PACKAGING

Question 1

Which 7 points do you need to check prior to botteling?

Answer 1

Tartaric stability
White protein stability (heat stability - bentonite)
Colloidal stability
Microbiological charge
Chemical stability SO2
Clogging index (colloids/tartrates)
Turbidity (cloudiness)

Question 2

What are the the numbers for (limpidity) white/rose/red wines that are cloudy?

Answer 2

White: > 4,4 NTU
Rosé: > 5,8 NTU
White: > 8,0 NTU

Question 3

What is the Vmax for quick clogging of a membrane

Answer 3

<4000

Question 4

Which parameters do you need to check with a rinser?

Answer 4

Water quality
Drip time
Property (?)

Question 5

Which two are the worst in the context of clogging?

Answer 5

Gluons (botrytis)
Pectins

Question 6

What is the benefit of filling the bottle with a siphon?

Answer 6

Less oxygen
Cheap

Question 7

What is the oxygen saturation in wine?

Answer 7

max 8mg/l

Question 8

What 4 things influence residual pressure in the bottle?

Answer 8

Descent speed
Bubble height
Elasticity of the stopper
Nature of gas

Question 9

Why can’t you lay down your corked bottles within 10 minutes?

Answer 9

Corks are not fully extended yet and the pressure is still high –> leakage

Question 10

Why do you want the lowest amount of bar possible in the bottle?

Answer 10

Less dissolved oxigen

Question 11

Do you want to a cork that expands slowly or rapidly?

Answer 11

Slowly. Oxygen has more time to slip out of the bottle and will not dissolve in the wine (lower bar pressure)

Question 12

What is the ideal botteling temperature?

Answer 12

Around 20C (see bottom of the bottle)

Question 13

What are the 3 parameters you should check when choosing a cork?

Answer 13

Sealing
Length
Diameter

Question 14

What is the advantage of PETMET over EVOH

Answer 14

More mechanical resiistance
More stability

Question 15

What are the main advantages of BIB’s? (4)

Answer 15

Practical, only serve what’s needed
Longer conservation after opening
Lightweight
Carbon footprint reduction