Wine connoisseurs expect their beverage to be bottled in glass and sea

Question

Wine connoisseurs expect their beverage to be bottled in glass and sealed with a cork. Yet as cheap alternatives to cork have become available and high fuel prices have made transporting glass more expensive, some winemakers have adopted as an alternative to glass bottles cartons made from layers of polythene, aluminum foil, and paper. Cartons have been rightly criticized for allowing oxygen to seep in—which eventually creates a stale flavor—but a study conducted by Gary Pickering’s research team reveals that they may have advantages.

High levels of chemicals called methoxypyrazines (MPs) can make wines taste like they were made of underripe or low-quality fruit. Originally grapes were thought to be wine’s only source of MPs, but several studies in North America and France point to Asian lady beetles, which eat grapes and can accidentally enter the winemaking process. Winemakers have been unsuccessful at removing undesirable MPs; worse, the beetles are also becoming more prevalent in other winemaking regions.

Pickering’s team investigated how packaging impacts MP concentration by adding three MP compounds to wines in cartons and glass bottles. Natural cork, synthetic cork, or screw caps sealed the bottles. After eighteen months, the MPs isobutyl-MP (IBMP), isopropyl-MP (IPMP), and sec-butyl-MP (SBMP) had fallen by 45 percent, 32 percent, and 26 percent, respectively, in the cartoned wine. In bottled wines, IBMP (which produces a “sweet pepper” taste) fell less: 37 percent for synthetic cork, 36 percent for screw cap, and 31 percent for natural cork. IPMP (associated with “earthy” flavors) increased 23 percent for natural cork, but fell 7 percent for screw cap and 19 percent for synthetic cork. SBMP (thought to help determine aroma) rose in all bottled wine.

Pickering speculates that the wine permeates the cartons’ inner polythene layers and makes contact with the aluminum, to which MP molecules stick, thus removing them from the wine. So adjusting carton composition could help control MP concentrations. Cartons might thus assume an important role in the market for wines that tend to be high in MPs but will be consumed relatively soon after packaging, before significant oxidation occurs. However, for grand wines—those most favored by connoisseurs—glass bottles with natural corks are likely to remain the packaging of choice.    1 
1. The primary purpose of the passage is to

A. explain why a particular business practice is likely to be abandoned in the future
B. present various business practices and the circumstances under which each would most likely be employed
C. address various objections to a controversial business practice
D. highlight the merits and possible expansion of a particular business practice
E. describe well-known research findings that have changed the business practices of several companies

2 
2. Which of the following, if true, would most help explain results obtained by Pickering’s team?

A. The wines used in the study were originally aged in barrels made of oak, which absorbs some SBMP.
B. The screw caps used by Pickering’s team to seal wine bottles are coated on the inside with a layer of polythene.
C. SBMP occurs naturally in wine in concentrations lower than that added by Pickering’s team.
D. Light penetrates bottles, and MPs degrade when exposed to light.
E. Natural cork contains microbes that produce MPs under certain circumstances.

3 
3. Based on the passage, which of the following would most help explain why a winery that does not make grand wines and is aware of Pickering’s results would nonetheless choose to bottle its wines in glass and use natural corks?

A. The winery does not consider the MP levels in its wines to be high and wants the concentrations of MPs in its wines to change as little as possible after packaging.
B. The winery expects that its wines will be consumed within eighteen months of being packaged.
C. The winery makes the vast majority of its wines for export to consumers in markets outside the country in which its wines are produced.
D. The winery produces most of its wines from grapes grown in regions where the populations of Asian lady beetles are increasing.
E. The winery wants to enhance the aroma while minimizing the prevalence of earthy and sweet-pepper flavors in its wines.

4 
4. According to the passage, the results of multiple studies have yielded which of the following?

A. New ideas regarding how some MPs are introduced into wine
B. Changes in the composition of the cartons in which some wines are packaged
C. Criticism that the cartons used to package some wines can negatively affect the wines’ flavors
D. Greater understanding of the sorts of flavors and aromas MPs impart to wines
E. More accurate assessments of the ideal concentrations of MPs for various wines

sachi-in · Answer

4. According to the passage, the results of multiple studies have yielded which of the following?

In the first para we will notice the passage talks about:
Para 1: New packaging - why the new packaging is not widely accepted - studies undertaken to evaluate new packaging ( which found some advantages )

Para 2: it talks about how MPs get into wine
thought to be wine’s only source of MPs, but  several studies  in North America and France point to Asian lady beetles, which eat grapes and can accidentally enter the winemaking process.

A ) New ideas regarding how some MPs are introduced into wine - Correct ( It tries to find out why MPs are introduced )

It's difficult to find out which studies the passage is referring to , probably a highlight could have helped. But several studies are mentioned only once in the passage so these are the studies the question stem talks about.

KarishmaB · Answer

4. According to the passage, the results of multiple studies have yielded which of the following?

A ) New ideas regarding how some MPs are introduced into wine
B ) Changes in the composition of the cartons in which some wines are packaged
C ) Criticism that the cartons used to package some wines can negatively affect the wines’ flavors
D ) Greater understanding of the sorts of flavors and aromas MPs impart to wines
E ) More accurate assessments of the ideal concentrations of MPs for various wines

Look at the last two lines of that paragraph:

Pickering’s team investigated how packaging impacts MP concentration by adding ... IPMP (associated with “earthy” flavors) increased 23 percent for natural cork, but fell 7 percent for screw cap and 19 percent for synthetic cork. SBMP (thought to help determine aroma) rose in all bottled wine.

They found that one MP increased in cork wines and another MP increased in all bottled wines. Hence (A) works best of the given options.

(E ) More accurate assessments of the ideal concentrations of MPs for various wines

There is no mention of what is ideal concentration of MPs for various wines. Anyway, the study was conducted on various packaging, not various wines.

Answer (A)

Engineer1 · Answer

Thank you,  KarishmaB . What throws me off in option A is the use of "how". As you pointed out the lines, the paragraph simply mentions that MPs were / MP was added, but does not mention ideas of "how" MPs were introduced. This answerchoice is still confusing to me. Probably it is the best of all other options and so we can go with it.

New ideas regarding   how   some MPs are introduced into wine

KarishmaB · Answer

Guess I missed clarifying properly - "They found that IPMP increased in cork wines" which implies that corks are introducing more or this MP in bottled wines. 
SBMP increased in all bottled wines so somehow the bottle packaging is increasing this MP.

So this is indicating how some MPs are introduced (gets added) into wine.

Though I did choose option (A) by elimination since it made some sense at least.

Gmat860sanskar · Answer

Can someone explain 3rd question?
My thought of reasoning for not choosing 1st option was that option is saying that "wants the concentrations of MPs in its wines to change as little as possible after packaging.". So, for that how can we conclude that natural corks are best? I think, screw cap is best.

KarishmaB · Answer

Yes, I am somewhat conflicted about option (A) too. I arrived at it only by eliminating all others (which are certainly incorrect).

There is data to support natural corks as well as screw caps.

In bottled wines, IBMP (which produces a “sweet pepper” taste) fell less: 37 percent for synthetic cork, 36 percent for screw cap, and 31 percent for natural cork.

Least change for natural cork so that is great.

IPMP (associated with “earthy” flavors) increased 23 percent for natural cork, but fell 7 percent for screw cap and 19 percent for synthetic cork.

Screw cap has the least change here.

But then screw cap changes by a higher amount in case of IBMP. So either natural cork or screw cap could be explained by option (A).
All in all, by elimination, option (A) looks like the best.

KarishmaB · Answer

Question 2.

2. Which of the following, if true, would most help explain results obtained by Pickering’s team?

A ) The wines used in the study were originally aged in barrels made of oak, which absorbs some SBMP.
 B ) The screw caps used by Pickering’s team to seal wine bottles are coated on the inside with a layer of polythene.
 C ) SBMP occurs naturally in wine in concentrations lower than that added by Pickering’s team.
 D ) Light penetrates bottles, and MPs degrade when exposed to light.
 E ) Natural cork contains microbes that produce MPs under certain circumstances.

A ) The wines used in the study were originally aged in barrels made of oak, which absorbs some SBMP.

It tells us that the wine used in the study was aged in barrels which have some impact on MPs. But this would be true for all wine used in the study whether it was put in bottles or cartons. So the wine used for both was identical. But the wine that came out of both after 18 months was different. The study focusses on those differences. Hence, what happened to the entire wine before the study is irrelevant.

B ) The screw caps used by Pickering’s team to seal wine bottles are coated on the inside with a layer of polythene.

This seemed promising - could have an impact. 
Cartons have polythenes and all MPs had fallen in carton wines. But we see that SBMP rose in all bottled wines (even with crew cap) so I am not so sure. 
Then this line is important:
 Pickering speculates that the wine permeates the cartons’ inner polythene layers and makes contact with the aluminum, to which MP molecules stick, thus removing them from the wine.

What makes MPs fall is not polythene but Aluminium. So I moved to the next option. Haven't fully eliminated this yet though.

C ) SBMP occurs naturally in wine in concentrations lower than that added by Pickering’s team.

Again, no distinction between carton and bottled wine to ignore.

D ) Light penetrates bottles, and MPs degrade when exposed to light.

In this case, MPs should have reduced in all bottled wines. But we know that MPs degraded more in carton wines and in some cases, MPs increased in bottled wine. Hence not the answer.

E ) Natural cork contains microbes that produce MPs under certain circumstances.

This explains how MPs could have increased with natural cork. It explains why MPs increased with natural cork, especially the green part.
IBMP fell least with natural cork.  IPMP increased 23 percent for natural cork, but fell 7 percent for screw cap and 19 percent for synthetic cork . SBMP increased for all. Hence this is a better answer.

Answer (E)

pnwhikingfan · Answer

MartyMurray   GMATNinja   KarishmaB

Hi! Could you please help me understanding the answer for Question 1? I was hesitant with "highlight merits and possible expansion of a particular business practice" since I did not think the passage addressed the "expansion" of a particular business practice.

I felt like B had some merit because there were different scenarios (natural cork, screw caps versus cartons and glass bottles)

I also felt C had a little merit albeit the article was mainly addressing one main objection to the controversial business practice of wine in glass alternatives

Thanks so much in advance!

GMATNinja · Answer

The part that implies a "possible expansion" of using cartons can be found in the final paragraph:

The hypothesis is that using cartons with aluminum might help control MPs. If that is indeed the case, then makers of wines that have high MPs would likely be very interested in switching to cartons for those wines. If that trend takes off, then the use of cartons could increase significantly. In other words, carton use would expand.

(B) does indeed have some merit, but the PURPOSE of this passage isn't simply to list out a few wine packages options and tell us when/how they are used. Instead, the author is trying to explain why something that is currently not popular among wine connoisseurs -- using cartons -- might actually take off, so (D) is a better choice.

As for (C), yeah, there is only one objection mentioned. And the author didn't write the passage to explain or address that single objection -- the objection was simply mentioned for context and to help us understand the main argument against using cartons.

I hope that helps!

Agarwal2003 · Answer

Can you please explain why B cannot be the right answer for question 4

GMATNinja · Answer

Because (A) is better.

Take a look at each: This comes straight from the passage in paragraph 2: "Originally grapes were thought to be wine’s only source of MPs, but several studies in North America and France point to Asian lady beetles, which eat grapes and can accidentally enter the winemaking process." Pretty indisputable. They used to think that the MP's only came from grapes. The studies revealed that those darn Asian lady beetles are also a culprit. Now go back to (B): Changes in the composition of the cartons ? I don't see anything in the studies about changes in the cartons. I see stuff about how well the cartons prevent the absorption of MP's, but not a thing about changes to the cartons themselves. So (B) is out. I hope that helps!

lily123400 · Answer

1. The primary purpose of the passage is to

A. explain why a particular business practice is likely to be abandoned in the future 
There is no mention of any business practices being abandoned since the findings indicate both cartons and glass will continue to be used

B. present various business practices and the circumstances under which each would most likely be employed 
It only really talks about glass and carton so not "various"

C. address various objections to a controversial business practice 
There aren't any objections to cartons mentioned

D. highlight the merits and possible expansion of a particular business practice 
Yes, the passage does highlight the benefits of cartons and how they can help in certain scenarios and how it's a cost friendly adjustment to glass

E. describe well-known research findings that have changed the business practices of several companies 
there aren't specific companies mentioned nor changes

2. Which of the following, if true, would most help explain results obtained by Pickering’s team?

A. The wines used in the study were originally aged in barrels made of oak, which absorbs some SBMP. 
This would not explain it since after the study the SBMP of all glass bottles increased

B. The screw caps used by Pickering’s team to seal wine bottles are coated on the inside with a layer of polythene. 
This could explain why screw caps decreased the IBMP and IPMP but doesn't explain why it still increased the SBMP

C. SBMP occurs naturally in wine in concentrations lower than that added by Pickering’s team. 
I feel this isn't very relevant. It would suggest that the glass bottled increased the SBMPs but it doesn't address how it's different with different caps

D. Light penetrates bottles, and MPs degrade when exposed to light. 
Once again I think this is too broad and doesn't explain why it's different for different caps

E. Natural cork contains microbes that produce MPs under certain circumstances. 
Natural cork had the highest MP concentrations from the study so it does make sense. Maybe those circumstances are the same. However I do feel this answer is a bit weak.

3. Based on the passage, which of the following would most help explain why a winery that does not make grand wines and is aware of Pickering’s results would nonetheless choose to bottle its wines in glass and use natural corks?

A. The winery does not consider the MP levels in its wines to be high and wants the concentrations of MPs in its wines to change as little as possible after packaging.

We know that cartons can change the MP level and it changes the level the most out of all the packaging mentioned. So this answer makes sense

B. The winery expects that its wines will be consumed within eighteen months of being packaged. 
This doesn't make sense since cartons are mentioned to be good for shorter shelf life

C. The winery makes the vast majority of its wines for export to consumers in markets outside the country in which its wines are produced. 
It doesn't really explain anything since outside the country isn't mentioned in the passage

D. The winery produces most of its wines from grapes grown in regions where the populations of Asian lady beetles are increasing. 
They would probably want to use cartons if that was the case

E. The winery wants to enhance the aroma while minimizing the prevalence of earthy and sweet-pepper flavors in its wines. 
That's the IBMP and it would be minimized more with cartons so incorrect

4. According to the passage, the results of multiple studies have yielded which of the following?

A. New ideas regarding how some MPs are introduced into wine 
We learn that MPs can be introduced from beetles and also some packaging materials

B. Changes in the composition of the cartons in which some wines are packaged 
This has not happened yet and is stated that it could happen due to results --tricky answer

C. Criticism that the cartons used to package some wines can negatively affect the wines’ flavors 
There isn't criticism after the studies about negative effects

D. Greater understanding of the sorts of flavors and aromas MPs impart to wines 
It seems like they already knew this prior to the study
 
E. More accurate assessments of the ideal concentrations of MPs for various wines 
No study mentions this

Robo_123 · Answer

can someone tell why B is not the answer for the 4th one?

Sajjad1994 · Answer

Hi

The explanation is posted  here.

Wine connoisseurs expect their beverage to be bottled in glass and sea

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Wine connoisseurs expect their beverage to be bottled in glass and sea

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