MTB 2: Bottling and Packaging Flashcards Preview

WSET Diploma: Unit 2 > MTB 2: Bottling and Packaging > Flashcards

Flashcards in MTB 2: Bottling and Packaging Deck (53)
Loading flashcards...
1

Free SO2 levels in stored bulk wine:

Dry reds: 25-30 mg/L and dry whites: 35 mg/L

2

HACCP

Hazard analysis and critical control point - compulsory in EU for handling of foodstuffs.

3

When a CCP cannot be removed:

A documented monitoring system is introduced.

4

Bottling stage most important for HACCP because...

It is the last stage where errors can easily be checked and corrected.

5

ISO

International standards organisation. Has quality management systems often called ISO 9000. ISO 9001 used in wine industry. Form of accreditation (documenting, monitoring, stipulating procedures etc.).

6

Halo-anisole:

Volatile compound responsible for corky/musty taint in wine.

7

Options for pre-bottling analysis:

HPLC (high performance liquid chromatography), FTIR (fourier transform infrared spectroscopy) and rapid DNA testing.

8

Measuring free SO2:

Titration of a known volume of wine with a known concentration of iodine.

9

Measuring total SO2:

Treat the wine with alkaline solution, thereby releasing the bound SO2 converting it to the free form. Titration follows.

10

Measuring VA:

Enzymatic essay or HPLC.

11

Measuring alcohol:

Distillation and hydrometer reading or with an ebulliometer.

12

Measuring residual sugar:

Fehlings titration (reaction with copper salts).

13

Brut nature (in the EU):

No dosage liqueur and <3g/L

14

Extra brut (in the EU):

<6/L

15

Brut (in the EU):

0-12 g/L

16

Dry, sec and trocken sparkling (in the EU):

17-35g/L

17

Medium-dry, demi-sec, halbtrocken sparkling (in the EU):

33-50g/L

18

Sweet, doux, süss/mild sparkling (in the EU):

>50g/L

19

Dry, sec and trocken still (in the EU):

<4g/L (<9g/L where residual sugar does not exceed TA by more than 2g/L)

20

Medium-dry, demi-sec, halbtrocken still (in the EU):

<12g/L (<18g/L where residual sugar does not exceed TA by more than 10g/L)

21

Medium, moelleux and lieblich still (in the EU):

12-45g/L

22

Sweet, doux, süss/mild still (in the EU):

>45g/L

23

TA

Titratable acidity/total acidity.

24

Minimum TA for EU table wines:

4.5 g/L

25

Normal pH range for most wines:

2.8 to 4.0 - below 3.0 is extreme and hot climate red between 3.4 and 3.6

26

Monitoring MLF:

Paper chromatographic procedure.

27

Measuring CO2:

Measured enzymatically or by titration.

28

Dissolved CO2 levels in young white wines:

600-1000 mg/L

29

Total dry extract (TDE):

Brings together alcoholic strength, specific gravity, VA and SO2 levels. Measured in g/L. Stops fraud.

30

Checking tartrate stability:

Cold stability