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TRAINING
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ΕΛΛΗΝΙΚΑ
ITALIANO
MAGYAR
DEUTSCH
HOME
TRAINING
ENGLISH
ΕΛΛΗΝΙΚΑ
ITALIANO
MAGYAR
DEUTSCH
UNIT 9 – Self assessment (Allergens / Heavy metals)
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TRAINING
8. POLICIES AND REGULATIONS
Allergens / Heavy metals
UNIT 9 – 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 – List of 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 change definitions
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 equity 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 – List of 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 change definitions
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 equity 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. Residues of heavy metals in wine may originate from both natural and anthropogenic sources.
*
True
False
2. Class D of heavy metals includes metals that are
*
essential for life in relatively high amounts (for example iron)
toxic even at low levels and their biological function is unclear (cadmium, mercury, and lead)
essential in very low concentrations (copper, molybdenum, nickel, manganese, and zinc), but at higher than certain threshold concentrations may become toxic
3. Residues of heavy metals in wine could originate from grapes.
*
True
False
4. The obligatory indication of allergens in the label of wines in the EU are
*
egg and milk
sulphites
sulphites, egg and milk
sulphites and milk
5. There is a maximum permitted concentration of Ochratoxin A in wines in the EU.
*
True
False
6. If an oenological treatment is not mentioned in the related Community Regulations, then is not authorized.
*
True
False
7. The content of the following residues is regulated at Community level:
*
copper and cadmium
lead
Ethyl carbamate and biogenic amines
zinc
8. Traceability of oenological products must be ensured for the production of safe wines.
*
True
False
9. Biogenic amines are mainly produced by lactic acid bacteria.
*
True
False
10. The major sources of copper in wines are : vineyard treatment, winery equipment, oenological products.
*
True
False
Result
« UNIT 8 – Statutory maximum limits
Labelling »
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