D1C15 Finishing and Packaging

Question 1

What are the 4 ways to clarify post-fermentation?

Answer 1

1) sedimentation
2) centrifugation
3) fining
4) filtering

Question 2

What is sedimentation?

Answer 2

Particles from higher density will form at the bottom of the container – wine can be racked off, leaving sediment behind

Question 3

What is centrifugation?

Answer 3

Rapid process that spins the wine at high rotational speed to clarify it

Question 4

What is fining?

Answer 4

• procedure in which a fining agent is added to speed up the process of the precipitation of suspended material
• fining agent must have opposite charge from wine colloid – they attract each other and form solid large enough to be removed

Question 5

What are the 3 categories of common fining agents?

Answer 5

1) those that remove unstable proteins (ex. Bentonite)
2) those that remove phenolics that contribute undesirable colour/bitterness
3) those that remove colour and off odour (ex. charcoal)

Question 6

What is bentonite?

Answer 6

Form of clay which absorbs unstable proteins/unstable colloidal colouring matter

Question 7

What are some examples of fining agents that remove phenolics that contribute undesirable colour/bitterness?

Answer 7

1) egg white - used in high quality reds
2) gelatin - removes bitterness/astringency
3) casein - derived from milk, removes browning from whites
4) isinglass - clarifies whites, gives them bright appearance

Question 8

What is filtration?

Answer 8

A physical separation technique used to remove solids from a suspension by passing it through a filter medium consisting of porous layers that trap solid particles, thus making liquid clear (most common way for clarifying)

Question 9

What is depth filtration? What is the most common form?

Answer 9

• method that traps particles in the depth of the material that forms the filter
• most common is diatomaceous earth (DE)

Question 10

What is surface filtration? What are the two types?

Answer 10

• surface filtration stops particle that are bigger than the pore size from going through
• membrane filters & cross flow filters

Question 11

What are membrane filters?

Answer 11

• catch particles that will not go through pore size of filter
• slower than depth
• must be pre-filtered to not clog
• usually used as pre-caution before bottling

Question 12

How does a cross-flow filter work?

Answer 12

• allows wine to pass through filter while uniquely cleaning surface of filter as it works
• can filter wine with high load of particles very quickly

Question 13

What is stabilization?

Answer 13

Refers to several winemaking interventions which could lead to undesired effects on finished wine if not carried out

Question 14

What is protein stabilization?

Answer 14

Fining with bentonite

Question 15

What are tartrates?

Answer 15

Harmless deposits of crystals that form in finished wine (usually potassium bitartrate)

Question 16

What are options for tartrate stability?

Answer 16

1) cold stabilization (crystals form before bottling)
2) contact process (potassium bitartrate added to Eine and speeds start up of crystallization)
3) electrodialysis (a charged membrane is used to remove selected ions)
4) ion exchange (replaces potassium and calcium ions with hydrogen or sodium ions)
5) carboxymethylcellulose (CMC) (cellulose is extracted from wood and prevents tartrates from developing to visible size)
6) metatartaric acid (when added, this compound prevents growth of crystals)

Question 17

What are 3 examples of finishing options?

Answer 17

1) adjusting level of SO2 (making sure within legal limits)
2) reducing dissolved oxygen (to extend shelf life)
3) adding CO2 (adding a “spritz” before bottling)

Question 18

What are some remedies for cloudiness/hazes? (3)

Answer 18

1) better hygiene in winery
2) chemical analysis
3) filtering

Question 19

What causes VA to the point that it’s a fault? (3)

Answer 19

1) activity of acetic acid bacteria
2) inadequate levels of SO2
3) excess exposure to oxygen

Question 20

What can reduce the threat of VA? (5)

Answer 20

1) sorting fruit to exclude damaged grapes
2) improving hygiene in winery
3) keeping vessels topped up
4) careful racking
5) maintaining adequate SO2 levels

Question 21

What can reduce threat of reduction?

Answer 21

1) ensuring yeast has efficient nutrients and oxygen

2) ensuring the must is at adequate temperatures

Question 22

What can reduce the threat of Brett?

Answer 22

1) excellent hygiene
2) maintaining effective SO2 levels
3) keeping pH levels low and adding SO2 as soon as possible after malo

Question 23

What is the total package oxygen of a wine a combination of? (4)

Answer 23

1) amount of dissolved oxygen in wine
2) oxygen in head space
3) amount of oxygen in cork/other closure
4) oxygen transmission rate (OTR) of cork/closure

Question 24

What are the advantages of using glass bottles? (4)

Answer 24

1) inert material (best for aging)
2) can be delivered in near sterile condition
3) inexpensive, comes in range of colours
4) 100% recyclable

Question 25

What are the disadvantages of using glass bottles? (5)

Answer 25

1) high carbon footprint because of heat needed to manufacture
2) heavy to transport (contributes to footprint)
3) fragile
4) rigid – once open, subject to rapid oxidation
5) clear bottles are subject to light strike

Question 26

What are advantages of plastic bottles?

Answer 26

• range of sizes available

- tough, inexpensive, recyclable

Question 27

What are advantages of bag-in-box?

Answer 27

• flexible pour size, protection from oxygen once opened, range of sizes, easy to store, low environmental impact

Question 28

What are advantages of using a can?

Answer 28

• lightweight, robust, easy to open, impermeable to oxygen, recyclable

Question 29

What are advantages of using a natural cork?

Answer 29

• light, flexible, inert, comes from natural/renewable source

Question 30

What are disadvantages of using a natural cork?

Answer 30

• can taint wine through creation of TCA, variable rates of oxygen ingress

Question 31

How is the cork industry working to reduce cork taint?

Answer 31

1) coming up with alternative closures
2) cleaning corks with steam extraction
3) more rigorous quality control during production

Question 32

What are ideal circumstances for post-bottling maturation?

Answer 32

• cool, dark place with constant temperature between 10-15 degrees, constant humidity, and lying on their sides so corks remain moist

Question 33

What are the differences between cleaning, sanitization and sterilization?

Answer 33

• cleaning: removal of surface dirt
• sanitation: reduction of unwanted organisms
• sterilization: elimination of unwanted organisms

Question 34

What is the difference between quality control and quality assurance?

Answer 34

• quality control: a set of practices by which the company ensures a consistently good quality product
• quality assurance: broader concept – complete way a business organizes itself to deliver good product consistently and protect itself from legal challenge

Question 35

What is HACCP?

Answer 35

• Hazard Analysis of Critical Control Points
• a company that identifies all the possible hazards that could affect final wine quality
• for each hazard, HACCP document will state how serious it is and how it can be prevented and corrected

Question 36

What are the two types of container for bulk shipping?

Answer 36

1) flexitank (more common): single use bag that fits into standard container
2) ISO tank: stainless steel vessel built to ISO standard that ante used many times and have additional insulation

Question 37

What is the advantage of shipping wine in bottle?

Answer 37

The entire product is controlled by the producer

Question 38

What are disadvantages of shipping wine in a bottle? (4)

Answer 38

• smaller amount per container = higher cost
• financial and environmental costs
• potential damage to wine due to high fluctuating temperatures
• shorter shelf life of inexpensive wine because bottled earlier

Question 39

What are advantages of shipping wine in bulk? (5)

Answer 39

• more environmentally friendly and cheaper
• less fluctuation of temperature
• strict quality control
• wine can be adjusted at point of bottling, closer to consumer
• shelf life is therefore extended

Question 40

What are disadvantages of shipping wine in bulk?

Answer 40

• loss of direct relationship with consumer
• transfer of business an employment opportunities from producer countries to countries closer to final market
• only viable for larger brands