VQA test answer asap please

QUESTION 4 Winter conditions in Ontario are managed by: O Choosing suitable grape varieties O Protecting vines in winter by hilling up O Using wind machines to move air in the vineyard O All the above QUESTION 5 Ontario wines typically exhibit: Moderate alcohol, slightly higher acidity O High alcohol, low acidity O High alcohol, high residual sugar O Low alcohol, low acidity QUESTION 13 Limestone bedrock, stony soils, low yields, excellent fruit concentration best describes: O Okanagan Valley O Prince Edward County Lake Erie North Shore O South Islands sub appellation QUESTION 14 1 p Cool, lake breezes, abundance of sunshine, ripe fruit with good balance best describes: O Niagara Peninsula Beamsville Bench O Lake Erie North Shore None of the above QUESTION 15 Diverse terroir, sheltered slopes, lakeside vineyards, a world of character in the wines best describes: O Prince Edward County O Vancouver Island O Niagara Peninsula O Lake Erie North Shore QUESTION 16 This Viticultural Area is home to the sub appellation known as South Islands: O Niagara Falls O Niagara Peninsula Prince Edward County O Lake Erie North Shore QUESTION 17 The VQA Wine Approvals application process comprises: Tasting, chemical analysis and label review O Tasting and chemical analysis Tasting, chemical analysis and winery inspection Tasting, chemical analysis and export certification QUESTION 18 The attributes assessed when conducting wine sensory evaluation are: O Aroma and taste O Balance and fruit character Appearance, aroma, taste, finish, balance Appearance, aroma and taste QUESTION 19 The tasting panel plays an important role in the appellation system by: O Screening out faulty wines before they reach the consumer O Ensuring finished wines are consistent with the standards set out in the regulations Providing an independent quality assurance process for all VQA wineries O All the above QUESTION 20 If a wine does not receive VQA approval after making an application, a winery may: Not sell the wine in Ontario O Make the wine into vinegar Sell the wine but without using VQA or any of the regulated appellations or descriptions set out in the Regulations Sell the wine only in its on-site winery retail store QUESTION 21 The nurnose of the VOA vann QUESTION 21 The purpose of the VQA sensory evaluation is best described as: To improve chances that consumers will purchase the wine To confirm the wine exhibits the typical characteristics of the appellation declared To confirm the wine meets standards in the VQA regulations without unacceptable fa To confirm the wine is fault free and of exceptional quality QUESTION 22 To participate in the VQA appellation system, wineries must: O Register with the Ontario Wine Appellation Authority O Produce wines made from 100% Ontario grapes O Submit wines for testing and approval before sale O All the above QUESTION 24 All VQA wineries are subject to an on-site audit to: O Verify organic winemaking practices used for VQA wines O Verify winemaker's qualifications and competence Verify the claimed origin and variety of grapes used in VQA wines O Audit the financial records of the winery QUESTION 25 To use the name of a sub-appellation (sub-viticultural area) on the label, a wine must contain at least: O 100% grapes grown in the stated sub appellation 95% grapes grown in the stated sub appellation O 85% grapes grown in the stated sub appellation 50% grapes grown in the stated sub appellation QUESTION 26 Chi wa QUESTION 26 To declare a single grape variety on the label, a wine must contain at least: 95% of the stated variety 85% of the stated variety 100% of the stated variety O 51% of the stated variety QUESTION 27 VQA regulations set standards including: O Addition of water or sugar, vineyard yields, grape varieties Grape varieties, brix, labelling, origin Vine density, vineyard yields, irrigation, packaging O Brix, de-acidification, acidification, blending proportions