MTB 2: Bottling and Packaging

Question 1

Free SO2 levels in stored bulk wine:

Answer 1

Dry reds: 25-30 mg/L and dry whites: 35 mg/L

Question 2

HACCP

Answer 2

Hazard analysis and critical control point - compulsory in EU for handling of foodstuffs.

Question 3

When a CCP cannot be removed:

Answer 3

A documented monitoring system is introduced.

Question 4

Bottling stage most important for HACCP because…

Answer 4

It is the last stage where errors can easily be checked and corrected.

Question 5

ISO

Answer 5

International standards organisation. Has quality management systems often called ISO 9000. ISO 9001 used in wine industry. Form of accreditation (documenting, monitoring, stipulating procedures etc.).

Question 6

Halo-anisole:

Answer 6

Volatile compound responsible for corky/musty taint in wine.

Question 7

Options for pre-bottling analysis:

Answer 7

HPLC (high performance liquid chromatography), FTIR (fourier transform infrared spectroscopy) and rapid DNA testing.

Question 8

Measuring free SO2:

Answer 8

Titration of a known volume of wine with a known concentration of iodine.

Question 9

Measuring total SO2:

Answer 9

Treat the wine with alkaline solution, thereby releasing the bound SO2 converting it to the free form. Titration follows.

Question 10

Measuring VA:

Answer 10

Enzymatic essay or HPLC.

Question 11

Measuring alcohol:

Answer 11

Distillation and hydrometer reading or with an ebulliometer.

Question 12

Measuring residual sugar:

Answer 12

Fehlings titration (reaction with copper salts).

Question 13

Brut nature (in the EU):

Answer 13

No dosage liqueur and <3g/L

Question 14

Extra brut (in the EU):

Answer 14

<6/L

Question 15

Brut (in the EU):

Answer 15

0-12 g/L

Question 16

Dry, sec and trocken sparkling (in the EU):

Answer 16

17-35g/L

Question 17

Medium-dry, demi-sec, halbtrocken sparkling (in the EU):

Answer 17

33-50g/L

Question 18

Sweet, doux, süss/mild sparkling (in the EU):

Answer 18

> 50g/L

Question 19

Dry, sec and trocken still (in the EU):

Answer 19

<4g/L (<9g/L where residual sugar does not exceed TA by more than 2g/L)

Question 20

Medium-dry, demi-sec, halbtrocken still (in the EU):

Answer 20

<12g/L (<18g/L where residual sugar does not exceed TA by more than 10g/L)

Question 21

Medium, moelleux and lieblich still (in the EU):

Answer 21

12-45g/L

Question 22

Sweet, doux, süss/mild still (in the EU):

Answer 22

> 45g/L

Question 23

TA

Answer 23

Titratable acidity/total acidity.

Question 24

Minimum TA for EU table wines:

Answer 24

4.5 g/L

Question 25

Normal pH range for most wines:

Answer 25

2.8 to 4.0 - below 3.0 is extreme and hot climate red between 3.4 and 3.6

Question 26

Monitoring MLF:

Answer 26

Paper chromatographic procedure.

Question 27

Measuring CO2:

Answer 27

Measured enzymatically or by titration.

Question 28

Dissolved CO2 levels in young white wines:

Answer 28

600-1000 mg/L

Question 29

Total dry extract (TDE):

Answer 29

Brings together alcoholic strength, specific gravity, VA and SO2 levels. Measured in g/L. Stops fraud.

Question 30

Checking tartrate stability:

Answer 30

Cold stability

Question 31

Checking protein stability:

Answer 31

Heat stability

Question 32

Metal analysis:

Answer 32

Using a flame atomic absorption spectrophotometer.

Question 33

Total SO2 maximum in EU:

Answer 33

Dry reds: 150 mg/L, dry whites: 200 mg/L and sweets: 390 mg/L

Question 34

Total VA maximum in EU:

Answer 34

Dry reds: 1.2 g/L, dry whites: 1.08 g/L

Question 35

Three main halo-anisoles:

Answer 35

TCA (trichloranisole), TeCA (tetrachloroanisole) and TBA (tribromoanisole).

Question 36

Precautionary measure for halo-anisoles:

Answer 36

Screening and analysis by GC-MS (gas chromatography-mass spectrometry).

Question 37

Bottle rinser:

Answer 37

Filtered water and acidified sulphur dioxide solution.

Question 38

Cold sterile (aseptic) filtration:

Answer 38

Steam applied to all equipment at 115 degs. for 20 minutes. Filters and hot water pricey and needs trained staff. Heat can destroy aroma.

Question 39

Flash pasteurisation:

Answer 39

80-90 degs. for a few seconds. Low-end wines and recontamination can occur.

Question 40

Tunnel pasteurisation:

Answer 40

High temps. for medium length of time. Over 80 degs. for 15 minutes.

Question 41

Thermotic bottling:

Answer 41

Wine heated to roughly 55 degs. before bottling. Cools gradually over time. Can add maturity, BUT, care needed as wine contracts when cooling.

Question 42

Coloured glass:

Answer 42

Reduces damaging effects of UV light.

Question 43

Bag-in-box:

Answer 43

Polyester film and aluminium sheet between two layers of dense polyethylene. 2, 3, 5, 10 and 20 L sizes.

Question 44

Plastic containers:

Answer 44

No prevention of oxygen transfer. PVC - one week, no light barrier. PET - light, robust, recyclable - airlines!

Question 45

Name of cork-oak tree:

Answer 45

Quercus suber

Question 46

Common cork size:

Answer 46

44mm by 24mm diameter.

Question 47

Agglomerated cork:

Answer 47

Granulated cork bits stuck together with a resin-based glue.

Question 48

Colmated cork stopper:

Answer 48

Natural cork piece with cork dust and latex. Cheap.

Question 49

1+1/2+2 cork (technical):

Answer 49

Agglomerate body with cork disks at ends.

Question 50

DIAM by One (technical):

Answer 50

Agglomerate cork treated with supercritical CO2 to remove TCA.

Question 51

Synthetic closures:

Answer 51

Ethylene vinyl acetate with silicone oil coating.

Question 52

Screwcaps:

Answer 52

Aluminium alloy and polyethylene/tin liners. Best oxygen protection, though some allow controlled transfer, BUT, special bottles needed, reduction and the ongoing debate!

Question 53

Vinolok:

Answer 53

German. Seal is plastic ring. No taint, easy to open and reseal, stylish, BUT, needs specific bottles.