Brainscape's Knowledge GenomeTM

Browse over 1 million classes created by top students, professors, publishers, and experts.


See full index

MaMaMa Diploma > Unit 2 Element Three Bottling Package > Flashcards

Unit 2 Element Three Bottling Package Flashcards

You may prefer our related Brainscape-certified flashcards:
WSET® Level 4 Wine flashcards
1
Q

What parts does the quality check for bottling operations consist of?

A

*Pre bottling analysis of the wine *Checking of the package material *a close monitoring of the bottling operation *post bottling analysis of the wine.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
2
Q

What factors can make irreversible damage during storage and transport?

A

Heat or gold exposure to sunlight or oxygen.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
3
Q

Why are large volume wines stored in bulk and bottled several times and not only one batch?

A

The wine is fresher and less developed when stored in bulk.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
4
Q

How is wine kept in bulk tanks for storage over time.

A

The wine is kept in large cooled tanks (below 15degrees C) The tanks are full of wine or blacketed with inert gas. Sulfur levels are monitored at 25-35 mg/L for dry red and 35 mg/L for dry white. The quality is also tasted regulary.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
5
Q

Ideal conditions for transport includes? 4*

A

Cool transport temperatures, this may mead avoiding transports during summer or using refrigerated containers *Ensuring appropriate levels of SO2 *inert gas in headspace of transporting vessels * prevent exposure to sunlight

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
6
Q

Import of sweet wine into EU in bulk is a bit tricky, why?

A

The wine must be sweetened before entering EU wich means it has to be shipped sweet and at low alcohol, this is an attractive environment for microbes.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
7
Q

What are the hazards with a bottling process?

A

The wine can at best only stay the same during bottling, at worst it can be destroyed. hazards are Oxygen uptake *microbial contamination *contamination by bottle dirt, cork dust, grease from the bottling machine

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
8
Q

Key checks for bottling operations includes?

A

*scrupolous hygiene *cleanliness of bottle and abcense of faults in the bottle *ensuring no leaks in the lines (oxygen and winespill) *controlling effectiveness of final filtration *monitoring of filling height *inert gas in headspace *checking corks for damage *ewnsuring good insertion of cork

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
9
Q

What is HACCP?

A

Hazard Analysis and Critical Control Point. A system for controlling food safety using risk identification and minimisation.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
10
Q

How does the HACCP process work?

A

It identifies hazards during the process and their likelihood. CCP critical control points are steps which control can be applied. Analyses and documented.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
11
Q

Whats the purpose of HACCP?

A

To minimise the likelyhood of something happening and if it happends the reason is easier to identify.
If a producer are tested in court he can proof that he has done all the reasonable actions.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
12
Q

What ISO number does a modern quality management system have?

A

ISO 9001

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
13
Q

How does ISO 9001 work?

A

A set of procedures thay covers the key processes in the business. Monitoring of the process to ensure effectivness,keeping adequate records, checking output for defects, regular reviewing of individual process and the quality system for effectivness.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
14
Q

Why is it important that the stability checks are made after blending?

A

Two stable wines might be unstable when blended.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
15
Q

What compounds do have legal limits at bottling?

A

Alcohol, VA, SO2, trace metals copper and iron

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
16
Q

Whats the purpose of tasting panels before bottling?

A

To ensure the wine has an acceptable aroma and flavour profile and is free from defects.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
17
Q

What is HPLC?

A

High Performance Liquid Cromatography

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
18
Q

What is FTIR?

A

Fourier Transform Infrared Spectroscopy

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
19
Q

Standard chemical analysis of a wine includes which parameters?

A

SO2 in form of total SO2, VA, Alcohol, Residual sugar, Titratable acidity, Ph, Malic and lactic acid, Co2, Total dry extract TDE, Stability anaysis, Trace metals, Microbial populations, Taint analysis

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
20
Q

Whats the major part of VA?

A

Acetic acid

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
21
Q

How sweet is a wine labled “mild”?

A

> 45g/L for still >50g/L for sparkling

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
22
Q

What the steps for sugarlevels in france?

A

Brut nature, extra brut, brut, sec, demi sec, moelleux, doux

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
23
Q

What is a meter for measuring alcohol called?

A

Ebuilliometer

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
24
Q

Whats the legal minimum limit for titratable acidity in EU?

A

Min 4,5g/L

25
Q

Which wines might have Ph below 3?

A

Sparkling wine and rieslings

26
Q

Whats typical figures for dissolved C02 in a young white wine?

A

600-100mg/L

27
Q

Why is a total dry extract analyse made on wine?

A

To show if fraudulent practices have occured during winemaking, addition of water or excess sugar.

28
Q

A stability analys contains two parts which are?

A

Cold stability and heat stability, Cold stability checkes for tartrate cristals, heat stability for a haze inthe wine after a 80 degrees C treatment for 6h.

29
Q

Excessive amounts of copper and iron might lead to?

A

Oxidation and formationn of a casse or deposit in the bottled wine.

30
Q

Which are the three hako-anisoles that can cause musty aromas in wine?

A

TCA (2,4,6tricloranisole) TeCA(2,3,4,5tetrachloroanisole and TBA (2,4,6 tribromoanisole)

31
Q

What filter sixe should be used if a wine is to be sterilized?

A

0,45 micron

32
Q

Whats contract bottling?

A

A movable bottling line fitted on a trailer comes to a winery and bottle finished wine. Saves money and an not so frequently used bottling line.

33
Q

How is the possibility of microbial growth in a wine minimised?

A

By either removing the microbes or ensuring that they are dead.

34
Q

How is oxidation during bottling avoided?

A

By inerting the bottle or headspace in the filled bottle.

35
Q

What methods are available for heat treatment to avoid microbial growth?

A

Flash pasteurisation, tunnel pasteurisation, termotic bottling

36
Q

What is aseptic bottling?

A

Elimination of harmful yeast and or bacteria.

37
Q

Describe cold sterile aseptic filtration

A

A things in contact with the wine is to be sterilised by using steam and or hot water, sterile bottles and corks is to be used, wine is to be filtered and sent in sterile pipes to the bottles through a sterile membrane. Advantages of this is simple cheap and reliable, the wine is sterile and no risk of bottle fermentation. Disadvantages, training off staff in sterilisation techniques, cost of hot water and steam, cost of membrane filters.

38
Q

Whats the difference between aseptic and sterile?

A

Aseptic free from mictoorganisms, sterile hostile to mictoorganisms

39
Q

How does flash pasteurisation work?

A

Before bottling the wine is heated to 80-90 C for a few seconds killing of all microbes. A simple way with minimal loss in quality due to the short time. re infection of the wine can happend at the bottling machine, hygiene is crucial.

40
Q

Describe Tunnel pasteurisation

A

Bottles are filled with cold wine, the full bottles are passed through a long heated tunnel were they are sprayed with hot water, the wine is subjected to 80 C for 15 min. At the end of the tunnel the bottles are sprayed with cold water and decreases in temp quickly.

41
Q

Advantages/disadvantages of tunnel pasteurisation?

A

Advantages, micro organisms killed in a closed bottle rendering it sterile. No need for sterile bottling.
Disadvantages the equipment is expensive to install and run, risk for heat damage. Suitable for low end wine especially sparkling.

42
Q

Describe thermotoc bottling?

A

The bottles are filled with wine at a temp of 55C they are sealed and allowed to cool to ambient temperature. The bacteria are killed by medium temp and time.

43
Q

Whats the purpose of packages?

A

Containing the product, enable it to be transported, stored and served. *protect the product against contaminationand degradation *provide information, meet legal requirements *appeal to the potential purchaser

44
Q

Why are glass bottles a standard package?

A

They are inert.

45
Q

What ratio decides the speed of degradation/maturation in a package?

A

The surface area/volume ratio

46
Q

Advantages/disadvantages of glass bottles?

A

Advantages, cheap, inert, available in different i shape sizes and color.
Disadvantages brittle and heavy.

47
Q

Why do wine in BIB need to be chilled filtered?

A

The crystals formed in none chill filtered wine would get caught in the tap causing leakage.

48
Q

Why is plastic containers not so common as a package for wine?

A

Due to its oxygen transfer properties.

49
Q

What are the two most common material for plastic bottles?

A

PVC (poly Vinyl Cloride) and PET (Poly Ethylene Terephthalate)

50
Q

What is the laminate in a tetra pak made of?

A

Paper polyethylene and aluminium foil. Paper for stiffness, plastic for liquid tightness adn foil to block light and oxygen.

51
Q

What are the tasks of closures?

A

Offer a reliable seal *be inert *be easy to remove and replace

52
Q

What does closures have in common with de caf coffee?

A

The same process using supercritical carbon dioxide can be used for removing corc taint and to take caffeine away from coffee.

53
Q

What is 1+1/2+2?

A

A technical cork stopper

54
Q

Whats good about DIAM?

A

They are TCA free

55
Q

Advantages of synthetic closures?

A

Inexpensive and fits in existing equipment.

56
Q

Advantages/disadvantages of screwcap?

A

Advantages: *cheaper than top quality corks *easy to remove
inertcan last for many years * a very tight seal *consistent
Disadvantages: Cost of specialised bottling equipment *special bottles required *som reports of reduction in wine *debate of used for reds destined for ageing.

57
Q

Advantages/disadvantages of crown cap?

A

Advantages: *cheap *easy to apply provide a tight reliable long term seal
Disadvantage consumer perception

58
Q

Advantages/disadvantages of vinolok?

A

Advantages: *no corc taint *easy to open and reseal the bottle *imparts no odour or aftertaste *considered stylish
Disadvantages: *specific bottles and change parts to bottling line required.

MaMaMa Diploma (16 decks)

Brainscape helps you reach your goals faster, through stronger study habits.
© 2024 Bold Learning Solutions. Terms and Conditions