D: Wine Law, Measures & Processes

30. To be labelled as a varietal wine, the wine has to be at least what % of the stated variety?

a. 75%

b. 80%

c. 85%

d. 90%

31. To put ‘Wine of Origin Stellenbosch’ on the label of a wine, at least what percentage of the grapes must come from Stellenbosch?

a. 75%

b. 85%

c. 95%

d. 100%

32. A wine made with grapes coming exclusively from Paarl can be labelled as:

a. Wine of Origin Paarl

b. Wine of Origin Coastal Region

c. Wine of Origin Western Cape

d. Any one of the above

33. What is the maximum size of the ‘single vineyard wine’ designation that is used on labels?

a. one hectare

b. 15hectare

c. six hectares

d. No restriction

34. South Africa’s contribution to the global accredited Fairtrade wine total is:

a. Less than 10%

b. 10–20%

c. 30–40%

d. More than 60%

35. The following does not have to appear on the label of any exported South African wine:

a. The alcoholic strength in ABV

b. The volume content of the container

c. The variety of the grapes used in making the wine

d. The words ‘Wine of South Africa’

36. South Africa has a system that ensures environmentally sustainable wine production. This is called:

a. The Biodiversity & Wine Initiative (BWI)

b. South African Wine Industry Information and Systems (SAWIS)

c. The Wine & Environment Initiative (WEI)

d. The Integrated Production of Wine (IPW) scheme

37. The agricultural ethical trade initiative in South Africa that independently regulates fair labour practice is known as:

a. Agriforum

b. WOSA

c. WIETA

d. AETI

38. Which one of the following is allowed to be used / added in the making of South African wine?

a. Genetically modified yeast

b. Flavourants

c. Tartaric acid

d. Sugar

39. The following is never done in the making of Noble Late Harvest wine:

a. Fortifying the grape must after a short period of fermentation

b. Allowing botrytis cinerea to infect the grapes

c. Leaving the grapes on the vine till it reaches at least 28° Balling

d. Allowing the must to ferment to lower than 50g/l of residual sugar

40. The Biodiversity & Wine Initiative (BWI) seal on the neck of a South African wine guarantees that:

a. The producer has vinified all of its vineyards separately to express diversity in terroir

b. The wine is of superior quality to a wine not having this seal

c. The producer has committed a part of its farming land to nature conservation

d. The producer is certified as biodynamic

Дата добавления: 2015-07-25