Test
Spirits Quizz WSET Diploma Unit 4
Este test tiene tipos de pregunta que se abren en el reproductor de siempre.
Preguntas del test (25)
1The use of corn in mashbill for Bourbon gives a rich and grainy texture to the spirit.
- AVerdadero
- BFalso
2What is the required percentage of corn in the mash bill for Bourbon production?
- A41%
- B51%
- C65%
- D70%
3What method is used when adding nature Identical flavours to a flavoured vodka?
- ACold Stabalisation
- BMaceration
- CPercolation
- DSteam Distillation
4When processing potatoes for Vodka production, potatoes are first cooked to a runny mash before [blank_start]enzymes[blank_end] are added to convert starches to sugar.
- Aenzymes
5Vodka can be made using only pot stills
- AVerdadero
- BFalso
6What 2 filtration methods can be used in vodka production
- AMaple Wood Charcoal and Cold Stabalisation
- BLincoln County Process and Chill Filtration
- CChill Filtration and Activated Charcoal
7Żubrówka is a flavoured vodka flavoured with the aromatic herb [blank_start]bison grass[blank_end]
- Abison grass
8Which is the second most important botanical (after juniper) used for flavouring Gin?
- AAngelica Root
- BOrris Root
- CCoriander Seed
- DDried Citrus Peel
9Which Botanical used in flavouring Gin has aromas similar to Palma Violets and can help to hold in other volatile compounds?
- AOrris Root
- BAngelica Root
- CJuniper
- DNutmeg
10The minimum bottling strength for Gin in the EU is [blank_start]37.5[blank_end]%
- A37.5
11A [blank_start]caterhead[blank_end] still is a type of still sometimes used in Gin production where the botanicals are held either in a basket in the neck of the still or in between the neck and the condenser.
- Acaterhead
12Graanjenever on a bottle of Genever indicates that HRS has been made exclusively with [blank_start]grain[blank_end]
- Agrain
13The juniper berries for Gin production are sourced from which 2 locations
- AFrance
- BItaly
- CSpain
- DThe Balkans
- EUK
14Blue Agave is suited to Tequila production because it has a high concentration of [blank_start]inulin[blank_end] and a low [blank_start]fibre[blank_end] content.
- Ainulin
- Bfibre
15How much do Blue Agave Piñas weigh when they are harvested?
- A10 to 20kg
- B20 to 90Kg
- C80 to 100kg
16What are the two types of Oven used in Tequila Production
- AAutoclave
- BHornos
- CHolandes
- DTahona
- ETapatio
17The [blank_start]Solera[blank_end] system is used in Brandy de Jerez production and allows for blending during maturation. It consists of groups of barrels containing brandy of increasing ages with each group known as a [blank_start]criadera[blank_end]. The barrels holding the oldest brandy are know as the [blank_start]solera[blank_end]. This system helps keep the brandy consistent year after year. The barely must have been used previously to age [blank_start]Sherry[blank_end].
- ASolera
- Bcriadera
- Csolera
- DSherry
1895% of Brandy de Jerez is made using which grape variety?
- AUgni Blanc
- BColombard
- CAirén
- DFolle Blanche
- EMacabeo
19The grapes grown for production of Brandy de Jerez are grown in [blank_start]La Mancha[blank_end]
- ALa Mancha
20There are three different classes of Brandy de Jerez. [blank_start]Hollandes[blank_end] which can be distilled to a strength of no more than 70%. [blank_start]Aguardientes[blank_end] which is distilled to between 70-86% and [blank_start]Destilados[blank_end] which is distilled to a strength of over 86%.
- AHollandes
- BAguardientes
- CDestilados
21De-methalysing is normally needed in vodka production within the EU as the legally required maximum level of [blank_start]methanol[blank_end] is very low.
- Amethanol
22There are three types of Pisco...
[blank_start]Pisco Puro[blank_end] is made from a single grape variety that will appear on the label.
[blank_start]Pisco Mosto Verde[blank_end] is made from a wine where the fermentation is artificially stopped before all sugars have been turned to alcohol.
[blank_start]Pisco Achelado[blank_end] is made from a blend of varieties.- APisco Puro
- BPisco Mosto Verde
- CPisco Achelado
23What is the flavour compound that is common to all aniseed drinks and gives them their aniseed flavour?
- AAnethole
- BVanillin
- CEugenol
- DLactones
24Louching occurs because anethole dissolves more easily in [blank_start]ethanol[blank_end] than it does in [blank_start]water[blank_end] so a cloudy suspension is formed when water is added.
- Awater
- Bethanol
25What is the key ingredient of Absinthe (also called Artemisia absinthium)
- AWoormwood
- BFennel
- CThujone
- DStar Anise
- ELiquorice Root
Información
- Descripción
- Genral Quizz on Styles of Spirits and production methods used
- Autor
- Martha Cima
- Idioma
- English
- Visitas
- 135
- Etiquetas
- Valoración
- Aún sin valoraciones Valora este test