MTB 2: Bottling and Packaging Flashcards
Free SO2 levels in stored bulk wine:
Dry reds: 25-30 mg/L and dry whites: 35 mg/L
HACCP
Hazard analysis and critical control point - compulsory in EU for handling of foodstuffs.
When a CCP cannot be removed:
A documented monitoring system is introduced.
Bottling stage most important for HACCP because…
It is the last stage where errors can easily be checked and corrected.
ISO
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.).
Halo-anisole:
Volatile compound responsible for corky/musty taint in wine.
Options for pre-bottling analysis:
HPLC (high performance liquid chromatography), FTIR (fourier transform infrared spectroscopy) and rapid DNA testing.
Measuring free SO2:
Titration of a known volume of wine with a known concentration of iodine.
Measuring total SO2:
Treat the wine with alkaline solution, thereby releasing the bound SO2 converting it to the free form. Titration follows.
Measuring VA:
Enzymatic essay or HPLC.
Measuring alcohol:
Distillation and hydrometer reading or with an ebulliometer.
Measuring residual sugar:
Fehlings titration (reaction with copper salts).
Brut nature (in the EU):
No dosage liqueur and <3g/L
Extra brut (in the EU):
<6/L
Brut (in the EU):
0-12 g/L
Dry, sec and trocken sparkling (in the EU):
17-35g/L
Medium-dry, demi-sec, halbtrocken sparkling (in the EU):
33-50g/L
Sweet, doux, süss/mild sparkling (in the EU):
> 50g/L
Dry, sec and trocken still (in the EU):
<4g/L (<9g/L where residual sugar does not exceed TA by more than 2g/L)
Medium-dry, demi-sec, halbtrocken still (in the EU):
<12g/L (<18g/L where residual sugar does not exceed TA by more than 10g/L)
Medium, moelleux and lieblich still (in the EU):
12-45g/L
Sweet, doux, süss/mild still (in the EU):
> 45g/L
TA
Titratable acidity/total acidity.
Minimum TA for EU table wines:
4.5 g/L
Normal pH range for most wines:
2.8 to 4.0 - below 3.0 is extreme and hot climate red between 3.4 and 3.6
Monitoring MLF:
Paper chromatographic procedure.
Measuring CO2:
Measured enzymatically or by titration.
Dissolved CO2 levels in young white wines:
600-1000 mg/L
Total dry extract (TDE):
Brings together alcoholic strength, specific gravity, VA and SO2 levels. Measured in g/L. Stops fraud.
Checking tartrate stability:
Cold stability
Checking protein stability:
Heat stability
Metal analysis:
Using a flame atomic absorption spectrophotometer.
Total SO2 maximum in EU:
Dry reds: 150 mg/L, dry whites: 200 mg/L and sweets: 390 mg/L
Total VA maximum in EU:
Dry reds: 1.2 g/L, dry whites: 1.08 g/L
Three main halo-anisoles:
TCA (trichloranisole), TeCA (tetrachloroanisole) and TBA (tribromoanisole).
Precautionary measure for halo-anisoles:
Screening and analysis by GC-MS (gas chromatography-mass spectrometry).
Bottle rinser:
Filtered water and acidified sulphur dioxide solution.
Cold sterile (aseptic) filtration:
Steam applied to all equipment at 115 degs. for 20 minutes. Filters and hot water pricey and needs trained staff. Heat can destroy aroma.
Flash pasteurisation:
80-90 degs. for a few seconds. Low-end wines and recontamination can occur.
Tunnel pasteurisation:
High temps. for medium length of time. Over 80 degs. for 15 minutes.
Thermotic bottling:
Wine heated to roughly 55 degs. before bottling. Cools gradually over time. Can add maturity, BUT, care needed as wine contracts when cooling.
Coloured glass:
Reduces damaging effects of UV light.
Bag-in-box:
Polyester film and aluminium sheet between two layers of dense polyethylene. 2, 3, 5, 10 and 20 L sizes.
Plastic containers:
No prevention of oxygen transfer. PVC - one week, no light barrier. PET - light, robust, recyclable - airlines!
Name of cork-oak tree:
Quercus suber
Common cork size:
44mm by 24mm diameter.
Agglomerated cork:
Granulated cork bits stuck together with a resin-based glue.
Colmated cork stopper:
Natural cork piece with cork dust and latex. Cheap.
1+1/2+2 cork (technical):
Agglomerate body with cork disks at ends.
DIAM by One (technical):
Agglomerate cork treated with supercritical CO2 to remove TCA.
Synthetic closures:
Ethylene vinyl acetate with silicone oil coating.
Screwcaps:
Aluminium alloy and polyethylene/tin liners. Best oxygen protection, though some allow controlled transfer, BUT, special bottles needed, reduction and the ongoing debate!
Vinolok:
German. Seal is plastic ring. No taint, easy to open and reseal, stylish, BUT, needs specific bottles.