MW Exam Review Day. Paper Two. Prepared by Neil Tully MW. 3rd November 2009

Transcription

1 MW Exam Review Day Paper Two Prepared by Neil Tully MW 3rd November 2009

2 Theory Paper Two - This is a technical paper therefore a sound and detailed knowledge of the core syllabus is essential Questions are designed to give candidates an opportunity to demonstrate this knowledge, but do keep your response relevant to the question itself Examiners are looking for insight, rather than a repetition of facts Responses should be supported by highly relevant facts and examples, ideally drawn from first-hand experience.

3 Q1: Drawing on examples of rosé production in different parts of the world, illustrate how production methods influence the style of the wine. - Always keep the emphasis on relating production methods directly to the style of finished wine - Ensure examples drawn upon have global coverage - Ensure examples cited demonstrate major production methods and techniques: - As a minimum: 1. Classic method - crushed, pressed black grapes 2. Saignée (bleeding) 3. Blending red and white wines Other issues: - Sweetness - Freshness / acidity - Oak

4 Q2: Drawing on examples of sweet wine production in different parts of the world, illustrate how production methods influence the style of the wine. - Again, keep the emphasis on relating production methods directly to the style of finished wine: Fruit character and flavour profile, alcohol levels, suitability for ageing - impact of ageing on flavour profile - This question offers enormous scope, so rigorous selection of examples is vital - a broad cross section of styles and techniques is a great opportunity to demonstrate understanding, supported by some first-hand examples Inexpensive wines 1. Addition of some form of sweet grape juice 2. Stop fermentation to retain natural sweetness Finer wines 1. Botrytised wines 2. Non-botrytised wines

5 Q3: Critically examine the pros and cons of the techniques available in a winery for the management of alcohol levels in wine. Don t forget the traditional techniques as well as the new / technical ones Increasing and / or decreasing alcohol: 1. Picking date 2. Blending - across regions, grape variety and years, also staggered picking dates Increasing potential alcohol: 1. Concentration of grape juice by natural methods 2. Chaptalisation / enrichment 3. Adding alcohol Alcohol removal: 1. Spinning cone for alcohol removal 2. Reverse osmosis 3. Bland grape-derived water into must or wine

6 Q4: Outline the options available to the winemaker when considering the use of oak in the production of a) inexpensive blended red wine b) premium quality white Burgundy c) château bottled Bordeaux Vital to keep the response focused on the use of oak in the situations cited in the question, rather than a general outpouring about the use of oak! -A high level of detail is required, supported by relevant examples Inexpensive blended red wine -Barriques unlikely to be an option here, unless a limited amount used as a blending component, but assume not -Might be large oak barrels, new or older, which will give light oxygenation but little aromatic differences due to volume of wine to oak surface area -Oak options therefore include: oak chips (consider oak source, chip size, length of time of contact, timing); oak staves (consider oak source, length of time of contact, internal paddles or as part of barrel), liquid oak extract -Consideration should be given to costs; legality; impact on finished wine; advantages/disadvantages; how and when used

7 Premium quality white Burgundy - Oak barrels likely, consider: size; origin; cooperage; seasoning; level of toast; age; legal, length of time - Timing: during fermentation (opportunity for lees contact, battonage, temperature control, spoilage issues); post fermentation (length of time, racking) - MLF possible in barrel Chateau bottled Bordeaux -Quality level and commercial price point guides decision pathway as could have a considerable range -Stainless steel or large older barrels (function as storage only) for commercial level whites -Oak barrels as above -Timing depends on wine: fermentation and maturation for whites (top-notch and sweet), likely to be post fermentation, but could include mlf in barrel for reds, may be mix of first and second use depending on quality level/price point of wines -Also consider oxygen exposure and its effect especially with reds, microoxidation necessary? -Brett avoidance to be discussed -Cuvée assemblage pre or post barrel ageing -All varietals to undergo the same ageing, or individual barrel ageing

8 Q5: As the Quality Assurance manager of a contract bottling operation, what actions will you take when microbial contamination is found in routine samples taken off the bottling line? Define Quality Assurance Several parts to answer immediate action, investigation into causes, remedial action plus procedures to ensure such a problem doesn t happen again. Immediate actions: Stop the line, return all wine in line to tank. Remove all bottles pre and post filler -Analyse a proportion of these bottles for microbial contamination -Dispose of the rest of the bottles from the line (wine can be returned to tank) Examine bottling procedures at all stages, especially potential failure points -Check wine in tank microbe counts -Check pre filter, post bottle washer microbe counts -Check post filter microbe counts -Check clean bottles microbe counts -Check microbe counts on opened and unopened closures -Check free sulphur dioxide levels on the wine -Integrity test the filter

9 Possible sources and solutions: -Bottles contaminated -Wine contaminated -Filter integrity compromised -Bottle washing water contaminated -Filling heads contaminated -Closures contaminated -Corker contaminated Any stock already bottled should be put on hold. Should not have been shipped but if it has, advise distributor or customer to hold. Consider remedial action for any bottled wine. Can it be disgorged and treated to bring back into condition, or does it need to be destroyed? All records should be reviewed and shown to client upon request. Once the problem has been identified and contained, the quality assurance officer should ensure tighter controls for QA procedures.

10 Q6: How do oxygen transmission rates through different types of wine packaging affect the quality and style of the wine? This question does NOT ask what are the different oxygen transmission rates through different packaging materials? -Essential to assess the impact on wine quality and style Define packaging and closure types and their respective OTRs and then discuss how the style and quality is affected: - Role of the liner in determining oxygen barrier of screwcaps -Oxygen reaction with SO2 -Some positive effects on red wines of limited oxygen transfer -Reduction resulting from very low oxygen transfer -Fortified and sparkling wines less affected