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葡萄酒品评人员培训考核

Authored by pan yu

Other

1st Grade

Used 1+ times

葡萄酒品评人员培训考核
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12 questions

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1.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

1.嗅闻次数要加以控制,对于刺激性较强的样品,不宜超过( )次

1

2

3

4

2.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

2.葡萄酒的香气特征主要包含三类香气,以下哪种不属于此类香气?

品种香

发酵香

陈酿香

水果香

3.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

3.( )物质是构成葡萄酒柔和、圆润和肥硕等感官特性的要素。

酸味

苦味

咸味

甜味

4.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

4.动物性天然香料最容用的商品化品种有以下哪项除外

组织状态检验

滋味检验

煮沸检验

气味检验

5.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

5.动物性天然香料最容用的商品化品种有以下这些,( )除外。

麝香你

龙涎香

海狸香

肉桂香

6.

MULTIPLE SELECT QUESTION

45 sec • 1 pt

6.( )是葡萄酒常见的香气缺陷。

还原味

氧化味

霉味

二氧化硫味

醋酸

7.

MULTIPLE SELECT QUESTION

45 sec • 1 pt

7.葡萄酒中源于葡萄浆果的酸味物质主要是( )

琥珀酸

酒石酸

苹果酸

柠檬酸

乳酸

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