WSET Diploma D1 Finishing and Packaging CH15 Flashcards
What is the main goal of the mass majority of winemakers making a wine
What is finishing a wine
To produce a clear and stable wine
Preparing to put wine into the final packaging
What are steps to take into account when finishing and packaging wine - Before it goes out the door
1) Post Fermentation Clarification
a) Sedimentation
b) Centrifugation
c) Fining
d) Filtration
2) Stabilisation
a) Protien Stability
b) Tartrate Stability
c) Microbiological Stability
3) Finishing
a) Adjusting level of SO2
b) Reducing dissolved oxygen
c) Adding Carbon Dioxide
4) Assessing for Faults
a) Cloudiness and Hazes
b) Tartrates
c) Refermentation in bottle
d) Corktaint
e) Oxidation
f) Volatile Acidity
g) Reduction
h) Light Strike
i) Brett
5) Packaging and Closures
a) Oxygen Management when packaging
b) Options for Packaging
c) Option for closures
6) Post Bottle Maturation
7) Quality Control Procedures
a) Hygiene in the Winery
b) Quality Control and quality assurance
c) HACCP - Hazard Analysis and Critical control points
8) Transportation of Wine
Simplified Checklist getting ready for bottling day (10 steps)
1) Assemble final blend, full chemical analysis, ABV, RS, SO2
2) FInal Adjustments - alcohol, acidity, tannins
3) Protien stability assessment
4) Test tartrate stability
5) Check protien and tartrate stability again
6) Add sweetening agents if using
7) Test wine filterability
8) 24 hours ahead of bottling - Adjust free SO2
9) Bottling Day- Adjust dissolves Oxygen and CO2
10) Bottling - Check oxygen and SO2 levels regularly
What is Clarification
What Post Fermentation Clarifications Methods are used (4) and define them
Clarification is any chemical or physical method used to make the wine clear.
Sedimentation - Naturally let sediment fall, racking to rid of sediment
Centrifugation - Process spins wine at high speeds to clarify
Fining - Fining agent added to wine to speed up process of the precipitation of suspended material
Filtration - Physical separation technique to remove solids by passing through a filter to make liquid clear
What is fining, what are 3 categories of fining agents
What are forms of each
Fining - Fining agent added to wine to speed up process of the precipitation of suspended material
Agent binds to oppositely charge colloids in wine and drag to bottom
Goal to use minimum effective amount
3 Categories
1) Those that remove unstable protiens
a) Bentonite
2) Those that remove phenolics that contibute undesireable color and biterness (Can be used in conjunture with benotonite)
a) Egg White
b) Gelatine
c) Casein
d) Isinglass
e) Vegetable protien products
f) PVPP Polyvinylpolypyrrolidone
3) Those that remove color and off odors
Charcoal
How does Sedimentation work
Adv and Dis
Wine stored in cool cellar conditions
Sediment slowly naturally falls to bottom
Racked to remove sediment
Number of rackings depend on container - larger container, more rackings required
Adv
- Some premium wines only clarified this way
- Some winemakers believe it avoids potential loss of texture or flavor if filtered or fined
- Will happen naturally if aged in oak
Dis
- Takes alot of time, cannot be selling wine, because of this usually only for premium or super premium wines
How does Cenrtifugation work
Adv and Dis
Spins wine at high speeds to clarify it
Adv
- Can replace depth filtration and early bottling
- Very fast
Dis
- Very expensive machine
- Usually high volume low quality wines use this
When and when not do you want to remove protients
Which finish agent is used to remove Unstable protiens, how does it work
Adv & Dis
- Protiens bind with tannin in red, not necessary to remove, naturally removed when wine is racked
- Can make white wine and rose hazy if warmed up in transit - often fined with benotonite
Bentonite is a form of clay that binds to unstable protiends and unstable colloidal coloring matter
Works for must as well
Adv
Minimal effect of flavor and texture of wine
Dis
- Makes lots of sediment, some wine is lost when racked off
- Loss of some color in red wine
How do each of these contribute as fining agents to Remove Phenolics that contribute undesireable COlor and Bitterness
a) Egg White b) Gelatine c) Casein d) Isinglass e) Vegetable protien products f) PVPP Polyvinylpolypyrrolidone
a) Egg White - due to protien content fresh or powdered form. Higher quality red wines, ability to remove harsh tannin, very gentle. Not vegan, allergen must be on lable in EU
b) Gelatine - Protien Collagen extracted from pork, removes bitterness and astrigency in red, browning in white. Only small amounts, can strip aroma and flavor, potential to cause protien haze later. Non vegan
c) Casein - Milk derived protien, removes browing in white wine and clarifys. Non vegan, can fine must.
d) Isinglass - Derived from fish bladder, Protien Collagen clarifies white wine, bright appearace. Possibility of protien haze or fishy smell, not vegan
e) Vegetable protien products - Derived from potatoe or legumes, Vegan
f) PVPP Polyvinylpolypyrrolidone - Insoluble plastic, powder removed browning and astrigency from osidized whites. Rarely used on reds, more gentle than charcoal
What fining agent removes Color and Off Odors
How does it work
Charcoal
Removes browning and some off odors. Carefully because easliy removes desireable aromas and flavors. Option to treat in small batches of effected wines and blend back into rest of wine to reduce effect
What is Fitration
What are the Different Types of Filtration
Filtration - Physical separation technique to remove solids by passing through a filter to make liquid clear
1) Depth Filtration
a) Diatomaceous Earth “DE”
b) Sheet Filters
2) Surface Filtration
a) Membrane Filters
b) Cross Flow Filters
Dis
Some winemakers believe that filtration chan strip a wines character and texture
What is Depth Filtration
What are 2 types of Depth Filtration
Depth Filtration is method that traps particles in depth of material that forms filter, cope and fluid with many particles in it.
Not completly reliable, if too much pressure or to many particles, some may make it throguh
1) Diatomaceous Earth (DE)
2) Sheet Filters
Another
Rotary Vacuum Filters - Oxidative process uses DE
Explain Diatomaceous Earth (DE)
Adv & Dis
Also Rotary FIlters
Type of Depth Surface Filtration and most common.
Uses DE, once processed pure silica and inert. Used as filter medium and wetted. Wine sucked by vacuum outide drup through DE to inside Drum
Can be flushed with inert gas to avoid oxidation
It can capture Many ranges of size of particles
Must be disposed of porperly
Upfront cost but inexpensive after that
Explain Sheet Filters
Adv & Dis
Sheet filters are Depth Filtration process known as plate and frame or pad filters
Wine is passed through sheet filters, more sheets faster it is filtered, because wine only moves through one sheet
Initial investment, cost is low.
Requires trained personnel
What is Surface filtration
What are two types of Surface Filtration
Surface filtration - Absolute Filters - stops particles bigger than pore size of the filter from going through.
1) Membrane Filters
2) Cross Flow Filters
Explain Membrane Filters
Adv & Dis
Also called “Cartridge Filters”, Surface filtration system Catch particles that will not go through pore size of filter. Also Sterile filtering. Usually pore size is 1 micron. If goes through wine is mirbiologically stable
Adv
Used as final precaustion before bottling because of thouroughness.
Small initial investment
Dis
Wine must be filtered first or gets clogged
Slower than depth filter
Explain Cross Flow Filters
Adv & Dis
“Tangential FIlters - Allow wine to pass through filter while uniquly cleaning surface of filter as it works.
High particle loads or lees quickly.
No replacement sheets, cartidgest or earth to buy and dispose of
Dis.
Mashines Expensive, more suitable for large well funded wineries.
What is the term stablisation
What 3 Things need to have stability in Finishing Wine
What Methods can be used for these
Refers to several winemaking interventions which if not carried out ead to undesirable iffects in finished wine
1) Protien Stability - Fining with Bentonite is key to ensure
2)Tartrate Stability
a) Cold Stability
b) Contact Press
c)Electrodialysis
d) Ion Exchange
e) CMC - Carboxymethocelulose
f) Metatartaric Acid
Microbiological Stability
Explain Tartrate Stability and how each of these help achieve it
a) Cold Stability
b) Contact Press
c) Electrodialysis
d) Ion Exchange
e) CMC - Carboxymethocelulose
f) Metatartaric Acid
Tartrates, principally potassium bitatrate, less frequently calcium tatrates form harmless deposits of crystals
1) Cold Stablization - kept chilled around -4 C (25F) for around 8 days for crystals to form, fall to bottom, filter out
2) Contact press - Faster cold stablization, more reliable, cheaper. Potassium Bitartrate added speeds up crystalization process, wine usually chilled to around 0C (32F)\
3) Electrodialysis - Uses charged membrane to remove specific ions. Expensive upfront, but cheaper longterm. Faster than cold stablization. Removes potassium, calcium and tartrate ions
4) Ion Exchange - Not cunductive to health, replaces potassium and calcium ions with hyrdrogen and sodium ions
5) CMC - Extracted from wood, prevents tartrates from being visible in size. Wine stable a few years. Less expensive white and rose, not red
6) Metatartaric Acid - Prevents growth of calcium tartrate and potassium bitartrate. Effect is lost when stored at high temps. Quick and easy, more for reds
What are some reasons why you need Microbiological Stability, and how to make it stable
Wines with RS are potentially liable to restart fermentation in bottle, adding sorbic Acid and SO2 inhibits yearst from growing.
Of Malolactic conversion has not been carried out and lactic aci is in the wine, there is a chance it goes through Malo. Filter wine.
Very few microbes can live with low pH and high alcohol levels
Finishing Options - What is done just before wine is finished.
What are the final adjustments that can be made
What Should SO2 levels be
- Full chemical analysis - alcohol, RS, and Free SO2 will be measured. Final adjustments made
- Adjusting SO2 Level - Free SO2 levels should be
White - 25-45mg/L
Red - 30 - 55 mg/L
Rose - 30-60mg/L - Reducing dissolved oxygen - flush with inert gas, longer shelf life
- Adding carbon dioxide - added freshness
Some wine faults can exist even with all the steps of modern winemaking. What are the are the 9 faults, how can you tell what they are in the wine, how can it be fixed
1) Cloudiness and Haze - Growth of yeast or bacteria, unadequately filtered, or unstable protiens
- Fine correctly and conduct analysis
2) Tartrates - not harmfull, bad for marketing, can be filtered out.
3) Refermentation in Bottle - spritz and cloudy wine. Not to be confused with CO2 addtions. Fix by filtering/fining properly
4) Cork Taint - wet cardboard smell
5) Oxidation -Wine becomes prematurely brown, loss of fruit, vinegar
6) Volatile Acidity - Smells like nail polish remover, or vinegar, when not enough SO2 to compete with acedic acid bacteria
7) Reduction - Sulfur like rotten eggs, due to yeast under stess (low nitrogen levels) or complete exclusion of oxygen during aging
8) Light Strike - UV radiation, reacting with some wine compounds to form sulphur compounds. Smells like dirty drains. Packaging can be a factor
9) Brettanomyces - Off aromas, animal farm smell. Reduced acid. Difficult to eradicate. COmbat with winery cleanliness, effective SO2 levels, keep pH levels low
Considerations when packaging
- Oxygen Management
- Options for Packaging
- Options for Closure
Explain Oxygen Management for packaging, what can be done
What is measured for total package oxygen
Important for less oxygen for longer shelf life. Can flush with inert gas.
Too little will lead to reductive quality
- Amount of dissolved oxygen in the wine
- Oxygen in head space
- Oxygen in cork or other closure
- Oxygen transmission rate of cork or closure
Options for Packaging Wine
Glass Plastic - Bag in Box - Brick - Pouch - Can
Adv and Dis for Glass Containers
Adv
- Inert, no taint
- Easy to manufacture, comes in diff colors
- Can come sterile from manufacturer
- Best as impermeable to oxygen
- 100% Recycleable
DIs
- High carbon footpront
- Breakable
- Heavy to transport, travels very far
- Air fills headspace with rapid oxidation
What are the Goals of and ideal Closure
- Protect wine from rapid oxidation
- Be inert to not affect the wine
- Be easy to remove and reinsert
- Cheap, recyclable and free of faults
