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training @ the wine lab
training @ the wine lab
ZUHAUSE
TRAINING
DEUTSCH
ENGLISH
ΕΛΛΗΝΙΚΑ
ITALIANO
MAGYAR
ZUHAUSE
TRAINING
DEUTSCH
ENGLISH
ΕΛΛΗΝΙΚΑ
ITALIANO
MAGYAR
UNIT 7 – Self assessment (Labelling)
Sie befinden sich hier:
ZUHAUSE
TRAINING
8. POLICIES AND REGULATIONS
Labelling
UNIT 7 – Self assessment…
TRAINING
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. IN THE CELLAR
Red Wine
UNIT 1 – Red Wine (video)
UNIT 2 – Red Wine (text)
UNIT 3 – Facts to know about red wine
UNIT 4 – Self assessment (Red Wine)
White Wine
UNIT 1 – White Wine (video)
UNIT 2 – White Wine (text)
UNIT 3 – Facts to know about white wine
UNIT 4 – Self assessment (White Wine)
Bottling
UNIT 1 – The bottling line (video)
UNIT 2 – The bottling line (text)
UNIT 3 – Facts to know about bottling
UNIT 4 – Self assessment (Bottling)
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. OUT OF THE CELLAR
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)
Storage at selling points
UNIT 1 – Basic concepts for the sale of wine
UNIT 2 – Effective storage of wine for sale
UNIT 3 – List of references (Storage at selling points)
UNIT 4 – Self assessment (Storage at selling points)
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. AT THE MARKETPLACE
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)
5. SUSTAINABILITY
Quality management
UNIT 1 – Significance of sustainability as production model in our days
UNIT 2 – Sustainability as production model in our days socioeconomic dimension and objectives
UNIT 3 – Sustainable vs industrial development model
UNIT 4 – Total Quality Management (TQM)
UNIT 5 – Total Quality Management (TQM) tools
UNIT 6 – Total Quality Management (TQM) video presentation
UNIT 7 – Self assessment (Quality management)
Bioclimatic design in wineries
UNIT 1 – What is bioclimatic design?
UNIT 2 – Milestones of bioclimatic design
UNIT 3 – Features of the materials used for the thermal insulation of the bioclimatic wineries
UNIT 4 – Classification and description of insulation materials
UNIT 5 – Fundamentals of air conditioning
UNIT 6 – Analysis of design criteria in authored wineries
UNIT 7 – Two case studies of bioclimatically designed wineries
UNIT 8 – List of references (Bioclimatic design in wineries)
UNIT 9 – Self assessment (Bioclimatic design in wineries)
Energy saving in the wineries
UNIT 1 – Energy needs for the wineries
UNIT 2 – Saving energy in the wineries (existing, projected and in need of ri-qualification)
UNIT 3 – Some tips
UNIT 4 – Renewable energies
UNIT 5 – List of references (Energy saving in the wineries)
UNIT 6 – Self assessment (Energy saving in the wineries)
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)
Management and recovery of winery waste
UNIT 1 – Introduction to winery waste
UNIT 2 – Waste as a resource
UNIT 3 – List of references (Management and recovery of winery waste)
UNIT 4 – Self assessment (Management and recovery of winery waste)
Management and recovery of water in wineries
UNIT 1 – Water in the winery
UNIT 2 – The re-use of water
UNIT 3 – Solution
UNIT 4 – List of references (Management and recovery of water in wineries)
UNIT 5 – Self assessment (Management and recovery of water in wineries)
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
TRAINING
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. IN THE CELLAR
Red Wine
UNIT 1 – Red Wine (video)
UNIT 2 – Red Wine (text)
UNIT 3 – Facts to know about red wine
UNIT 4 – Self assessment (Red Wine)
White Wine
UNIT 1 – White Wine (video)
UNIT 2 – White Wine (text)
UNIT 3 – Facts to know about white wine
UNIT 4 – Self assessment (White Wine)
Bottling
UNIT 1 – The bottling line (video)
UNIT 2 – The bottling line (text)
UNIT 3 – Facts to know about bottling
UNIT 4 – Self assessment (Bottling)
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. OUT OF THE CELLAR
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)
Storage at selling points
UNIT 1 – Basic concepts for the sale of wine
UNIT 2 – Effective storage of wine for sale
UNIT 3 – List of references (Storage at selling points)
UNIT 4 – Self assessment (Storage at selling points)
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. AT THE MARKETPLACE
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)
5. SUSTAINABILITY
Quality management
UNIT 1 – Significance of sustainability as production model in our days
UNIT 2 – Sustainability as production model in our days socioeconomic dimension and objectives
UNIT 3 – Sustainable vs industrial development model
UNIT 4 – Total Quality Management (TQM)
UNIT 5 – Total Quality Management (TQM) tools
UNIT 6 – Total Quality Management (TQM) video presentation
UNIT 7 – Self assessment (Quality management)
Bioclimatic design in wineries
UNIT 1 – What is bioclimatic design?
UNIT 2 – Milestones of bioclimatic design
UNIT 3 – Features of the materials used for the thermal insulation of the bioclimatic wineries
UNIT 4 – Classification and description of insulation materials
UNIT 5 – Fundamentals of air conditioning
UNIT 6 – Analysis of design criteria in authored wineries
UNIT 7 – Two case studies of bioclimatically designed wineries
UNIT 8 – List of references (Bioclimatic design in wineries)
UNIT 9 – Self assessment (Bioclimatic design in wineries)
Energy saving in the wineries
UNIT 1 – Energy needs for the wineries
UNIT 2 – Saving energy in the wineries (existing, projected and in need of ri-qualification)
UNIT 3 – Some tips
UNIT 4 – Renewable energies
UNIT 5 – List of references (Energy saving in the wineries)
UNIT 6 – Self assessment (Energy saving in the wineries)
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)
Management and recovery of winery waste
UNIT 1 – Introduction to winery waste
UNIT 2 – Waste as a resource
UNIT 3 – List of references (Management and recovery of winery waste)
UNIT 4 – Self assessment (Management and recovery of winery waste)
Management and recovery of water in wineries
UNIT 1 – Water in the winery
UNIT 2 – The re-use of water
UNIT 3 – Solution
UNIT 4 – List of references (Management and recovery of water in wineries)
UNIT 5 – Self assessment (Management and recovery of water in wineries)
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. The bottling batch is a facultative element of the label.
*
True
False
2. The alcoholimetric title to be reported in the label is
*
the total one
the effective one
the potential one
3. The “e” used to express the volume of the container, means:
*
Equivalent
Estimation
4. Does wine containing 15mg/l have to report the “contains sulphite” saying?
*
True
False
5. On sparkling wine, an “extra dry” product has a quantity of
*
12-17 g/L
17-22 g/L
22-30 g/L
6. Milk derivates are not allergenic.
*
True
False
7. The sale denomination is one of those indications that are to be stated in the label as
*
compulsory
not compulsory
Result
« UNIT 6 – List of references (Labelling)
PDO / PDI wines »
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