THE INSTITUTE OF MASTERS OF WINE

EDUCATION PROGRAMME 2008/09

Indicative Answers to the Second-year Assignments
Strictly for Mentor Use Only Not to be circulated/distributed to
students
Please contact your mentor about the assignments and agree on mutually
convenient submission / feedback deadlines. The dates indicated below are
suggestions.
Please note that Mentors are requested to mark only the centrally set
assignments and anything beyond is the Mentors own decision.

1st 3rd Assignments in Preparation for the Residential Seminar

Discuss the relationship between canopy management and wine quality.
Indicative Answer
Intro should define both canopy management and fruit maturity. Essentially this is all
about matching vine size and yield to potential of the site. Canopy Management
techniques are a "Band - Aid" form of viticulture to adjust during each growing
season.
A good answer should take a number of the Canopy Management techniques and
relate them to their impact on fruit ripening and maturity. Their impact on yield, bud
fertility the following year and disease prevention also need to be discussed.
Canopy Management techniques that should be mentioned: Trellis types, bud rubbing,
shoot thinning/trimming, winter and summer pruning, leaf plucking, bunch thinning
(green harvesting). The importance of the timing of these practices needs to be
understood.
Aspects of fruit maturity: Sugar, pH, acid, flavour and phenolic ripeness with regard
to skin colour and texture, seeds and tannins.
Good examples will illustrate understanding and are essential throughout.
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How might the flavour profile of a wine be influenced post alcoholic

fermentation?
Indicative Answer
This could be structured by process (eg MLF, blending, spinning cone, etc.) or
by wine component (eg acidity, alcohol, tannin, etc.) or chronologically.
As many of the following factors as possible should be considered (see list
below), as well as the degree of influence of each process and reference should
be made to quality, style and cost. However, the question does not
explicitly ask students to assess the relative importance of the various
methods and they will be hard pressed to cover all the options.
Students need to grasp the general principles of addition, removal and
provoking or allowing chemical change by the way the wine is handled.
It is important to explain at the outset what constitutes the flavour profile of a
wine and to take into consideration the character and quality of the wine
before any adjustment since this will determine which adjustments are likely
to be necessary, beneficial or feasible.
The following points are not necessarily in order of timing or significance,
since this will depend on the flavour profile of the wine that you start out with.
NB the question does not specify that after alcoholic fermentation refers to
fermentation to dryness, so stopping of fermentation might also be
mentioned.

Acid adjustment up or down (and possibly removal of VA using eg RO or

spinning cone) linked to MLF.
MLF - in oak or stainless steel, on lees or not, inoculated or not, timing,
total or not, level of acid in the wine in the first place as well as the
proportion of malic vs tartaric.
Alcohol adjustment blending, spinning cone, sweet spot, RO and
variants such as Memstar to remove taints such as Brett or smoke damage.
Alcohol addition for fortified wines.
Sweetness: eg addition of Sssreserve, dosage in sparkling wine.
Oak ageing - length of time, type of oak (origin, form eg barrel or chips
etc, size and age of vessel), temperature of storage, racking, topping up.
Lees ageing - length of time, vessel, type of lees, use of btonnage and
temperature of ageing.
Blending - of varieties, vintages, regions, styles, quality levels, etc; timing
of blending; inclusion of press wine.
Filtration
Fining (esp with regard to tannins).
Deliberate oxidation at a given temp (not forgetting but not majoring on
eg sherry, madeira). SO2 addition. Microoxygenation.
Temperature and duration of ageing in whatever container.
Second fermentation for sparkling wines.

Bottling conditions, eg reductive, with residual CO2, etc. as well as time

in bottle before release.

It is very important that students consider the starting point and the desired
end point in order to show they understand how, when and why these
influences are applied.
There is a lot of information to be conveyed and good examples will help to
convey this information succinctly. A good conclusion will refer back to the
key criteria of cost, quality, style and feasibility though the question does not
actually ask students to assess the relative importance of these different
methods of adjusting flavour profile.
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Assess the best opportunities for making money in the wine industry.
2004,P3,Q2
Indicative Answer
-This is potentially a very open question, allowing a candidate to show an
understanding of the broad nature of the wine industry, so a strong
introduction setting out the parameters of their answer is essential.
A definition of 'making money' would be the best place to start. The most
basic definition of making money is the maximising of percentage return on
investment although mention of maximising gross profit margin would
suffice. A good candidate will also address the timeframe of any return as this
clearly has a bearing.
Also a definition of 'wine industry' as the candidate sees it for the purpose of
answering the question is required. There are plenty of peripheral industries
(eg agro-chemicals) who make money out of the wine industry and it is
important that the candidate shows an understanding of the breadth of the
industry throughout the question and identifies where opportunities exist.
The good candidate needs to demonstrate an understanding of the global
issues in the current wine market and the opportunities that flow from these.
Areas of potential return that should be addressed;
-Wine production
- The Potential for profit at different levels of price and scale. Boutique to
global brand.
-Distribution
- identify the tiers of distribution and show an understanding that these are
not the same in differing global markets. Eg from USA 3 tier - producer,
wholesaler, retailer to direct sales in many parts of Europe.
- identify different retail channels - from small scale specialist to major
multiple
- Investment in the fine wine market
- the growth in value of top Bordeaux, burgundy and new world trophy wines
has opened up a whole new avenue of profitability within the wine industry,
that of buying early and at the cheapest price for long-term resale. Although
the number of global consumers of fine wine is increasing, leading to an
increase in demand for top wines, this has also led to increased opening prices
and choosing the right wine to invest does not become any easier. Some
examples and the timeframes involved should be included - Eg. The 1982
Bordeaux vintage which in many cases saw values increase 10 times over the
next 2 decades or the 1997 which has seen around a 50% increase at the top
end, but for most lesser wines any investment would have resulted in a loss
after storage costs and inflation.
- Service providers. A top class answer will incorporate some of the following.
- PR companies, auction houses, consultants, venture capitalists, logistics,
vine nurseries, farm equipment producers, suppliers of winery equipment and
sundries, glass manufacturers, closure manufacturers.
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4th Assignment
Submission date: end of March 2009
Examine the impact of a poor quality harvest on wine making. Illustrate your
answer with reference to recent examples. 2004, P1, Q1
Indicative Answer
Exam Report: This is a winemaking question closely related to the vineyard,
but not to viticulture as such. It required a definition of poor quality harvest
and the impact on the fruit of such conditions. To mitigate these
circumstances, the examiners were looking for the following: selection,
chaptalisation, use of MLF, acidification, deacidification, post ferment
sweetening, must concentration, tannin management. For each consideration
candidates needed to examine how it could be done, why it could/should be
done, the intended outcome and, where relevant, the legal status of a
procedure (eg chaptalisation, acidification in some European regions in 2003,
deacidification).
Most answers were clear on the causes of a poor quality harvest, and in most
instances on what remedies could be undertaken, but there was little attempt
by many candidates to link the procedures to the impact on the wine, and,
more importantly, insufficient examples (the second part of the question) to
illustrate the techniques. Also, obviously influenced by the exceptional
circumstances of 2003 in Europe, many candidates were highly focused on
excessive heat as the principal cause of a poor quality harvest, scarcely
mentioning the problems associated with cold or wet conditions, and
therefore inevitably missing out a significant part of the answer.
Thoughts on question: Essentially a broad viti/vini question set to test the
candidates overall knowledge on how variable and poor quality harvests affect
winemaking decisions and the best ways to maintain and salvage quality
under poor conditions. Good candidates should also be aware of the legalities
of corrective winemaking procedures in various parts of the world.
In terms of essay structure a number of routes are available.
One structure would be to base the main body of the essay on the deficiencies
musts and wines are likely to have given the type of harvest problems involved
and how these should be rectified across different wine styles giving reference
to red, white and sparkling wine. It should also be noted that many
winemaking problems would be concurrent. 2002 in Europe provides some
very good real life example since it rained for most of September. 2003
conversely provided huge problems in terms of high grape sugars, low
nitrogen in musts, insufficient acid and high pHs in many traditional marginal
climates where dispensation was often granted to acidify (Champagne etc).
A cost point of view must also be examined. Even when the market responds
to lower prices on poor vintages, in most instances the winemaking procedure
to rescue quality means a higher spend on both manpower and oenological
products. Put bluntly vintages that are hard to manage in the winery cost
more money. Sometimes the best option is simply blending wine (usually up
to 15% of another year) to add balance and consistency.
Problems - Dilution, failure to ripen, insufficient potential alcohol
Actions chaptalisation or must enrichment (legal issues), timing of sugar
addition, ramifications on wine quality. Reverse osmosis to concentrate musts

and wines (ethical?) and associated problems one can expect with increased
greenness in red wines (therefore employ micro oxygenation between
alcoholic and mlf to balance flavours of RO wines). Bleeding of red musts
(saignee) both to increase skin to juice ratio thus favouring better
polyphenolic extraction and the added benefit of reducing laccase in resulting
musts.
Problems - Mould (botrytis, bunch rots, mildews), flavour problems,
polyhenolic oxidation from laccase and other oxidases, mucous like gums and
filtration problems, browning of wines. It is also worth noting that machine
harvested fruit will have a tendency to increase laccase levels in musts through
greater agitation Actions heating of must, sorting table, flash pasteurisation
of must, alter sulphur regime > up but careful not to inhibit mlf if desired,
adjustment of press cycle, addition of bentonite (0.2 0.5g/L) to white grapes
and musts to bind laccase, tannin additions to red musts for the same reason
(up to 20-40g/hl), decreased skin contact both pre and post maceration,
rotary drum filtration of white musts, higher use of whole bunch pressing to
lower oxidases in juice, use of beta glucanases to aid filtration, need for
nutrient additions to white musts after pasteurisation/ rotary filtration or
heavy juice fining to remove laccase. Addition of yeast hulls (e.g. oenolysate or
extralyse) for wines which may be destined for sur lie character typically
Muscadet, certain Chardonnays etc
Problem too much acidity, especially difficult when combined with a high
pH since any deacidification will raise pH further (common to cool climate
wines where malic acid may high as well as potassium levels).
Action Deacidify method extended skin contact on whites, use
schizosaccharomyces yeast strain as a biological deacidification (watch flavour
profile of wine), gypsum (calcium sulphate as ancient technique), calcium
carbonate addition, potassium carbonate addition (not legal in some
countries) also watch for high calcium levels and salty taste in some musts.
Acidex (double salt) addition incorporating 1% calcium malate-tartrate acts to seed crystals promoting rapid precipitation. Normally only added to
10% of wine or must to raise pH to 5.1 and promote a rapid deacidification.
The remainder of the wine is then added back slowly with stirring. One of the
disadvantages is the long time to stabilise wines afterwards
Ion exchange not legal in Europe, but very effective for high acid, high pH
wines. May impact on colour and flavour loss.
Problem insufficient acidity, typical in unusually warm years (Europe 2003)
Action Acidify earlier the better to achieve pH below 3.56 before
fermentation avoid more pH rises as potassium is leached from grape skins.
One gram per litre of tartaric will typically lower pH by 0.1 depending on the
buffering capacity of potassium and other metal ions in the must. Remember
not always legal depending on the area. In areas such as Loire in 2003,
tartaric acid could not be used legally. One option was to adjust flavour profile
before bottling with citric acid (legal EU limit 1g/L in total, up to 0.5g/L as an
addition itself).
Problem Insufficient physiological ripeness in warms year, but with often
high sugars and unbalanced grape phenolics e.g. 2003 Europe.
Action change processing protocol to avoid hard phenolics in both white and
red. With whites more whole bunch pressing to reduce phenolic extraction
and also preserve acidity. Juice fining with pvpp, casein etc is much more

effective before fermentation with juice than after to balance the wine and
reduce hot phenolics and bitterness in the finished product.
Reds inclusion of more whole berries (open rollers on crusher or remove
crusher box). Remember that the most aggressive tannins are seed tannins,
especially in conjunction with leaching in a high alcohol solution. Keeping
whole berries can avoid this to some extent. Running off free run at 3-5 be will
also shorten the contact time of the seeds in a high alcohol wine and
fermentation can proceed in liquid phase only.
Again micro-oxygenation remains a powerful tool to condense tannins to a
more balanced form, reduce vegetal flavours and sometimes improve fruit
expression and varietal character in both hot and cool years.
Problem high alcohol, Europe 2003
Action blending, spinning cone, use of wild ferments to favour a less
effective sugar conversion in musts by the yeast (risky). Also consider open
fermenters with higher fermentation temperatures on reds to lose alcohol.
Although illegal, there is no doubt that water additions are routinely made in
many wine making regions. Remember that many authorities can test wines
for water content through analysing isotopes in the wine.
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5th Assignment
Submission date: end of April 2009
Write concise notes on all of the following topics:
TCA
Sorbic acid
Ingredient listing and food allergens
HACCP
Autolysis 2005,P2, Q4
Indicative Answer
TCA

2,4,6-trichloroanisole (TCA), the unpleasant smelling compound

associated with corked wine. It is a potent taint compound associated
with musty odours and flavours in a range of food and beverages. It is
the unpleasant smelling compound most commonly considered
responsible for cork taint.
The formation of TCA begins when chlorine reacts with organic phenols
to form chlorophenols such as trichlorophenol (TCP). These in turn
react with mould in the presence of moisture to form TCA.
The enzyme methylase acts as a catalyst. Such phenols are present in all
organic matter and are highly prevalent in the winery: in corks, barrels,
wooden pallets and in wood used in the structure of the building such
as beams.
TCA is extremely potent, with an aroma threshold in wine of 2 5
ng/ltr (ppt) in red and white wines, reduced to 1 to 1.5 ng/ltr in
sparkling wine because the carbon dioxide volatilizes taint compounds.
Although research results vary, around 5% of all wines sealed under
cork display a musty taint (Source: Oxford Companion to Wine)
Initially, the occurrence of this taint was ascribed to the washing of
cork planks by chlorine-containing bleaches; these have since been
replaced by peroxide, but the incidence of cork taint has remained the
same.
It seems that the structure of cork, which is permeated by fine pores or
lenticels, to facilitate gas exchange, will always harbour fungi with the
potential to produce taint compounds. A study by Duncan, Gibson and
Obradovic has demonstrated the presence of TCA in the bark of cork
trees in a Portuguese cork forest.
The effect of TCA cork taint on wine is often characterised as an offputting, mouldy, wet cardboard or wet dog character. It suppresses
fruit expression and shortens the length of finish of the wine. In its
most subtle form, cork taint has a slight dulling effect on the bouquet
and palate of a wine. At its extreme, high levels of cork taint render a
wine quite unapproachable.
Only tiny amounts of TCA are needed to cause a taint problem since its
aroma detection threshold in wine is miniscule at 2 5 ng/ltr.
The cork industry has searched in earnest for methods to eradicate TCA
from corks, and two new directions show promise. Sabats Diamant

procedure, using supercritical carbon dioxide, has been 97% successful

in stripping TCA from the cork flour used to make its popular Altec
closure; however it has yet to prove suitable for treating whole natural
corks.
Amorims steam-based ROSA (rate of optimal steam application)
cleaning process removes most, but not all, of the TCA from cork
granules used to make technical corks such as the successful Twin Top.
Ozone is sometimes used as a preventative measure but its
effectiveness is still uncertain.
The recent adoption by some cork producers of gas chromatographymass spectrometry as a TCA detection tool should improve cork quality
control measures but it seems unlikely that it will ever prove possible to
completely eradicate taint compounds from cork.
A recent Australian Wine Research Institute (AWRI) study has shown
that cork may sometimes actually absorb TCA and other chloroanisoles
from contaminated wine.
Research has identified the potential contribution of chemicals other
than TCA to taint in wine. These include other chloroanisoles such as
2,3,4,6 tetrachloroanisole (TeCA) detectable at 10ng/ltr and
pentachloroanisole (PCA) as well as alternatives to chloroanisoles.
Methoxy-dimethylpyrazine (MDMP) has recently been identified as a
key compound responsible for a fungal must taint in wines. Although
its contribution to cork taint is yet to be established, some industry
figures rate it as second only to TCA.
Tribromoanisole (TBA) also creates musty aromas in wine but is caused
by contamination from the winery environment.

Sorbic Acid

2,4-hexadienoic acid = winemaking additive and preservative

discovered in 1940, it is used widely in the production of food and drink
to inhibit the growth of yeast, mould and other fungi.
It is still classified as one of the safest food preservatives permitted.
Most useful property in winemaking to stop yeast fermenting and is
used as an additive before bottling to prevent re-fermentation in bottle.
It does not kill yeasts and therefore is not a fungicide, but merely
prevents fermentation by interfering with the metabolism of the yeast.
As it does not kill the yeast, reproduction can still carry on and can
produce a flocculent deposit which would be a just cause for complaint.
The more serious the conditions of cloudy wine and popping corks are
normally prevented.
This property of sorbic acid is dependent on the combined presence of
Sulphur Dioxide, Alcohol and Acidity, which is convenient for wine
producers.
The efficacy drops with lower alcohol levels, demanding higher dosage
rates.
The EU limit is 200 mg/ltr, at which level some people can begin to
notice the taste of sorbic acid - while some can taste it at much lower
levels (50 mg/ltr).

So most wine bottlers would add 150 mg/ltr to all wine as a

compromise. At this concentration level, an alcoholic strength of about
12% is required of fermentation is to be prevented.
In a wine of 10.5% alcohol, this level has little protective effect and yet
susceptible wines with residual sugar such as German wines, have
habitually been bottled with the addition of sorbic acid at this level,
often quite pointlessly.
Despite the reference to the use of sorbic acid, the actual chemical
added is potassium sorbate, which dissolves readily in wine and is
decomposed by the acids in the wine to become sorbic acid. The solid
form of the pure acid dissolves only with difficulty.
It is important that the addition of sorbic acid is made just prior to
aseptic bottling because it has no bactericidal properties whatsoever,
and can be the source of an all-pervading smell of geranium leaves
(Perlargoniums) when metabolised by certain strains of bacteria. Wine
in this condition is fit only for destruction, so it is important to ensure
that wine containing sorbic acid is free from bacteria.
This odour occurs when a certain strain of lactic acid bacteria infects a
wine containing sorbic acid which the bacteria metabolise, producing a
substance known as 2-ethoxyhexa-3,5-diene which has a perceptible
threshold of around 10 ng/ltr.
It is not surprising that its use in quality control is diminishing with
many retailers forbidding its use, not for any health implications, but
merely to reduce the use of extra additives.
Its use should not be necessary because careful filtration and good
hygiene are all that is required for successful aseptic bottling. The need
for sorbic acid has to be an admission of a lack of confidence in the
bottling process.
Simple analytical methods are available for sorbic acid as because there
are legislative limits for its use, analysis should always take place after
any additions have been made to ensure the limit has not been
exceeded.

Ingredient Listing and Food Allergens

The additives allowed for wine, in common with those allowed for any
food stuff, are strictly limited by regulations which vary from country to
country.
Ingredient listing for wine has been debated in Europe for many years,
partly because it is difficult to decide whether an additive is an
ingredient or whether it is merely a processing aid. Also, many wines,
especially table wines, are highly blended products, blends that might
vary from bottling to bottling and which would require constant
changes to the ingredients list.
As of 2005, wine was still exempt from such requirements and indeed
was illegal to put an ingredient list on a wine label as it was not one of
the optional labelling items.
Although toxic in large doses, sulphur dioxide is harmless when used at
the correct levels. It is used in many different foodstuffs as an anti-

oxidant and a preservative. It can be found in dried fruit, fruit juices

and squashes, fresh fruit salads, sausages, peeled potatoes, and many
more foodstuffs.
The world Health Organisation has conducted a study on the total
sulphur dioxide in the diet and has concluded that the present levels
are within safe limits. In Europe the permitted additives for wine are:
E220 Sulphur Dioxide, E224 Potassium Metabisulphite, E228
Potassium Bisulphite.
The importance of observing safe limits is emphasised by the fact that
people have died after eating fresh fruit salad which has been carelessly
dosed with Sulphur Dioxide.
Although very useful, Sulphur Dioxide does have a disadvantage in that
it can cause an allergic reaction in some consumers who are prone to
asthma or other allergies. Such people have to be made aware that most
wines contain this substance, hence the labelling regulation that has
been in force in the USA for some years that demands the statement,
This wine contains Sulphites.
The EU has followed suit having issued Directive 2003/89/EC which
states that, as from 25th November 2005, any wine that contains more
than 10mg/litre of sulphur dioxide must be labelled Contains
Sulphites or Contains Sulphur Dioxide.
The total sulphur dioxide is regulated by EU law. The basic legal limit
for wine is 160mg per litre for dry red wines (less than 4 grams / litre of
RS). The limit for dry white wines is 210mg/l, also 210mg/l for red
wines over 5g/l RS, 260mg/l for whites over 5 g/l RS, and between 300
and 400mg/l for sweet wines depending on their style and provenance.
Each wine producing country has its own list of permitted treatments
and additives. The complete list of those permitted in Europe is to be
found in Annex VI of Regulation (EEC) No. 1493/1999 and the
subsequent amendments, available online at www.europa.eu.int/eurlex/en/index.html
One of the principles introduced by these regulations is that there are
two main categories of information that can appear on the label: the
compulsory information and a list of optional information. All EU
legislation is positive legislation if the regulations do not
specifically say that something can be done, then it cannot be done.
This has cause controversy with wine best before dates as there are no
provisions to allow it, however desirable this may be for certain styles
of wine.
There is now provision for supplementary items under the heading
information helpful to the consumer which permits units of alcohol.
Although EU regulations automatically become law in the UK, the
Common Agricultural Policy (Wine) Regulations form the Statutory
Instrument by which the legislation is enforced. In the wholesale sector
the enforcement authorities in the UK are the Department of the
Environment, Food and Rural Affairs (DEFRA), HM Customs and
Excise and the Wine Standards Board. Enforcement in the retail sector
is uniquely by Local Authorities.
1493/1999 The Common Organisation of the Market in Wine is the
latest version of the principle regulation controlling the production and
some of the labelling of wine. It contains many of the basic controls of

wine production and is an essential document for anybody who is

interested in the mechanics of wine production.
1622/2000 Detailed Rules for Implementing 1493/1999 lays down
conditions for the use of the permitted treatments and the legal limits
of permitted additives.
753/2002 Description, Designation and Presentation lays down certain
rules for applying Council Regulation (EC) No 1493/1999 as regards
the description, designation, presentation and protection of certain
wine sectors products.
Regulation (EC) No 1991/2004 amends 753/2002 by making
compulsory for wines containing more than 10mg/l of sulphur dioxide,
the declaration contains sulphites. This applies for all wines bottled
after 25 November 2005.
Other allergenic ingredients may be added to the list depending on
outcome of Scientific Opinions of European Food Safety Authority.
Ingredients derived from Allergenic Ingredients that are temporarily
exempt from the Allergen Labelling requirements include Eggs
Lysozyme used in wine and Albumin, which is used as a fining agent in
wine and cider; Fish Gelatine or Isinglass used as a fining agent in
beer/wine/cider; Milk (Casein) products used as fining agents.
In the USA - Although they claim the decision has nothing to do with
the US governments push to put nutrition labels on wine bottles, as of
January 2008 Bonny Doon Vineyards will voluntarily be listing
ingredients on the back labels of their wines. They will be the first US
producer to take this step. Wine components such as grapes and
sulphur dioxide will be listed along with products used during the wine
making process such as yeasts. They hope that by stating all the
ingredients, this could lead the industry in the direction of full
disclosure and encourage wine makers to be more hands-off and less
interventionist.

HACCP
Hazard Analysis of Critical Control Points
An approach to hygienic food production through the prevention of
problems
Does not cover the QUALITY of the product, instead the production process
is evaluated for hazards and their relative risks
Through HACCP, establish monitoring and verification procedures to
maintain the production of a hygienically acceptable product by controlling
the key steps in the
production process
Developed in the 60s by Pillsbury, NASA and the US Army labs because of
concerns about the safety of food being sent into space.
The thought of an astronaut in a space suit with a gastrointestinal disorder
does not bear thinking about!
Was based on the Failure, Mode & Effect Analysis (FMEA) as used by
engineers in construction designs
The only totally sure way to test a product is to test all the product which
leaves nothing to use.

 HACCPs examine every stage of a process to identify what is a critical step,

how it can be controlled, what limits apply, who is responsible and what to do
if something goes wrong.
If a critical step cannot be controlled, the process is inherently unsafe and
needs to be redesigned.
HACCP
HACCP introduced to food industry in general in 1971 at the conference of
Food Protection
was recommended for widespread use
in general, USA showed little interest
microbiological problems with low-acid canned foods led to the FDA
promulgating specific regulations for control which embodied HACCP
principles
this led to wider acceptance of HACCP
HACCP adopted WORLD-WIDE as a means of safe food production in 1993
by the Codex Alimentarius Commission and the National Advisory Committee
on Microbiological Criteria for Foods (NACMCF)
HACCP concept introduced in the EU Food
Hygiene Directive on Sept 17, 1995
offers a standardized EU food controlling mechanism
implementation of this directive has varied across the EU
has been adopted by large food manufacturers and
incorporated into Good Manufacturing Practice
does NOT guarantee food quality, but DOES GUARANTEE an acceptable
hygienic standard
The HACCP requirement is not always followed
Sometimes leave off the last 2 principles and make it a
HACCP-like system
This is thought to reduce the burden of implementation by
small businesses
In the UK, a HACCP-like approach is required and
compliance with the last 2 HACCP principles could
support a Due Diligence defense.
HACCP
Seven principles of HACCP (according to the Codex)
1. Conduct a hazard analysis. Prepare a list of steps
in the process where significant hazards occur and
describe the preventative measures.
HAZARD=any biological, chemical or physical property which may cause a
food to be unsafe for human consumption
Does not ONLY refer to MICROBIAL HAZARDS
2. Identify the CRITICAL CONTROL POINTS (CCPs)
in the process
3. Establish critical limits for preventative measures
associated with each identified CCP
factors constituting a critical limit can be temperature, time,
pH, moisture, etc.
4. Establish CCP monitoring requirements. Establish

procedures from the results of monitoring to adjust the

process and maintain control
5. Establish corrective actions to be taken when
monitoring indicates a deviation from an established
critical limit
6. Establish effective record-keeping procedures that
document the HACCP system
7. Establish procedures for verification that the HACCP
system is working correctly
International Organization of Standardization
ISO 9000
Created in 1987
Primarily concerned with 'quality management'...what the
organization does to ensure that its products conform to
the customer's requirements. (ISO Website)
ISO 9001, 9002, 9003
ISO 14000
Environmental management system that attempts to
reduce the impact on the environment
ISO 140001, 14002, 14003
Recognized around the world
ISO standards
ISO 9000
An externally audited quality system that can be applied to
any production or service.
A documented system that uses set categories. Each user
then defines what happens under each section of the
standard, defines what is recorded and demonstrates that
what has been documented as happening actually occurs.
System audited by an external accredited body and a
certificate can then be issued if all systems comply with
the standard
Overview of ISO
ISO 9000
Say what you do
Document all processes
Put together a training manual
Do what you say
Develop supporting training systems
Prove it
Internal audit
Documentation is analyzed
Improve it
Strive for continual improvement through corrective &
preventative actions
ISO & HACCP
Both are Quality Assurance systems
Designed to give a level of confidence that an

acceptable level of quality/safety is being achieved

at an economic cost
Both systems require the involvement of all
company employees
Both are very structured
Both systems involved the determination and specification of key issues
Both use Quality Control measures such as inspection, statistical
testing/sampling to monitor control points
Total Quality Management & HACCP
Similar in emphasis to Quality Assurance
Defined as A continual activity led by management, in which everyone
receives personal responsibility for
safety and quality.
TQM is BROADER in scope than HACCP and includes QUALITY in its
objectives.
Autolysis

Autolysis is the destruction of cells by their own enzymes. In a winemaking context, the term most commonly applies to the action of dead
yeast cells, or lees, after a second fermentation has taken place during
the making of sparkling wine.
Its effects are greatest if wine is left in contact with the lees of a second
fermentation in bottle for at least 5 years, and minimal if lees contact
lasts for less than 18 months.
Autolysis is unwelcome in most wines but in sparkling wines it is highly
desirable: mouthfeel is improved through the release of
polysaccharides; Oxidation is inhibited through the release of reducing
enzymes; and the production of mannoproteins reduces tartrate
precipitation and improves protein stability.
In addition, there is an increase in amino acids, which are the
precursors of those flavour characteristics typically associated with
Champagne such as acacia, biscuity or bready notes, and other complex
aromas from bottle aging.
Lees contact also encourages the second, softening malolactic
fermentation because the lactic acid bacteria necessary for malolactic
fermentation feed on micro-nutrients in the lees. This has the effect of
adding complexity to the resultant wines flavour.
Mannoproteins are polysaccharides released from yeast cells during
fermentation and by autolysis during lees aging. Their release is
generally considered beneficial and is encouraged by slightly higher
fermentation temperatures.
Firstly mannoproteins can interact with aroma compounds and thus
potentially change the sensory properties of a wine. Secondly, they have
the potential to protect white and ros wine from protein haze. Thirdly,
they can improve tartrate stability. It is also thought they can bind with
tannins to reduce astringency and improve mouthfeel.

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Immediately after first fermentation, most but by no means all,

Champagnes now undergo malolactic fermentation. The result is called
vin clair.
Autolysis and length of aging in bottle on the lees after second
fermentation is thought to affect the size and texture of a sparkling
wines mouse. The longer the period of autolysis the smaller the bubble
and the finer the texture. Most premium cuvee Champagnes are
expected to under go longer periods of aging on the lees.

6th Assignment
Submission date: mid-May 2009
How would you promote your wines in a recession?
Indicative Answer
No right or wrong answer here but it is important that the candidate argues
logically as to why the given promotional mechanic will work in a recession
rather than any other market condition. Some candidates may argue that it
makes no difference if you promote in a recession or at any other time.
The technical definition of recession is clearly required:
The UK economy would slide into recession when it experiences two
successive quarters of what is known as "negative growth".
In the USA and the accepted definition is a significant decline in economic
activity spread across the economy, lasting more than a few months, normally
visible in real GDP, real income, employment, industrial production, and
wholesale-retail sales. The correct definition could draw on elements of these
and may include reference to declining consumer confidence.
Recession does not necessarily mean a drop in consumption. Different trade
sectors should be considered here as a recession tends to have a marked
difference in terms of volume & value according to sector. To take 2 examples,
value tends to fall in off-trade channels while volume tends to fall in the ontrade.
Types of promotion which may be considered should include:
1. Multi-buys to reward loyalty.
2. Competitions to win a holiday as an attractive escapism.
3. Added-value promotions e.g. 33% extra free.
4. Price reductions to encourage trial. Either through cutting margins of
value-engineering.
5. Range extension downwards to bring new consumers to your brand.
6. Change packaging - sizes and styles?
7. Create a point of difference through innovation screwcaps, but beware of
introducing radically new innovation at a time of low consumer
confidence.
8. Educate sales forces and introduce incentive trips to regions of production
9. Wine by the glass promotions in the on trade.
10. Cash margin versus % margin on mid-market & premium wines in the
on-trade, making these relatively better-value.
11. ADVERTISE. This may seem strange but the benefits will be reaped when
the market picks up. Eg: Anchor butter continued to advertise during the
2nd World war despite rationing. They quickly became the No1 brand at
the end of the war.
12. Keep a close eye on the market data and focus your attention on the most
robust sector.
13. Keep involved in all generic activity to band together as a country.
14. Maintain an active PR campaign to maximise journalist quotes at minimal
cost.

I think it is also worth discussing briefly those areas where the focus would
not be and why.
Spending on sponsorship, for example, might be one area that might be cut
during a recession.
Important to consider promotions in both the on trade and off trade but a
focus on one sector would seem sensible if the on trade market is suffering in
particular or vise versa.
A valid summary should include reference to steering through a recession in
the correct tactical way within the context of a longer brand-cycle and plan.
Where advertising or sponsorship have been fundamentals elements of the
promotional plan for a brand, these should be reduced rather than eliminated
during a recession.
Also important to realise that history shows that a recession rarely turns into a
depression. Stronger brands survive recessions by adapting their promotional
plans rather than overturning them.
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