Unit 10 Spirit Quality and Process Control for Packaging Flashcards
Alcohol content (ABV) is a key parameter in packaging spirits, why is this?
-Indicates the strength of the spirit and value to the consumer.
-Indicates the degree to which a consumer can be intoxicated.
-Dictates the amount of duty paid on the spirit.
pH is a key parameter in packaging spirits, why is this?
-Spirit H affects microbiological growth (RTDS)
- Spirit pH can affect its flavour
-Variable pH indicated possible contamination (eg detergents)
Spirit Colour is a key parameter in packaging spirits, why is this?
- Spirit colour is imminently perceived by the consumer.
Dissolved oxygen (D02 low strength spirits) is a key parameter in packaging spirits, why is this?
- Dissolved oxygen in the product makes it taste unpleasantly stale and on pasteurisation the product may also taste of wet cardboard.
-Dissolved oxygen in the product will make it potentially microbially unstable and it could go cloudy.
Trace flavour compounds (esters etc) is a key parameter in packaging spirits, why is this?
- Trace by - products of fermentation give the spirit it’s characteristic and distinctive flavour. Their balance ensures that the spirit will be “true to type”
- Excess of any substance can cause flavour problems.
Total air (for low strength spirits) is a key parameter in packaging spirits, why is this?
- Air contains oxygen which will dissolve in the spirit. Only for low strength products such as RTD and cream liqueurs.
Dissolved carbon dioxide (carbonated products only) is a key parameter in packaging spirits, why is this?
- Co2 gives the liquid a lively fizzy character.
High levels of Co2 may make the product overfoam or gush when opened.
Spirit flavour is a key parameter in packaging spirits, why is this?
-Spirit flavour is the most important characteristic and it is why people consume the product.
-Customers expect a specific spirit to have a consistent flavour, that should be true to it’s type.
Spirit clarity (Haze) is a key parameter in packaging spirits, why is this?
-Customers expect most spirits that they drink to be “bright” as they think it’s more attractive.
- Cloudy spirit indicates poor quality and perhaps contamination or infection, depending on the product.
Fill level is a key parameter in packaging spirits, why is this?
- The fill level determines the amount of liquid in the package. This is what is sold to the customer who expects to get what they paid for. It is also the volume of liquid that is specified in the “contents” statement.
Label quality is a key parameter in packaging spirits, why is this?
- Customers expect to see an attractive bottle. Labels must be correctly positioned and with the correct amount of glue on them. Glue smears must be to a minimum.
-Legibility
-Conformance to local regulations.
Bottle closure quality is a key parameter in packaging spirits, why is this?
- The bottle must be sealed so the product cannot leak out or air get in.
Sterility (low strength & RTD) is a key parameter in packaging spirits, why is this?
- Microbiological contamination is the most destructive form of quality defect. Wild yeasts, moulds and bacteria can grow readily in some products and affect their flavour, aroma & clarity to the degree it makes them undrinkable.
-Sterility is a key factor because their microbes’ ability to grow at phenomenal rates, so small contamination quickly becomes a big problem.
What is the purpose of process specifications?
Process specifications cover manufacturing techniques or process steps which require a specific procedure in order that a satisfactory result may be achieved.
These manufacturing techniques may alter the parameters of the product at each stage.
What influence of the packaging processes on final package parameters?
These manufacturing techniques may alter the parameters of the product at each stage. Some may be desirable ( reason why it’s performed) or undesirable (over dilution of ABV leading to lower ABV than expected)
Action must be taken when parameters are out of specification.
