Chapter 15 Finishing

Question 1

Define Finishing

Answer 1

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Question 2

Define Clarification

Answer 2

All the processes, physical and chemical that are used to make a wine clear. It includes sedimentation, filtration, centrifugation and finning.

Question 3

Define Sedimentation

Answer 3

When the suspended particles fall to the bottom of the vessel overtime. The wine can be separated from the sediments.

Question 4

Define Centrifugation

Answer 4

Spinning the wine at high speed to clarify it. Only suitable for high volumes productions. The process is rapid and allows for early bottling.

Question 5

Define Fining

Answer 5

It is a procedure in which a fining agent is added to speed up the process of the precipitation of suspended material in the wine. It can be a protein or mineral origin.

Question 6

Define Colloids

Answer 6

Microscopic particles too small to be removed by filtering

Question 7

Define Fining agents

Answer 7

A product of protein or or mineral origin used to help in the fining process.

They remove colloids, harsh tannins in red wines or browning in white wines.

Question 8

Define Bentonite

Answer 8

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Question 9

Define Egg white

Answer 9

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Question 10

Define Gelatine

Answer 10

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Question 11

Define Casein

Answer 11

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Question 12

Define Isinglass

Answer 12

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Question 13

Define Vegetable protein fining products

Answer 13

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Question 14

Define PVPP

Answer 14

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Question 15

Define Filtration

Answer 15

18. Nikki used to eliminate solids from a wine, orange juice. It is the most common way of clarifying wine.

Question 16

Define Depth filtration

Answer 16

A method of filtration that traps solids in the material that forms the filter.

Advantages: it can be used for wines with many particles in it. It does not block easily.

Disadvantages: if too much pressure is applied or if the filter is used for too long some particles will make it through. It is not an absolute filter.

Question 17

Define Diatomaceous earth

Answer 17

The most common form of depth filtration in the form of inert silica.

Question 18

Define Sheet filters

Answer 18

The type of the filtration where the wine is passed through Rashid of the filter and material. The sheets can be very fine graded and remove small particles.

Initial investment can be high, but cost of filters is low. Trained personnel is needed to operate the machine properly.

Question 19

Define Surface filtration

Answer 19

Filters that stop particles that are bigger than the poor size of the filter. They are absolute filters.

Question 20

Define Membrane filters

Answer 20

Also called sterile filtering. They filter using cartridges that have pours that are one micron in size. Wine must be pre-filtered and this is often used right before bottling.

Initial investment is small, but the cartridges are expensive and not reusable

Question 21

Define Cross-flow filters

Answer 21

A type of absolute filter. They can be used to filter wine with a high low load of particles or release very quickly. There are no replacement sheets, cartridges, or to buy or dispose of. However, the machines are expensive and only suitable for large operations.

Question 22

Define Stabilisation

Answer 22

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Question 23

Define Protein stability

Answer 23

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Question 24

Define Tartrate stability

Answer 24

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Question 25

Define Cold stabilisation

Answer 25

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Question 26

Define Contact Process

Answer 26

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Question 27

Define Electrodialysis

Answer 27

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Question 28

Define Ion exchange

Answer 28

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Question 29

Define CMCacid

Answer 29

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Question 30

Define Microbiological stability

Answer 30

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Question 31

Define Tartrates

Answer 31

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Question 32

Define Cork taint

Answer 32

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Question 33

Define Oxidation

Answer 33

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Question 34

Define Volatile acidity

Answer 34

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Question 35

Define Reduction

Answer 35

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Question 36

Define Light srike

Answer 36

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Question 37

Define Brettanomyces

Answer 37

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