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WSET Unit 2 > Bottling and Packaging > Flashcards

Bottling and Packaging Flashcards

(56 cards)

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1
Q

What are precautions to take in bulk storage and transportation?

A

Full vessel or headspace filled with inert gas
Cool, stable temp (avoid re-fermentation)
No sunlight
Monitor SO2 levels (red: 25-30mg/L, white 35mg/L)
Regular tasting

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2
Q

What is HACCP?

A

Hazard Analysis and Critical Control Point+ system for controlling food safety

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3
Q

What is ISO?

A

International Standards Organization: international standards setting body; devised set of quality management controls

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4
Q

What are the analytical methods for chemical analysis done prior to bottling?

A

High performance liquid chromatography (HPLC)
Fourier Transform Infrared Spectroscopy (FTIR)
Rapid DNA analysis

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5
Q

What are the basic equipment for bottling?

A 
Membrane filter
Bottle ringer
Filler
Corker (or capper)
Labeller
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6
Q

What is the process for cold sterile filtration bottling?

A

Sterilize all equipment by exposing to hot moist steam (115 degrees) or by running hot water through for 20mins;
Pass wine through sterile membrane into bottle

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7
Q

What are the advantages of cold sterile filtration bottling?

A

Simple, cheap, reliable, wine is sterile in bottle

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8
Q

What are the disadvantages of cold sterile filtration bottling?

A

Worker training; cost of heating water; cost of membrane filter

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9
Q

What type of wine is cold sterile filtration bottling suitable for?

A

Aromatic white

Fruity red

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10
Q

What are the standard heat based bottling processes?

A

Flash pasteurization
Tunnel pasteurization
Thermostat bottling

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11
Q

What is the process for flash pasteurization?

A

Use high temperature (80-90 degrees) for short period (few seconds); rapid cooling

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12
Q

What are the advantages of flash pasteurization?

A

Simple equipment; wine subject to heat for only a few seconds

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13
Q

What are the disadvantages of flash pasteurization?

A

Re-infection may occur in bottling machine

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14
Q

What types of wine is flash pasteurization suitable for?

A

Low end red and white

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15
Q

What is the process for tunnel pasteurization?

A

Fill bottles with cold wine; pass through tunnel and sprayed by hot water (high temperature over 80 degrees) for medium length time (15 mins)); pass through cold water

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16
Q

What are the advantages of tunnel pasteurization?

A

Micro-organisms killed in closed bottle; no need for sterile bottling

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17
Q

What are the disadvantages of tunnel pasteurization?

A

Expensive equipment; heat damage

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18
Q

What types of wine are suitable for tunnel pasteurization?

A

Low-end wine (sparkling)

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19
Q

What is the process for thermostat bottling?

A

Heat wine (55 degrees for long time); fill bottles with warm wine; seal; allow to cool naturally

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20
Q

What are the advantages of thermostat bottling?

A

No need for sterile bottling; small degree of heat may positively advance maturity

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21
Q

What are the disadvantages of thermostat bottling?

A

Monitor filling levels as wine cools and contracts

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22
Q

What types of wine are suitable for thermostat bottling?

A

Bulk, low end wine

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23
Q

How are trace elements of metal assessed in wine?

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A

Flame atomic absorption spectrophotometer

24
Q

How are chloride and sulfate analyzed?

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A

Through one of the newer technologies (anion analysis)

25
What is quality control for wine?
To verify that a wine: 1. Is in compliance with regulations 2. Is stable under normal storage conditions 3. Is free from faults and other contanimants
26
Can a wine be transported and then made sweet at destination in the EU?
No: sweet wines must be transported as sweet wines in the EU
27
What are precautions to take in bottling?
Prevent oxygen uptake Prevent microbial contamination Prevent contamination by bottle, bottling equipment, cork dust, insects
28
What should be done before a wine is bottled?
Conduct chemical analysis prior to bottling
29
What are types of chemical analysis done prior to bottling?
``` Analytical data: determine amount of various compounds Microbiological analysis Organoleptical analysis (tasting panel) Technical specifications (mainly for large producers that need to ensure consistency) ```
30
What are the compounds measured in chemical analysis prior to bottling?
SO2, VA, alcohol, residual sugar, titration acidity, pH, malic acid/lactic acid, CO2, total dry extract, tartrate stability, protein stability, sorbic acid, ascorbic acid, metatartaric acid, citric acid, trace metals, dissolved O2, halo-anisoles (taint analysis), yeast/bacteria (microbiological analysis)
31
What is the objective of packaging?
Contain and protect the product Provide information to purchaser Meet legal reqs Appeal to purchaser
32
What are the types of containers used for wine?
``` Glass bottles Bag-in-box Plastic containers Other composite cartons (Tetra Pak) Aluminum cans ```
33
What are the advantages of a glass bottle?
Inert Impermeable to gases Easy, cheap to produce Available in many shapes, sizes, colours
34
What are disadvantages of bag-in-box?
Oxygen can enter through tap and bag so higher levels of SO2 than normal Must be tartrate stable because crystals can get caught in tap Unsuitable for wines with high levels of dissolved CO2 because it causes bag to swell and burst Unsuitable for wines requiring bottle maturation because only 12 months shelf life
35
What are disadvantages of plastic containers?
Little protection against oxygen Short shelf life Image problem
36
What are advantages and disadvantages of other composite cartons?
Low cost, sterile, light, collapsible Oxygen barrier better than plastic Image problem
37
What are advantages of aluminum cans?
Light, recyclable
38
What is an ideal closure?
An ideal closure has a reliable seal, is inert and is easy to remove
39
What is cork-oak tree in Latin?
Quercus suber
40
What are the molecules that cause cork taint?
2, 4, 6 trichloroanisole (TCA) and other halo-anisoles (TBA, TeCA)
41
What are quality control measures against cork taint?
Detect off-odours in cork stoppers | Quantify TCA levels using gas chromatography with spectrometry and solid phase micro-extraction
42
What is Oeneo?
A method that applies supercritical carbon dioxide to corks to remove taint
43
What are technical cork-based closures?
Agglomerated cork stopper (Diam, Neutrocork) Colmated cork stopper 1 + 1 or 2+ 2 (TwinTop)
44
What is the agglomerated cork stopper?
Granulated cork bits stuck together by resin-based glue
45
What is the colmated cork stopper?
Piece of natural cork coated with cork dust and latex to improve appearance and performance
46
What is Diam?
An agglomerate closure where particles have undergone supercritical carbon dioxide to remove TCA; made by Oeneo
47
What are some synthetic closure brands?
Nomacorq, Supremecorq, Neocrok, Integra
48
What are the advantages of synthetic closures?
Inexpensive, no change parts for bottling equipment; different oxygen transmission rates
49
What are the disadvantages of synthetic closures?
Short shelf life (but some guarantee up to 15 years); negative consumer perception
50
What types of closures are used for wine?
``` Natural cork Technical cork-based closures Synthetic closures Screwcaps Crown caps Vinolok ```
51
What are the advantages of screwcaps?
Cheaper than top quality corks; easy to remove; inert; lasts for many years; tight seal (but can allow controlled oxygen transmission); consistent
52
What are the disadvantages of screwcaps?
Cost of specialized bottling equipment; special bottles required; reduction; debate as to appropriateness for aging red
53
What are the advantages of crown caps?
Cheap; easy to apply; tight; reliable long-term seal | Used when aging champagne on lees
54
What are the disadvantages of crown caps?
Negative consumer perception
55
What are the advantages of Vinolok?
No cork taint; easy to open/reseal/ no odour or aftertaste imparted; considered stylish
56
What are the disadvantages of Vinolok?
Special bottles and change parts for equipment required

WSET Unit 2 (10 decks)

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