Verifier assessment questions

Question

Weighting

1. What are the objectives of the Wine Act 2003?

L

2. Under New Zealand law, what is included in the legal definition of wine?

M

3. What types of wine businesses need to have a wine standards management plan?

L

4. What is the difference between wine and wine product?

M

5. What are the implications for winemakers who include wine product in their wine standards management plan (WSMP)?

M

6. What obligations do suppliers of commodities have?

M

7. What is the difference between a hazard and a risk?

M

8. Briefly describe the contents of, and requirements for, a WSMP?

H

9. Describe what a WSMP must demonstrate in relation to hazards

L

10. Describe the ‘85% rule’ for grape wine labels

H

11. What vintage, variety and area of origin label statement options does a winemaker have for a New Zealand-distributed wine that is a blend of the following?

• 65% HB Chardonnay 07

• 10% HB Semillon 08

• 25% Marlborough Chardonnay 07

M

12. Describe the exemption from the 85% rule for wine made prior to vintage 2006.

M

13. What are the requirements for declaring allergens on wine labels for wine sold in New Zealand and Australia?

M

14. What is the permission for the addition of copper sulphate to wine and what is the maximum permitted level?

M

15. What amount of PMS would be added to a 2000L tank of wine to achieve 50mg/L of total SO2?

NB: When PMS is dissolved in aqueous solution theoretically only 57% by weight is present as SO2. Because of the possible loss of SO2 this value is often lower than 57% and in practice 50% is used.

M

16. Give two examples, including your justification, of what you would consider to be a critical non-compliance with the requirements for WSMPs.

H

17. What are the expectations in regard to pest control in wineries?

M

18. What information should be received and retained by a winemaker on receipt of grapes?

H

19. What action should a winemaker take for grapes that have had agrichemicals applied outside of the recommended PHI?

H

20. What should be the response to a winemaker in the event a verifier was unable to confirm the additives or sources of grapes from which a grape wine was made?

H

21. What record(s) would you expect to see from a fruit winemaker who has purchased fruit from a wholesale market?

H

22. What does Brix refer to in juice?

L

23. What is a stuck fermentation? Give two examples of how it can occur.

L

24. What are the main acids found in wine?

L

25. What acids are permitted to be added to wine sold in New Zealand and Australia?

L

26. What is “finished wine”?

H

27. Briefly describe the rules for the submission of tank samples and explain why these are important.

M

28. Describe the function of the Overseas Market Access Requirement for the USA

M

29. Describe the different types of business involved in the process of wine making, and discuss the challenges of ensuring traceability.

H

30. Hazard analysis and CCP determination for the production of wine. Please complete columns 3 through 7 for each process step identified.

H

1.Example process steps

2.Example inputs

3.Identify any hazards associated with this step

4.Justification for comment in column 3

5.Example control measure for one of the hazards

6.Is this step a CCP?

7.Rationale for decision in column 6

Receipt of grapes

Machine-harvested fresh grapes

Fermentation

Juice/skins
Fermenting Aids

Filtration

Unfinished wine

Additions

Preservatives
Water (for mixing additives)

Filling / Bottling

Wine

Bottles

Corking/capping

Bottled/packaged wine

Cork or Screw Caps

Labelling

Packaged Wine

Labels

Declaration:

I declare that the response submitted to the NZFSA in fulfilment of clause 13(2)(d) of the Wine (Recognised Agencies and Persons) Notice 2007 has been prepared by me and is all my own work.

Applicant name: _________________________________________

Applicant signature: ______________________________________ Date: / /

Recognised agency: ______________________________________