösborról
SZINT 4 – Önértékelés (Vörösbor)
Fehérbor
SZINT 1 – Fehérbor (videó)
SZINT 2 – Fehérbor
SZINT 3 – Tudnivalók a fehérborról
SZINT 4 – Önértékelés (Fehérbor)
Palackozás
SZINT 1 – A palackozó sor (videó)
SZINT 2 – A palackozó sor
SZINT 3 – Tudnivalók a palackozásról
SZINT 4 – Önértékelés (Palackozás)
Hygiene – Maintenance – Good Practices
DEFINITION
UNIT 1 – In which fields of the production activity Good Practices should be applied?
UNIT 2 – Specific characteristics of the materials been in contact with wine
UNIT 3 – Ergonomic design
UNIT 4 – Specific characteristics of the control devices
UNIT 5 – Maintenance of equipment
CONCLUSION
REFERENCES
UNIT 6 – Self assessment (Hygiene – Maintenance – Good Practices)
3. A PINCÉN KÍVÜL
Certifications
UNIT 1 – Main certifications
UNIT 2 – Organic certification
UNIT 3 – Biodynamics certification
UNIT 4 – Sustainability certification
UNIT 5 – List of references (Certifications)
UNIT 6 – Self assessment (Certifications)
Tárolás az értékesítő helyeken
SZINT 1 – A bor értékesítésének alapelvei
SZINT 2 – Eladásra kínált bor hatékony tárolása
SZINT 3 – Irodalomjegyzék (Tárolás az értékesítő helyeken)
SZINT 4 – Önértékelés (Tárolás az értékesítő helyeken)
Storage Conditions
UNIT 1 – The ideal storage conditions
UNIT 2 – Issue of wine storage conditions
UNIT 3 – Recommendations
UNIT 4 – List of references (Storage Conditions)
UNIT 5 – Self assessment (Storage Conditions)
Wine transportation
UNIT 1 – Setting the stage
UNIT 2 – Issues related to the components of wine
UNIT 3 – Solutions and future perspectives
UNIT 4 – List of references (Wine transportation)
UNIT 5 – Self assessment (Wine transportation)
4. PIACI PIACON
Wine tourism – event management
UNIT 1 – Understanding events and their roles
UNIT 2 – Overall planning structure – phases of event
UNIT 3 – Key actors and their interests
UNIT 4 – Designing experiences in wine regions
UNIT 5 – Self assessment (Wine tourism – event management)
Monitoring visitors, collecting feedbacks from wine tourist
UNIT 1 – Methodology of monitoring in tourism
UNIT 2 – What kind of information should you know?
UNIT 3 – How to gather information?
UNIT 4 – What to do with the information you have?
UNIT 5 – Self assessment (Monitoring visitors, collecting feedbacks from wine tourist)
The opportunities of experience-based tourism in wine and food sectors
UNIT 1 – Wine tourism: definition, opportunities, implications and strategies
UNIT 2 – Wine tourism demand trends
UNIT 3 – Wine tourism and professionalism in hospitality
UNIT 4 – List of references (The opportunities of experience-based tourism in wine and food sectors)
UNIT 5 – Self assessment (The opportunities of experience-based tourism in wine and food sectors)
Heritage marketing: Tools and strategies for market positioning in the global context
UNIT 1 – Genius loci, corporate identity and cultural heritage
UNIT 2 – Heritage marketing tools
UNIT 3 – Heritage marketing in wine sector: Case studies
UNIT 4 – Heritage marketing in wine sector: The case of Malacari winery
UNIT 5 – List of references (Heritage marketing: Tools and strategies for market positioning in the global context)
UNIT 6 – Self assessment (Heritage marketing: Tools and strategies for market positioning in the global context)
How to organize a wine competition
UNIT 1 – The first steps to organizing a wine competition
UNIT 2 – After the tastings
UNIT 3 – Specific case: “Mondial Des Vins Extremes” international wine competition: Developments and innovations
UNIT 4 – Self assessment (How to organize a wine competition)
Élmény a pincében, borturizmus
SZINT 1 – Tursztikai trendek
SZINT 2 – A turizmus rendszere
SZINT 3 – Turisztikai élmény
SZINT 4 – Fogyasztói életút
SZINT 5 – Önértékelés (Élmény a pincében, borturizmus)
Borturizmus – Szezonalitás / Turisztikai mobilitás időbeni koncentrációja
SZINT 1 – Az időbeni koncentráció mint jelenség, az ennek hátterében meghúzódó okok
SZINT 2 – A szezonalitás hatásai
SZINT 3 – Hogyan kezeljük a turisztikai mobilitás időbeni koncentrációját?
SZINT 4 – Szezonalitás a borászatokban – miért különbözik?
SZINT 5 – Önértékelés (Borturizmus – Szezonalitás / Turisztikai mobilitás időbeni koncentrációja)
5. FENNTARTHATÓSÁG
Minőség menedzsment
SZINT 1 – A fenntarthatóság, mint termék modell jelentősége napjainkban
SZINT 2 – Fenntarthatóség, mint gyártási modell napjainkban társadalmi-gazdasági méretek és célkitűzések
SZINT 3 – Fenntarthatóság kontra ipari fejlesztési modell
SZINT 4 – Teljes minőség menedzsment (TQM)
SZINT 5 – Teljes minőség menedszment (TQM) eszközök
SZINT 6 – Teljes minőség menedzsment (TQM) videó
SZINT 7 – Önértékelés (Minőség menedzsment)
Bioklimatikus design-ok a pincészetekben
SZINT 1 – Mi az a bioklimatikus tervezés?
SZINT 2 – A bioklimatikus szervezés mérföldkövei
SZINT 3 – A hőszigetelés során alkalmazott anyagok tulajdonságai a bioklimatikus borászatok esetében
SZINT 4 – Szigetelőanyagok osztályozása és leírása
SZINT 5 – A légkondicionálás alapjai
SZINT 6 – A tervezési kritériumok elemzése az ellenőrzött pincészetek esetében
SZINT 7 – Két esettanulmány a bioklimatikusan tervezett borászatokról
SZINT 8 – Irodalomjegyzék (Bioklimatikus design-ok a pincészetekben)
SZINT 9 – Önértékelés (Bioklimatikus design-ok a pincészetekben)
Energiatakarékosság a borászatokban
SZINT 1 – A borászatok energiaszükséglete
SZINT 2 – Energiatakarékosság a borászatokban (létező, tervezett és megújuló)
SZINT 3 – Néhány javaslat
SZINT 4 – Megújuló energiaforrások
SZINT 5 – Irodalomjegyzék (Energiatakarékosság a borászatokban)
SZINT 6 – Önértékelés (Energiatakarékosság a borászatokban)
Local grape varieties
UNIT 1 – Grape varieties used for agriculture
UNIT 2 – The benefits of local grape varieties
UNIT 3 – Case studies
UNIT 4 – List of references (Local grape varieties)
UNIT 5 – Self assessment (Local grape varieties)
Hulladékkezelés a borászatoknál
SZINT 1 – Hulladék a borászatoknál
SZINT 2 – A hulladék mint erőforrás
SZINT 3 – Irodalomjegyzék (Hulladékkezelés a borászatoknál)
SZINT 4 – Önértékelés (Hulladékkezelés a borászatoknál)
Vízgazdálkodás a borászatokban
SZINT 1 – Vízhasználat a borászatokban
SZINT 2 – A víz újrafelhasználása
SZINT 3 – Megoldási lehetőségek
SZINT 4 – Irodalomjegyzék (Vízgazdálkodás a borászatokban)
SZINT 5 – Önértékelés (Vízgazdálkodás a borászatokban)
Generational turnover and gender equality in Italian wineries
UNIT 1 – Managing generational turnover in sustainable wineries
UNIT 2 – Managing gender equality in sustainable wineries
UNIT 3 – The case of Terroir Marche
UNIT 4 – List of references (Generational turnover and gender equality in Italian wineries)
UNIT 5 – Self assessment (Generational turnover and gender equality in Italian wineries)
6. GLOBALISATION
Evaluations of wine trends in the world
UNIT 1 – Global Wine Business
UNIT 2 – The emerging role of China
UNIT 3 – The European wine business
UNIT 4 – The Italian wine business
7. DIGITALISATION
Wikipedia and web marketing of territories
UNIT 1 – Participatory approaches, citizen engagement and empowerment
UNIT 2 – Wikipedia the utopia of cooperative hyper-connections
UNIT 3 – Wikipedia and tourism
UNIT 4 – Wikipedia and tourism
UNIT 5 – How to involve communities and students
UNIT 6 – Self assessment (Wikipedia and web marketing of territories)
ICT and social networks for the promotion of territories and place branding
UNIT 1 – ICT and surroundings
UNIT 2 – The opportunities from the ICT & social networks applied to place branding and tourism
UNIT 3 – ICT social networks and place branding
UNIT 4 – Visiting POIs through ICT
UNIT 5 – ICT for wine promotion
UNIT 6 – Self assessment (ICT and social networks for the promotion of territories and place branding)
8. POLICIES AND REGULATIONS
Allergens / Heavy metals
UNIT 1 – How heavy metals can be found in wines
UNIT 2 – How heavy metals affect the quality of wines
UNIT 3 – Vineyard management
UNIT 4 – The problem of heavy metals
UNIT 5 – Possible solutions (Allergens / Heavy metals)
UNIT 6 – How allergens can be found in wines
UNIT 7 – The impact on health of allergens in wine
UNIT 8 – Statutory maximum limits
UNIT 9 – Self assessment (Allergens / Heavy metals)
Labelling
UNIT 1 – Guidelines: general and facultative indications on the label
UNIT 2 – Compulsory indications
UNIT 3 – Specifications of each mandatory indication
UNIT 4 – Not compulsory indications
UNIT 5 – Communitarian legislation
UNIT 6 – List of references (Labelling)
UNIT 7 – Self assessment (Labelling)
PDO / PDI wines
UNIT 1 – The evolution of the quality certification and geographical indications
UNIT 2 – Regulations in the EU regarding GIs
UNIT 3 – What are geographical indications
UNIT 4 – Why should GIs wines be protected?
UNIT 5 – Pros and impact of GIs wines
UNIT 6 – Registration Process for GIs wines and products
UNIT 7 – Wine GIs database in the EU
UNIT 8 – Greece GI and Greek PDO and PGI wines
UNIT 9 – List of references (PDO / PDI wines)
UNIT 10 – Self assessment (PDO / PDI wines)
Menu
KÉPZÉS
1. IN THE VINEYARD
Management of ungulates and wild boars
UNIT 1 – How ungulates affect vineyards
UNIT 2 – How ungulates affect terracing
UNIT 3 – Fauna management
UNIT 4 – The problem of wild animals
UNIT 5 – Possible solutions (Management of ungulates and wild boars)
UNIT 6 – Fauna management and possible solutions
UNIT 7 – Self assessment (Management of ungulates and wild boars)
Planting a new vineyard
UNIT 1 – Planting a new vineyard (video)
UNIT 2 – Planting a new vineyard (text)
UNIT 3 – Facts to know about planting a new vineyard
UNIT 4 – Self assessment (Planting a new vineyard)
Compost
UNIT 1 – Compost (video)
UNIT 2 – Compost (text)
UNIT 3 – Facts to know about compost
UNIT 4 – Self assessment (Compost)
Harvesting
UNIT 1 – Harvesting (video)
UNIT 2 – Harvesting (text)
UNIT 3 – Facts to know about harvesting
UNIT 4 – Self assessment (Harvesting)
Organic viticulture
UNIT 1 – Organic viticulture in Greece
UNIT 2 – Sustainable production systems
UNIT 3 – Conditions for the implementation of sustainable production
UNIT 4 – The environment of a vine-wine farm/vineyard
UNIT 5 – Organic farming as an object of economic science.
UNIT 6 – Organic viticulture in Greece (combating diseases)
UNIT 7 – Organic viticulture in Greece – Nutrition
UNIT 8 – Organic vinification/winemaking
UNIT 9 – The marketing of the organic production of the vine
UNIT 10 – The organic wine market – Sector analysis
UNIT 11 – Vision and mission for Greek organic wine
UNIT 12 – Proposals
UNIT 13 – Proposals Innovations that help in the implementation of the organic vine-wine production
UNIT 14 – References and links for further information
UNIT 15 – Self assessment (Organic viticulture)
Pesticide residues / Fungicide residues
UNIT 1 – How fungicides can be found in wines
UNIT 2 – The problem of fungicides in the vineyard
UNIT 3 – Fungicides in wine
UNIT 4 – Possible solutions (Pesticide residues / Fungicide residues)
UNIT 5 – Self assessment (Pesticide residues / Fungicide residues)
Viticulture and climate change
UNIT 1 – Weather, Climate and Climate changedefinitions
UNIT 2 – How climate linked with viticulture
UNIT 3 – Impacts of climate change on viticulture
UNIT 4 – Climate change strategies for viticulture
UNIT 5 – Self assessment (Viticulture and climate change)
New techniques in viticulture / Harvesting
UNIT 1 – Peculiarities of viticulture
UNIT 2 – Precision viticulture
UNIT 3 – The targeted management methods of precision cultivation can achieve
UNIT 4 – Modern technological tools used by precision viticulture
UNIT 5 – Precision viticulture steps – Precision vinification
UNIT 6 – Self assessment (New techniques in viticulture / Harvesting)
Pruning
UNIT 1 – Pruning (video)
UNIT 2 – Pruning (text)
UNIT 3 – Facts to know about pruning
UNIT 4 – Self assessment (Pruning)
Tying
UNIT 1 – Tying (video)
UNIT 2 – Tying (text)
UNIT 3 – Facts to know about tying
UNIT 4 – Self assessment (Tying)
2. A PINCÉBEN
Vörösbor
SZINT 1 – Vörösbor (videó)
SZINT 2 – Vörösbor
SZINT 3 – Tudnivalók a vörösborról
SZINT 4 – Önértékelés (Vörösbor)
Fehérbor
SZINT 1 – Fehérbor (videó)
SZINT 2 – Fehérbor
SZINT 3 – Tudnivalók a fehérborról
SZINT 4 – Önértékelés (Fehérbor)
Palackozás
SZINT 1 – A palackozó sor (videó)
SZINT 2 – A palackozó sor
SZINT 3 – Tudnivalók a palackozásról
SZINT 4 – Önértékelés (Palackozás)
Hygiene – Maintenance – Good Practices
DEFINITION
UNIT 1 – In which fields of the production activity Good Practices should be applied?
UNIT 2 – Specific characteristics of the materials been in contact with wine
UNIT 3 – Ergonomic design
UNIT 4 – Specific characteristics of the control devices
UNIT 5 – Maintenance of equipment
CONCLUSION
REFERENCES
UNIT 6 – Self assessment (Hygiene – Maintenance – Good Practices)
3. A PINCÉN KÍVÜL
Certifications
UNIT 1 – Main certifications
UNIT 2 – Organic certification
UNIT 3 – Biodynamics certification
UNIT 4 – Sustainability certification
UNIT 5 – List of references (Certifications)
UNIT 6 – Self assessment (Certifications)
Tárolás az értékesítő helyeken
SZINT 1 – A bor értékesítésének alapelvei
SZINT 2 – Eladásra kínált bor hatékony tárolása
SZINT 3 – Irodalomjegyzék (Tárolás az értékesítő helyeken)
SZINT 4 – Önértékelés (Tárolás az értékesítő helyeken)
Storage Conditions
UNIT 1 – The ideal storage conditions
UNIT 2 – Issue of wine storage conditions
UNIT 3 – Recommendations
UNIT 4 – List of references (Storage Conditions)
UNIT 5 – Self assessment (Storage Conditions)
Wine transportation
UNIT 1 – Setting the stage
UNIT 2 – Issues related to the components of wine
UNIT 3 – Solutions and future perspectives
UNIT 4 – List of references (Wine transportation)
UNIT 5 – Self assessment (Wine transportation)
4. PIACI PIACON
Wine tourism – event management
UNIT 1 – Understanding events and their roles
UNIT 2 – Overall planning structure – phases of event
UNIT 3 – Key actors and their interests
UNIT 4 – Designing experiences in wine regions
UNIT 5 – Self assessment (Wine tourism – event management)
Monitoring visitors, collecting feedbacks from wine tourist
UNIT 1 – Methodology of monitoring in tourism
UNIT 2 – What kind of information should you know?
UNIT 3 – How to gather information?
UNIT 4 – What to do with the information you have?
UNIT 5 – Self assessment (Monitoring visitors, collecting feedbacks from wine tourist)
The opportunities of experience-based tourism in wine and food sectors
UNIT 1 – Wine tourism: definition, opportunities, implications and strategies
UNIT 2 – Wine tourism demand trends
UNIT 3 – Wine tourism and professionalism in hospitality
UNIT 4 – List of references (The opportunities of experience-based tourism in wine and food sectors)
UNIT 5 – Self assessment (The opportunities of experience-based tourism in wine and food sectors)
Heritage marketing: Tools and strategies for market positioning in the global context
UNIT 1 – Genius loci, corporate identity and cultural heritage
UNIT 2 – Heritage marketing tools
UNIT 3 – Heritage marketing in wine sector: Case studies
UNIT 4 – Heritage marketing in wine sector: The case of Malacari winery
UNIT 5 – List of references (Heritage marketing: Tools and strategies for market positioning in the global context)
UNIT 6 – Self assessment (Heritage marketing: Tools and strategies for market positioning in the global context)
How to organize a wine competition
UNIT 1 – The first steps to organizing a wine competition
UNIT 2 – After the tastings
UNIT 3 – Specific case: “Mondial Des Vins Extremes” international wine competition: Developments and innovations
UNIT 4 – Self assessment (How to organize a wine competition)
Élmény a pincében, borturizmus
SZINT 1 – Tursztikai trendek
SZINT 2 – A turizmus rendszere
SZINT 3 – Turisztikai élmény
SZINT 4 – Fogyasztói életút
SZINT 5 – Önértékelés (Élmény a pincében, borturizmus)
Borturizmus – Szezonalitás / Turisztikai mobilitás időbeni koncentrációja
SZINT 1 – Az időbeni koncentráció mint jelenség, az ennek hátterében meghúzódó okok
SZINT 2 – A szezonalitás hatásai
SZINT 3 – Hogyan kezeljük a turisztikai mobilitás időbeni koncentrációját?
SZINT 4 – Szezonalitás a borászatokban – miért különbözik?
SZINT 5 – Önértékelés (Borturizmus – Szezonalitás / Turisztikai mobilitás időbeni koncentrációja)
5. FENNTARTHATÓSÁG
Minőség menedzsment
SZINT 1 – A fenntarthatóság, mint termék modell jelentősége napjainkban
SZINT 2 – Fenntarthatóség, mint gyártási modell napjainkban társadalmi-gazdasági méretek és célkitűzések
SZINT 3 – Fenntarthatóság kontra ipari fejlesztési modell
SZINT 4 – Teljes minőség menedzsment (TQM)
SZINT 5 – Teljes minőség menedszment (TQM) eszközök
SZINT 6 – Teljes minőség menedzsment (TQM) videó
SZINT 7 – Önértékelés (Minőség menedzsment)
Bioklimatikus design-ok a pincészetekben
SZINT 1 – Mi az a bioklimatikus tervezés?
SZINT 2 – A bioklimatikus szervezés mérföldkövei
SZINT 3 – A hőszigetelés során alkalmazott anyagok tulajdonságai a bioklimatikus borászatok esetében
SZINT 4 – Szigetelőanyagok osztályozása és leírása
SZINT 5 – A légkondicionálás alapjai
SZINT 6 – A tervezési kritériumok elemzése az ellenőrzött pincészetek esetében
SZINT 7 – Két esettanulmány a bioklimatikusan tervezett borászatokról
SZINT 8 – Irodalomjegyzék (Bioklimatikus design-ok a pincészetekben)
SZINT 9 – Önértékelés (Bioklimatikus design-ok a pincészetekben)
Energiatakarékosság a borászatokban
SZINT 1 – A borászatok energiaszükséglete
SZINT 2 – Energiatakarékosság a borászatokban (létező, tervezett és megújuló)
SZINT 3 – Néhány javaslat
SZINT 4 – Megújuló energiaforrások
SZINT 5 – Irodalomjegyzék (Energiatakarékosság a borászatokban)
SZINT 6 – Önértékelés (Energiatakarékosság a borászatokban)
Local grape varieties
UNIT 1 – Grape varieties used for agriculture
UNIT 2 – The benefits of local grape varieties
UNIT 3 – Case studies
UNIT 4 – List of references (Local grape varieties)
UNIT 5 – Self assessment (Local grape varieties)
Hulladékkezelés a borászatoknál
SZINT 1 – Hulladék a borászatoknál
SZINT 2 – A hulladék mint erőforrás
SZINT 3 – Irodalomjegyzék (Hulladékkezelés a borászatoknál)
SZINT 4 – Önértékelés (Hulladékkezelés a borászatoknál)
Vízgazdálkodás a borászatokban
SZINT 1 – Vízhasználat a borászatokban
SZINT 2 – A víz újrafelhasználása
SZINT 3 – Megoldási lehetőségek
SZINT 4 – Irodalomjegyzék (Vízgazdálkodás a borászatokban)
SZINT 5 – Önértékelés (Vízgazdálkodás a borászatokban)
Generational turnover and gender equality in Italian wineries
UNIT 1 – Managing generational turnover in sustainable wineries
UNIT 2 – Managing gender equality in sustainable wineries
UNIT 3 – The case of Terroir Marche
UNIT 4 – List of references (Generational turnover and gender equality in Italian wineries)
UNIT 5 – Self assessment (Generational turnover and gender equality in Italian wineries)
6. GLOBALISATION
Evaluations of wine trends in the world
UNIT 1 – Global Wine Business
UNIT 2 – The emerging role of China
UNIT 3 – The European wine business
UNIT 4 – The Italian wine business
7. DIGITALISATION
Wikipedia and web marketing of territories
UNIT 1 – Participatory approaches, citizen engagement and empowerment
UNIT 2 – Wikipedia the utopia of cooperative hyper-connections
UNIT 3 – Wikipedia and tourism
UNIT 4 – Wikipedia and tourism
UNIT 5 – How to involve communities and students
UNIT 6 – Self assessment (Wikipedia and web marketing of territories)
ICT and social networks for the promotion of territories and place branding
UNIT 1 – ICT and surroundings
UNIT 2 – The opportunities from the ICT & social networks applied to place branding and tourism
UNIT 3 – ICT social networks and place branding
UNIT 4 – Visiting POIs through ICT
UNIT 5 – ICT for wine promotion
UNIT 6 – Self assessment (ICT and social networks for the promotion of territories and place branding)
8. POLICIES AND REGULATIONS
Allergens / Heavy metals
UNIT 1 – How heavy metals can be found in wines
UNIT 2 – How heavy metals affect the quality of wines
UNIT 3 – Vineyard management
UNIT 4 – The problem of heavy metals
UNIT 5 – Possible solutions (Allergens / Heavy metals)
UNIT 6 – How allergens can be found in wines
UNIT 7 – The impact on health of allergens in wine
UNIT 8 – Statutory maximum limits
UNIT 9 – Self assessment (Allergens / Heavy metals)
Labelling
UNIT 1 – Guidelines: general and facultative indications on the label
UNIT 2 – Compulsory indications
UNIT 3 – Specifications of each mandatory indication
UNIT 4 – Not compulsory indications
UNIT 5 – Communitarian legislation
UNIT 6 – List of references (Labelling)
UNIT 7 – Self assessment (Labelling)
PDO / PDI wines
UNIT 1 – The evolution of the quality certification and geographical indications
UNIT 2 – Regulations in the EU regarding GIs
UNIT 3 – What are geographical indications
UNIT 4 – Why should GIs wines be protected?
UNIT 5 – Pros and impact of GIs wines
UNIT 6 – Registration Process for GIs wines and products
UNIT 7 – Wine GIs database in the EU
UNIT 8 – Greece GI and Greek PDO and PGI wines
UNIT 9 – List of references (PDO / PDI wines)
UNIT 10 – Self assessment (PDO / PDI wines)
1. Currently, only in the EU more than 400 quality assurance and certification schemes are implemented for agriproducts/ foodstuffs/alcoholic beverages.
*
True
False
2. Among the quality indicators of a wine as perceived by consumers, is the geographical indication of the product.
*
True
False
3. (GIs) are considered as intellectual property.
*
True
False
4. GIs are protected by the Trade Related Aspects of Intellectual Property Rights (TRIPS) agreement, which is under the World Trade Organization (WTO).
*
True
False
5. GIs are indications which identify a good as originating in the territory of a Member [of the WTO], or region or locality in that territory, where a given quality, reputation or other characteristic of the good is essentially attributable to its geographic origin.
*
True
False
6. In the EU, there are three schemes for GI wines: Protected Designation of Origin (PDO), Protected Geographical Indication (PGI), and Traditional Speciality Guaranteed (TSG).
*
True
False
7. A Protected Designation of Origin (PDO) product is that its quality or characteristics are significantly or exclusively determined by the geographical environment, of the above region, place or country.
*
True
False
8. A Protected Geographical Indication (PGI) product is that which its quality, reputation or other characteristics can be attributed to its geographical origin.
*
True
False
9. The unified legal legislation on quality specifications which was formed for all food and agricultural products including wines is that of
*
No 110/2008 Regulation (EC)
No. 555/2008 (regulation)
No. 510/2006 (Council Regulation (EC))
No 1151/2012 (Regulation (EU))
10. A wine that originates from a specific region, place or country, its quality or characteristics are significantly or exclusively determined by the geographical environment, of the above region, place or country and its production, processing, and elaboration is carried out in the defined geographical area, is called
*
PDO
PGI
TSG
11. A wine which originates from a specific region, place or country, its quality, reputation or other characteristics can be attributed to its geographical origin, and its production and/or processing and/or elaboration is carried out in the defined geographical area, is called
*
PDO
PGI
TSG
12. A wine which emphasis focus on the traditional nature of the product, which refers to its content or the way it is produced and not to the geographical area of it is called
*
PDO
PGI
TSG
13. Main reasons for protecting the GI wines. Which of the following is a reason for GI wine protection? To shield them from
*
imitative or counterfeit wines
misuse and businesses that are not eligible to use the logo
misleading identifications
All the above
14. GI identifications deliver extreme benefits for the wines, the local economy and marketing of the wines, some of which are: they create added value, experience higher price, are perceived as better quality, are marketed and exported easier.
*
True
False
15. In order to apply for a GI indication, it is needed an Application form, a Single Document found also in the internet and Specifications (According to article 7, paragraph (1) rule (EE) 1151/2012) which is filed at national authorities.
*
True
False
16. Databases exist regarding GI products that are registered at national, European and International level. The ones that include wines are the E-BACCHUS, eAmbrosia and the file of Aromatised Wines.
*
True
False
Result
« UNIT 9 – List of references (PDO / PDI wines)
PROJECT »
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