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
