Quality Assurance & Compliance Flashcards

A winery receives a consumer complaint that bottles from a specific bottling run have a strong 'musty/mouldy' odor. What compound is most likely responsible?

Answer: 2,4,6-Trichloroanisole (TCA)

TCA (2,4,6-Trichloroanisole) is the primary compound responsible for 'cork taint,' producing musty, mouldy, or damp cardboard aromas that suppress fruit character.

Under Australian GI (Geographical Indication) law, what minimum percentage of the stated region's grapes must a single-region wine contain?

Answer: 85%

Australian wine law requires at least 85% of the wine to come from the stated GI region, variety, or vintage when any of these are declared on the label.

Which sensory defect is caused by the presence of Brettanomyces yeast and described as 'barnyard,' 'leather,' or 'Band-Aid'?

Answer: Brett (4-ethylphenol/4-ethylguaiacol)

Brettanomyces produces 4-ethylphenol and 4-ethylguaiacol, responsible for barnyard, leather, and medicinal off-aromas classified as 'Brett.'

In the context of wine labeling compliance, what is a 'back label' allergen declaration for sulfites required when?

Answer: When SO₂ exceeds 50 mg/L total in most major markets

Most major markets including the EU, US, and Australia require an allergen declaration (e.g., 'Contains sulfites') when total SO₂ exceeds 10 mg/L; 50 mg/L is the practical enforcement threshold in many jurisdictions.

A winery implements a 'first in, first out' (FIFO) stock rotation policy primarily to address which quality concern?

Answer: Preventing older stock from exceeding optimal drinking windows or best-before dates

FIFO ensures that older stock is sold before newer arrivals, preventing wines from aging beyond their optimal drinking window or labeling compliance dates.

Which process in sparkling wine production is specifically monitored to ensure consistent dissolved CO₂ levels at bottling?

Answer: Tirage dosage calculation and secondary fermentation sugar levels

The tirage dosage (addition of sugar and yeast for secondary fermentation) must be precisely calculated to achieve the target bottle pressure of approximately 6 atm for Champagne-method wines.

What is the significance of the 'CIVC' (Comité Champagne) in quality assurance for Champagne production?

Answer: It oversees technical, commercial, and environmental regulations specific to the Champagne appellation

The CIVC is the regulatory and trade body for Champagne that governs appellation rules, quality standards, research, and environmental practices across growers and houses.