Mature, Treat & Bottle

Question 1

What is the ‘last resort’ fining agent to remove off-odours and colour?

Answer 1

Carbon

Question 2

What is HPLC?

Answer 2

High performance liquid chromatography

Question 3

Which country imposes limits for Sorbic Acid?

Answer 3

Japan

Question 4

What is 2,4,6 Trichloroanisole? What is it responsible for?

Answer 4

TCA a Haloanisole largely responsible for cork taint

Question 5

What is Quercus Robur?

Answer 5

A European Oak Low in odiferous compounds but high extractable polyphenol content

Question 6

Name three reasons you might use Reverse Osmosis for grape musts or finished wine

Answer 6

-Concentrate grape musts by removing water -De-alcoholism a finished wine (EU max reduction 2%) -Decrease high levels of acetic acid

Question 7

What fining agent is often used in ‘fine’ wines to remove harsh, green tannins?

Answer 7

Egg albumen

Question 8

What size to oak chips come in?

Answer 8

6.35mm~2cm

Question 9

What type is a cork made from natural cork coated with a mixture of cork dust and latex?

Answer 9

A Colmated cork

Question 10

Other than from corks where else can Cork Taint come from?

Answer 10

Barrels Pallets Plastics Winery eqpt Bentonite

Question 11

What are you trying to reduce if you were to use Potassium Ferrocyanide for white wine Or Calcium Phytate for red wines?

Answer 11

Excess Iron

Question 12

Which type of Filter can be washed and reverse flushed to remove blocking particles?

Answer 12

Membrane Filters

Question 13

Which wood drying process will impart the least tannic effect on the wine; Air dried or Kiln dried?

Answer 13

Air dried

Question 14

Due to the amount of lees that can precipitate using Bentonite how much wine loss can there be?

Answer 14

10%

Question 15

What is Quercus Patraea, formally known as Quercus Sessiliflora? What flavours does it bring?

Answer 15

European white oak Eugenol (cloves), Vanillin (oaky and vanilla)

Question 16

What is the Filterability Index and what 2 main things make it up?

Answer 16

The clogging power of a wine - % of solids - Size of particles and their nature

Question 17

Bottling using heat Which process uses medium temperature for a long time? What temperature? What is the main advantage?

Answer 17

Thermotic bottling About 55c No need for sterile bottling as product rendered stable during heating process

Question 18

Which fining agent is Silica Sol often combined with and why?

Answer 18

Gelatin or Isinglass to help floculation

Question 19

What is the name given to red wine maturation which reduces herbaceous aromas, provides better structured wins, better oak integration, better controlled reductive characters and speeds up the maturation process?

Answer 19

Micro-oxygenation

Question 20

What is a Vinolok?

Answer 20

Glass or plastic closure developed in Germany

Question 21

What is the main potential disadvantage of Flash Pasteurisation?

Answer 21

Potential re-infection at the bottling machine

Question 22

What type of filter can handle even the dirtiest of wines without getting clogged?

Answer 22

A Cross Flow Membrane Filter

Question 23

During maturation what level of free SO2 should there be?

Answer 23

> 20mg/L

Question 24

A white wine has colour and oxidative taints, what fining agent would you use?

Answer 24

Casein

Question 25

What is Montmorillonite Clay better better known as?

Answer 25

Bentonite

Question 26

In wines with low acidity and low SO2 what can Lactic bacteria result in?

Answer 26

A slimy and ‘ropey’ texture

Question 27

What free level of SO2 will usually prevent the growth of microorganisms in wine?

Answer 27

20mg/L free

Question 28

In Filtration ‘Absolutely Rated Surfaces’ are rated according to their what?

Answer 28

Maximum pore size

Question 29

Toasting The lighter the toast the more ................. what? The heavier the toast the more ............... what?

Answer 29

Lighter = more oaky or woody Darker = more spicy and toasty

Question 30

What is the word when unwanted components in a wine clump together and fall out of suspension

Answer 30

Floculation

Question 31

What are the 2 ways to carry out ‘asceptic’ bottling?

Answer 31

Filtration Heat treatment

Question 32

What species of Oak is traditionally associated with Rioja?

Answer 32

Quercus Alba - American Oak

Question 33

What is ‘The Contact Process’ used for?

Answer 33

Seeding wine with finely powdered Potassium Bitartrate crystals to act as seeds for further growth to remove larger Potassium Tartrate crystals from wine

Question 34

What is Quercus Suber

Answer 34

The Cork Oak tree

Question 35

How long is French Oak traditionally seasoned for before being made into barrels?

Answer 35

18~36mo

Question 36

What would mass-spectrometry combined with solid phase micro-extraction be used for?

Answer 36

QC processes to check for cork taint

Question 37

In Filtration ‘Nominally Rated Surfaces’ are rated according to their what?

Answer 37

Average pore size

Question 38

Bottling using heat What process uses high temperature for a medium length of time? What temperature and for how long? What is the main advantage of this process?

Answer 38

Tunnel Pasteurisation \>80c for 15 minutes No need for sterile bottling as finished product rendered sterile post pasteurisation

Question 39

Which fining agent? -Facilitates the stabilisation of new wines by partial precipitation of excess proteins -May also be added to white wines, with Gelatin, to aid the fining process?

Answer 39

Tannin

Question 40

What is the difference between Quercus Patrea and Quercus Robur?

Answer 40

Both are European oaks with QP being tighter grained than QR. Quercus Patrea is the most highly valued oak

Question 41

Which red wines are considered most susceptible to Brett?

Answer 41

High pH (lower acidity) new Syrah and Cab Sav

Question 42

What is a RDVF (Rotary drum vacuum filter) and what is it used for?

Answer 42

A rotating drum, used for Earth Filtration, through which wine is sucked by a vacuum pump.

Question 43

What chemical is now avoided in cork production Why?

Answer 43

Chlorine Suspected responsible for TCA cork taint

Question 44

What can be added to wine to ensure no re-fermentation in bottle? What are potential drawbacks of using it?

Answer 44

Sorbic Acid Lactic acid bacteria can metabolise Sorbic acid to produce a smell of Geraniums

Question 45

What type of filter is used to sterilise wine just before bottling?

Answer 45

Membrane Filters

Question 46

Bottling using heat Which process uses High temperature for a short period of time? What temperature?

Answer 46

Flash pasteurisation Wine heated to 80~90c

Question 47

What is the minimum g/L Titratable Acidity for wines sold in the EU?

Answer 47

4.5g/L

Question 48

What can be 4 objectives of blending wine?

Answer 48

Achieve a certain style Standardisation / consistency Best balance and complexity Blend out faults

Question 49

What 3 ways can excess Copper be treated?

Answer 49

Bentonite fining Addition of Gum Arabic Blue Fining

Question 50

What are the 5 main methods of clarification?

Answer 50

Sedimentation and racking Fining Filtration Centrifugation Flotation

Question 51

What is Fehlings titration used to measure?

Answer 51

Residual sugars

Question 52

A wine is suffering from bitterness, astringency, harsh tannins (red) and/or off tastes, what would you fine it with?

Answer 52

Gelatin

Question 53

What type of cork is made from cork granules stuck together with glue?

Answer 53

An Agglomerated cork

Question 54

What size filter would you use on the bottling line to carry out sterile filtration?

Answer 54

0.45mu

Question 55

What is the biggest drawback of Cold ‘sterile’ (asceptic) filtration in bottling?

Answer 55

The cost of generating loads of hot water

Question 56

In white wine what is Isinglass used for and what is one drawback of using it?

Answer 56

To improve colour clarity and vibrancy Forms light, fluffy lees that are prone to block filters

Question 57

Which Bottling using heat method may positively advance the maturity of a wine?

Answer 57

Thermotic bottling

Question 58

What fining agent would you use in a white wine to reduce bitterness and browning?

Answer 58

PVPP

Question 59

What filtration system risks leaving a ‘papery’ taste to wine?

Answer 59

Sheet or pad filtration through Cellulose pads

Question 60

What are spoilage microbes favourite temperature for growth?

Answer 60

20~35c

Question 61

What process is described here? “Both the texture of the wine and the flavours change with contact and stirring, producing a softer, richer, more complex wine”

Answer 61

Lees ageing with stirring (bâtonnage)

Question 62

What is the optimum humid range for wine matured in oak?

Answer 62

75%~80%

Question 63

What, in wine, are most difficult to remove by sedimentation

Answer 63

Colloids

Question 64

What are the 3 Haloanisoles responsible for Cork Taint?

Answer 64

TCA TBA TeCA

Question 65

What might you use a Flame Atomic Absorption Spectrophotometer for?

Answer 65

Trace metal analysis

Question 66

What type of test is done to test for protein stability?

Answer 66

Heat stability tests

Question 67

What might you add to wine to prevent Calcium Tartrate crystals forming?

Answer 67

Metatartaric Acid

Question 68

What is the name of the filtration method than can filter out specific components from a wine e.g. tannins, sugars and acids?

Answer 68

Ultra-Filtration

Question 69

What is the single biggest disadvantage of switching from using natural corks to screwcaps?

Answer 69

The cost of specialised bottling eqpt and the special bottles required

Question 70

What is most commonly used to fine for unstable proteins?

Answer 70

Bentonite

Question 71

What measurement might be used to detect potential fraud in wine? What does it actually measure?

Answer 71

TDE (Total Dry Extract) measurement Measures all non volatile matter in a wine

Question 72

What is ‘asceptic’ bottling?

Answer 72

The elimination of any potentially harmful yeast and/or bacteria in a wine

Question 73

What is the main advantage of Surface Filtration?

Answer 73

It is absolute

Question 74

What is the name of the Cork Oak tree?

Answer 74

Quercus Suber

Question 75

What is described here? “The addition of an agent or agents to a wine which aid the removal of colloid materials from suspension”

Answer 75

Fining

Question 76

Bottling using heat Which 2 methods heat sterilise the wine, the bottle and the closure?

Answer 76

Tunnel pasteurisation and Thermotic bottling

Question 77

What are being described here? “Positively or negatively charged and between 2~1000nm in diameter being too small to be removed by filtration alone”

Answer 77

Colloids

Question 78

What are ‘Technical corks’?

Answer 78

An Agglomerate cork with natural cork either end Or An Agglomerate closure of which particles have undergone supercritical carbon dioxide technique to remove TCA

Question 79

What is the major constituent of Volatile Acidity?

Answer 79

Acetic acid

Question 80

What are the 3 MAIN instability problems a wine can face?

Answer 80

Tartrate instability Oxidation and reduction Microbial spoilage

Question 81

What is the top and bottom of a barrel called?

Answer 81

The Heads

Question 82

What is Quercus Alba? What flavours does it bring?

Answer 82

American Oak Oak lactose (coconut)

Question 83

What might you use Gum Arabic for?

Answer 83

A protective Colloid that prevents tartrate crystals growing large enough to be visible. Effect in wine is 12mo

Question 84

What is the official EU method for measuring SO2 levels in wine? What level of SO2 is measured?

Answer 84

The aspiration method Total SO2

Question 85

A white wine is suffering from a protein haze, what would you use as fining agent?

Answer 85

Bentonite or Silica Sol

Question 86

What process is used to produce high quality grape juice concentrates that might be used to sweeten musts prior to fermentation?

Answer 86

Osmotic distillation

Question 87

What is the effect of MLF taking place in bottle?

Answer 87

Unpleasant smells, and a clouding of the wine

Question 88

What is a 44x24?

Answer 88

A cork, 44mm long x 24mm diameter

Question 89

When using Casein what should it be used in conjunction with and why?

Answer 89

Used with Tannin to achieve precipitation

Question 90

What pore size would you use to remove all traces of yeast and bacteria from a wine using Surface Filtration?

Answer 90

0.45mu