p3.Bottling

Question 1

Prep

Answer 1

Minimal pumping

Question 2

Pre

Polishing filter

for proteins and colloids)

Answer 2

Protein= 5microns
Xflow from 100 to 1NTU
(8 to 1 micron)
Pad 80- to 10 NTU (2,5 to 0,5 microns)

Question 3

microfilter

Answer 3

yeast 3 microns
bacteria 0,5 microns

Membrane 0,8 micrones

Sterile 0, 45

Question 4

Filters Pros and cons

Answer 4

DE - must 100K lday low cost, difficult to handle
Pads low cost, consistent, low waste. requires investmen, training, cleaning and sometimes leaks and loss volume
Xflow: quick lo, maintainance, low o2, consisten flow rates,better yields 1mmlt/week
£25K mantainance
10%loss per discharge
Membrane/Cartidge
slow, complete clarity and mobility

centrifuge, expensive much faster and low wate

Question 5

Prebottling QC checks

Answer 5

• Sanitizing
• Integity test (bubble point test and pressure diffusion)
  -Setting acceptable quality levels (AQL)
  -ATP swabbing
  -Wine temp 15C
  -Line sanitation and gas sparging

Question 6

Adjustments/Analysis

for compliance and ensure the correct wine is bottled

Answer 6

-SO2 or other preservatives
-PH
-Acidity
-VA
-DO
-microbial count
-heat-cold stab test
-heavy metals led, cadmim arsenic and pesticide residue

Question 7

Packaging integrity checks

Answer 7

-Visual
Torque test for screw caps
Pressure tasting for corKs for sealing

Question 8

Bottle check

Answer 8

• Packaging integrity
• Sanitation- flash pasteurization-tunnel pasteurization-termotic bottling
• bottle shape and design, Label placement, lighnment
  Pressure resistance-champagne 6kg/com3
• Swabbing
• visual

Question 9

Filling CCP-O2

Answer 9

• fill levels
  -purge O2
  -headspace control
  DO<1.25 mg/L for reds and <0,6mg/L whites

Sample of finished wine for DO.

Question 10

Filling CCP- closure application

Answer 10

regular torque and pressure text
ensure they match the bootle type
Cans-top seal
Tetra- heat seal

Question 11

stats

Answer 11

53% of world volume is bottles
33% bulk
4% BIB

Question 12

Audit

Answer 12

-Traceability for trus and regulatory compliance
provenance, record keeping, documentation
-Lab compliance for safety, cquality and certifications
Sampling, methods, legal limits, pesticed free, BRC, ISO, etc
- Dry goods to avoid contamination, regulatory standards
Aditives and pack
-Bottling process to ensure quality and shelf life
sanitation, training, filling levels, sealing, sampling
Labeling compliance for transparency and trust
Allergens, alcohol, origin, variety, net volume, correct labeling