Packaging Flashcards
PET Packaging
A form of plastic about 1/8 the weight of glass. It is tough and recyclable. Must be lined with a barrier to reduce the ingress of oxygen and give a decent shelf life. Special filling equipment required as bottles inflated at filling.
Brick Packaging
AKA Tetra Pak, made of paper card with plastic layers and aluminum foil that excludes oxygen and light. Accepted by consumers at lower price points and does well in markets where price is major driver. Some producers outsource the filling of bricks as equipment is expensive.
Pouch
Similar to the bags inside bag in boxes. Are available in larger and single serve sizes.
Can
Light weight, easy to open impermeable to oxygen and recyclable. Aluminum has to be lined w/ plastic to avoid acidity attacking wine liner.
Bag in Box
Consists of a cardboard box that houses a flexible bag inside. Usually made of thin aluminum foil. Sometimes plastic bag is used which gives some protection from oxygen and resistant to cracking, unlike aluminum foil. Shelf life is 6-9 months.
Technical Corks
Made from cork that has been manufactured to address the issues of cost and avoiding cork taint. Cheapest option is agglomerated cork in which cork granules are glued together.
Synthetic Closures
Popularity known as plastic corks, are made of food grade plastic with silicone coating. An issue with plastic is flavor scalping, the loss of flavor intensity because plastic absorbs some flavor molecules.
Screwcap
Aluminum closure rolled onto the outside of bottleneck that has been designed for this. Since no oxygen gets through wines can be reductive after bottling, with unpleasant onion smell right after opening. No TCA.
Glass Stoppers
Closure made from glass, plastic ring actually seals the wine. Can be stored for same times are natural cork, special bottles must be used. Expensive so used for premium wines.
Quality Control
In a winery is a set of practices by which the company ensures a consistent good quality product.
Quality Assurance
Is a broader concept than quality control that is the complete way a business organizes itself to deliver a good product consistently and to protect from legal challenge. Includes planning, management systems, monitoring and recording of key standards from vineyard to bottling wine.
HAACP
Hazard analysis of critical control points, common approach to quality assurance regarding significant threats to the safety of consumers and to the reputation of a wine company. It is a process that identifies all possible hazards that could affect wine quality.
ISO standards
External body that verifies the quality standards of a winery. External auditors of ISO will review company’s quality management system, management structure, physical and Human Resources and how it measures, analyses and improves its performance.
Traceability
System is needed to be able to respond to complaints about its wine, improve its practice so similar problems don’t occur.
Bulk Transportation
Transporting wine in bulk to final destination and bottling near the final destination.
