15. Finishing and Packaging Flashcards Preview

WSET 4 Unit 1 > 15. Finishing and Packaging > Flashcards

Flashcards in 15. Finishing and Packaging Deck (40)
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1
Q

What are the 4 ways to clarify post-fermentation?

A

1) sedimentation
2) centrifugation
3) fining
4) filtering

2
Q

What is sedimentation?

A

Particles from higher density will form at the bottom of the container – wine can be racked off, leaving sediment behind

3
Q

What is centrifugation?

A

Rapid process that spins the wine at high rotational speed to clarify it

4
Q

What is fining?

A
  • procedure in which a fining agent is added to speed up the process of the precipitation of suspended material
  • fining agent must have opposite charge from wine colloid – they attract each other and form solid large enough to be removed
5
Q

What are the 3 categories of common fining agents?

A

1) those that remove unstable proteins (ex. Bentonite)
2) those that remove phenolics that contribute undesirable colour/bitterness
3) those that remove colour and off odour (ex. charcoal)

6
Q

What is bentonite?

A

Form of clay which absorbs unstable proteins/unstable colloidal colouring matter

7
Q

What are some examples of fining agents that remove phenolics that contribute undesirable colour/bitterness?

A

1) egg white - used in high quality reds
2) gelatin - removes bitterness/astringency
3) casein - derived from milk, removes browning from whites
4) isinglass - clarifies whites, gives them bright appearance

8
Q

What is filtration?

A

A physical separation technique used to remove solids from a suspension by passing it through a filter medium consisting of porous layers that trap solid particles, thus making liquid clear (most common way for clarifying)

9
Q

What is depth filtration? What is the most common form?

A
  • method that traps particles in the depth of the material that forms the filter
  • most common is diatomaceous earth (DE)
10
Q

What is surface filtration? What are the two types?

A
  • surface filtration stops particle that are bigger than the pore size from going through
  • membrane filters & cross flow filters
11
Q

What are membrane filters?

A
  • catch particles that will not go through pore size of filter
  • slower than depth
  • must be pre-filtered to not clog
  • usually used as pre-caution before bottling
12
Q

How does a cross-flow filter work?

A
  • allows wine to pass through filter while uniquely cleaning surface of filter as it works
  • can filter wine with high load of particles very quickly
13
Q

What is stabilization?

A

Refers to several winemaking interventions which could lead to undesired effects on finished wine if not carried out

14
Q

What is protein stabilization?

A

Fining with bentonite

15
Q

What are tartrates?

A

Harmless deposits of crystals that form in finished wine (usually potassium bitartrate)

16
Q

What are options for tartrate stability?

A

1) cold stabilization (crystals form before bottling)
2) contact process (potassium bitartrate added to Eine and speeds start up of crystallization)
3) electrodialysis (a charged membrane is used to remove selected ions)
4) ion exchange (replaces potassium and calcium ions with hydrogen or sodium ions)
5) carboxymethylcellulose (CMC) (cellulose is extracted from wood and prevents tartrates from developing to visible size)
6) metatartaric acid (when added, this compound prevents growth of crystals)

17
Q

What are 3 examples of finishing options?

A

1) adjusting level of SO2 (making sure within legal limits)
2) reducing dissolved oxygen (to extend shelf life)
3) adding CO2 (adding a “spritz” before bottling)

18
Q

What are some remedies for cloudiness/hazes? (3)

A

1) better hygiene in winery
2) chemical analysis
3) filtering

19
Q

What causes VA to the point that it’s a fault? (3)

A

1) activity of acetic acid bacteria
2) inadequate levels of SO2
3) excess exposure to oxygen

20
Q

What can reduce the threat of VA? (5)

A

1) sorting fruit to exclude damaged grapes
2) improving hygiene in winery
3) keeping vessels topped up
4) careful racking
5) maintaining adequate SO2 levels

21
Q

What can reduce threat of reduction?

A

1) ensuring yeast has efficient nutrients and oxygen

2) ensuring the must is at adequate temperatures

22
Q

What can reduce the threat of Brett?

A

1) excellent hygiene
2) maintaining effective SO2 levels
3) keeping pH levels low and adding SO2 as soon as possible after malo

23
Q

What is the total package oxygen of a wine a combination of? (4)

A

1) amount of dissolved oxygen in wine
2) oxygen in head space
3) amount of oxygen in cork/other closure
4) oxygen transmission rate (OTR) of cork/closure

24
Q

What are the advantages of using glass bottles? (4)

A

1) inert material (best for aging)
2) can be delivered in near sterile condition
3) inexpensive, comes in range of colours
4) 100% recyclable

25
Q

What are the disadvantages of using glass bottles? (5)

A

1) high carbon footprint because of heat needed to manufacture
2) heavy to transport (contributes to footprint)
3) fragile
4) rigid – once open, subject to rapid oxidation
5) clear bottles are subject to light strike

26
Q

What are advantages of plastic bottles?

A
  • range of sizes available

- tough, inexpensive, recyclable

27
Q

What are advantages of bag-in-box?

A
  • flexible pour size, protection from oxygen once opened, range of sizes, easy to store, low environmental impact
28
Q

What are advantages of using a can?

A
  • lightweight, robust, easy to open, impermeable to oxygen, recyclable
29
Q

What are advantages of using a natural cork?

A
  • light, flexible, inert, comes from natural/renewable source
30
Q

What are disadvantages of using a natural cork?

A
  • can taint wine through creation of TCA, variable rates of oxygen ingress
31
Q

How is the cork industry working to reduce cork taint?

A

1) coming up with alternative closures
2) cleaning corks with steam extraction
3) more rigorous quality control during production

32
Q

What are ideal circumstances for post-bottling maturation?

A
  • cool, dark place with constant temperature between 10-15 degrees, constant humidity, and lying on their sides so corks remain moist
33
Q

What are the differences between cleaning, sanitization and sterilization?

A
  • cleaning: removal of surface dirt
  • sanitation: reduction of unwanted organisms
  • sterilization: elimination of unwanted organisms
34
Q

What is the difference between quality control and quality assurance?

A
  • quality control: a set of practices by which the company ensures a consistently good quality product
  • quality assurance: broader concept – complete way a business organizes itself to deliver good product consistently and protect itself from legal challenge
35
Q

What is HACCP?

A
  • Hazard Analysis of Critical Control Points
  • a company that identifies all the possible hazards that could affect final wine quality
  • for each hazard, HACCP document will state how serious it is and how it can be prevented and corrected
36
Q

What are the two types of container for bulk shipping?

A

1) flexitank (more common): single use bag that fits into standard container
2) ISO tank: stainless steel vessel built to ISO standard that ante used many times and have additional insulation

37
Q

What is the advantage of shipping wine in bottle?

A

The entire product is controlled by the producer

38
Q

What are disadvantages of shipping wine in a bottle? (4)

A
  • smaller amount per container = higher cost
  • financial and environmental costs
  • potential damage to wine due to high fluctuating temperatures
  • shorter shelf life of inexpensive wine because bottled earlier
39
Q

What are advantages of shipping wine in bulk? (5)

A
  • more environmentally friendly and cheaper
  • less fluctuation of temperature
  • strict quality control
  • wine can be adjusted at point of bottling, closer to consumer
  • shelf life is therefore extended
40
Q

What are disadvantages of shipping wine in bulk?

A
  • loss of direct relationship with consumer
  • transfer of business an employment opportunities from producer countries to countries closer to final market
  • only viable for larger brands