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WSET 4 > D15: Finishing and Packaging > Flashcards

D15: Finishing and Packaging Flashcards

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1
Q

What is post-fermentation clarification?

A
  • all processes, physical and chemical, that are used to make wine clear
  • processes used to clarify grape must - particularly sedimentation, centrifugation - also used to clarify wine
  • wine may also be fined and filtered
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2
Q

Describe the process of sedimentation

A

1) if stored in cool cellar, wine will begin process of clarification naturally
2) suspended matter precipitates over time
3) wine is allowed to stand, particles with higher density than wine will form a sediment at the bottom of the container
4) wine is then racked off, leaving sediment behind
5) number of rackings depends on size of container and labour availability
6) larger the vessel, greater number of rackings required to avoid thick layer of sediment
7) can get prem wines clarified this way so that they don’t lose flavour, aroma or texture through fining or filtering
8) takes time so wine can’t be released until ready so only suitable for prem/super-prem wines
9) if barrel ageing, sedimentation happens as part of barrel ageing process

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3
Q

Describe centrifugation

A

1) accelarating process of clarification
2) used in high volume processes and wineries
3) spins wine at high rotational speed to clarify it
4) can replace depth filtration
5) allows for early bottling
6) effective if wines have lot of matter in suspension

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4
Q

Describe Fining

A

1) fining agent added to speed up process of precipitation of suspended material in wine
2) can be of protein or mineral origin
3) removes small proportion of unstable COLLOIDS (microscopic particles too small to be removed by filtering) from wine
4) clarifies wine and stabilises against formation of hazes later in bottle
5) need to conduct lab tests before using to ensure that minimum effective amount is used
6) then compare fined sample with original wine before proceeding to ensure fining agent has removed positive compounds from the wine or are making it unstable if too much is added (OVER-FINING)
7) each fining agent has particular properties that can offer solutions to problems e.g. removing tannins or browning white wines
8) need to ensure fining agent has OPPOSITE CHARGE from wine colloid to be removed
9) fining agent and colloid attract each other and form a solid which is large enough to be removed by racking or filtration

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5
Q

What are the three categories of common fining agents?

A

1) those that remove unstable proteins
2) those that remove phenolics that contribute undesirable colour and bitterness
3) those that remove colour and off odours

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6
Q

What agent is used in fining to remove unstable proteins?

A

BENTONITE

  • form of clay which absorbs unstable proteins and unstable colloidal colouring matter
  • has minimal effect on flavour and texture of wine
  • does lead to some colour loss in red wines
  • produces large amount of sediment so wine is lost when wine is racked off
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7
Q

Why do you need to remove unstable proteins from wine (during fining?)

A
  • need to remove grape-derived proteins
  • this is only relevant to white wines and rose wines
  • proteins can agglomerate into visible haze if warmed (e.g. in transit)
  • would be seen as a fault so wines need to be fined with BENTONITE
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8
Q

What SIX fining agents are used to remove phenolics that contribute undesirable colour and bitterness?

A
  • Egg white
  • gelatin
  • casein
  • isinglass
  • vegetable protein products
  • PVPP
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9
Q

Describe the role of egg whites in fining

removing phenolics that contribute undesirable colour and bitterness

A
  • good protein content
  • used in powder or fresh form
  • used for high quality red wine as good as removing harsh tannins and good for clarifying wines
  • gentle to wine
  • must be declared on label as it is an allergen (for EU and other territories)
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10
Q

Describe the role of gelatin in fining

removing phenolics that contribute undesirable colour and bitterness

A
  • protein collagen extracted from pork
  • aids clarification
  • removes bitterness and astringency in red white pressings
  • prevents browning in white wine pressings
  • added in very small amounts as very easy to over-fine with gelatin, strips out flavour and character, creates risk of protein haze forming later
  • not suitable for vegetarian wine as it is derived from animals
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11
Q

Describe the role of casein in fining

removing phenolics that contribute undesirable colour and bitterness

A
  • milk-derived protein
  • removes browning from white wine
  • clarifies wine
  • needs to be declared as allergen in some places
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12
Q

Describe the role of isinglass in fining

removing phenolics that contribute undesirable colour and bitterness

A
  • protein collagen
  • effective clarifyer for white wines, brightening their appearance
  • smallest effective amount must be added to avoid potential for formation of protein haze later and creation of a fishy smell
  • not suitable for vegetarians as derived from fish bladders
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13
Q

Describe the role of vegetable protein products in fining

removing phenolics that contribute undesirable colour and bitterness

A
  • derived from potato or legumes

- suitable for vegan friendly wines

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14
Q

Describe the role of PVPP in fining

removing phenolics that contribute undesirable colour and bitterness

A
  • polyvinylpolypyrrolidone
  • insoluble plastic in powder form that removes browning and astringency from oxidised white wine
  • gentler fining agent that charcoal
  • rarely used on red wines
  • can reduce astringency and brighten the colour
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15
Q

What role does Charcoal play in the fining process?

A

Removing colour and off-odours

removes brown colours (e.g. to create Pale Cream Sherry) and some off-odours

  • can easily over-fine and remove desirable aromas and flavours
  • option of treating only one batch of wine and blend it with rest of wine to reduce effect
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16
Q

What is Filtration?

A
  • physical separation technique used to eliminate solids from a suspension by passing it through a filter
  • filter has porous layers that trap solid particles, making the liquid clear
  • most common way of clarifying wine
  • some critics and winemakers believe fining affects wine’s character, stripping it of texture - hence why some bottles are bottled unfiltered
  • two compensation theories: 1) wine recovers from shock of filtration in a few months 2) less chance of wine developing faults later during ageing
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17
Q

Describe Depth filtration

A
  • traps particles in depth of material that forms the filter
  • can cope with fluid with many particles in it (e.g. wine that has just been pressed or contains lees)
  • small particles are trapped within irregular channels in the filter
  • doesn’t block easily
  • can be unreliable as some particles can make it through the filter if pressure is too hard, or if the filter is used too long
  • not an absolute filter
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18
Q

What is Diatomaceous Earth?

A

Depth filtration

  • AKA kieselguhr
  • most common form of depth filtration
  • once processed, it is pure silica and inert
  • comes in range of sizes so can remove very large or very small particles
  • needs to be disposed of responsibly which add additional cost
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19
Q

What is a rotary vacuum filter?

A
  • use this to filter very thick and cloudy wine (e.g. wine mixed with lees)
  • oxidative process as drum is exposed to air
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20
Q

What is an enclosed DE filter?

A

Part of the Diatomaceous Earth family

Does the same job as a rotary vacuum filter

Can be flushed with inert gas to avoid oxidation

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21
Q

What is a sheet filter?

A
  • known as ‘plate and frame’ or ‘pad’ filters
  • wine passed through sheet of filtering material
  • more sheets in the filter, quicker the wine can be filtered as any portion of wine only passes through one sheet
  • very fine graded sheets can be used to remove any remaining yeast as bottling

CONS:

  • require initial upfront investment but cost of sheets are low
  • need trained personnel to operate them properly
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22
Q

What is surface filtration?

A
  • stops particles that are bigger than the pore size of the filter from going through
  • can be known as ‘absolute filters’
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23
Q

What are the two types of surface filters?

A
  • membrane filters

- cross-flow filters

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24
Q

What is a membrane filter?

A
  • commonly used during bottling/packaging process
  • can be called CARTRIDGE FILTERS
  • catch particles that will not go through pore size of filter
  • slower than depth filter as pores are smaller
  • wine must be pre-fitered first (e.g. by depth filter) or else membrane filters get easily blocked
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25
Q

What is a cross-flow filter?

A
  • also known as TANGENTIAL FILTERS
  • allow wine to pass through filter while cleaning surface of filter while it works
  • solids cannot pass through filter
  • can filter wine with high load of particles or lees very quickly
  • no replacement sheets/cartridges to buy/dispose of
  • machines are expensive so better for large or well-funded wineries
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26
Q

Describe stablisation

A
  • stablisation used to refer to winemaking interventions which, if not done, could lead to undesired effects in final wine
  • unwanted hazes, deposits in bottle, rapid changes in wine (browning)
  • tartrate stability, fining, filtering - all contribute to clarification and stabilisation
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27
Q

What do you use to achieve protein stability?

A

BENTONITE

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28
Q

Tartrate stability

A

where harmless deposits of crystals that form in finished wine

  • POTASSIUM BITARTRATE or CALCIUM TARTRATE
  • customers could regard these as faults so most winemakers will look to prevent this from happening
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29
Q

What are the six process which can be used for tartrate stability?

A

Cold Stablisation

Contact Process

Electrodialysis

Ion Exchange

CMC (Carboxymethylcellulose)

Metatartaric Acid

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30
Q

Describe cold stablisation

tartrate stabilisation

A
  • can be dealt with by wine being kept in a cold cellar for months during winter
  • wine needs to be held at -4 degrees for about 8 days so crystals form before bottling and these can then be filtered out
  • requires equipment and cost of energy to refrigerate wine
  • COLLOIDS must be removed by fining before this process as they can prevent crystals forming at this stage
  • this process only removes POTASSIUM BITARTRATE and not calcium tartrate
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31
Q

Describe Contact Process

tartrate stabilisation

A
  • quicker, continuous, more reliable, cheaper
  • POTASSIUM BITARTRATE is added to the wine and speeds up start of crystallisation
  • wine is cooled to 0 degrees
  • after a couple of hours, crystals are filtered out
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32
Q

Describe Electrodialysis

tartrate stabilisation

A
  • charged membrane is used to remove selected ions
  • high initial investment but total costs are lower than cold stablisation and process uses less energy and is quicker
  • removes potassium and calcium ions and tartrate ions
  • allowed in EU and some other territories
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33
Q

Describe Ion Exchange

tartrate stabilisation

A
  • doesn’t remove tartrates
  • replaces potassium and calcium ions with hydrogen or sodium ions which will not drop out of solution
  • not allowed in some territories as replaces potassium with sodium (not good for health)
  • although, resulting levels in wine are well below limit
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34
Q

Describe CMC

tartrate stabilisation

A
  • cellulose is extracted from wood and prevents tartrates from developing to a visible size
  • widely used on inexpensive white and rose wines
  • not suitable for reds as reacts with tannins and causes haze
  • much cheaper than chilling
  • keeps wine stable for few years
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35
Q

Describe Metatartaric Acid

tartrate stabilisation

A
  • prevents growth of potassium bitartrate and calcium tartrate crystals
  • reduces need for cold stabilisation
  • compound is unstable
  • positive effect is lost over time - especially if wine is stored at high temps (25-30 degrees)
  • quick and easy process that is used more for red wine (mainly as CMC is better for whites)
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36
Q

What is microbiological stability?

A
  • wines with residual sugar are potentially liable to start re-fermenting in the bottle
  • can be dealt with by removing yeast through sterile filtration
  • alternative, can add SORBIC ACID and SO2, which inhibits yeast from growing
  • negative: some people can smell SORBIC ACID
  • very few microbes can live in wine with low pH and high alc levels
  • exceptions: LACTIC ACID BACTERIA and BRETT
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37
Q

Microbiological Stability: Lactic Acid Bacteria

A
  • wines with lactic acid bacteria which haven’t gone through MLC are liable to MLC starting in bottle (causing cloudiness)
  • need to ensure LMC has been completed or wine is filtered to remove bacteria
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38
Q

Microbiological Stability: Brettanomyces

A
  • wine can be treated with DMDC (dimethyldicarbonate)/Velcorin before bottling
  • inactives Brettanomyces
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39
Q

What options must a winemaker consider when finishing his wine?

A
  • before options can be considered, winemaker must do FULL CHEMICAL ANALYSIS
  • measuring:
    • alcohol
    • residual sugar
    • free SO2

Can then decide to:

  • adjust SO2 levels
  • reduce dissolved O2
  • add CO2
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40
Q

Adjusting SO2 levels in the finished wine

A
  • need to routinely check SO2 level and adjust before bottling
  • need to ensure SO2 level is within legal limits
  • total SO2 and free SO2 levels are measured
  • free SO2 contains molecular SO2 which is the effective part
  • amount of molecular SO2 depends on pH of wine (lower the pH, more molecular SO2 is present and is then more effective)
  • wines with lower pH require lower amounts of SO2
41
Q

What factors affect SO2 levels at the point of filling?

A

wine making approach

wine style (red, sweet, white) 	
pH

intended drinking period (ageing or early consumption)

42
Q

What are the amounts of free SO2 generally allowed in wines?

A

White wine 25 - 45 mg/L

Red wine 30 - 55 mg/L

Sweet wine 30 - 60 mg/L

43
Q

Why might you want to reduce dissolved O2 in wine during the finishing process?

A
  • dissolved oxygen can accelerate speed of ageing - reducing shelf life
  • if levels are too high, can be removed by flushing wine with inert gas to remove
  • process is called SPARGING
44
Q

Why might you want to add CO2 to the finished wine?

A
  • small amount of CO2 can remain in wine after finishing and packaging
  • for inexpensive white and rose, a bit of spritz from CO2 might be desired and give added freshness
  • can add CO2 just before bottling if desired
45
Q

What are the 9 possible faults seen in wines?

A
  • cloudiness and haze
  • tartrates
  • re-fermentation in bottle
  • cork taint
  • oxidation
  • volatile acidity
  • reduction
  • light strike
  • brettanomyces
46
Q

Fault: cloudiness and haze

A

Caused by:

  • poor filtering of the wine
  • growth of yeast or bacteria in wine, coupled with failure to filter adequately
    Remedy:
  • better hygiene in winery
  • pre-bottling chemical analysis
  • filtering wine to remove yeast or bacteria before bottling
  • Protein haze when fining isn’t effective
  • Wrong type of fining agent use
  • wine has been over-fined
  • unstable proteins remain in wine
  • goes hazy after wine has left winery
    Remedy:
  • fine correctly
  • conduct analysis after fining
47
Q

Fault: tartrates

A
  • colourless or white crystals in bottom of bottle
  • can be mistaken for fragments of glass
  • can be seen as fault by consumers
  • need to be stabilised before being released from winery
  • risk as not always successful
48
Q

Fault: refermentation in bottle

A
  • can have visible bubbles or spritz in bottle
  • if also have cloudiness, can indicate re-fermentation in the bottle
  • comes from failure to stabilise and clarify/filter wine adequately
  • some wines have purposeful level of spritz (vinho verde, muscadet sur lie)
  • some wines have CO2 added to bottles before bottling to enhance freshness
49
Q

Fault: cork taint

A
  • smell of wet cardboard
  • reduces fruit character
  • shortens finish of wines
50
Q

Fault: oxidation

A
  • excessive exposure to oxygen in winemaking process, once in bottle or other container
  • could be due to faulty bottling, poor quality corks or closures
  • could be due to keeping wines for too long if can’t age properly
  • becomes brown in colour
  • loss of primary fruit
  • smell of vinegar
51
Q

Fault: volatile acidity

A
  • excessive amounts give smell of nail varnish remover and/or vinegar
  • due to activity of ACETIC ACID BACTERIA, inadequate levels of SO2 and excess exposure to oxygen

Remedy:

  • sorting fruit to exclude damaged grapes
  • good hygiene in winery
  • keeping vessels topped up
  • careful racking
  • maintaining adequate SO2 levels
52
Q

Fault: reduction

A
  • sulfur-like odours, ranging from onions to rotten eggs
  • caused by high levels of volatile, reductive sulfur compounds
  • depending on the compound present and concentration of compounds, some aromas can give complexity to wine (e.g. smoke, struck match)
  • at higher concentration, aromas can be very unpleasant (rotten eggs)
  • produced by yeast under stress (due to low nitrogen levels) during winemaking
  • can also be due to near complete exclusion of oxygen during ageing in closed vessels (especially during lees ageing)
  • can occur when screwcap closures used

Remedy:

  • ensuring yeast has sufficient nutrients and oxygen
  • must is at adequate temperature
  • SO2 might need to be lowered, especially if closure allows very little oxygen
53
Q

Fault: Light Strike

A
  • caused by UV radiation and certain wavelengths of visible light reacting with some compounds in wine to form volatile sulfur compounds
  • smells like dirty drains
  • wines left in direct sunlight most at risk
  • wines placed near flourescent lighting (e.g. in shops) also at risk
  • choice of packaging can be a factor
  • clear glass can cause light struck
  • dark glass provides more protection
54
Q

Fault: Brettanomyces

A
  • activity of Brett yeast produce range of off-aromas
  • animal, spicy, farmyard smells
  • can add complexity to red wines at low levels
  • high levels, off-flavours dominate, fruity flavours reduced, acidity/tannins become more prominent

Remedy:

  • excellent hygiene
  • maintaining effective SO2 levels
  • keeping pH levels low
  • keeping period between end of alc ferm and MLC as short as possible so that SO2 can be added quickly
55
Q

When thinking about packaging and closures for wine, what does the winemaker need to consider?

A
  • need to think about oxygen management
  • need to think whether it will have long shelf life, intended for quick drinking, intended for long ageing, where it will be sold etc
56
Q

Packaging and Closures: Oxygen Management

A
  • amount of oxygen in final container will determine:
  • shelf-life
  • expected development of wine
  • too much oxygen = premature browning and oxidisation (loss of fruit, development of off-flavours, bruised apple etc)
  • too little oxygen = reductive characters (rotten eggs, onions)

Total package of oxygen in wine:

  • amount of dissolved oxygen in wine
  • oxygen in the head space (below cork or closure) (usually greatest contributor)
  • amount of oxygen in the cork or other closure
  • oxygen transmission rate (OTR) of cork or closure

Winemakers now paying attention to:

  • limiting oxygen uptake when filling bottle
    • done by flushing head space with inert gas before closing bottle
  • OTR rate of closures chosen
57
Q

What are the six packaging options available to wine makers?

A 
Glass
Plastic 
Bag-in-box 
Brick
Pouch 
Can
58
Q

Packaging Options: Glass

A

“Advantages:

  • inert vessel so no taint in wine
  • bottles delivered to wineries in near sterile conditions (they are shrink-wrapped while hot)
  • inexpensive to manufacture
  • comes in range of colours
  • 100% recyclable
  • remains best option for ageing wine as impermeable to oxygen “

Disadvantages:

  • high carbon footprint as need heat to manufacture it
  • heavy to transport (so impact on carbon footprint)
  • fragile
  • rigid - so once bottle is open, its subject to rapid oxidation
  • clear bottles likely to suffer light strike
59
Q

Packaging Options: Plastic

A
  • PET (polyethylene terephthalate)
  • clear, very light plastic
  • tough, inexpensive, can be recyclable
  • needs to be lined with barrier to oxygen if to be impermeable and have longer shelf-life
  • can come in range of sizes
  • suited to wines with limited shelf-life, for quick consumption, for informal settings
  • needs special filling equipment as PET bottles inflated at filling
60
Q

Packaging Options: Bag-in-box

A
  • cardboard box with flexible bag inside
  • made of thin aluminium foil (barrier to oxygen), covered on both sides by suitable plastic
  • can also be made from plastic that gives some protection from oxygen and is resistent to cracking (unlike aluminium)
  • wine needs to have slightly higher SO2 level to counter oxidation, low dissolved O2 level, no headspace and low CO2
  • need to use high quality tap to protect oxygen ingress
  • 6-9 month shelf-life
  • very popular in certain markets (Australia, Sweden)

Advantages:

  • flexible pour size
  • good oxygen protection (as bag collapses as wine is poured)
  • range of sizes so good for home or commercial use
  • easy to store boxes
  • low environmental impact
61
Q

Packaging Options: Brick

A
  • AKA Tetra Pak
  • paper card with plastic layers and aluminium foil layer that keeps out oxygen and light
  • entirely filled with wine so excluding oxygen
  • good at lower price points and in markets where price is a major driver (e.g. germany)
  • filling equipment is big investment some producers outsource it
62
Q

Packaging Options: Pouch

A
  • Similar to bag in box

- available in large or single serve

63
Q

Packaging Options: Can

A
  • for wine to be consumed early
  • lightweight, robust, easy to open, impermeable to oxygen, recyclable
  • need to line aluminium with plastic to avoid being attacked by acidity in wine
  • filling equipment is big investment so producers outsource filling
64
Q

Natural Cork

A
  • light, flexible, inert, from renewable natural resource
  • comes in range of lengths and quality
  • need to decide what is right for individual wine, price point etc
  • shorter, low-grade corks cheaper and can be used for inexpensive, short-term consumption wine
  • longer corks better for high-quality wines for bottle ageing
65
Q

What is the main aim of closures in wine bottles and what do you want them to be?

A
  • protect wine from rapid oxidation
  • be inert so doesn’t affect quality of wine adversely
  • easy to remove and re-insert
  • cheap, recyclable, free from faults
66
Q

What are the two issues with natural cork?

A

CORK TAINT

  • creation of TCA and other compounds
  • give unpleasant smell
  • mould or wet cardboard
  • suppresses fruit character
  • 3-5% affected bottles

OXYGEN INGRESS:

  • natural cork has variable rate of oxygen ingress
  • same wine can age at different rate in medium to long term
67
Q

How can you deal with cork taint?

A
  • cleaning corks with stream extraction
  • creating closures from recomposed cork particles that have been cleaned and reconstituted with plastic (technical cork)
  • rigorous quality control during cork production to check for presence of TCA
  • introducing barrier between cork and wine - impermeable membrane between cork and wine which gives wrinkled appearance at end of the cork and excludes any aromas reaching the wine
68
Q

What are ‘technical corks’ and give three options?

A
  • cork which has been subjected to a manufacturing process
  • Agglomerated cork
  • one-plus-one cork
  • Diam cork
69
Q

Technical Corks: Agglomerated cork

A
  • cheapest option
  • cork granules are glued together
  • only suitable for inexpensive, quick drinking wines
70
Q

Technical Corks: one-plus-one cork

A
  • largest central section is inexpensive agglomerate, but finished with disk of natural cork at both ends
71
Q

Technical Corks: Diam Corks

A
  • closure made from recomposed cork particles which have been cleaned and reconstituted with plastic
  • closure looks and behaves like natural cork
  • available with different oxygen ingress rates so winemaker can choose closure for wines to be drink in short-term or for ageing
72
Q

What are ‘synthetic closures’ and name two types?

A
  • closure made from recomposed cork particles which have been cleaned and reconstituted with plastic
  • closure looks and behaves like natural cork
  • available with different oxygen ingress rates so winemaker can choose closure for wines to be drink in short-term or for ageing
  • extruded closures
  • moulded closures
73
Q

Synthetic closures: Extruded closures

A
  • more elastic than plastic as made by external firm layer of plastic covering plastic foam
  • come in range of ingress rates
  • Nomacorc claims their cork allows for extended ageing in bottle
74
Q

Synthetic closures: moulded closures

A
  • limited protection from oxygen ingress

- only suitable for quick drinking wines

75
Q

What is a screw cap closure?

A
  • aluminium closure rolled onto outside of bottleneck specially designed for this purpose
  • requires different closure equipment from in-bottle closures
  • seal with the wine is a wad of either:
    • tin (impermeable to oxygen)
    • Saran (form of plastic with low permeability to oxygen - better known for cling film!)
76
Q

What are the issues with screw cap closures?

A
  • wines can become reductive after bottling

- winemakers are adapting by having lower SO2 levels

77
Q

What are consumer views on screwcap closures?

A
  • different attitudes in different places
  • still synonymous with inexpensive wines in some places
  • need to consider market if choosing to bottle this way
78
Q

Describe ‘glass stoppers’ as a type of closure

A
  • stoppers made from glass but actual seal is formed by plastic ring
  • wine can be stored for similar length of time as under other current closures
  • special bottles must be used to ensure perfect fit
  • look attractive and as expensive as top-quality cork
  • only good for premium and super-prem wines
79
Q

Why might a winemaker decide to opt for post-bottling maturation (8)?

A
  • most wines best consumed within year of bottling so don’t lose fresh fruit primary flavours
  • many can develop positively for years after bottling
  • some are best many many years after bottling (vintage port, cru classes Bordeaux)
  • some PDOs specify ageing requirements before wine can be distributed and sold (e.g. Chianti Classico Riserva)
  • maturation increases costs, takes up space and need to pay for insurance
  • glass bottles only really suitable vessels for this ageing as impermeable to air
  • need to consider lots of factors when choosing to age a wine and take into consideration the OTR
  • small amount of oxygen can be positive to help the wine develop slowly in bottle
80
Q

What are the optimum conditions for ageing wines (5)

A
  • undisturbed
  • cool dark place
  • constant temps (between 10-15 degrees)
  • constant humidty
  • stored lying on their side so corks remain in contact with wine and optimum seal is maintained
81
Q

Why is good hygiene in the winery important?

A
  • good hygiene = maximum chance of producing good wine and avoiding contamination from organisms which can spoil wine
  • easy-to-clean stainless steel and easy-to-clean equipment within reach
  • hard, non-porous floor which is sloped to help with drainage
  • need to ensure focus on hard-to-reach areas (underneath equipment, ends of pipes, pores in oak)
  • detailed daily, weekly and monthly cleaning schedule for wineries
82
Q

What are the three procedures for good hygiene in the winery?

A

Cleaning
- removal of surface dirt

Sanitation

  • reduction of unwanted organisms to low levels
  • takes about 10L of water per 1L of wine produced
  • using water, detergent, sanitising agent, steam

Sterilisation

  • elimination of unwanted organisms
  • need to focus on high-risk areas (e.g. filler heads on bottling lines)
  • sterilised with high strength alcohol or steam
83
Q

What is the difference between quality control and quality assurance?

A

Control:
- set of practices which help company produce consistently quality product

Assurance:
- includes quality control as well
- way a business organises itself to deliver a good product consistently
- protects itself from legal challenge
- allows producer to demonstrate they have taken all reasonable precautions to produce a safe product and have documentation to produce it
Activities include:
- planning
- management systems
- monitoring and recording of key standards from vineyard to bottling of wine

84
Q

Name two organisations involved in the quality control and quality assurance processes?

A

ISO: International Organisation for Standardisation

HACCP: Hazard Analysis of Critical Control Points

85
Q

What does the Hazard Analysis of Critical Control Points (HACCP) do?

A
  • common approach to quality assurance
  • process by which company identified all possible hazards which could affect final wine quality
  • for each hazard, HACCP doc will state how serious it is, how it can be prevented, how it can be corrected
  • carried out by company producing the wine with no checking or auditing by 3rd party
  • the plan and the actions taken to implement it are available for inspection
  • considerable time and investment, which does mean a considerable cost to the business
  • can choose to have external audit carried out
  • some commercial customers may require wine company to have external quality certificate
86
Q

What does the ISO (International Organisation for Standardisation) do?

A
  • wine companies can seek external verification of quality standards
  • audited against standards by recognised external body such as ISO
  • gives assurances to all parties down the supply chain
  • ISO sets the standards (ISO 9000 and 9001) and separate certification bodies carry out audits
  • rigorous process and need to pay professional fee

Reviews:

  • quality management system
  • management structure
  • physical and human resources
  • how it measures, analyses and improves performance
87
Q

What might make hygiene and quality control/assurances different for larger retailers?

A
  • may require higher level of audit
  • could look at other issues such as environmental policy or ethical trading
  • very costly carrying out multiple audits (fees and staff time)
88
Q

Discuss ‘traceability’

A

May be necessary for a wine company if:
“- needs to respond to and investigate complaints about wine
* can come from consumer or supply chain “
- improve its practice so similar problems don’t occur in future

  • each consignment is given lot number, which is on bottle
  • EU requirement, as well as other markets
  • lot number enables company to trace back to where grapes came from, additives in bottle, processes wine went through etc
  • winery has to keep records of activities at every point (vineyard, winery, transportation)
  • larger wineries might keep sample batches so can investigate what has gone wrong etc
  • problems include: cork taint, tartrate crystals, faulty or missing labels
89
Q

What are the four options for transporting wine?

A

Glass bottles
Bulk/Large containers
Road and Rail
Container Ships

90
Q

Transporting wine: Glass bottles

A
  • for prem/super-prem wines

- majority of wine still transported in bottles

91
Q

Transporting wine: bulk/large containers

A
  • for everyday wines
  • bottled near final market
  • good for when transporting over long distance
  • 30-40% of wine transported this way
92
Q

Transporting wine: Road and Rail

A
  • moves wine in containers of 24,000 litres from southern Europe to markets in northern Europe
93
Q

Transporting wine: Container Ships

A
  • coming from Argentina, New Zealand, Australia, South Africa, Chile
  • very large scale and high quality bottling plants near final markets
94
Q

What are the three ‘bulk container’ options for transportation?

A

Flexitank
ISO tank
Insulated tanks

95
Q

Bulk Container Transportation: Flexitank

A
  • common
  • single use
  • recyclable polyethylene bag that fits in standard container
  • coated with barrier to prevent taint from external source and reduce oxygen ingress
96
Q

Bulk Container Transportation: ISO Tank

A
  • stainless steel vessel
  • built to ISO standards
  • can be reused
  • may have additional insulation
97
Q

Bulk Container Transportation: Insulated Tanks

A
  • AKA reefers
  • have temperature control
  • additional cost
98
Q

What are the advantages and disadvantages of bottle shipping?

A

Advantages:
- entire product controlled by producer (wine, bottling, labelling, external packaging etc)

Disadvantages:

  • smaller amount of wine shipped so higher cost
  • financial and environmental cost of shipping (weight of glass plus the wine)
  • potential damage to wine due to high and fluctuating temps in transit
  • spoilage of labels and packaging in transport
  • shorter shelf-life of inexpensive wine as it is bottled earlier than if it was bottled close to final market
99
Q

What are the advantages and disadvantages of bulk shipping?

A

Advantages:

  • more environmentally friend (can ship 24,000 - 26,000 bottles in liquid compared to 9,000 - 10,000 filled bottles)
  • cheaper
  • greater thermal intertia of whole container filled with wine means less fluctuation in temperature which reduces risk of loss of fruit and oxidation of wine in transit (good for very slow, long distance journeys through tropics)
  • quality control - key parameters (residual sugar, SO2) can be measured at point of filling container and again on emptying
  • wine can be adjusted close to point of bottling close to consumer
  • shelf life can be extended as it is calculated from time of bottling

Disadvantages:

  • lose direct relationship with producer
  • business and employment opportunities transferred to final market
  • only commercially viable for larger brands (i.e. those that will sell three or more containers per year)

WSET 4 (17 decks)

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