Spirits Quizz WSET Diploma Unit 4

Description

Genral Quizz on Styles of Spirits and production methods used
Martha Cima
Quiz by Martha Cima, updated more than 1 year ago
Martha Cima
Created by Martha Cima about 6 years ago
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Resource summary

Question 1

Question
The use of corn in mashbill for Bourbon gives a rich and grainy texture to the spirit.
Answer
  • True
  • False

Question 2

Question
What is the required percentage of corn in the mash bill for Bourbon production?
Answer
  • 41%
  • 51%
  • 65%
  • 70%

Question 3

Question
What method is used when adding nature Identical flavours to a flavoured vodka?
Answer
  • Cold Stabalisation
  • Maceration
  • Percolation
  • Steam Distillation

Question 4

Question
When 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.
Answer
  • enzymes

Question 5

Question
Vodka can be made using only pot stills
Answer
  • True
  • False

Question 6

Question
What 2 filtration methods can be used in vodka production
Answer
  • Maple Wood Charcoal and Cold Stabalisation
  • Lincoln County Process and Chill Filtration
  • Chill Filtration and Activated Charcoal

Question 7

Question
Żubrówka is a flavoured vodka flavoured with the aromatic herb [blank_start]bison grass[blank_end]
Answer
  • bison grass

Question 8

Question
Which is the second most important botanical (after juniper) used for flavouring Gin?
Answer
  • Angelica Root
  • Orris Root
  • Coriander Seed
  • Dried Citrus Peel

Question 9

Question
Which Botanical used in flavouring Gin has aromas similar to Palma Violets and can help to hold in other volatile compounds?
Answer
  • Orris Root
  • Angelica Root
  • Juniper
  • Nutmeg

Question 10

Question
The minimum bottling strength for Gin in the EU is [blank_start]37.5[blank_end]%
Answer
  • 37.5

Question 11

Question
A [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.
Answer
  • caterhead

Question 12

Question
Graanjenever on a bottle of Genever indicates that HRS has been made exclusively with [blank_start]grain[blank_end]
Answer
  • grain

Question 13

Question
The juniper berries for Gin production are sourced from which 2 locations
Answer
  • France
  • Italy
  • Spain
  • The Balkans
  • UK

Question 14

Question
Blue 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.
Answer
  • inulin
  • fibre

Question 15

Question
How much do Blue Agave Piñas weigh when they are harvested?
Answer
  • 10 to 20kg
  • 20 to 90Kg
  • 80 to 100kg

Question 16

Question
What are the two types of Oven used in Tequila Production
Answer
  • Autoclave
  • Hornos
  • Holandes
  • Tahona
  • Tapatio

Question 17

Question
The [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].
Answer
  • Solera
  • criadera
  • solera
  • Sherry

Question 18

Question
95% of Brandy de Jerez is made using which grape variety?
Answer
  • Ugni Blanc
  • Colombard
  • Airén
  • Folle Blanche
  • Macabeo

Question 19

Question
The grapes grown for production of Brandy de Jerez are grown in [blank_start]La Mancha[blank_end]
Answer
  • La Mancha

Question 20

Question
There 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%.
Answer
  • Hollandes
  • Aguardientes
  • Destilados

Question 21

Question
De-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.
Answer
  • methanol

Question 22

Question
There 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.
Answer
  • Pisco Puro
  • Pisco Mosto Verde
  • Pisco Achelado

Question 23

Question
What is the flavour compound that is common to all aniseed drinks and gives them their aniseed flavour?
Answer
  • Anethole
  • Vanillin
  • Eugenol
  • Lactones

Question 24

Question
Louching 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.
Answer
  • water
  • ethanol

Question 25

Question
What is the key ingredient of Absinthe (also called Artemisia absinthium)
Answer
  • Woormwood
  • Fennel
  • Thujone
  • Star Anise
  • Liquorice Root
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