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D1 Wine Production - High Level > Finishing & Packaging > Flashcards

Finishing & Packaging Flashcards

1
Q

When should you assemble the final blend and do a full chemical analysis to get your wine ready for bottling day

A

8 week - 4 months ahead of bottling

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2
Q

When should you final adjustments to get your wine ready for bottling day

A

8 weeks ahead of bottling

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3
Q

When should you do a protein stability trial and fine with bentonite to get your wine ready for bottling day

A

6 weeks ahead of bottling

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4
Q

When should you test for tartrate stability and treat if necessary to get your wine ready for bottling day

A

4-6 weeks ahead of bottling

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5
Q

When should you check protein stability and tartrate stability again to get your wine ready for bottling day

A

4 weeks ahead of bottling

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6
Q

When should you add sweetening agents to get your wine ready for bottling day

A

1-2 weeks ahead of bottling

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7
Q

When should you test filterability of wine to get your wine ready for bottling day

A

72-48 hours ahead of bottling

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8
Q

When should you adjust free SO2 to get your wine ready for bottling day

A

24 hours ahead of bottling

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9
Q

When should you adjust dissolved oxygen and CO2 to get your wine ready for bottling day

A

Bottling day

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10
Q

When should you check dissolved oxygen and SO2 levels to get your wine ready for bottling day

A

During bottling

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11
Q

List the post-fermentation clarification techniques available to winemakers

A

Sedimentation
Centrifugation
Fining
Filtration

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12
Q

Describe sedimentation

A

Wine is allowed to stand and particles with higher density than wine will form a sediment at the bottom of the container. The wine can be racked off, leaving the sediment behind.

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13
Q

What kind of wines is sedimentation suitable for

A

Premium or super premium - sedimentation takes time - adds cost because wine cannot be sold until it is clarified

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14
Q

Describe centrifugation

A

Rapid process that spins the wine at high speeds to clarify it. It is very effective with wines with a lot of matter in suspension.

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15
Q

When is centrifugation used as a clarification technique

A

Only practised in high-volume wineries to spread the considerable cost of buying the machine.

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16
Q

Describe fining

A

Fining is a procedure in which a fining agent is added to speed up the process of the precipitation of suspended material in the wine.

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17
Q

What is the benefit of fining

A

It helps to clarify the wine and stabilize it against the formation of hazes later in the bottle.

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18
Q

What are the 3 categories of common fining agents

A

Those that remove unstable proteins
Those that remove phenolics that contribute undesirable colour and bitterness
Those that remove colour and off-odours

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19
Q

What fining agent is used to remove unstable proteins and give a brief description

A

Bentonite - Form of clay that absorbs unstable proteins and unstable colloidal colouring matter.

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20
Q

What effect does bentonite have on wine?

A

Minimal effect on flavour and texture of wine
Leads to some colour loss in red wines
Produces large amounts of sediment
Wine is lost when racked off

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21
Q

What fining agents are used to remove phenolics that contribute undesirable colour and bitterness and give a brief description

A

Egg white - fresh or powdered form, allergen
Gelatine - protein collagen extracted from pork
Casein - milk-derived protein that removes browning from white wines and clarifies wines
Isinglass - protein collagen that very effectively clarifies white wines
Vegetable protein products - derived from potato or legumes
PVPP - Polyvinylpolypyrrolidone - insoluble plastic in powder form

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22
Q

What effect does the fining agent egg white have on wine

A

Removes harsh tannins from red wines
Clarifies wines
Gentle to wine

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23
Q

What effect does the fining agent gelatine have on wine

A

Removes bitterness and astringency in red wines
Removes browning in white wines
Smallest effective amount - strips flavour and character
Risk of protein haze forming later

24
Q

What effect does the fining agent casein have on wine

A

Removes browning from white wines
Clarifies wines

25
What effect does the fining agent isinglass have on wine
Effectively clarifies white wines - bright appearance Smallest effective amount - avoid protein haze later Creation of fishy smell if too much used
26
What effect does the fining agent vegetable protein products have on wine
Suitable for vegetarian and vegan wines
27
What effect does the fining agent PVPP have on wine
Removes browning Removes astringency from oxidized white wine Gentler than charcoal Rarely used on red wines - can reduce astringency and brighten colour
28
What fining agent removes colours and off-odours and give a brief description
Charcoal - Removes brown colours and off odours Be careful not to over fine - easily removes desirable aromas/flavours Option is to treat one batch of affected wine and blend with rest of wine
29
Describe filtration
Filtration is a physical separation technique used to eliminate solids from a suspension by passing it through a filter medium consisting of porous layers that trap solid particles - makes liquid clear It is the most common way to clarify wine
30
What are the 2 main types of filtration
Depth filtration Surface filtration
31
Describe depth filtration
Traps particles in the depth of the material that forms the filter. Small particles are trapped within the many irregular channels through the filter. Not an absolute filter
32
List the different forms of depth filtration
Diatomaceous earth - most common Sheet filters
33
Describe Diatomaceous earth filtration
DE is pure silica and inert DE is wetted and used as a filter medium Wine is sucked by vacuum from the outside of a rotary drum, through the DE, to the inside of the drum Range of particle sizes Initial investment in machine is high DE must be disposed of responsibly - adds to cost
34
What kind of filter uses diatomaceous earth
Rotary vacuum filters - filter very thick and cloudy wine Oxidative process - drum exposed to air Enclosed DE filters - can be flushed with inert gas to avoid oxidation
35
Describe sheet filters
Also known as "plate and frame" or "pad" filters Wine passed through a sheet of filtering material More sheets in the filter, the quicker the wine can be filtered Initial investment upfront Cost of filter sheets is low Trained personnel must operate to work properly
36
Describe surface filtration
Surface filter stops particles that are bigger than the pore size of the filter from going through Absolute filters
37
What are the 2 types of surface filters
Membrane filters Cross-flow filters Absolute filters
38
Describe membrane filters
Also called cartridge filters Catch particles that will not go through the pore size of the filter - pore size often less than 1 micron Slower than depth filtration Wine must be pre-filtered first Also called sterile filtering Very common form of filtration during bottling/packaging Absolute filter
39
Describe cross-flow filters
Also known as tangential filters Allow wine to pass through filter while cleaning surface of filter as it works Solid particles cannot pass through filter Absolute filter
40
Describe stablization
Refers to several winemaking interventions If not carried out, could lead to undesired effects in finished wine Tackles unwanted hazes, deposits in bottle and rapid browning of wine
41
List the stabilization winemaking interventions
Protein stability Tartrate stability Microbiological stability
42
Describe what fining agent is used to ensure protein stability in wine
Bentonite
43
Describe tartrates and what options does the winemaker have to deal with tartrates?
Potassium bitartrate, less frequently calcium tartrate Harmless crystals that form in finished wine Regarded as a fault by consumers Cold stabiliztion Contact process Electrodialysis Ion Exchange Carboxymethylcellulose (CMC) Metatartaric acid
44
List the tartrate stability options available to winemakers
Cold stabilization Contact press Electrodialysis Ion exchange Carboxymethylcellulose (CMC) Metatartaric acid
45
What temperature is wine held at for cold stabilization and for how long
-4 C; for 8 days so crystals form before bottling
46
Describe contract press method for tartrate stability
Quicker, continuous, more reliable form of cold stabilization Potassium bitartrate added to wine - speeds up crystallization process
47
What temperature is wine held at for contact press method for tartrate stability and for how long
0C; for 1-2 hours and crystals can be filtered out
48
Describe the tartrate stability electrodialysis method
Process uses a charged membrane to remove selected ions High initial investment Total cost less than cold stabilization Uses less energy and is faster
49
Describe the tartrate stability Ion Exchange method
Does not remove tartrates Replaces potassium and calcium ions with hydrogen or sodium, which will not drop out of solution Not allowed in some regions due to health risks of sodium
50
Describe the tartrate stability CMC method
Cellulose extracted from wood Prevents tartrates from developing to visible size Widely used in inexpensive white wines Not suitable for red wines - reacts with tannins and causes hazes
51
Describe the tartrate stability Metatartaric acid method
Adding prevents growth of potassium bitartrate and calcium tartrate crystals - reduces need for cold stabilization Compound is unstable - positive effect lost over time when wine stored at high temps (25-30C) Best suited for wines designed for early consumption
52
What are the 2 options to ensure microbiological stability in wine
Use sterile filtration to remove yeast Add sorbic acid and SO2 - inhibits yeast from growing
53
If lactic acid bacteria is in wine, how do you ensure MLC doesn't start up again in the bottle
Ensure MLC has been completed or Filter the wine to remove the bacteria
54
If Brettanomyces is a problem, how do you deal with that
Wine can be treated by filtering or DMC (dimethyl dicarbonate - Velcorin)
55
List the finishing options are available to winemakers
Adjusting the level of SO2 Reduce dissolved oxygen Add CO2
56
What are the legal limit amounts of free SO2 in white, red and sweet wines
White wines - 24-45 mg/L Red wines - 30-55 mg/L Sweet wines - 30-60 mg/L

D1 Wine Production - High Level (9 decks)

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