Chapter 15: Finishing and Packaging

Question 1

Absolute Filters

Answer 1

Stops particles bigger than the pore size of the filter they are going through; used in surface filtration

Question 2

Amorim

Answer 2

World’s largest producer of cork products

Question 3

Cross Flow or Tangential Filters

Answer 3

A machine that forces wine through its filter while cleaning them as they work; allows for faster processing

Question 4

Dimethyl decarbonate (DMDC)

Answer 4

Inactivates Brettanomyces

Question 5

Filtration

Answer 5

Physical separation technique used to eliminate solids from suspension by passing it through a filter medium

Question 6

Fining

Answer 6

A fining agent is added to accelerate the process of precipitation of suspended material in the wine

Question 7

Finishing

Answer 7

Preparing wine to be put in its final packaging ready for sale

Question 8

Flavour scalping

Answer 8

Plastic molecules in plastic corks absorb some of the flavour molecules, lowering flavour intensity; does consumer even notice?

Question 9

HACCP

Answer 9

Hazard Analysis of Critical Control Points; a process by which a company identifies all the possible hazards that could affect wine quality (everything that can go wrong); an HACCP will state seriousness, preventions and interventions

Question 10

Kieselguhr

Answer 10

Diatomaceous earth (DE) used for depth filtration; pure inert silica once processed

Question 11

OTR

Answer 11

Oxygen transmission rate, referring to closures and the amount of oxygen that passes through

Question 12

PET

Answer 12

Polyethylene terephthalate; plastic in wine containers

Question 13

Quality Assurance

Answer 13

Complete way a business organises itself to deliver a good product consistently and to protect itself from legal challenge; planning, management systems, monitoring and recording from vineyard to bottling

Question 14

Quality Control

Answer 14

Set of practices by which the company ensures a consistently good product

Question 15

Reefer tanks

Answer 15

Bulk shipping container: insulated and with temperature control

Question 16

RTD

Answer 16

Ready to drink

Question 17

Sheet Filters

Answer 17

Aka “plate and frame” or “pad” filters

Question 18

Sparging

Answer 18

Flushing wine with an inert gas to remove oxygen

Question 19

Stabilisation

Answer 19

Term used to refer to interventions that could lead to undesired effects in the finished wine if not done

Question 20

Sterile Filtering

Answer 20

The filter’s pores are less than 1 micron, the size at which bacteria and yeast are filtered out; when this happens, the wine is considered microbiologically stable or “sterile”; not entirely true if pores are greater than 1 micron in size

Question 21

Tartrates

Answer 21

Harmless crystal deposits that form in the finished wine; most potassium bitartrate but also calcium bicarbonate

Question 22

TCA

Answer 22

Trichloroanisole (cork taint): wet cardboard, no fruit; 3-5%

Question 23

Total Package Oxygen

Answer 23

Amount of O2: dissolved oxygen in wine, oxygen in headspace, amount of oxygen in cork, oxygen transmission rate of closure

Question 24

Unstable colloids

Answer 24

Microscopic particles too small to be removed by filiering

Question 25

Vinolok

Answer 25

Brand name for glass stoppers (similar to Kleenex)