MW Theory Paper 3 - Handling

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Light weight glass (2012)*

- can affect aesthetics of wine -Can cost less, more breakage in shipping -may use 15% less material -cheaper to transport -Often use greater proportion of recycled glass known as cullet -Europe 2004, US 2008 see interest grow -S.A. environmental policy with high exports quite useful. -Lightweight bottles require heavier shipping cases. ...EX...Sturdy shipper from sustainable UK packaging company Knopak. ...EX Argentina known to have big heavy bottles with big punts 'Body builder bottles'. Pushed by their largest bottle supplier, JR jokes they go for the record of heaviest bottle. Rely on it to communicate quality, as recognition rises so does chance for light bottle. ...EX... S.A. 500 g avg weight to 350 g average weight in 2010 ...EX...'As we raise our export volumes of mostly bottled wines, we also increase our carbon emissions, balancing act of sustainability and output', Su Birch, CEO of Wines of South Africa (WOSA) ...EX...Saverglass France "Producing heavier glass takes longer and consumes more energy," she said. "But when these bottles are full of wine, they have the same look and feel as a heavyweight bottle." ...EX..Demptos Glass has introduced a new bottle called "Strada is relatively heavy compared to the really lightweight bottles currently on the market, but because it's manufactured in Mexico, its cost is significantly lower than European imports," said David Schwandt, director of sales for the Napa-based distributor, a division of Saxco. Schwandt estimated the price differential at 30%, and underscored the additional savings that can be achieved as a result of shorter transportation distances. ...EX...Consequently, the carbon emissions associated with manufacturing and transporting wine have been reduced by roughly 14%, or 2,985 tons. -Ann Thrupp, Fetzer's manager of sustainability ...EX...23 million bottles of its Fetzer Valley Oaks brand in a lightweight bottle manufactured by Owens-Illinois Inc. of Perrysburg, Ohio. ...EX...Joe Cattaneo, president of the Glass Packaging Institute, trade association for glass container manufacturers in North America. "Now you can lighten up the glass, but maintain the strength by reducing the wall thickness and removing the punt." ...EX In Europe economic crisis began move to cheaper glass in 2004 reducing glass usage by 14% to 16% can lead to cost savings of as much as 10%. ...EX...R. López de Heredia uses heavy glass "similar to the old fashioned blown bottles weighing more than 700 grams with a fortified glass base"

Glass*

- inconveniently fragile and relatively heavy -1730s binning (storing on side) lead to cylinder shape -adoption of a special local, regional, or appellational bottle became particularly fashionable in the 1980s -Popularity of Coravin is increasing interest in cork/glass bottle wine -Glass is important in growing and emerging markets -2007 WineBizMonthly reported increased demand and rise in price of glass (the worlds glass factories are at capacity). Part of reduced capacity is the time taken to produce so many custom bottles ...EX...Hedges buys about 80 percent of his bottles from China since demand has exploded and price increased ...EX...St Francis Winery orders all bottling supplies a month early to ensure no slip ups in inventory (worth the warehousing) -Wotwine says 35% of wine is in clear glass bottles is damaged, totally 4% of wine on shelves (compare 1% corked) ...EX... Kelman Glass in Glenshaw, Pa can custom color spray bottles $0.40-1.40 a bottle ...EX..Demptos Glass has introduced a new light bottle called "Strada is relatively heavy compared to the really lightweight bottles currently on the market, but because it's manufactured in Mexico, its cost is significantly lower than European imports," said David Schwandt, director of sales for the Napa-based distributor, a division of Saxco. Schwandt estimated the price differential at 30%, and underscored the additional savings that can be achieved as a result of shorter transportation distances. -Glass bottles are by far the leading wine container type but glass will continue to lose market share to a growing array of alternative package formats. (Wine Packaging to 2019 paper) -alternatives are growing in popularity due to performance features, product differentiation capability, and appeal to younger consumers, who are less attached to wine traditions than are older consumers. -Glass is ideal for aging, but majority of wine not aged -Wineries enjoy it's inert and no oxidation guarantee. -Glass will remain popular especially in largest (US and France) and growing markets (Wine Packaging to 2019 paper) ...EX...Some rioja producers, for example, put their Garnacha-dominated, richer blends into burgundy bottles, while their Tempranillo wines designed for longer ageing are put into bordeaux bottles. ...EX...Considerable energy and money is expended, however, on designing special bottles for prestige cuvées, Moët & Chandon's Dom pérignon bottle having set a formidable standard ...EX...Nigel Dart, senior director of Gallo Glass: glass costs are heavily influenced by the cost of raw materials, labor, energy and environmental compliance costs. "Imported glass can sometimes come in at a discount due to lower costs for some of the key inputs. Especially lower labor and environmental compliance costs. ...EX...Nigel Dart Gallo Glass has advantages over importers including a modern fleet of natural gas and oxygen furnaces with low environmental impacts and energy requirements. Recycling rates of approximately 50% not only reduce the amount of waste that goes into landfills, they also reduce greenhouse gas emissions and energy use, he said. ...EX...A local manufacturer in California, Gallo Glass has a full-time workforce of 690, making it a major employer in the San Joaquin Valley. ...EX...Glass manufacturer Verallia produces bottles in Europe. prices are about the same, approximately 1.5% higher per year based on inflation. Isabelle Le Graët, "Between 2013 and 2015, the exchange rate between the euro and the dollar also helped us to lower prices." ...EX...Verallia Isabelle Le Graët "According to my customers, Chinese bottles have not improved, and I got new leads from customers who've seen their bottles explode after filling—especially on sparkling products. There are lots of critical issues on the neck and finish as well." ...EX...Erica Harrop, founder of Global Package, "Glass costs might be interpreted as coming down because more customers are purchasing their fancy glass from different factories that can offer high quality at lower pricing. This is true for Europe and China. And if glass is coming from Europe, some of the factories will pass along their savings from the better exchange rate. Cost savings can be up to 50% for very expensive glass. But there is less variety, and glass factories may not always have that stock." ...EX...Erica Harrop, founder of Global Package, "China is still much less expensive, and they make some very fancy bottles now. But the glass is not always in stock, and the runs are much larger. This is the biggest change for the wineries with regard to use and pricing. I would say that most wineries now have some Chinese glass purchased, and there is cost savings of 10% to 50% based on the product....However, stocks have to be secured much longer in advance." ...EX..Global Package develops as many as 10 new shapes for bottles and spirits every year, ...EX...Marco Braguti, the North American manager for Bruni Glass, said, more wineries are looking for customized bottles to increase brand recognition. ...EX...R. López de Heredia uses heavy glass for aesthetics similar to the old fashioned blown bottles weighing more than 700 grams with a fortified glass base.

Closure choice (2011) (2005) (2004) (2001)*

-2013 Wine Bis Monthly Cork rated highest closure except in ease of removal, price, and performance. Synth disliked for perception, environmental impact, and overall rating -Wine spectator found fewest corked wines yet in 2015: Of the 6,820 wines reviewed in Napa last year, 4,918 were bottled with corks and 170 were marked for retaste, giving us the 3.5 percent tainted figure -CORK Use examples of new generation type of cork i.e. ProCork natural cork with several different layers. Each membrane serves a different purpose, including oxygen regulation, reducing evaporation, taint prevention and flavour retention. -Corks more forgiving of excess CO2 (wine is shipped with 1.1g/L of of dissolved CO2, it may lose 100-150mg over 4-6 weeks) Screw caps release none PROS: Easy for corking machines, no slip, cheap, readily available, maturation, coravin, ceremony, perception of quality -popular high in US, very large market -Technical corks, such as micro-agglomerated and twin disk types, account for the majority of cork demand and will record more rapid gains than full natural corks -Technical corks are priced competitively with synthetic corks, offer many of the advantages of natural cork, and have been instrumental in helping cork to recapture some of the share lost to synthetic corks during the past decade. CONS: removal, TCA (2-7%) ...EX...R. López de Heredia uses cork to allow bottle development consistent with their natural style. Seal with wax to ensure long life of cork. Seal also fraud deterrent -SCREWCAP Must consider the liner - which is made of expanded polyethylene wadding. This is typically covered with a tin foil layer that acts as a barrier to gas exchange. PROS: No TCA, easy open, more acceptance, Consistency CONS: Damaged in transport, applied wrongly, ...EX up to 26% according to a MW dissertation were damaged in the Sydney market sample that was investigated with >8% of wine damaged. 7.2% applied incorrectly ...EX AWRI shows good O2 barrier, lower SO2 needed, and do not absorb flavor. ...EX Stelvin now has O2 transmission rate closures ...EX Lynn Marchive, Domaine des Malandes in Chablis, uses cork and screw cap on all her different quality levels depending on market (Japan screw, US cork) ...EX...Martin Kaiser, chief agronomist at Doña Paula against screwcaps because of reduction SYNTH Hard Plastic Synth (Injection molded) PROS: Cheap, no TCA CONS: ugly, fake, difficult to use, less of a guarantee against O2 since they are so firm, damage corking machines ...EX...Excellent choice for Anarkos puglia value wine TECHNICAL Corks (look like cork) (agglomerate) bits of cork stuck together with resin based glue) PROS: cheap, sanitized (super critical carbon dioxide kills TCA) CONS: resin disintegrates w/i months, short life, absorbe flavor ...EX Sebate's Altec cork seemed great but was sued by Van Deuzer in Oregon and others over TCA levels -Twin top (agglomerate with disk at each side, reg or mushroom) -Sebate has Diam treated with super critical carbon dioxide to kill TCA (from zero oxidation to controlled permeability that will suit GV and Style/food grade.) mixed supreme, tage,integra Co-extruded (sausage) Nomacorc, nukorc -Neocork: SO2 retention a concern Neocork did not perform very well with level of free Sulphur dropping from 38ppm to 18ppm. By comparison Supremecork dropped from 38ppm to 23ppm and cork performed better (from 38 to 22ppm). -Vino Lok -Zork -Others- crown cap, plastic clip caps, plastic screw. GENERAL should deliver wine to consumer as winemaker intended, without contamination or bottle variation -Neck bore of bottle vital for good closure fit -closures may be blamed for faulty bottling procedures or equipment -Compression recovery: bark 96% in 24hr, Neocork 98% 5 sec 99% 24hr -Permeability: cork 0.004-0.025/Supreme (new) 0.008 less/Neocork- 0.018 more. ...EX... Weingut Beurer natural cork for oak fermented, stelvin for stainless (matching material) ...EX...Croft T cork communicates reopening, pull cork communicates 1 session drinking ....EX... Fairview in SA use cork vs stelvin to communicate holding potential *What factors should influence the choice of a wine's closure?* The made considerations that are most important to be weighed in selecting a wine closure are style, branding/image, cost, tradition, and production techniques. Cork can send a message about the image of the wine, honor tradition, and allow further development in bottle. Fairview wines selects cork for their higher end bottlings while utliizing screwcaps for their value line of Goats do Roam. They feel that the cork sends the message that their designated line is worthy of cellar aging and is worthy of a high price point. Of course, many trials, including Rieslings from Clare Valley, show that high quality flavor development from extended aging under STelvin is possible, but Fairview is using the cork to communicate a message from the bottle on the shelf to the consumer. Taylor-Fladgate's David Cruse Fonseca proudly states that they will always use natural cork from Portugal as a point of national pride, a unique factor indeed! Weingut Bauerer, a biodynamic winery in Württemberg stated that they use cork to match wines aged in oak and stelvin to match wines aged in stainless. He considered it in harmony with the wine's natural character. Chateau Coutet stated that they would always use cork cumplsivly out of tradition and could not fathom any change. Considered factors against the use of cork include potential for leakage, TCA infection, and oxidation from drying out. Use of screwcap: ease of opening for diabled or elderly. Brand as easy access and simple and inviting. Good quality ox protection. Easily damaged in transport. Alternative drinking venues that have no tools. ...EX AWRI shows good O2 barrier, lower SO2 needed, and do not absorb flavor. ...EX...Stelvin developed O2 exchange caps ...EX...Fetzer uses PET with screwcap for airlines (no tools) ...EX...Production of champagne stelvin, but though the hardest the most culturally enwined with cork and opening Synthetics, crown and vinolock ...EX...Dom Symington says Vino-lok is not a glass stoper but a tiny silicone ring. ...EX...Synthetics Oxidation issues suitable for youthfull and immediate wines ...EX...Crown cap similar to screw caps with 'lower brand image'. Incredibly affordable material and application, little storage space Bag in Box, cans, tetras Not closures in and of themselevs, but inherent to their closure Bag in Box oxidation early Greek study 3 months begins to be damaged Value image, but changing ...Ricosoli Amarone in box for Netherlands market (space saving) affects winemaking as tartrate crystals can prove fatal, crisp whites less suited Cans leaking issues and proper experience for CO2 protection and even character, no tradition and value wines like Barefoots new fusion wine in can

PET (2012) (2008)*

-A 75 cl glass bottle weighs around 400 g; the same size in PET weighs 54 g, one-eighth of the weight -less breakable -O2 issues -low rent image -health concerns over plastic leaching -Plastics have negative image -great alternative for places isolated from keg return or recycling -No warehousing of kegs needed (seasonal swings) -No cleaning (4 gallons of water per keg) or keg maintenance fleet ...EX Petainer brand O2 scavenger and CO2 barrier are on the preform, when blown it is 15 times bigger surface area which is why it should be filled and used with in 6 months of being blow. CO2 loss and O2 ingress is still within acceptable tolerances using a 6 month old keg, after nine months. -Wine in PET should be sterile for safety (Petainer) ...EX Key Keg 'bag in ball' PET kegs, gas propelled never touches wine, kegging without tracking, refill, or return. Montelvini sold first in 2010, no need for dimethyl-dicarbonate and sorbic acid (like bag in box), can fit more on a a palate, being championed by mid level wine (not cheap wine). ...EX Petainer finds with shipping weight and space saved by PET customers can ship 20-30% more product in a truck -Single serving zipz in wine glass shape, Yellow Tail, Fetzer, from US launching in UK 2015 ...EX Petainer studies show that no altered taste and consumers accept ...EX Amcor PET Packaging UK produces Saintsbury PET wine bottles. Barrier license for o2 scavengers is from Constar, and resistance falls with rise in temp creating shipping issues (ISO transport than bottle at sales area) ...EX...Mendocino County, Calif.-based Fetzer Vineyards dipped a toe into plastic, single-serve wineglass-shaped packages designed for use in stadiums and similar venues. That program was discontinued, but Fetzer is still committed to 187ml plastic bottles—both for airline service and retail sales. PET packaging in the 187ml size help us to reduce our carbon emissions, while complementary carbon sequestration efforts in our vineyards allow us to further reduce the overall carbon footprint of our operation." The bottles are produced by Amcor Rigid Plastics, and screwcaps come from G3, according to Fetzer public relations associate Courtney Cochran. ...EX...Cindy DeVries, told Wines & Vines, "Lightweight, 187ml PET bottles allow us to offer greater convenience and portability for wine consumers, in turn facilitating a broader set of consumption occasions for Fetzer wines." ...EX...Amcor's release included a quote from Bronco co-founder CEO Fred Franzia: "The conversion to PET packaging in 750ml will be a game-changing event in the wine industry....The use of lightweight PET and other associated eco-friendly packaging features takes us to the next level in terms of sustainability and further expands the brand potential." Will they do 2 buck chuck? ...EX...Bronco's PET bottles will have PET labels to avoid contamination in the recycling stream. They will have aluminum screw caps that can be removed prior to recycling. Internal oxygen liner can be removed prior to recycling ...EX..Bronco PET container from Amcor does not have a shelf life for empty containers like old PET ...EX...Amcor claims its PET bottles provide extended shelf life because they are lined with a silicon oxide (SiOx) barrier from KHS Plasmax GmBH. The glass-like material "seals the container from the inside to protect the contents from oxidation," Amcor stated.

supplier specifications (1999)*

-A specification attempts to convey the salient characteristics of a single product (provenance, colour, strength, sweetness, ageing; description, packaging, etc) agreed between the buyer and the seller. -'due diligence' requirements for legal protection of seller -includes clause that every supplier has an ability to be audited by their own standards -Needed for traceability, back up analysis, safety/stability ...EX... Jacob's Creek and Hardy's keep internal specifications to be sure protocol is covered (especially bottling overseas) ...EX... ...ex...yes this supplier may use metatartaric because they must. Saintsberry does not accept metatartaric, Lucy would over ride in interest of the product (especially in low acid years) -Handbook of what you can do as a supplier (Tesco) has specs for packaging (red capsule that is glossy, with twin top cork, in burgundy bottle, in 12 pack box with liner with a lot code on bottle...etc. reasons: brand guidelines or business needs -lot code on bottles important for shorter shelf life wines and for customer complaint risks, never etch them on bottles because they are not seen, not on capsule because they will get wiped off. -Tesco finest is worth more to Tesco than coca cola *New Product Development: Style* -At Saintsbury no formal specs for style, agreed upon based on the vintage -At Tesco also not defined by style in contract - if wine has back label the language must match the wine (18 months on oak, with silky tannin, and red fruit) it must be coherent with the wine ...EX... may legally be audited about wine matching description in the UK -retailers must be clear about what they want (cost, style, standard, etc.) ...EX...former Texco buyer said "Legal shit goes down when stuff is not written down" *Technical Library* -UK multiples keep big fat template for suppliers to fill out that are online that covers every step (everything they need and nothing they don't) -'Inspire'- Saintsbury 'Tesco technical Library' -'Project fusion' test program for cole's bespoke but based on Tesco's -they will be using it for liquor too! -Technical Library is live traceability -US starting to adopt -Specification must be approved by retailer, every field is required to be filled -Sometimes they will use specs to generate label copy and design - can auto upload to the label company and printed from there (winemaker will add note, buyer will add notes and they decide). Specs will develop style, style will go on label. -Protection of specs is vital for protection, especially from fraud, often only buyer and supplier will see them - especially back label and design. *Specs in tech library* Spec will say: -big guys say it is all online -small guys use a paper trail that links to bottling records -ingredients -lot codes for each ingredient -packaging specifications -pre bottling analysis perameters (sulfur, CO2, DO,) -Production Flow: free text section listing everything that happens to the wine -If a recall you would run your document off of your system and isolate which suppliers have been effected (say ingredient or package was dangerous) and find and isolate potentially bad stock immediately. Specs protect you legally. -As a retailer a specification assumes they supplier is honestly following it. All the checks and measure are nice, but you must audit against a robust standard to be sure that they are following the specs. -LIP (labeling integrity program) Aussie self governing but federally audited. Must prove what is on label is in bottle. ...EX...Griffith, Dal Bori Pinot Grigio, was buying wine from other wineries. Was bought as neutral dry white on LIP but then they sold again as Pinot Grigio. Guy lost his export license. -ties into fraud in the bulk wine market. -Without a standard to audit against, you have nothing - even if you have a specification -Can retrofit standards for all new issues that come about -Tesco says no glass from China b/c of child labor -All the way down to the pesticides in the vineyard -Working with small guys is hard b/c the specs don't suit them, they may use an agent as an intermediary to do this. ...EX...DB Wines (Australia) specializes in the design and production of private wine labels that meet a client's product specification based on desired price-point and target market segment ...EX...In Japan, mandatory label information must be in Japanese. Additives must be listed. ...EX...de Bortoli performs random quality checks to ensure compliance with product specifications ...EX... In the UK, there are established quality standards for wine. Wine buyers must ensure that their suppliers meet these standards and provide the necessary documentation. These include: o Residual sugar o Alcohol (minimum/maximum) o Acidity o Additives o SO2 o Protein and tartrate stability o Sterility · Other production specifications may include: o Provenance o Colour o Packaging o Labelling

Temperature and storing/maturation (2010) (2000) *

-Before inflation wineries aged wine -Wine is one of the most fragile commodities to be stored -Sunlight can light strike and damage aromas and deteriorate rapidly -If wine freezes it may expand and push out its stopper -Storage above 25C / 77F may lead to cooked aromas -lower the storage temperature, the slower the reactions involved in wine maturation and, the theory goes, the more complex the wine eventually -10-15C / 50-60F is ideal -Meta-tartaric will revert to tartaric crystals 6 months at 25C, 18 months 10C -Acetic acid kept at bay with cool storage ...EX...Mouton to hold back more wine and release ready to drink, will cellar themselves. ...EX...Bollinger caves protect from heat, but also light. ....EX...R. López de Heredia stores bottle where they will be covered in mold, perfect and important for aging 'living outside sign it is living inside'. Wax seals to protect from taint ...EX...Fetzer uses temp sensors on all shipments to be sure temp of storage was compliant. Once had train break down and wine froze! *TooWarm* -Temperatures above 16°C (60°F) may stimulate the growth of dormant microbes, leading to off-flavors, hazes, and excess carbon dioxide. -Temperature fluctuations test the integrity and position of the bottle closure, especially corks, and can lead to the introduction of air into wine, with rapid spoilage following. Leaking and pressure change too. -Storage at elevated temperature may cause excessive extraction of odors from the bottle closures as well as increased scavenging and permeation-based loss of protective sulfur dioxide or certain wine aromas. -maderization and browning -rise in pressure in sparkling wine if warmed *Too Cold* -Wines stored at cooler than recommended temperatures — below 10°C (50°F) — may not develop their full potential for aroma and flavor. -Storage at extremely low temperatures — 0°C (32°F) and below — for as little as 1 hour can cause the natural precipitation of potassium bitartrate -At temperatures below -5°C (23°F) wines with an alcohol content of 14 percent by volume and below will start to freeze, causing corks to push out and bottles to eventually break. -Moving bottles from very cold storage to a warmer environment will cause condensation of water on the bottle, labels, and cork, depending on the relative humidity of the surrounding air. This can easily lead to mold growth and significant damage to the entire package.

Screwcaps (2012) (2007) (2006) (2001) *

-Cheaper than top quality cork, no foil needed -If undamaged perfect seal, aluminum being soft, is highly damageable -Do not get taint, little quality variation, no tools for opening -large initial investment -Made from aluminum shell and expandable polyethylene wadding -varied wads (seals) impervious (tin), breathable saranex (plastic) -The liner typically contains a tin foil layer that acts as a barrier to gas exchange, overlain by a PVDC (Saranex®) film that provides an inert surface in contact with the wine -thread on cap is formed by pressing the metal against the bottle to conform to threaded neck -To obtain a tight seal it is especially important that the lip of the bottle be free of defects. -Reduction an issue, hyper ox may help stabilize, avoid bottling too soon -bottle size and head space a concern for reduction -SO2 reduces into hydrogen sulfide, so limited dosing required -Sporadic introductions to the wine market since the 70s as displeasure with cork grew ...EX...Clare Valley wine makers (riesling that is easily shows cork taint) banded together to place required size order to get Stelvin in Aussie. Got attention and spread screwcaps across Aussie. by 2004 200 mill bottles sealed with stelvin in Aussie and 70% NZ (1% in 2001) ...EX...Herti to launch sparkling closure ...EX... S.A. 2010 65% of all wine screwcap, in 2010 new 350g bottle (export and sustain combo) only made in screwcap. ...EX...Gallo G3 distributes screwcaps as part of vertical integration. Fetzer uses them on their 187 ml PET airline bottles ...EX...Beurer uses screwcap for stainless tank and cork for oak aged wines - harmony ...EX...infinite Monkey Theorem used stelvin could cap to in time to insert one cork non automated line ...EX...Taylor Fladgate will never not use cork - Portuguese proud.

Kegs *

-The combination of recyclable stainless-steel kegs with plastic tubing and inert gas keeps large volumes of wine fresh. -Large bag-in-box packages fitted with pumps are sometimes called kegs. -Lowers by the glass pour cost and offers carafe easily -large format means more permanent list (takes 5 - 53 gallon to change over) -Key Keg 'bag in ball', gas propelled never touches wine, kegging without tracking, refill, or return. -Training sales team as well as distributors on how to effectively sell wine on tap -Provide customizable wine on tap sales & marketing materials -Locate the right local dealer/installer of draft systems for your accounts -Ensure that your clients get the right parts -Keg deposites and credits can be tedious and may be managed by keg broker -Each keg in US has a TTB approved collar applied to its neck prior to distributor fulfillment. ...EX...Free Flow provides you with a keg collar template, compliance filing, printing services, and application of the collars and sanitary caps ...EX...Full-Service and Offsite keg filling. In the Full-Service program wineries ship a minimum of 250 gallons per varietal to Free Flow to keg, store, and fulfill to distributors FOB our dock. In the Offsite program, Free Flow sends a minimum of 20 clean kegs to the winery so they can fill and fulfill to distributors themselves. Once the kegs are picked up by the distributors Free Flow tracks the kegs in the market and coordinates reverse logistics back to the warehouse. The kegs are then cleaned and reused. ...EX...BiB kegs in Belgium next to beer in same packaging -sustainability ...EX...Eataly has large wood cask covers with pull handle for keg wine adding to aesthetics of value driven system. (Large outdoor service) ...EX...Volio Vino offers Italian wines and will pay for keg installation in exchange for verbal agreement to have wine on tap for 1 year. ...EX... Free flow wines cleaning regime: Each of our kegs is: Rinsed with water Cycled with hot caustic Cycled with Citric Sterilized with steam Purged with Nitrogen This process ensures total sterility of the inside of our kegs. ...EX...FFW utilizes a state-of-the-art automated keg filling machine which can clean and fill up to 70 kegs per hour. This machine washes the kegs inside and out, sanitizes each keg with caustic, citric, and steam, and cools the kegs back down before being purged with Nitrogen & filled with wine. ...EX...The Free Flow Wine Client Portal allows you to check inventory levels at the Free Flow warehouse and out in the market, enter kegging work orders & sales orders, and view invoices. Upon request, Free Flow can provide information on your utilization and how quickly kegs are being consumed in each market. ...EX...Montelvini sold first in 2010, no need for dimethyl-dicarbonate and sorbic acid (like bag in box), can fit more on a a palate, being championed by mid level wine (not cheap wine).

Bulk wine handling (2013) (2008) (2006) (2001) (2000)(2015)* -Cover tank differences-

-When surplus production became an increasingly geographically widespread phenomenon in the early 21st century, the bulk wine market became an important feature of international wine trade, helped considerably by online trading. -Brokers of bulk wine follow the bulk markets daily and provide information to their client base. -In southern Europe it is still commonplace to take a container, perhaps a bonbonne or large plastic container, to be filled with bulk wine, which is charged by the litre. ...EX..Sardinia go to winery with plastic 2 liter soda bottles and fill with wine. *Concerns* -Risk of total loss, or total infection OXIDATION: - wine handling, defective seals, ullage-full tanks reduce sloshing. Treated by sparge, CO2 and SO2, Loading specs and SOPs ...EX. In the 1990s, flexitanks were thermoplastic (PVC and polyurethane) and had an Oxygen Transmission Rate (OTR) of 100 - 200 cc/m2/24hr. 2000s tanks were a multilayered design constructed polyethylene film with ethylene vinyl alcohol copolymer (EVOH) barrier & had an OTR rating of 1 - 2 cc/m2/24hr. Latest have an advanced gas barrier layer with an OTR rating of less than 0.05 cc/m2/24hr. <0.8ppm is goal over transport. (probulkwine.com) -better "Flexitanks are permeable to oxygen, however the oxygen transmission rate has drastically reduced over time due to the use of new materials and an advanced gas barrier layer. The oxygen transmission rate is now less than 0.05 cc/m2/24 hours. ISO tanks allow no oxygen transmission." ...EX...Rivetto, Moscato d'Asti requires careful cool and O2 protection to keep light fresh fruity aroma through storage, bottled on demand JOB LOSS - by bulk shipping and packaging in target market ...EX S.A. SA Wine Industry Information Systems (SAWIS), had calculated that for every 10 million litres of wine shipped in bulk, just over 107 jobs would be lost. ...EX...S.A. 'Bulk shipping help environment and cost, 'However, this poses a major problem in that many jobs would be lost during what must rank as the worst recession in current memory.in 2008 over a million jobs were shed in the formal sector, forcing many further millions of South Africans into a state of dire poverty.' -Birch of Consol Glass, South Africa's leading bottle manufacturer CONTAMINATION/DAMAGE ...EX Gallo sterile filters via cross flow filtration directly into new flexitanks for bulk wine shipping with the distance between the wine, filter, and flexitank minimized to reduce any risk of contaminationhe wine is then dosed with SO2 at a rate of 50ppm free SO2, as this will satisfy the legal requirements of any potential destination. -Temp fluctuation/Maderization: dockside environment (SOP for loading temp, should be near the same at start and end of ship journey), transit (journey management), position on boat, Container selection, warehouse temp -Microbial Spoilage: filter failure (off load lab tests and sensory analysis), loading container need QC cleaning, RS extra care, acetobacter, bacteria -Cross Contamination: cleaning or hygiene failure, Brett lives in plastic and reproduces rapidly and ferments high (insurance against brett rare), yeast -Humidity: On-Board Environment, position and journey management necessary -Taint: Container smoothness (TCA linked to flexi tank), volatile taints -Additional Filtration: brand/customer dependent, can remove character -Tampering: Security breach, need to be identified, fraud concerns -Reduction: Grape variety, environment, pre ship copper sulphate -ethylene vinyl alcohol copolymer barrier layer to prevent chemical taint. For example, naphthalene taint may otherwise result from chemicals used to fumigate and/or repair containers. This barrier layer will also prevent TCA taint. -traceability for issues later on ...EX flexitanks are designed with an ethylene vinyl alcohol copolymer barrier layer to prevent chemical taint. For example, naphthalene taint may otherwise result from chemicals used to fumigate and/or repair containers. This barrier layer will also prevent TCA taint LOSS ...EX JF Hillebrand's proprietary VinBulk flexitank uses high-strength LLDPE membrane material to increase strength and reduce tear risk. -Leaking: Valves, doors on ISO, or torn bags on Flexitank, identify-transfer- or return -Breakage can mean total loss -Wine requires further work upon arrival *Benefits* -less breakage -Environment -package close to market means less wear and tear, screw cap damage major issue -cost savings (nearly half transport cost) ...Cost savings vital to value brand growth of Aussie wines Yellow Tail -commercial flexibility for promotions -container of bottles 10,584 liters vs 25,000 in flexi bulk -CO2 emission down 38% ...EX...Germany the largest importer of Bulk wine, goes into BoB discount chains ...EX...China growing fast as bulk generic wine purchaser OPTIONS -ISO Tanks -FlexiTanks

Oxidation and packaging (2009) (2012)*

-all measures of O2 have to be made acerbically to be accurate and at every point of process, any rise needs to be investigated -tasters prefer wine with under 6ppm of O2 -'oxidized' flavors at 8.6ppm *Glass with cork* -ProCork natural cork with several different layers. Each membrane serves a different purpose, including oxygen regulation -While some scientists argue that wine ageing is an anaerobic process most successful in the complete absence of extrinsic oxygen, others suspect that the tiny amounts of oxygen transmitted by the less than perfect seal of corks ...EX... Fetzer in Mendocino flush each bottle with air to clean, vacuum air out, then flush with CO2 to exclude O2 pre filling ...EX...R. López de Heredia bottles with cork to allow breathing, long term agers sealed with wax to ensure corks long term health *Glass with Screwcap or crown cap* -The liner typically contains a tin foil layer that acts as a barrier to gas exchange, overlain by a PVDC (Saranex®) film that provides an inert surface in contact with the wine. -In some caps this lacks the tin foil layer; the closure therefore has higher oxygen transfer properties and is less suited to long ageing of wines. -More work, and simply time to get screwcap just right for extended aging, may vary wine to wine *Synthetic corks* -They also allowed too much oxygen transfer, making them suitable only for wines intended for early consumption. The better-performing synthetic closures now available are made by an extrusion process, some with a separate smooth plastic sleeve (Nomacorc and Neocork), some without. There are indications that these improved synthetics may also be suitable for wines intended for ageing. -technical synthetic corks may offer no ox to controlled ox *cans* -Wide opening in filling with co-CO2 wand ...EX... Small canning lines have major O2 risks as cans are flushed with CO2 6 at a time, rolling down line in linear fashion. Wide opening after fill means CO2 has time to blow off. First can has great protection with lessening protection down line causing large variation in 6 pack. -movement of canning line often means displacement -Once sealed about 1/2 fewer parts per million Ox ...EX...Wine Opinions research for WSET 54% of millennials not interested in ever having wine in a can. *Plastic PET bottle and kegs* -Wine in PET should be sterile for safety (Petainer) ...EX Amcor PET Packaging UK produces Saintsbury PET wine bottles. Barrier license for o2 scavengers is from Constar, and resistance falls with rise in temp creating shipping issues (ISO transport than bottle at sales area) ...EX... Petainer brand O2 scavenger and CO2 barrier are on the preform, when blown it is 15 times bigger surface area which is why it should be filled and used with in 6 months of being blow. CO2 loss and O2 ingress is still within acceptable tolerances using a 6 month old keg, after nine months. ...EX...Amcor claims its PET bottles provide extended shelf life because they are lined with a silicon oxide (SiOx) barrier from KHS Plasmax GmBH. The glass-like material "seals the container from the inside to protect the contents from oxidation," Amcor stated. *BiB* -The wine inside a bag is best consumed within 4-6 weeks of opening, and has usually deteriorated quite markedly 9-12 months after filling, which is why some wine boxes are dated ...EX...Ricasoli Amarone put into bag in box for Northern European market. Uses foil layer to protect. ...EX... Greek study in Journal Food Chemistry 2014: acidity, aroma, and color effected after 2 weeks. Caused by absorption of volatile compounds in plastic lining called 'scalping'. Polyethylene biggest offender. Quality acceptable for 9 days *Oxidation durring bottling* O'Dell said the three main sources of unwanted O2 are during the filling process, in bottle headspace and due to poor closure/sealing. "Low dissolved oxygen (DO) wine is an O2 magnet," O'Dell said. Knowing DO content in wine pre-bottling and in sampling post-bottling are recommended QC measures. An empty 750-ml bottle has 225 mg of O2 and should be pre-purged with inert gas. O'Dell said headspace O2 is becoming more of a concern, and each cm of headspace has enough O2 to raise the DO of a 750-ml bottle by about 1.2 mg/L. "After sealing, headspace O2 is trapped, so purging headspace after filling is important," O'Dell said. Closure quality and the sealing process are important. "A poor seal allows air past the seal, and this can be a result of physical closure flaws, glass defects or mechanical damage," O' Dell said. He noted that O2 in the cells of the closure (such as a cork) is slowly squeezed out by compression during and after insertion. The oxygen transfer rate (OTR) of the closure will also determine potential O2 exposure after sealing. Some early synthetics had excessive OTR. Good corks have low but consistent OTR.

clarity and stability controlled in wine (2013) (2015)*

-counter physical and chemical changes -counter microbiological changes. -prevents hazes, clouds, or unwanted deposits; becoming gassy; or undergo rapid deterioration of flavour after bottling -Less stabilizing in fine wine as it is believed that the less stable constituents contribute to the ageing process. -Barrel maturation has the effect of stabilizing a wine naturally. *Physical & Chemical* PROTIEN -Proteins synthesized during berry development account for 1/2 of total wine protein, a small portion is derived from yeast protein synthesis during fermentation, and the remainder from yeast autolysis. -Higher protein levels are typical in more mature grapes, grapes sourced from warmer regions, grapes grown at low crop levels, and grapes harvest mechanically-due to busted skins. -Skin contact with white varietals prior to pressing will typically increase protein concentration (in turn, fining and solids-separation pre-fermentation reduces protein concentration). -Fortification typically results in significant lees precipitation, including a large quantity of proteinaceous lees depending on the wine's polyphenolic concentration. -Protein precipitation in bottled wines (whites and reds with low amounts of polyphenols) causes 'protein haze' or crystalline deposits; these are likely a combination of soluble proteins, polysaccharides, insoluble protein-polyphenol complexes, and metal-protein complexes (protein act as nuclei for soluble iron, copper, etc.). -The solubility of wine proteins is highly dependent on temperature, alcohol concentration, and pH -Proteins have a negative charge when pH is above the isoelectric point, and vice versa. This plays a major role in protein stability and determining what fining agents to use on particular wines. -Wines with high polyphenol concentrations will often remove a sufficient amount of proteins to make the wine stable; thus, white wines and lower phenol red varietals have more issues with protein instability (color loss and instability in red varietals such as Pinot Noir are highly correlated to protein concentration) -Wood aged participate proteins out, less stability issues -Evaluation of protein stability should only be conducted after all other winemaking procedures have been completed, just prior to bottling -Protein stability evaluation is not an exact science, and thus involves predictive techniques. These can include heat testing, heat-and-cold testing, and bentonite testing. Tendency to over fine to be extra sure. TESTING PROTIEN: Filter sample through a sterile filter (0.45 µm). If the sample is still cloudy (i.e. from tank sitting on lees), you may need to centrifuge it prior to filtering. Fill one test tube with filtered sample as a control. Fill a second test tube and heat to 80° C (180° F) for two hours (many wineries like to do so for six hours instead, while others heat at lower temperature for up to 24 hours; I believe two hours at this temperature sufficiently precipitate proteins). This induces haze. After sample is heated, allow it to return to room temperature. Giving the sample several hours or overnight is advisable to allow precipitation; if this is to be done, refrigerate both the control and heated sample but make sure to allow both to return to room temperature prior to reading. Compare the two samples. Ideally, this should be completed with a turbidity meter (nephelometer); protein stable samples are deemed those with an NTU <1.0. Visual comparison with a bright light can be completed in lieu of a turbidity meter but may not adequately assess stability. If haze reappears then bentonite should be used in trials to determine the proper dose to remove protein. Then wine treated and retested. ...EX...Mike Horton, a traveling winemaker in CA recommends doing the dose just below the sample confirmed to avoid over fining. TARTRATE STABILIZATION -Potassium bi-tartrate precipitates (potassium present, Ca involved) Cold Stabilization - Chilled just above freezing (-4C for 12%abv wine -8C for fortified), then stored in insulated tanks for 8 days -expensive capital, and space, energy for chilling -not totally reliable -5% lost wine from racking off -lower acidity and raise pH by removal -research evidence that the expunged crystals take other things with them, from aromatic compounds to pigment. -holding wine for extended periods at borderline freezing temperatures increases the chances of oxidation, since oxygen dissolves into solution much more easily at colder temperatures. -particles must be present to act as nuclei to cause crystals to form, then further crystallization occurs -inefficient because crystals lay on bottom of the tank, convection currents only way to bring wine in contact with crystals -chilling to 0C can precipitate unstable crystals Contact Process -quick, cheap, and effective -brings wine in contact with micro crystals of potassium bitartrate (act as nuclei) -Wine is chilled, 0C, crystals added at 4 g/l and wine is stirred vigorously (suspension) for 2 hours, draws out excess tartrate by crystalizing, wine is cold filtered, left over crystals are ground down and used again -Now continuous option: tank with cone of crystalizing material in tank. Wine is pumped up through bed of crystals and drawn off at top. Ion Exchanger -Carboxy Methyl Cellulose was authorized 2008/2009. precipitates color-not for reds. possible allergines. cellulous gum prevent deposits of tataric crystals. coats potential sites if crystallization interfering with formation. lasts longer than metatartaric acid. EU limit 100 mg/l. can be made from wood or cotton. effective 4 years -Electrodialysis, high capital costs, 80% less energy then cold process, fast, 40% more cost effective, RO reduces water needs to extract tartrate salts, no filtering to remove potassium bitartrate salts also. Wine must be filtered before process to not clog machine. Control over how much is removed from the wine. Permitted widely. Polymer membrane filters with electric current ...EX...WineSecrets STARS removes elements that crystals form on (Potassium, calcium tartrate salts), therefore removing less character and less pH effect than removing whole crystals -Metatarteric Acid. Cheap and effective, unstable and reverts to tartaric creating more crystals, 6-18 months depending on temp, good for fast consumed wines (BIB), good for small domaine without many tanks/equipment and limited electricity -Minimum Intervention Mannoproteins -Mannoprotiens, released durring yeast autolysis, covers surface of crystal. Can be bought in white powder that is odorless and tasteless. added 1 day pre bottling (200-250 g/l) protien is relatively stable and long lasting. ...EX...Gusmer enterprises has yeast derived additives that introduce mannoprotiens mimicking the stability achieved from time in barrel that inhibits formation. Tank and cube wines benefit as they are released younger. roughly 25cents per gallon. Does not address Calcium tartrate which can be an issue in de-acidified wines -Arabica Gum from acacia tree adds mouthfeel and contributes to color fixing, also inhibits crystal formation COMBO of treatments best: chill, CMC or arabica gum after Disgorgement Clarity of traditional method sparkling wine. Necessary as wine must be living in the bottle to referment and capture fine bubbles. ..EX...Veuve Clicquot keep lab samples for library to ensure disgorgement resulted in true clarity of every lot. Checked before wine released. FINING Positive and negative charges -Isinglass to keep bright white and remove browning phenolics ...EX..Santi Apostoli Pinot Grigio -Heat unstable protein haze removed by bentonite fining ...EX...Fetzer in Mendocino -Young reds may have tannin removed via fining ...EX...Tales of en primeur tasting wines getting extra egg fining (5-8 eggs per bbl instead of 3-4) ...EX...En Rama Sherry uses egg because "it is the most gentle" Tio Pepe OAK AGING -barrels can be stabilizing and clarifying, needs regular racking. - oaked wines are quite stabilized ...EX...Westwood wines in Sonoma do not fine nor filter 'never do anything you don't have to'. *microbiological* STERIL FILTER AND BOTTLE SO2 -inhibits acetobacter -anti ox -anti bacterial SORBIC ACID (Potassium Sorbate) potential geranium scent, caused by Sorbic acid, SO2 treats -used to inhibit yeast and mold - common in RS and low alch wines - does not work on lactic - some tasters very sensitive 50 g/l, average is 135 g/l -limit is 200 g/l -when lactic metabolizes sorbic creates geranium so SO2 must be paired -mouldy scent, bacterial spoilage, scents from vessel O2 PROTECTION -to avoid acetobacter development LACTIC ACID CONTROL - sulfur, removing all RS and malic acid necessary for conversion

Stabilization (2010) (2004) (2002)*

clarity and stability controlled in wine (2013) (2015)*

-counter physical and chemical changes -counter microbiological changes. -prevents hazes, clouds, or unwanted deposits; becoming gassy; or undergo rapid deterioration of flavour after bottling -Less stabilizing in fine wine as it is believed that the less stable constituents contribute to the ageing process. -Barrel maturation has the effect of stabilizing a wine naturally. ...EX...Trimbach does nothing to stabilize or filter sweet wines feeling they resolved fermentation when naturally stable. Physical & Chemical PROTIEN -Proteins synthesized during berry development account for 1/2 of total wine protein, a small portion is derived from yeast protein synthesis during fermentation, and the remainder from yeast autolysis. -Higher protein levels are typical in more mature grapes, grapes sourced from warmer regions, grapes grown at low crop levels, and grapes harvest mechanically-due to busted skins. -Skin contact with white varietals prior to pressing will typically increase protein concentration (in turn, fining and solids-separation pre-fermentation reduces protein concentration). -Fortification typically results in significant lees precipitation, including a large quantity of proteinaceous lees depending on the wine's polyphenolic concentration. -Protein precipitation in bottled wines (whites and reds with low amounts of polyphenols) causes 'protein haze' or crystalline deposits; these are likely a combination of soluble proteins, polysaccharides, insoluble protein-polyphenol complexes, and metal-protein complexes (protein act as nuclei for soluble iron, copper, etc.). -The solubility of wine proteins is highly dependent on temperature, alcohol concentration, and pH -Proteins have a negative charge when pH is above the isoelectric point, and vice versa. This plays a major role in protein stability and determining what fining agents to use on particular wines. -Wines with high polyphenol concentrations will often remove a sufficient amount of proteins to make the wine stable; thus, white wines and lower phenol red varietals have more issues with protein instability (color loss and instability in red varietals such as Pinot Noir are highly correlated to protein concentration) -Wood aged participate proteins out, less stability issues -Evaluation of protein stability should only be conducted after all other winemaking procedures have been completed, just prior to bottling -Protein stability evaluation is not an exact science, and thus involves predictive techniques. These can include heat testing, heat-and-cold testing, and bentonite testing. Tendency to over fine to be extra sure. TESTING PROTIEN: Filter sample through a sterile filter (0.45 µm). If the sample is still cloudy (i.e. from tank sitting on lees), you may need to centrifuge it prior to filtering. Fill one test tube with filtered sample as a control. Fill a second test tube and heat to 80° C (180° F) for two hours (many wineries like to do so for six hours instead, while others heat at lower temperature for up to 24 hours; I believe two hours at this temperature sufficiently precipitate proteins). This induces haze. After sample is heated, allow it to return to room temperature. Giving the sample several hours or overnight is advisable to allow precipitation; if this is to be done, refrigerate both the control and heated sample but make sure to allow both to return to room temperature prior to reading. Compare the two samples. Ideally, this should be completed with a turbidity meter (nephelometer); protein stable samples are deemed those with an NTU <1.0. Visual comparison with a bright light can be completed in lieu of a turbidity meter but may not adequately assess stability. If haze reappears then bentonite should be used in trials to determine the proper dose to remove protein. Then wine treated and retested. ...EX...Mike Horton, a traveling winemaker in CA recommends doing the dose just below the sample confirmed to avoid over fining. ...EX...Jay Ro recommended Tesco Finest Darling Sauvignon 2006 (12%) at £6.99 which happened to be pulled for protein haze and causes small dust up but educational opportunity TARTRATE STABILIZATION -Potassium bi-tartrate precipitates (potassium present, Ca involved) Cold Stabilization - Chilled just above freezing (-4C for 12%abv wine -8C for fortified), then stored in insulated tanks for 8 days -expensive capital, and space, energy for chilling -not totally reliable -particles must be present to act as nuclei to cause crystals to form, then further crystallization occurs -inefficient because crystals lay on bottom of the tank, convection currents only way to bring wine in contact with crystals -chilling to 0C can precipitate unstable crystals Contact Process -quick, cheap, and effective -brings wine in contact with micro crystals of potassium bitartrate (act as nuclei) -Wine is chilled, 0C, crystals added at 4 g/l and wine is stirred vigorously (suspension) for 2 hours, draws out excess tartrate by crystalizing, wine is cold filtered, left over crystals are ground down and used again -Now continuous option: tank with cone of crystalizing material in tank. Wine is pumped up through bed of crystals and drawn off at top. Ion Exchanger -Carboxy Methyl Cellulose was authorized 2008/2009. precipitates color. possible allergines. cellulous gum prevent deposits of tataric crystals. coats potential sites if crystallization interfering with formation. lasts longer than metatartaric acid. EU limit 100 mg/l. can be made from wood or cotton. effective 4 years -Mannoprotiens, released durring yeast autolysis, covers surface of crystal. Can be bought in white powder that is odorless and tasteless. added 1 day pre bottling (200-250 g/l) protien is relatively stable and long lasting. -Electrodialysis, high capital costs, 80% less energy then cold process, fast, 40% more cost effective, RO reduces water needs to extract tartrate salts, no filtering to remove potassium bitartrate salts also. Wine must be filtered before process to not clog machine. Control over how much is removed from the wine. Permitted widely. -Metatarteric Acid. Cheap and effective, unstable and reverts to tartaric creating more crystals, 6-18 months depending on temp, good for fast consumed wines (BIB), good for small domaine without many tanks/equipment and limited electricity -Minimum Intervention ...EX... Waipara the vine leaves are yellow by the time the fruit is ready for harvest and as the foliage dies off, potassium is 'dumped' and sinks to the fruit. The soils themselves, if both volcanic and young, may be high in potassium. During fermentation, potassium combines with the tartaric acid in the juice to form potassium bitartrate, which then drops out of the wine. - CP Lin ...EX...Saintsbury supplier specs don't allow metatartaric acid to be used but will over ride it if vintage calls for it. FINING -Isinglass to keep bright white and remove browning phenolics -Heat unstable protein haze removed by bentonite fining -Young reds may have tannin removed via fining ...EX...Large push by Animal Aid and PETA to label all animal additives globally OAK AGING -barrels can be stabilizing and clarifying, needs regular racking. - oaked wines are quite stabilized microbiological STERIL FILTER AND BOTTLE ...EX...Pigini winemaker from Moscato d'Asti uses sterile filtration on verdiccio to avoid pasteurization - holds in more flavor. SO2 -inhibits acetobacter -anti ox -anti bacterial SORBIC ACID (Potassium Sorbate) potential geranium scent, caused by Sorbic acid, SO2 treats ...EX...Jay Ro says it is the most offensive fault -when lactic metabolizes sorbic creates geranium so SO2 must be paired -used to inhibit yeast and mold - common in RS and low alch wines - does not work on lactic - some tasters very sensitive 50 g/l, average is 135 g/l -limit is 200 g/l -mouldy scent, bacterial spoilage, scents from vessel O2 PROTECTION -to avoid acetobacter development LACTIC ACID CONTROL - sulfur, removing all RS and malic acid necessary for conversion

Alternative Packaging *

-demand for wine packaging in the U.S. is forecast to reach $2.9 billion in 2019, with an increase of 4.4% annually, according to a recent report from The Freedonia Group (Cleveland, OH) -New Consumers want individualization ...EX...Sarah Brennan, Amcor market manager for spirits, wine and beer, added, "The single-serve market has seen strong, steady growth, and we don't foresee that trend changing any time soon." *Environment* -Lightweight vessels for lower carbon footprint from shipping -PET bottles took time to accept but now nearly any shape is being accepted, high oxidation ...EX...growing problem of waste in the UK has led to the emergence of single serve products and disposable packaging. New company 10-Vins sells single serves of wine in test tubes for customers keen to have a glass of wine without opening (and wasting) a whole bottle. ...EX...Amcor's release included a quote from Bronco co-founder CEO Fred Franzia: "The conversion to PET packaging in 750ml will be a game-changing event in the wine industry....The use of lightweight PET and other associated eco-friendly packaging features takes us to the next level in terms of sustainability and further expands the brand potential." Will they do 2 buck chuck? *Non Traditional Settings* -Single-serving containers for wine include Tetra prisma, plastic bottles, aseptic cartons, cans, and cups and goblets, with cups and goblets are predicted to post the fastest gains, although from a small base. ...EX...single-serve, shatterproof packaging, Sileni Nano's 100% recyclable, all-in-one wine bottle with a clip-on plastic drinking cup is the first of its kind in the marketplace (easy light damage and oxidation) ...EX...Croft baby pink 500ml bottle intended to be mixer on cocktail bars. Twist off bottle top, different shape glass to fit in. ...EX...Mendocino County, Calif.-based Fetzer Vineyards dipped a toe into plastic, single-serve wineglass-shaped packages designed for use in stadiums and similar venues. That program was discontinued, but Fetzer is still committed to 187ml plastic bottles—both for airline service and retail sales. PET packaging in the 187ml size help us to reduce our carbon emissions, while complementary carbon sequestration efforts in our vineyards allow us to further reduce the overall carbon footprint of our operation." The bottles are produced by Amcor Rigid Plastics, and screwcaps come from G3, according to Fetzer public relations associate Courtney Cochran. ...EX...Cindy DeVries, told Wines & Vines, "Lightweight, 187ml PET bottles allow us to offer greater convenience and portability for wine consumers, in turn facilitating a broader set of consumption occasions for Fetzer wines." *Restaurant worthy* -Kegs: high quality wine, low cost, keeps long ...EX...Eataly in NYC has rooftop kegs keeping bottles out of sun and temperature controlled, no breakable glass -Cans: craft beer paved the way, oxidation risk, no insulation

Bag in Box (2012) (2008) (2007)*

-preservatives used: dimethyl-dicarbonate and sorbic acid -expertise in fill important -Systembolaget gives BiB 6 month shelf life from fill -tartaric crystals can be devastating - 2 main bags: 1, silver lined is aluminum between layers of polyster - has flex cracking issues that can allow contact with O2. 2, clear bags made from ethylene vinyl - rising humidity reduces O2 protection -Very popular in N. Euro (3 liter), Aussie, NZ (4 liters) -consumed in 4-6 weeks to avoid spoiling -Drink before 9-12 months after filling ...EX...By the mid 2000s, almost a quarter of all wine sold in the US was packed in a box. ...EX. Greek study in Journal Food Chemistry 2014: acidity, aroma, and color effected after 2 weeks. Caused by absorption of volatile compounds in plastic lining called 'scalping'. Polyethylene biggest offender. Quality acceptable for 9 days -organic wines struggle because of low sulfur so low stability -criticism: too uniform, poor quality, little personality -usually lower margin over volume ...EX. Ricasoli believe aluminum lined helps, sends Amarone in box to Northern European Markets -Spain is resistant to BiB ...EX...Ricasoli Amarone put into bag in box for Northern European market. Uses foil layer to protect. -Bag-in-box packaging will register solid increases due to expanded 1.5- and 3-liter premium offerings -Bag-in-box wines offer a variety of benefits for consumers, including lower cost per unit of volume, extended freshness, and easier dispensing and storage. -An additional advantage of bag-in-box containers is their large surface area, which offers significantly more space for colorful graphics and text than do bottle labels. ...EX...London yearly bag-in-box outdoor pop up to highlight quality of cask wine. ...EX...Fetzer bag in box for Sweeden ...EX...50% of wine in northern europe is bag in box

Shipping cases*

*Cases* -Lightweight bottles require heavier shipping cases. ...EX...Sturdy shipper from sustainable UK packaging company Knopak. ...EX...Barefoot talked to warehouse workers and decided on the single, bright color cases. Each varietal has it's own color to avoid a mis-shipment (running out of colors -Wood boxes for extra care, wine on side, and protection (difficulty requires better care) ...EX...Broquel Trapiche wood case even for value wines ...EX...Vintage Port (Croft, Grahams, and Warre's) often comes in single slide top wood box, part of gifting culture and extended lightproof aging. Often these are hand filled. -Appeal for case stack important ...EX... Goats do Roam has printed case stack image with corner appeal getting better placement and large brand banner -Cases can be heavy and a risk to employees automated palate stackers and palate wrappers in use at Fetzer to protect worker safety and reduce wasted supplies -Mark which direction wine should be stored (some cork down cause cumbersome storage and moving) -May purchase sideways laying cases (more expensive machine) or upright cases ...EX...Durigutti Comes in sideways pack -Outside of cases may be paper texture of high gloss (slipping issues) -Cases may contain tissue wrapped bottle ...EX...Fetzer does pre wrapped floor displays for Costco. ...EX...Bronco's new PET brands: The lightweight package does not require bulky case cartons; instead bottles arrive on shrink-wrapped trays. *Shipping* -Protect against breakage by proper palate, sturdy/undented box, and good wrapping ...EX...Molly Dooker 2010 Velvet Glove palate for US dropped 20 feet $1 million insurance claim ...Fetzer wraps each palate for climate, once had train car get stuck in frozen midwest and wine froze. Temperature recorded the whole way -The greatest storage hazards for wine are associated with elevated temperatures and temperature fluctuations. Any temperature above 16°C (60°F) accelerates the maturation process, may change the wine's varietal character or its sense of origin ("terroir"), and can shorten the life expectancy of a wine (especially of whites). Temperatures above 24°C (75°F) greatly and untypically age most wines, leading to undesirable aroma, flavor, and color changes. Diurnal (day vs. night) temperature spikes during the commercial shipping of wine are not unusual but should be avoided. Within the entire distribution chain from winery to wine consumer, wines should never see an even short-term exposure to temperatures of 30°C (86°F) or above. *TooWarm* -Temperatures above 16°C (60°F) may stimulate the growth of dormant microbes, leading to off-flavors, hazes, and excess carbon dioxide. -Temperature fluctuations test the integrity and position of the bottle closure, especially corks, and can lead to the introduction of air into wine, with rapid spoilage following. Leaking and pressure change too. -Storage at elevated temperature may cause excessive extraction of odors from the bottle closures as well as increased scavenging and permeation-based loss of protective sulfur dioxide or certain wine aromas. -maderization and browning -rise in pressure in sparkling wine if warmed *Too Cold* -Wines stored at cooler than recommended temperatures — below 10°C (50°F) — may not develop their full potential for aroma and flavor. -Storage at extremely low temperatures — 0°C (32°F) and below — for as little as 1 hour can cause the natural precipitation of potassium bitartrate -At temperatures below -5°C (23°F) wines with an alcohol content of 14 percent by volume and below will start to freeze, causing corks to push out and bottles to eventually break. -Moving bottles from very cold storage to a warmer environment will cause condensation of water on the bottle, labels, and cork, depending on the relative humidity of the surrounding air. This can easily lead to mold growth and significant damage to the entire package. ...EX...JJ Buckley wine shipping does not insure for heat damage, must time shipments for proper times ...EX... Kermit Lynch uses all refrigerated freight to protect wine

Traceability (2003)*

*GS1* produce global barcodes: Offer Global location #, Global trade #, Serial shipping container #, and barcodes. All used to track wine product. *In the Vineyard* -GS 1 Each plot of vines is given Global location # -Paperwork and invoicing -potential to save physical samples for later -records of chemical analysis (ETS Labs in CA) *At the winery / Bulk wine handling* -GS 1 Each winery is given Global location # -Loading and unloading documents -Random tank inspections -Quantity of wine vary important to document -Bulk - transit #s and records are vital *Packaging* -GS 1 A product (trade item) is uniquely identified with a Global Trade Item Number (GTIN) -GS 1Serial Shipping Container# ...EX Saver bottle printing QR code on neck of bottle ...Chateau Coutet laser etches each bottle with a code on mobile bottling line ...EX...In USA TTB requires documentation to prove traceability that what is in bottle is what is advertised with threat of consumer fraud. *Distribution* -Each palate, case, and shipping container is recorded -Bill of Lading required for proof -On some goods digital trailer tags that record any break are used -DSTRB may repack cases and palates for specific customers, all adjustments are recorded *Point of Sale* -TTB requires producers to supply all retail with lot #, premise of bottling ID and dates for recall -Some countries, including EU member states, require the display of a lot number allocated to each consumer unit created during the filling process. This information may be displayed in human readable form. ...EX...Ethical Seal for Cape wines: To ensure total traceability brand owners would have to identify all their suppliers. At least 60% of these suppliers would also have to be WIETA-accredited, while the other 40% would have to demonstrate that they were preparing themselves for accreditation.'

Cork (2012) (2007) (1999)*

*Making Cork* - trees are stripped and cork sheets stacked up outside to air season 6 months -then cork is boiled 90 minutes to help flexibility and kill mold -left in warehouse 3 weeks before cutting into strips -then corks are punched out of these strips -punched at a right angle to the tree so that lenticels (knots) do not cause a problem -the ends are polished -bleaching and cleaning with chlorine was carried out, now replaced with Hydrogen Peroxide -innovation is looking at steam heat treatment to kill mold and bacteria while retaining corks flexibility -then graded on quality of visual appearance -custom branded -sealed in a bag with SO2 to protect over shipping and storage -Corks should ideally be stored in a ventilated, odour-free environment at a temperature between 15 and 20 °C (59-68 °F) in a humidity of 50 to 70 per cent ...EX...Amorin Cork makes a TCA free cork for Opus One ...EX...Tayor Fladgate and Symington do not even consider alternative cultures - it is too cultural and historic. ...EX....Fairview wine will use cork for high end and screw cap for value wines ...EX...Tapi Synthetic T cork 17Cents on an order of 40,000 Amorin Cork 15 Cents on an order of 40,000 T tops ...EX...Though the hardest to open Champagne corks are very tied to the identity of the wine. Veuve Clicquot running trial on screwcaps but do not see a change coming. *Styles* -25 to 60 mm long -longer corks create a good seal for extended aging, but limit ullage -24mm in standard diameter -cork agglomerate, occasionally called 'agglo' - 'technical' cork, such as the Altec and Diam closures: made from cork flour mixed with a synthetic component (the Diam version has been treated with supercritical CO2) -Agglomerate corks with discs of natural cork at each end, such as Amorim's Twin Top -The longest, finest cork can cost five times as much as the cheapest, shortest agglomerate cork -Stopper corks with plastic tops are used for some wines that may be consumed over an extended period. -Champagne corks are originally cylinder, and forced into bottle neck and caged to become mushroom. large piece needed means it is hard to cut from one piece of cork. Often agglomerate with 2-3 disks on the bottom *What cork tells us* -the narrower and more misshapen a cork extracted from a bottle, the longer it has been there -tartrates may form -moldy cork may not mean any issue in the wine ...EX......EX...R. López de Heredia uses cork to allow bottle development consistent with their natural style. Seal with wax to ensure long life of cork. Seal also fraud deterrent

Nutrition facts and allergies (2005)*

*Nutrition Facts* *Calories in 6oz * 6-9% abv sweet white 110-150 9-12% abv sweet wine 175-210 9-12% abv dry white 110-150 12-14% abv dry white 150-175 11-13.5% abv dry red 135-165 13.5-16% abv dry red 165-195 Sparkling 150 -Good source of Potassium, lacking in diets -Nutrition labeling optional in US in 2013, TTB not FDA, limited funding -Ridge is voluntarily complying to bring attention to additives ...EX Journal of Food Science found in 2007 that wine drinkers were less swayed by nutrition facts then beer drinkers ...EX OIV, 7/2015, found from 500 consumers across Italy, France, and Spain showed general interest in nutritional labeling *Allergy* -Sulfites label leads to confusion. 1980s campaign after studies showed danger to asthmatics. FDA, roughly 1 percent of people in the United States are sulfite-sensitive, almost all of them asthmatic. It's estimated that 5 percent of all asthmatics have sulfite sensitivities. -Egg, People with egg allergies might react with asthma, hives and even anaphylactic shock. (0.3 % of population) -Isinglass: Parvalbumin, the main allergen found in scaled fish, can cause anaphylaxis to those sensitive to fish. -Casein a common allergen found in milk products, sets off headaches, runny nose and gastric distress. -lysozyme (allergen protein- derived from egg) -Silica? -Claim is that fining agents are largely removed. ...EX...2011 European Food Safety Authority determined that non bentonite fined lysozyme treated wines hold an egg allergen potential ...EX...A 2006 Nutrition study concluded that wines fined with casein, egg whites or isinglass neither activated the immune system nor induced anaphylaxis in sensitive subjects. ...EX.. Milk, egg, and fish (and their protein) listed on TTB as required labeling (producers claimed it is removed) ...EX...alcohol accounts for only a small percentage of the United States' 150 annual food-related anaphylaxis fatalities ...EX... Duval-Lerot to stop using all animal fining and instead give 3 months settling to make wine vegan.

QA/QC (2011) (2007) (2006) (2004) (2003) (2002)*

*Quality Assurance* ...EX...QA: focuses on an organization's attempts to improve and stabilize production practices to prevent defects. -Zoran Ljepovic of Constellation Wines U.S., based in California -good quality assurance will ensure that the original potential of the grapes and wine is not lost on the way to the bottle -Quality assurance is the totality of all the management actions and procedures that set out to achieve this high standard, and therefore incorporates quality control -includes ISO 9001:2000 & HAACP ...EX Fetzer uses and maintain over 200 standard operating procedures and keep over 100 standard records that demonstrate that our activities meet required specifications. ...EX...Lucy Clemens says vital to create robust standard so staff is aware when they are deviating from it. *Quality control* Quality control (QC) emphasizes the testing of products to uncover defects - -Zoran Ljepovic of Constellation Wines U.S., based in California -the series of analyses and tests that verify a wine's palatability, stability (see stabilization), compliance with regulations, typicality, and freedom from faults and contaminants -For complete quality control, a chemical analytical laboratory, a microbiological laboratory, and a statistically controlled tasting panel are required *...EX...Glenn O'Dell of Constellation Wines in California QC list:* -1. "Oxidation is the number one QC problem," O'Dell said. "Some exposure to oxygen (O2) is critical to wine development, and the right amount of exposure at the right time is critical; but in general, the right amount of O2 exposure at packaging is as little as possible." -2. Taint—The addition of undesirable flavor components from packaging materials, primarily from bark corks. -3. Sanitation/microbial spoilage—Problems can occur upstream of the filler at membranes, lines, valves, the filler bowl, etc. and from bottles, closures, bottle handling parts on the line and the air in the bottle filling room. "Anything in contact with the wine is a potential vector, and appropriate sanitation protocols must be designed and implemented to moderate risk," O'Dell advised. -4. Reduction—Results when too little O2 exposure occurs. This has recently been associated with screw cap closures, but other factors can also be involved. -5. Temperature instability (under normal handling conditions)—Cold stability is the most common problem, and products fail in the field because they were not tested properly before release. O'Dell said a number of different standards exist for heat stability, but it is generally not a big risk under normal temperature-handling conditions. -6. Scalping—Removal of desirable flavor and odor characteristics by packaging components. Although this can occur, O'Dell has not observed it as a significant problem, and it can be difficult to accurately determine the source of the problem. ...EX Fetzer uses and maintain over 200 standard operating procedures and keep over 100 standard records that demonstrate that our activities meet required specifications. Sampling and analytical testing of wine samples for routine QC should be done by pulling wine samples from the bottling line randomly or at specific control points. Samples are analyzed for alcohol, SO2, DO, CO2, etc. and tasted. Microbial testing of random finished samples should also be done to verify stability. O' Dell said, "QC sample results should be recorded with traceability (date, time, serial number, wine lot and bottling lot.)" ...EX...O'Dell also advised using library samples from each production lot for long-term reference for monitoring quality. Library samples allow the documenting of analyses not previously run, help verify blend continuity between lots or vintages, enable evaluation of blend evolution over time, and can enable detection of subtle characteristics or problems that may have been missed during packaging.

Packaging Size*

*Small format* -Single-serving wine packaging will post robust advances from 2015-2019, fueled by their advantage of enabling wine to be taken to or sold in places that typically prohibit glass containers. -single-serving containers enable wine to be more competitive with beer in venues such as stadiums, theaters, concert halls, and theme parks. Single-serving containers for wine include plastic bottles, aseptic cartons, cans, and cups and goblets, with cups and goblets fore-cast to post the fastest gains, albeit from a small base. -Single serving for non-traditional location drinking huge with millennials ...EX...Stack wines, individual cups with a foil cover, have large surface area to deal with. Must be consumed fast which small volume PET dictates already ...EX...Baby Voga Italia Sparkling: The chic bottle may call to mind a fancy hand-soap dispenser or bottle of perfume, but the single-serve sparkling wine has a solid, respectable flavor. Great to have on hand for those special occasions that may call for a toast but just a sip will do. ...EX...FlyWine: This line of Sonoma Valley, California, packaged in glass bottles with a TSA-approved volume of liquid ...EX...Steelhead's single-serve offering is easily the most elegant self-contained wine. The plastic wine glass fits over the plastic bottle, forming a seal that is twisted off, and then the glass is ready to use ...EX...Union Wine Co. Underwood: Equal to two glasses, this slick canned wine is a delightful surprise. Easy to transport and easy to enjoy, this wine is not bubbly but simple, still wine. Require denser aluminum can then soda because pressure from bubbles adds rigidity. ...EX...Zips foil topped wine goblet - tacky appearance *750 ml* -In the 1800s the industry found ways of making standard sized bottles -In 1979 the US set a requirement that all bottles be exactly 750ml as part of the push to become Metric -almost exactly the same amount of alcohol as an "American Fifth". -Around the same time the European Union also asked winemakers to settle on one size to help with standardization. The 750ml size has become adopted by many countries, so the winemakers could ship to the US with ease. ...EX...R. Lopez de Heredia bottles in heavy bottle similar to the old fashioned blown bottles weighing more than 700 grams with a fortified glass base for tradition. *Large Format* -Magnums: They are inherently festive and tend to keep wine younger and fresher. Magnums of wine age better and slower in this size of bottle and taste consistently better than when matured in normal size bottles. -The proportion of exposed wine to unexposed wine decreases exponentially when stored in a traditional bottle - the aging process of wine in a Magnum takes around 1.5 times longer than in a 750ml bottle ...EX...Paul Symington says we should only be aging vintage port in magnum ...Magnums grew in popularity by 38% from Dec 2013 to Dec 2014 at Berry Bros and Rudd ...EX Woolf Sung retailer claims theatricality and diversity for collection of large format bottles may cause 8% increase in demand in 2014, Liv-Ex shows same info (already 30% of sales, 70% of which is Champ) ...EX...Lorena Ascencios, the head wine buyer for Astor Wines & Spirits, in New York City, says, "You can buy larger-size box wines and save a tremendous amount at the register. Côtes-du-Rhône, Domaine le Garrigon from France. The 750-milliliter bottle costs $13.96 a bottle and the 3-liter box costs $38.99. If you were to buy four bottles, you would pay $55.84, versus $38.99 for the boxed version. You save $16.85 by buying the larger format." ...EX...With the US being the largest world market for boxed wines, adding an incremental 84 million units between 2012 and 2017 with lots of room to grow -Kegs:-Lowers by the glass pour cost and offers carafe easily

Pasteurization *

-process of heating foods, including wines, to a temperature high enough to kill all micro-organisms such as yeast and bacteria -Old techniques resulted in burnt or cooked flavours in wines treated, particularly those that had not been subjected to complete clarification -Wines are pasteurized by rapid heating to about 185 °F for one minute, quick cooling, and return to storage tank or bottling line -Keeping the wine longer, for up to three days, at about 122 °F is used to coagulate heat-unstable proteins and to speed ageing in low-quality red dessert wines. -Flash pasteurization may also be effected by heating to temperatures as high as 203F for a few seconds, followed by rapid cooling -Some wine is hot bottled (at about 131F) and allowed to cool slowly or, for utmost effectiveness, closed bottles of wine are occasionally heated to about 131F and cooled to room temperature under a water spray -These techniques are relatively brutal, however, and are used only on ordinary wines which have no potential for improvement after bottle ageing. ...EX...Louis Latour "The wine is passed through a heat exchanger that raises the temperature to 160F for 2-3 seconds" -Mevushal wines must be flash pasteurized to 175 °F. If mevushal, the wine remains kosher even if served by a non-observant waiter.

QC Protocols and Large Operations

...EX...*Jesus Ceja of Treasury Wine Estates* focused on six key quality control points and procedures when unloading wine from tanker trucks and proceeding with bottling. He advised: • Validate tanker wine has not been compromised from origin to destination in regard to food safety and quality. Security tanker seals should be intact, and numbers should match bills of lading. Verify the tank chain of custody. Collect wine sample, perform chemical and physical analyses to confirm temperatures were kept between 48 to 50 degrees F. and that DO, turbidity, etc., meet target parameters. • Adhere to wine handling procedures to minimize DO intrusion and product contamination when moving wine from tanker to cellar tank. Sanitize transfer lines, pumps and receiving tanks, be sure hoses and fittings are leak-free, and be sure the transfer system is properly purged with CO2 to minimize O2 pickup. • Discuss cellar operations to ensure product integrity and equipment sanitation during transfer. Purge the cellar tank and blanket with CO2 before filling with transferred wine and blanket the inside of the tanker with CO2 as it's being emptied. • When releasing wine from cellar tanks to bottling line fillers, verify that the tank wine meets target parameters for alcohol percent, DO, CO2 and other chemical metrics. • Verify that in-line wine filtration upstream of the line filter is in place and meets protocols and target parameters for sterile wine filtrations and/or non-sterile red filtrations if different, and perform frequent pressure holds to ensure filter integrity. • For packaging filler operations, perform clean-in-place (CIP) for wine lines and fillers at least every 72 hours to ensure microbial stability. Purge filler bowls with nitrogen to minimize DO intrusion. Perform all necessary QC for the rinser, filler, corker and other line components to maintain the highest quality. ...EX...*Humberto Berlanga of Geyser Peak Winery in Sonoma County* discussed operating procedures and written forms used by large wineries to plan and monitor packaging operations. Berlanga observed, "Over 95 percent of QC-product holds occur due to problems related to bottling." With its own in-house bottling line that runs year-round, Geyser Peak regularly prepares and updates a "Bottling Schedule" with plans and work duties for up to a month in advance, but Berlanga says it is flexible and can change by the hour. A baseline analysis is done for every final wine blend that includes: alcohol percent, free and total SO2, titratable acidity (TA), pH, volatile acidity (VA), malo-lactic (ML), residual sugar (RS), heat and cold stability, CO2, dissolved oxygen (DO), turbidity, ascorbic acid, 4 EP/4EG and microbial stability. Each analysis is done for every tank, along with tasting (and adjustment if needed), and a Bottling Tank Analyses Pre-Approval Form is completed for each tank. The winery has a number of other forms to implement and monitor procedures and protocols for packaging and bottling operations. For packaging materials, these include: Materials Specs Master, Material Ordering and Receiving Materials QC. For bottling protocols, forms include: Bottling Specifications Form, Bottling Line Sanitation Report and a Bottling Line Inspection Report. The latter report is a checklist for every bottling line station, and it contains information for specific lots of materials that can be used for traceability if a problem occurs. Such forms provide documentation of protocols and results that are important for both QC and QA to improve practices for the future. As Berlanga summarized, "Quality assurance is not expensive; not to have it is." wbm

Foil*

...EX...Barefoot extended their foil to resolve issues on fill levels and customer understanding (Forbes) -lead until 1993 when outlawed for health and environment concerns (major source of soil contamination in disposal sites, and lead contamination of wine was traced to this source) -two most common types, one is made from polyvinyl chloride (PVC) with an aluminium top and is heat shrunk onto the bottle (alternatives made from more environmentally friendly polyethylene terephthalate (PET) are also available) the other is a polylaminate consisting of layers of polyethylene and aluminium which is spun into place -purely aesthetic choice ...EX...French wine released for sale within France, as opposed to export, must have its capsules embossed with a customs seal, known as a capsule congé -Older bottles with lead capsules should be wiped carefully around the bottle-neck between pulling the cork and serving. ...EX...R. López de Heredia uses wax seal to ensure the cork maintains it's integrity through aging. Seal on wax fights fraud.

Sampling as QA (2001)*

...EX...QA: focuses on an organization's attempts to improve and stabilize production practices to prevent defects. -Zoran Ljepovic of Constellation Wines U.S., based in California ...EX Fetzer uses and maintain over 200 standard operating procedures and keep over 100 standard records that demonstrate that our activities meet required specifications. -SO2 free and total measure through entire process ...EX...Leopold at Dufirt-Vivens said sulfur was most used in house lab equipment. -When grapes arrive sample is taken to confirm contract or to predict winemaking -during winemaking abv is watched to confirm fermentation -during élevage samples are taken to track potential infection, pH, color tannin, and bacterial conversions -shortly before bottling, samples are taken for detailed analysis to ensure that the wine meets all regulations and is free of faults and contaminants. -en primeur samples have not been stabilized like other wines, can oxidize quickly -barrel sampling over a range of barrels is needed to get idea of quality and cellar trends. ...EX...Taylor-Fladgate has team of 6 tasters to evaluate cellar samples. ...EX...Tesco will take own samples and reports to audit against specification for Tesco's Finest -Analysis type and amount needed can be defined by scale and comercial destination of a wine ...EX....AWRI cutting edge looks at smallest trace amounts - herbicides, pesticides ...EX...AWRI 3 biggest demands are for export analysis, production analysis for small wineries, MRL for residues for pestices and herbicides. ...EX...AWRI sensory analysis is the backbone of their work - wine is for consumers to drink - what can they percieve Test for: -acidity -alcohol -haze -microbial stability -sulfur -protein -sugars -trace elements -fining agent traces -sensory screening -titratible -total acidity -free vs totoal -total dry extract -enzymatic analysis -conductivity test -HPLC -GLPC -LCMS -physical test -bottle pressure -extractive force -Continuous sensory analysis -use and purpose of tests! *In order of priority, what quality assurance procedures should a producer have in place to avoid contaminated or defective wine?* Producer: winemaker or brand owner Safety 1st, legal 2nd, style 3rd A robust standard to audit against: HACCP or technical Library ...EX...Lucy Clemens ..>EX...Fetzer, important to know what is likely and how dangerous At grape recpetion: Monitoring sulfur and overall health and haazards to wine style and dosing limits, knowing what pesticides and residues come on the grapes ...EX..Cuvaison uses dry ice to protect grapes at recption to reduce sulfur ...EX...Gosset Champagne buys finished wine, making no wine themselves. Measure Sulfur, VA, to make sure all is compliant At winemaking: VA content, Sulfur limits, use of additives, sensory analysis to earn designation Test for: -acidity-alcohol-haze-microbial stability-sulfur-protein-sugars-trace elements-fining agent traces ...EX...Leopold at Dufort-Vivens says in house monitoring of sulfur is absolutely vital ...EX...Microbial Stability Brian O'Donnell Belle Ponte says natural wines some of the most analysed because of risks (minimal intervention not non scientific) Prebottling: dissolved CO2 (style) Sulfur (safety and legal), blue fining (safety),VA levels, Titrate stability (boxed wines), micorbial stability, ...EX...Trimback does not steile filter their dessert wines feeling it is stable as is ...EX...Yellow tail fines with betonite (removes nutrients), sterile filters .45 micron, and 25ppm free sulfur ...EX...Fetzer titrate stabilizes hot, cold filters for oils, protien haze, then filters for surface and then sterile immediatly before bottling ...EX...Gallo ensures that all moscato barefoot bubbly juice transported in lowest point in ship for cooling. Has thermal tags and temp sensors to ensure juice was not exposed and if so where to protect their liability and encourage better performance. Bottling: Robust measures and standards of bottling line quality, leakage can mean total loss in volume of wine or reputation Poor seal can result in VA over legal limit Poor titrate stabilization can cause BiB to leake ...EX... Octavin wine use lab tests to confirm all are removed ...EX...Fetzer has corks rejected if out of varientce for quality seal, thermo tags when shipping in summer, space blanket when traveling in winter (train stuck in Minnesota and wine froze!) ...EX...Opus One uses Amorin cork that is TCA free ....EX...Taylor Fladgate uses dark glass to protect Tawny as opposed to Graham's clear to show off color Traceability above all

Wine Authentication (2001)*

...EX...With more than 17 years in the fine wine world with Christie's and Zachys auction houses, Wainwright established his own company, Wainwright Advisors last year and acts as a consultant to collectors to vet their investments. ...EX...Hong Kong, all wine labels must now be registered with the government to protect trademarks and copyright infringements. It is monumentally important that importers do this for their wineries, and that any fakes and counterfeits are reported to the relevant government department. ...EX...R. López de Heredia uses special bottle "similar to the old fashioned blown bottles weighing more than 700 grams with a fortified glass base" and wax seal on Grand Reservas to fight theft. *Detection* - Nuclear Magnetic Resonance, in the mid 1990s the most powerful analytical tool for the authentication of alcoholic drinks. it can examine the precise structure of the ethanol molecule. The principle is based on deuterium, the stable natural isotope of hydrogen, and its distribution in the ethanol molecule. There are three distinct sites of deuterium and NMR can differentiate between these sites, showing the abundance of deuterium in each of them. The isotopic content of each site is linked to both the origin of the molecule and the conditions prior to the production of alcohol. Should be able to provide an absolute guarantee of geographical (within region) authenticity (Fraud will move to original site). -Regional bodies may require testing to verify wine is following App laws. -Future may hold DNA identifying -Argonne's detection cap may be plugged into a USB and reads any adulteration and confirms seal -De La Rue makes identifying holograms for bottles -"The KODAK anticounterfeiting technology uses invisible markers that can be added to printing inks, paper and other packaging elements, and are detectable only with proprietary handheld readers. The readers are leased to customers and delivered in tamperproof packaging. The system prevents counterfeiters from duplicating product packaging." -E-tonge may have future in 'tasting' wine robotically ...EX...Bottle Etching: This technique is used by Penfolds and Chateau Mouton Rothschild. ..EX...US almost banned Brunello importing during Syrah scandal (June 2008) Wine had to have labratory test confirming grapes for TTB as ITL government was slow to respond. ...EX... Wine Authentication .com says top 10 counterfeit wines are all Bd )updated list on website). They charge $250 USD to authenticate wine by photo only ...EX..Proof Tag does both detection and authentication ...EX... Philip from Claire Lurton estates says they are looking into a microchip in the cork to register any tampering and authenticate. *Adulteration* -stretching with wine or water and spirits -merchants in 18th-century oporto began to adulterate port with brandy. The systematization of this process by the Portuguese government eventually led to an accepted method of 'adulteration', entirely lawful, to produce port as we know it today. -A splash of fine wine may be added to fool a taster -Wines may be sweetened to taste better -May be infused with dirt, mold, and rocks ...EX....Fake Jacob's Creek wines caught by misspelling of Australia on label was 6-10GBP but sold off at 2 GBP - low quality substandard grapes

Bottling procedures (2010) (2001) (2000)*

0. take pre bottling readings 1. Prep wine (filter, stabilize, etc) 2. Take all final readings 3. Pump into bottling area 4. Prep bottles, closures, Foils 5. Flush everything with inert gas (not CO2-risk of absorption) 6.pump wine into bottle, top, foil, label, case -Techniques vary greatly according to the size, resources, technical ability, and modernity of the winery -Until recently, the high-speed, efficient bottling lines used for everyday wine subjected the wine to considerable aeration and agitation so wines would get sick for some weeks after bottling, until the dissolved oxygen had fully reacted with the wine components, including added sulfur dioxide -New expensive bottling lines available -Use of inert gas -outside bottling lines -may be bottled shortly after harvest, or after years of élevage -may be bottled locally or after bulk shipping (cost of bottling and labor and supplies can outweigh money saved in shipping though- CA, Aussie expensive btls and labor) -Self bottle (greater control) or contract bottle (less control) -Controls in place for if something goes wrong *Still, Dry Wines* -Preparation of the wine itself (blending, analysis, stabilization and possibly final filtration) -Confirm legal reqs: abv, SO2, copper, etc -preparation of the bottling line (sterilization and the preparation of the filler, corker or capper, labeller, capsuler, and casing machines, as appropriate) -Sterilize all hoses and pumps to be used -bottles treated (legal requirements) (washing, blow out, sparging) -wine meets bottle -closure attached (cork handling) -Quality control and checks -lab samples (fill check, abv check, microb check) -Low alcohol wines may be sterile bottled or pasteurized ...EX...Chapoutier, highly publicized bottle variation in the 1993 Hermitage La Sizeranne, due to several bottlings at different dates. ...EX...*Fetzer* hot, cold, surface, and sterile filter in line *Special Consideration for Sweet* -Botrytis wines unique deposit- calcium mucate crystals. Cooling not sufficient for removing (supersaturated solutions stay stable for a long time), calcium reduced with DL-tartaric acid addition can reduce risk of precipitate -High-quality, low-alcohol, slightly sweet young wines may well be treated to sterile bottling -Very light, off-dry wines such as German QbA need high standards of sterility for machinery and packaging materials. -necessary equipment is also considerably more expensive than that for regular bottling -An aseptic bottling line involves the creation of a germ-free room, modifying the usual equipment so that it may be sterilized easily. -The room is kept under a slight positive pressure of sterilized air and entry, through a double door system, is restricted to the few specially trained and clothed personnel required. -Micro-organisms are removed from the wine by depth membrane sterile filtration and the corks or other closures are sterilized by gaseous sulfur dioxide or other chemical sterilizing agents such as paracetic acid. -The bottling and corking machines are usually sterilized by steam, or by chemical sterilants. -Frequent sample bottles are removed at random for microbiological analysis, and each bottling run is held in storage until it is certain that no organisms are growing. ...EX...Trimbach does no stabilizing/sterile treatment of sweet wines *Special Considerations for Sparkling* -Final bottling only discussed -Disgorgement -Liqueur d'expedition -Corking nearly exclusive -Cage application -Vintage bottling times vary, consistency ...EX...Gosset has fully automated champagne bottling line including disgorgment and dosage m. has to be perfect to create signature bubbles. ...EX...Bottling of vinatge champagne on sifferent dates requires sample bottles and adjustment of dosage mixture to keep consistent. *Special Considerations for Fortified* -long aged ports need heavy dark bottles -Special machinery for T cork -style dictates needs ...EX...David Bruce says port ir pretty stable from bottling line contamination but high abv means high solvent and much more sensitive to odor in bottling agrea. *See Mobile Bottling Lines and QC Protocols and Large Operations below*

ISO (2001)*

ISO 9000 -Systematic Quality Management -Total documentation, tight internal control, on going assessment by accredited body. -Post WW2 dangerous weapon manufacturing was standardized and evolved to ISO -System updated in 2000 to reflect process (training) not procedure (script), many required docs dropped -Criticism: Bureaucracy, paper work and expense- it just needs to be installed properly -Installing allows examine, review and improvement of systems (gets people involved and motivated) 1. Quality Management Systems 2. Management Responsibilities 3. People 4. Product Realization 5. Measurement, analysis, and improvement -Accredited by 3rd party (UK UKAS) and return visits are common -disciplin is enforced -does not hinder change or stifle development, aids in quality ...EX Fetzer uses and maintain over 200 standard operating procedures and keep over 100 standard records that demonstrate that our activities meet required specifications. ...EX Ch. Coutet laser etches bottles with exact minute is was bottled to control for recall. ISO 14000:2004 -Identify and control environmental impact -improves environmental performance continually -setts objectives and targets ISO 22000:2005 -PRPs or Good Manufacturing Practices and adds HACCP principles.

HACCP (2005) (2002)*

STEPS: 1 Conduct a hazard analysis. (create a flow chart, identify materials used, and hazards) 2 Determine the CCPs. (safety or QC- something introduced create a permanent prob i.e. time to drain tank, CO2 with skin contact) 3 Establish critical limit(s). (SOPs, Max and min, accepted values, accuracy desired, i.e. if O2 is added at step it should be limited and measured) ...EX...Should clearly state at which stages Jacob's Creek has extremely through since wine may be bulk shipped and if it deliniates early it is likely to suffer more over trip 4 Establish a system to monitor control of the CCPs. (SO2, can you measure it? How accurately? can you verify it?) ...EX...Dufort-Vivens has in house lab equipment for their most common test (SO2 content). 5 Establish the corrective action to be taken when monitoring indicates that a particular CCP is not under control. (i.e. if N in ferm is too low then when and how will it be corrected, if label is missing how should it be addressed) 6 Establish procedures for verification to confirm that the HACCP system is working effectively.(Keep records!, confirm your data with 2nd party samples ...EX... Fetzer uses and maintain over 200 standard operating procedures and keep over 100 standard records that demonstrate that our activities meet required specifications. 7 Establish documentation concerning all procedures and records appropriate to these principles and their application. (document hazards you have discovered, review) ...EX...Near misses can be the best living document at a facility according to Jim White at Cloudy Bay HACCP-like plans help to answer the following: -Why cleaning and sanitation are performed -Why each analysis is performed -Where the analysis fits into the scheme of quality wine production -When results are needed -The specific range for each result -What to do if the results are not within specifications -Very important to prove that your system works. If there is a breakdown and you create a new procedure, must prove it too will not fail -In UK if faulty good is sold liability falls on store not producer, UK retailers work hand in hand with wineries to create HACCP program ...EX...Lucy Clemens says that without a robust system to work against you have nothing

Key technical considerations for final packaging (2015)*

What is good vs bad about the packaging? How is wine vulnerable? *oxidation* -Use of synth has highest oxidative risk for wines to be drank young -technical synthetic corks may offer no ox to controlled ox -Use of cork has oxidative risk as it may dry out ...EX...ProCork natural cork with several different layers. Each membrane serves a different purpose, including oxygen regulation -Screw cap has reductive risk and variations on screw caps even have a controlled oxygen exchange (SaranTin (ST) liner (to restrict all oxygen ingress) or a Saranex (Sx) liner (to allow minimal oxygen ingress) -High rate of oxidation for BiB means potential for VA is high *light damage (UV)* ...EX...Roederer uses plastic wrap on top champagnes to protect from light damage -Wood boxes for top fine wines are light impermeable -clear glass is the worst and meant for wines to be drank immediately such as value priced pinot grigio and rosé -Cans have excellent light protection but little thermal insulation making it sensitive to any slight, and immediate change in temperature *pH interactions* -low pH may dissolve can lining -AWRI study of Cab with pH adjustment of 3.2, 3.5, or 3.8 found speed of changes inpacted by packaging choices accelerated/decelerated significantly. tannin was becoming more complex, these changes were much more apparent in the pH 3.2 wines and particularly under oxygen exchange screwcap compared with non ox screwcaps. Such changes to the wine tannin structure may also relate to the softening of astringency with wine aging. -Low wine pH and a closure that allowed a slight ingress of oxygen resulted in more rapid "aging" of wine color with fewer anthocyanins, and more pigmented polymers and, potentially, a greater reduction in wine astringency caused by a more rapid decrease in percent tannin fragmentation. *2nd ferm* *Taint* ...EX...Diam cork TCA free -Synthetic corks may absorb aroma compunds -Easy to clean or store sterile ...EX..Dom Symington doesn't like Vino-Lok because it is not a glass stopper it is only a silicone ring protecting your wine *How do manage them* -filling (avoid influx of contaminate or oxygen) -vessel (limit pH interaction, neutral vessel, properly matched to the wine, easy to clean and store, light exposure) -closure (properly matched to wine, oxygen protection -ullage (avoid excess oxygen, avoid potential for re-fermentation (?)) *Variable requirements by different packages* -SO2 -Dissolved gas -Light exposure -Ullage -Reductive potential -Security of seal -Stability to pH -Worker safety: breakable, weight

Mobile Bottling Lines

Winemaker *Ashley Heisey of Long Meadow Ranch Winery in Napa Valley* reviewed procedures for small wineries and mobile bottling services. Mobile services offer an alternative to purchasing, storing, maintaining and operating an in-house line, but they require much more advance planning and scheduling, from two to 12 months in advance for multiple bottlings in one day. The wine and packaging materials must be ready on bottling day, and winery personnel must be ready, understand responsibilities and work as a team with the mobile bottling crew. Heisey recommends ordering and receiving packaging materials with enough lead time in advance of bottling day in order to correct problems that may exist. "Check quantities of all packaging materials against the final blend gallons to be bottled," she advised. Heisey recommends the following checks for individual packaging components: • Glass—Open five to 10 cases over two to three different pallets and check for correct bottle style, color, finish and no visible flaws/scratches, and sample for TCA. • Corks—Take a 400-cork composite sample and do individual cork soaks to be sure all are under 0.5 percent TCA. Check for visual quality and branding/print quality. • Capsules—Check for right colors, dimensions and foil thickness. • Labels—Check for right colors, good print quality, correct label copy and good registration throughout the roll when using pressure-sensitive labels. On the day of bottling, sanitation is a priority with the winery responsible for clean pumps and hoses, and the mobile line responsible for clean filter housings, fillers, spouts and other wine points of contact. Heisey also prepares a one-page checklist for every product SKU with 20 items that include specifications for bottle-fill height, label position, filtration requirements, sanitation standards and goals, QC checks, etc., with copies going to each member of the mobile crew, winery crew and forklift drivers. Another winery responsibility is to prepare the finished wine to minimize the risk of fouling filters on the bottling line. Heisey observed, "I think mobile bottling lines are a huge advantage over hand- and small-quantity bottling for bottling 375 ml., 750 ml. and 1.5 L. Mobile lines are run by experienced people who bottle every day." She also noted that mobile bottlers continue to improve, and many now offer services, such as on-board nitrogen generation, UV-light bottle coding and ATP swabbing of wine-contact services for monitoring microbial contamination.

Why does packaging matter?

http://www.thedieline.com/blog/2016/1/12/nielsen-design-audit-series-wine-category?utm_content=buffera517f&utm_medium=social&utm_source=twitter.com&utm_campaign=buffer -The category is crowded. In 2014, 4,200 new wines were introduced to market, representing 12.5% of category items - Media spend is low. In 2014, media spend for wine brands was only 7% of that for beer—which means that wine relies heavily on the "advertising" that happens at shelf. -Package design can help gain distribution. Winning over retail wine buyers is essential, as distribution has an enormous impact on sales. These buyers understand the power that good package design has on a consumer's decision to purchase. -Stand out from the packs. Products that don't register on consumers' radars won't have a chance to compete at all, so it's essential to grab attention quickly. Across the different price tiers tested, the most visible bottles were seen by up to 77% more consumers than the least visible bottles, as determined by eye-tracking technology. Additionally, some bottles held consumers' attention by up to 2.5x longer than others. -To stand out, be colorful and contrarian. For wines under $20, bottles with brightly colored (e.g., red, orange, gold, etc.) labels and capsules tended to grab consumers' attention best. In the over $20 price tier, which generally gravitates toward a more traditional aesthetic, bottles with a bold or contrarian look stood out. ...EX....Distinct personalities drive engagement. Package designs for wines in lower price tiers often have personalities that are approachable and easy to discern (e.g., casual, fun, etc.)—so bottles that are dark, classy, sleek and premium, such as Beringer's recently redesigned label, tend to make an impression. Wines over $20 adhere to more traditional aesthetics such as neutral color schemes and classic typefaces, creating an opportunity for disruptive package designs—such as The Prisoner and Chalk Hill—to stand out. -Millennials favor the bold and the breezy. For wines over $10, Millennials expressed more preference than older generations for bottle designs that are bold and distinctive. On the other hand, more traditional designs such as Robert Mondavi and Kendall Jackson tended to fare better with Gen Xers and Boomers. For wines under $10, Millennials appreciate designs that are innovative and fun. Most Millennials—and females in particular—seek unpretentiousness over sophistication at this price point. -There are whitespace opportunities for brands looking to pack more personality. Many dimensions of brand personality remain unclaimed or weakly held by the leading wines included the study, creating differentiation opportunities for other brands - Images attract attention, but it's not always positive. When images are present on a bottle, they tend to garner the most attention and the strongest reactions—positive and negative—relative to other elements. Classic images directly related to wine, such as vineyards and chateaus, elicit a generally positive response from consumers. Less traditional visuals can be intensely positive, while others can be polarizing due to content or execution.

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