EU Laws - Overall Summary Flashcards

1
Q

What are the mandatory analysis parameters for wine compliance in the EU?

A
  • Alcohol content
  • Residual sugar
  • Total and free sulfur dioxide (SO₂: <150 mg/L for red wines, <200 mg/L for white and rosé wines)
  • pH and acidity levels (total acidity >4.5 g/L as tartaric acid)
  • Volatile acidity (<1.2 g/L for red wines, <1.08 g/L for white wines)
  • Stability tests (if required).
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2
Q

What must be included in the mandatory labeling of EU wine products?

A
  • Wine category (PDO, PGI, or varietal)
  • Alcohol by Volume (ABV, rounded to one decimal point)
  • Ingredient list (including allergens like “Contains Sulfites” for SO₂ >10 mg/L)
  • Energy content (mandatory, per 100ml)
  • Lot number or batch code for traceability.
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3
Q

How can digital labeling be used under EU wine labeling laws?

A
  • Optional use of QR codes to provide full ingredient and nutrition details.
  • Allergens (e.g., sulfites >10 mg/L) must still appear on the physical label.
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4
Q

What is the distinction between ingredients and processing aids in winemaking?

A
  • Ingredients: Substances intentionally added and present in the final product (e.g., sulfites).
  • Processing Aids: Substances used during production that do not remain in significant amounts in the final product (e.g., fining agents).
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5
Q

What implications do recent EU labeling changes have for consumers?

A
  • Improved transparency for informed choices.
  • Enhanced allergen awareness for safety.
  • Potential for consumer confusion with technical terms.
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6
Q

As a QC manager, what should you focus on for chemical analysis during a bottling audit?

A
  • Verify compliance with alcohol content.
  • SO₂ (free SO₂ <50 mg/L).
  • pH and acidity (>4.5 g/L).
  • Residual sugar (e.g., dry wines <4 g/L).
  • Ensure analysis meets EU regulatory thresholds.
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7
Q

Why is traceability critical in wine production and bottling?

A
  • Enables quick identification and recall of affected batches.
  • Mandatory inclusion of lot numbers or batch codes on labels.
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8
Q

What are key hygiene considerations during bottling?

A
  • Equipment sterilization.
  • Monitoring microbial activity.
  • Minimizing oxygen exposure to prevent spoilage.
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9
Q

What should you check for labeling compliance during a bottling audit?

A
  • Accurate inclusion of allergens and ingredients.
  • Proper QR code functionality for digital labels.
  • Compliance with font size and legibility requirements.
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10
Q

What sustainability practices should a QC manager assess?

A
  • Use of eco-friendly materials in packaging.
  • Adoption of bulk transport solutions like flexitanks.
  • Alignment with corporate sustainability goals.
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11
Q

What are the potential risks of ignoring EU labeling and analysis requirements?

A
  • Legal penalties for non-compliance.
  • Consumer complaints or recalls due to mislabeling.
  • Damage to brand reputation.
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12
Q

What are the nutritional labeling requirements for wine under recent EU regulations?

A
  • Mandatory inclusion of energy content per 100ml.
  • Optional inclusion of full nutrition tables.
  • Nutrition data can be provided digitally via QR code.
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13
Q

Why must allergens always appear on the physical wine label?

A
  • Allergen labeling (e.g., “Contains Sulfites” for SO₂ >10 mg/L) is mandatory for consumer safety.
  • Ensures visibility for consumers with allergies or sensitivities.
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14
Q

What are the traceability requirements for EU wine labels?

A
  • Inclusion of lot numbers or batch codes on all labels.
  • Enables efficient recalls and quality checks.
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15
Q

What quality control measures should be audited for bottling procedures?

A
  • Hygiene standards (e.g., equipment sterilization).
  • Accurate chemical analysis of alcohol content.
  • SO₂ (free SO₂ <50 mg/L).
  • pH and sugar levels (dry wines <4 g/L).
  • Proper closure integrity and packaging durability.
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16
Q

How do EU regulations distinguish between processing aids and ingredients?

A
  • Processing Aids: Used during production but not present in the final wine in significant amounts.
  • Ingredients: Intentionally added and present in the final product (e.g., SO₂, sugar).
17
Q

What are the benefits of digital labeling for wine producers?

A
  • Provides flexibility in sharing detailed ingredient and nutrition information.
  • Reduces clutter on physical labels.
  • Can be updated without changing physical packaging.
18
Q

What are the challenges of digital labeling for wine consumers?

A
  • Requires internet access and a smartphone.
  • May confuse less tech-savvy consumers.
  • Allergens (e.g., sulfites >10 mg/L) must still appear physically, creating partial redundancy.
19
Q

What packaging innovations align with EU sustainability goals?

A
  • Use of recyclable materials (e.g., flexitanks).
  • Reduction of carbon footprints through bulk transport.
  • Sustainable packaging options for retail.
20
Q

What risks are associated with non-compliance with EU wine laws?

A
  • Regulatory penalties, such as fines or product bans.
  • Loss of consumer trust due to mislabeling or unsafe products.
  • Financial loss from recalls or halted shipments.
21
Q

What are the key areas for monitoring sustainability during bottling audits?

A
  • Use of energy-efficient bottling processes.
  • Recyclability of packaging materials.
  • Reduction of waste during production.
22
Q

What implications do ingredient labeling changes have for winemakers?

A
  • Increased transparency builds consumer trust.
  • Additional compliance costs for ingredient tracking and labeling.
  • Potential loss of traditional image for some wines due to complex labeling.