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WSET 4: D4 - Sparkling Wines Nov2024 > 1 standard options in sparkling winemaking > Flashcards

1 standard options in sparkling winemaking Flashcards

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1
Q

What is a ideal climate condition for sparkling wines?

A
  • cool climate where grapes struggle to ripe
  • grapes where just-ripe in flavour, but still has its acidity
  • sugar accumulates slowly (base wines with low alcohol around 9-11% abs; second fermentation adds additional 1-2% abv)
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2
Q

Where should grapes for sparkling wines grow?

A
  • greater latitude like Champagne, England or Tasmania
  • local cooling influences like coast (Sonoma) or high altitude (Trentodoc)
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3
Q

Why should grapes not be grown in warm climates?

A

grapes tend to have riper fruit flavours and lower acidity (possible for short-aged wines where fruity aromas dominate)

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4
Q

Where can grapes for cheap sparkling be produced?

A
  • in cheap areas and easy to cultivate (e.g. on flat, fertile sites)
  • in areas where still wines can’t be produced suitable
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5
Q

Which are the most common grape varieties for premium or super-premium sparkling wines?

A
  • Chardonnay
  • Pinot Noir
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6
Q

What makes Chardonnay suitable as a sparkling wine grape variety?

A
  • suited for autolytic styles of sparkling wine
  • fresh apple and citrus aromas and flavours
  • aromas do not compete with biscuit or pastry (teigig) aromas from yeast autolysis
  • early ripening of flavours is an advantage in cool conditions
  • retaining high levels of acidity and low levels of alcohol while avoiding under-ripe flavours
  • high yields without a loss of quality
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7
Q

What makes Pinot Noir suitable as a sparkling wine grape variety?

A
  • suited to cool climates (Early Budding & Early Ripening)
  • more moderate yield than Chardonnay
  • quality drops if the yield is to high
  • brings body to the blend
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8
Q

Name grape variety factors that influence the style of the wine

A
  • intensity of aromas (aromatic or neutral grape variety)
  • ability to retain acidity while ripening
  • how the base wine responds to autolysis where applicable
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9
Q

Why do grapes for sparkling wine do often grow at higher yields?

A
  • higher acidity
  • low potential alcohol
  • delicate flavours
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10
Q

Why are health grapes so important for sparkling wine production?

A

to minimize off-flavours from diseased fruits
(e.g. botrytis causes rapid oxidation & any off flavours are enhanced by the effect of effervescence )

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11
Q

Why are the grapes be picked in a more early status than compared with still wine grapes?

A
  • to achieve a high acidity, low alcohol and delicate flavours (unripe flavors are become more prominent as the wine matures)
  • less fungal disease risk by avoiding autumn rain
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12
Q

What are the harvesting techniques for sparkling?

A
  • hand harvesting
  • machine harvesting
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13
Q

Which pressing technique is often used for premium traditional method sparkling?

A

whole-bunch pressing

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14
Q

Why is whole-bunch pressing a common technique for premium sparkling?

A
  • one of the gentles forms of pressing
  • providing delicate juice
  • juice is low in solids an phenolics
  • stems create channels for the juice to flow easily
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15
Q

What is a disadvantage of whole-bunch pressing?

A

it is more time consuming than pressing crushed grapes (less load at one time)

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16
Q

Why should the grapes be pressed as fast as possible?

A

to minimize the extraction of colour and tannins from the skin

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17
Q

Which presses are used?

A
  • pneumatic presses
  • basket presses
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18
Q

Name the different juices at pressing

A
  • free run juice
  • press juice
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19
Q

Why are free run juice and press juice be separated at pressing?

A

to have more blending options

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20
Q

What is the characteristic of juice from press fraction?

A

higher in:
- phenolics
- solids
- pH
- faster maturation (used for wines with a short maturation)

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21
Q

What is a typical primary fermentation temperature and why?

A
  • 14-20°C
  • it is used to retain fruit flavours but it’s not too cold for the yeast
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22
Q

Which juice conditions are stressful for the yeast?

A

low pH

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23
Q

Why are most primary fermentations in stainless steel?

A
  • possible for large volumes
  • temperature control
  • easy to clean
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24
Q

Why are cultured yeasts mostly used?

A

they ferment reliably to dryness in high acid and low pH conditions

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25
Q

For which kind of sparkling, yeasts producing thiols or esters are used?

A

for tank method sparkling that are based on fruity flavours

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26
Q

For which kind of sparkling, neutral yeasts are used and why?

A
  • for autolytic styles sparkling wines that pronounced primary fruit characters are not wanted in general, and neutral yeasts won’t enhance primary fruit character which could compete with the flavours from autolysis
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27
Q

Which are the issues for the yeast in the second fermentation?

A

start fermenting:
- in alcohol conditions (10% abv it too high for many yeasts)
- low pH

continue fermenting:
- at low temperatures
- high pressure
- poor nutrient availability

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28
Q

Name a most common yeast for sparkling wine production

A

Prise de mousse (EC1118)

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29
Q

For traditional method sparkling wines, which additional yeast attributes are desirable?

A
  • rapid autolysis
  • easy flocculation
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30
Q

Why are butter flavours (diacetyl) from MLC not found in the finished sparking wine?

A

it is metabolised by the yeast during second fermentation

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31
Q

How can MLC during second fermentation be prevented?

A

sterile filtration of the wine after primary fermentation

32
Q

What is added if MLC take place in the primary fermentation?

A

it gives the wine more texture

33
Q

Which yeast is typically used for the second fermentation?

A

the same yeast like in the primary fermentation

34
Q

For which style is oak or lees aging not be used?

A

for fruity styles (e.g. Prosecco or Asti)

35
Q

What is the purpose of blending the wine?

A

add:
- balance (e.g. Pinot Noir adds body, Chardonnay adds higher acidity; could be also done with the same grape variety from warmer and cooler sites)
- consistency (e.g. non-vintage)
- style (e.g. early-drinking style and long ageing style)
- rosé wines (e.g. blending red and white wines)
- complexity (e.g. different grape varieties, sites, vintages, base wine treatments or older wines)
- minimization of faults (e.g. blending minor fault into a larger volume)
- volume (e.g. produce a viable volume)
- price (e.g. creating a cheaper wine by blending in a cheaper grape varieties e.g. Meunier or more press juice)

36
Q

For traditional method wines, which stabilisation methods should be done before bottling for 2nd fermentation?

A

tartrate and protein stabilisation

37
Q

Which method should be done for all wines styles before second fermentation?

A

clarification

38
Q

Describe the process of second fermentation by the traditional method

A
  • called: prise de mousse (capturing the sparkles)
  • same bottle in which the wine is sold
  • liqueur de triage (mixture of wine/must, sugar, yeast, yeast nutrients and a clarification agent (bentonite/alginate)
  • sugar amount depends on required pressure (24g/l = 6bar = +1,5% abv) and dose not affect final sweetness
  • bottle is sealed with a crown cap
  • bottles are stored horizontally (sur latte) at 10-12°C
  • yeast ferment the sugar to dryness
  • CO2 produces pressure due to closure on the bottle
  • cooler temperature = slower fermentation (produces more complex finished wines)
  • fermenting duration 4-6 weeks
39
Q

Describe the process of lees aging

A
  • aging on the lees after second fermentation
  • bottles can be stored horizontally in stacks or metal cages at around 10°C
  • minimum aging varies according to legislation (Cava min 9mths, Champagne min 12mths)
  • length of aging depends on the desired style (fresh fruit character vs. lees-aged character), price for the finished sparkling and the financial ability for longer lees aging
40
Q

What is the difference between a 9 month and a 15-18 month lees aging?

A
  • 9 month is the minimum lees aging time for Cava
  • 15-18 month give more detectible autolysis aromas
41
Q

What means the term autolysis?

A

the enzymatic breakdown of dead yeast cells, producing bread and / or biscuit aromas and flavours

42
Q

How long dose autolysis continue?

A
  • More effect of autolytic characters can be detected after 1 year but can continue for 4-5 years
  • 10 years are known
43
Q

Why are some sparkling wines kept on the lees after autolysis?

A

yeast cells protect the wine from oxidation

44
Q

What happens with the wine with a long lees aging after disgorgement?

A

the longer the lees aging time, the faster its evolution after disgorgement

45
Q

What means the term “R.D.” on a Bollinger Champagne bottle?

A
  • “recently disgorged”
  • which means it should be drunk soon after release
46
Q

How can the bottles be riddled

A
  • by hand in a riddle desk (pupitres)
  • computer-controlled gyropalettes (remuage)
47
Q

Describe the process of riddling

A
  • twisting or rotating the bottle while bring them from horizontal to the vertical position (cap down)
  • lees moves into the neck of the bottle
48
Q

How long dose the riddling takes time?

A
  • hand riddling: up to 8 weeks
  • gyropalette riddling: 3-4 days
49
Q

What means the term “sur pointe”?

A

bottles are stored upside down on their neck before disgorgement

50
Q

Describe the process of disgorgement

A
  • bottles are cooled to approx. 7°C
  • neck of the bottle is immersed (untergetaucht) in bath of frozen brine
  • yeast sediment in the bottle freeze (sediment does not fall back into the wine when bottle is turned upright
  • cooling increases the solubility (Löslichkeit) of CO2 -> less gushing upon opening
  • bottle is turn upright
  • crown cap is removed
  • pressure in the bottle eject the frozen yeast plug
  • “liqueur d’expédition” (dosage) (mixture of wine and sugar) is added
  • bottle is closed with a cork, wire muzzle and a metal capsule
51
Q

What is “liqueur d’expédition”?

A
  • dosage
  • mixture of wine and sugar or RCGM (rectified concentrated grape must)
  • it tops the bottle that was lost during disgorgement
  • determinate the sweetness of the final wine
  • balance the acidity
  • Maillard reaction
52
Q

What’s the role of the dosage?

A

It brings the acidity in balance. Important in young wines

53
Q

How is the perception of acidity in older wines?

A
  • the perception of acidity rounds out with age
  • the older the wine at disgorgement, the smaller the required dosage
54
Q

Why is some sugar in the dosage desired?

A

to develop roasted, toasted vanilla aromas in post-disgorgement (called: Maillard reaction)

55
Q

What is the Maillard reaction?

A
  • sugar reacts with compounds formed during yeast autolysis
  • development of roasted, toasted vanilla aromas
  • cork-sealed sparkling wines should be stored for a extra few month to allow the development of these aromas
56
Q

Describe the process of the “transfer method”

A
  • same production method like traditional method until riddling
  • liqueur de triage was added without fining and flocculation agents
  • after lees aging in bottle, the bottle is chilled to 0°C
  • bottles are open by a transfer method
  • wine is poured into a pressurized receiving tank
  • dosage and SO2 are added and sterile filtered prior bottling
  • label term is: fermented in bottle
57
Q

Why was the transfer method be developed?

A

to avoid the costs of manual riddling while retaining bready, biscuit notes from yeast autolysis in bottle

automated riddling on a gyropalette makes many of the key advantages less significant

58
Q

Name a benefit from the transfer method

A

bottle-to-bottle variation is reduced due to all bottles are blended together in a tank

59
Q

Describe the process of “ancestral method”

A
  • partly fermented must is put into a bottle
  • remaining sugar is converted into alcohol and CO2, creating pressure in the bottle
  • pressure in the final wine can be estimated by measuring the sugar amount in the must
  • sediment of dead yeast will remain after fermentation
  • yeast can be disgorged or kept in the bottle as part of the style
  • typically no dosage is added
60
Q

What are the risks of method ancestral?

A
  • outcome can vary due to no intervention in the fermentation once the bottle has been sealed
  • fermentation can slow down or stop after a few months due to a lack of yeast nutrients -> resulting in off-dry wines
  • fermentation may start again later in some bottle -> higher pressure and less RS
  • Various style as no regulation
61
Q

What is additional name for method ancestral?

A

Pet Nat (pétillant naturel)

62
Q

Describe the style of a method ancestral wine

A

there are no regulations
- Low to medium in alcohol
- slightly cloudy
- dry to off-dry
- unconventional flavours (sometimes compared to cider)
- bottled without additional SO2
- intended for early drinking

63
Q

Name different names for the tank method

A

also called:
- Cuve Close
- Charmat
- Martinotti

64
Q

Describe the process of the “tank method”

A
  • first fermentation is at around 16-18°C to retain fresh floral and fruit aromas/flavours (but avoid the flavours associated with very low fermentation temperatures)
  • sugar and yeast are added
  • rapid second fermentation takes place in a pressurised tank (reinforced tank)
  • duration of second fermentation is around 1 month
  • fermentation is stopped by cooling the wine to 2-4°C at desired pressure and residual sugar
  • a fast remove of the the yeast lees will retain fruity aroma/flavours
  • a lees aging will develop autolysis aromas (paddles in the tank stir up the lees)
  • wine is cold stabilised to precipitate tartrates
  • yeast is removed by centrifugation or filtration
  • sugar and SO2 levels may be adjusted
  • wine is sterile filtered
  • wine is chilled to -2°C
  • wine is bottled with a counter-pressure filler
65
Q

Describe the style of a tank method wine

A
  • primary aroma/flavour driven wines
  • no autolytic characteristic desired
  • common grape varieties are semi-aromatic (e.g. Glera) or aromatic (e.g. Muscat)
66
Q

Name benefits for the tank method

A
  • inexpensive and quick production of large volumes of sparkling wine
  • no riddling or disgorgement necessary
  • typically no dosage or long lees aging required
  • primary flavours and aromas can be preserved
67
Q

Describe the process of the “asti method”

A
  • variation of the tank method
  • produces sparkling wine in a single fermentation
  • sugar which is converted into CO2 and gives the bubbles comes from the sugar in the original must (no tirage)
  • must is fermented in a reinforced tank
  • a valve allows the CO2 to escape during the first stage of the fermentation
  • valve is closed during the fermentation and CO2 remain in the tank
  • timing depend on the level of pressure and residual sugar in the final wine
  • fermentation is stopped (by rapidly chilling the wine and filtering) when desired pressure and residual sugar is reached
68
Q

Describe the style of a asti method sparkling wine

A
  • primary aroma/flavour driven wines
  • no autolytic characteristic desired
  • common for aromatic grape varieties (e.g. Moscato Bianco aka Muscat Blanc a Petits Grains)
69
Q

Describe the process of “carbonation”

A
  • injection of CO2 under pressure
  • used for pétillant, low pressure wines
70
Q

Describe the style of a carbonation sparking wine

A
  • aroma and flavour of the base wine retain
  • suitable for aromatic or fruity wines
  • bubbles die quickly
  • the least expensive and least prestigious method
71
Q

Name the EU labelling terms for sweetness in sparkling wines and the amount of residual sugar

A
  • brut nature/zéro dosage -> 0-3g/l*
  • extra brut ->0-6g/l
  • brut -> 0-12g/l
  • extra-sec/extra-dry -> 12-17g/l
  • sec/secco/dry -> 17-32g/l
  • demi-sec/semi-seco/medium-dry -> 32-50g/l
  • doux/dulce/sweet -> 50+g/l

*dosage cannot be added; any slight residual sugar present remains naturally after fermentation

72
Q

Why is a sparkling wine cork commonly made from agglomerate cork?

A

it is virtually impossible to cut a cork with this width from a cork tree

73
Q

Why has the released cork a mushroom shape?

A
  • prior the bottling it looks like any other cork (bigger diameter 31mm)
  • the cork is compressed to around half its diameter and inserted into the bottleneck
  • the cork expand back to its original size
  • cork remains compressed to about 60-70% because of the bottleneck inside diameter of 18-21mm
  • the glass and the cork are sealed and the mashroom shape develop
74
Q

Describe the difference of the bubbles of a tank method and a traditional method

A

tank method: big but short-living bubbles
traditional method: small and long-living bubbles

75
Q

Name factors that affect the formation and size of bubbles

A
  • The amount of sugar available to be turned into alcohol and CO2 ; the more sugar that is available and can be converted, the more CO2 there will be
  • The capacity of CO2 to be dissolved in wine, which depends on many factors including the grape variety used, the health of the grapes (presence of botrytis reduces the amount of bubble formation) and the winemaking processes
  • The length of time on the lees – some CO2 is lost as time on the lees lengthens; however, longer time on the lees will produce a longer lasting foam
  • How well the disgorgement process is carried out; if carried out well, little CO2 is lost Time in the bottle and the type of closure
  • The size and shape of glasses, the way the glasses are cleaned, the temperature of the wine when served (the lower the temperature, the less CO2 will be released) and how the wine is served.

WSET 4: D4 - Sparkling Wines Nov2024 (21 decks)

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