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D4 Sparkling wine > 1. Standard options in sparkling winemaking > Flashcards

1. Standard options in sparkling winemaking Flashcards

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1
Q

What sort of climate is ideal for sparkling wine?

A

Cool climates where grapes struggle to ripen.

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2
Q

Why is it desired to grow grapes for sparkling wine in a cool climate?

A
  • They are just-ripe in flavour
  • They retain high acidity
  • Sugar accumulates slowly, giving low alc (9-11 percent)
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3
Q

Why is it important that the potential alcohol in grapes for sparkling wine is low?

A

Because the second fermentation produces additional 1-2 percent alc

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4
Q

Mention a few famous areas for sparkling wines and their cooling environmental conditions

A

Greater latitudes: Champagne, England, Tasmania
Near coast: Sonoma
High Altitude: Trento DOC

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5
Q

What are sparkling wines from warmer areas generally like?

A

Short-aged wines with dominant fruit flavours, made from transfer method or short times on lees from trad. method

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6
Q

What sort of sparkling wines can be fund on flat, fertile plains and why?

A

In-expensive sparkling wines. The environment isn’t suitable for still wines as the grapes won’t get the concentration or ripeness needed for still wines.

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7
Q

What are the most common grape varieties for premium and super-premium sparkling wines?

A

Chardonnay and Pinot Noir

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8
Q

What is autolysis in a short answer?

A

The breaking down of dead yeast cells

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9
Q

Why is Chardonnay so suitable for lees aging?

A

It’s subtle apple and citrus aromas and flavours compliment rather than compete with biscuity aromas from autolysis

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10
Q

How is Chardonnay when it comes to ripening, acidity, alcohol and flavour?

A

Early ripening, which is beneficial in cool conditions. It retains high lvl of acidity and offer low lvl of alcohol while avoiding underripe flavours.

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11
Q

What is the con of Chardonnay being an early budding grape?

A

It’s prone to coulure, millerandage and spring frosts. Also Powdery mildew, grapevine yellows and to botrytis. However, it’s more disease resistance than PN.

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12
Q

What happens in good years with Chardonnay?

A

It can bring high yields without loosing quality.

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13
Q

Why is Pinot Noir suited for a cool climate?

A

It’s early ripening and early budding

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14
Q

What is the early budding and thin skinned PN prone to?

A

Spring frosts
Coulure
Diseases (downy mildew, esp. powdery) Botrytis
Fan leaf and leaf roll

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15
Q

What happens with PN if produces high yields?

A

Drop in quality

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16
Q

What is PNs function in a blend?

A

Adds body

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17
Q

Mention other sparkling wine varieties and their associated wines

A

Macabeo, Xarel-lo, Parellada in Cava

Glera in Prosecco

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18
Q

What factors within a grape variety can influence the style of wine?

A

Intensity of aromas (aromatic vs neutral)
Ability to retain acidity while ripening
How the base wine respons to autolysis

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19
Q

How does Chardonnay and Xarel-lo react to autolysis?

A

Chardonnay becomes creamy, Xarel-lo becomes toasty and smoky

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20
Q

What is the difference in yields when it comes to sparkling wine vs still and why?

A

Higher yields which gives higher acid lvls, lower pot. alc, and delicate flavours.

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21
Q

What affect the decision when in comes to the decision of training and trellising techniques?

A

Climate, varieties, nutritional status of the soil. the priority is to obtain clean, healthy frut.

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22
Q

Why is sparkling wine more unforgiving when it comes to diseased fruit?

A

Off-flavours may be enhanced by the effervescence (bubblor) and also enzyme laccase from Botrytis can cause serious oxidation

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23
Q

What are the pros with early harvesting when it comes to sparkling wine production? What is the main risk?

A

High avid
Low alcohol
Less likely to get fungal disease
Risk - unripe flavours which usually appear as the wine matures

24
Q

What are the pros with hand harvesting?

A

Selection of grapes at picking, post-harvest selection, minimising risk of splitting and crushing and subsequent oxidation due to grape juice in sorting baskets.

25
Q

What are the cons on hand harvest?

A

Labour intensive, costly, slow.

26
Q

What are the pros of machine harvest?

A

Cheap, efficient, can be done during the night which give cooler grapes. Removal of diseased grapes can be done by hand prior to machine harvest.

27
Q

What is the pro of picking grapes cool?

A

Slower oxidation, fresher wines

28
Q

What are the cons of machine harvest?

A

Can rupture the grapes skin, resulting in phenolic extraction and oxidation.

29
Q

What pressing method is often used for premium traditional method sparkling wine and why?

A

Whole-bunch pressing. Gentlest form om pressing, providing delicate huice that is low in solids and phenolics (including tannins and anthocyanins). Also, the stems create channels where the juice can flow easily minimising required pressure. More time consuming though.

30
Q

What is important when pressing grapes for sparkling wine?

A

Quick and gentle pressing to minimise extraction from and maceration with the skins.

31
Q

What pressing methods can be used for sparkling wines?

A

Whole-bunch press
Basket press
Pneumatic press

32
Q

What effect can phenolic compounds have on a sparkling wine?

A

They can give a bitter taste and coarse feel on the palate.

33
Q

How can the juice be handled when pressing grapes for sparkling wine?

A

The juice can be split into different fractions and they become blending options. The press juice is higher in phenolics, solids and PH. In some regions, the amount of press juice allowed can be regulated.

34
Q

What effect do press juice have on a sparkling wine?

A

Faster maturation, can be useful in wines with short maturation.

35
Q

What options is there for clarification of a sparkling wine?

A

The same as still white wines. E.g. Sedimentation, flotation, centrifugation, claryfying agents D1, p161

36
Q

When can fining be a necessary thing to amend the juice?

A

If there is excessive amount of tannin or colour. Casein, Gelatine, PVPP

37
Q

Why are nutrients important for sparkling wine juice?

A

It’s required for a healthy first and second fermentation.

38
Q

What temperatures for the primary fermentation are typical and why?

A

14-20 degrees. To retain fruit flavours but ensure that the temperature don’t become too cold for the yeast.

39
Q

Why is the environment during the primary fermentation stressful for the yeast?

A

The low PH-level of the juice.

40
Q

Why is stainless steel tanks preferred for primary fermentation?

A

They can be temp. controlled and are easy to clean before and after fermentation.

41
Q

What are the pros for LALVIN DV10 abd where is it used?

A

Epernay. The yeast can work in low PH, high total SO2 and low temp and it’s neutral and low foaming.

42
Q

What are the considerations when selecting yeast for prim. ferm. in sparkling wines?

A

Realiable, healthy ferment is the goal The yeasts need to ferment wines dry in high acid and low PH conditions. And that the yeast has desired flavour char. traditional method - neutral yeasts. Tank method - promo of thiols and esters.

43
Q

Do one use the same yeasts in the first and second fermentation?

A

Usually yes.

44
Q

What are the stressful conditions for yeats during sec ferm?

A

Yeast need to be able to start to ferment in alcoholic cond,(10percent i usually to high for many yeasts) low PH, low temp, high pressure and with poor availability of nutrients.

45
Q

What is Flocculation?

A

The process by which fine particles clump together during fermentation.

46
Q

What is desirable during second fermentation?

A

Rapid autolysis and easy flocculation.

47
Q

What is Prise de mousse EC1118?

A

The yeast most common in commercially-available yeasts during trad. method.

48
Q

What effects do malolactic conversion have?

A

Reduce acidity and enhance texture. If it occurs during second fermentation, which can turn wine hazy.

49
Q

What happens during malolactic conversion?

A

Lactic acid, which feels creamier than other acids such as tartaric, is conversed from tartaric acids.

50
Q

Why aren’t sparkling wines usually buttery due to malo?

A

Because the diacetyl which gives the buttery notes is metabolised by te yeast during the second ferm.

51
Q

What can be done if the winemaker wishes to skip malo conv?

A

Sterile-filtering the wine after the primary fermentation.

52
Q

What happens to the finished wine if the base wine is matured on oak and/or on its lees?

A

These notes are usually magnified in the sparkling wine. Hence new oak is usually a small portion of the blend.

53
Q

What is assemblage?

A 
Blending. 
Vineyard sites
Grape varieties
Vintages
Diff. WInemaking tech.
54
Q

Why do winemakers use assemblage?

A

Balance - PN more body. Ch acidity. Warm/cool sites.
Consistency - NV
Style - easy to drink or aging?
Rosé - red and white
Complexity - older base wine add dried fruit
Minimisation of faults - small batch of faulty wine can me hidden in large batch of healthy
Volume
Price - meunier or press wine

55
Q

When should the final blend be stabilised and/or clarified?

A

Before second fermentation, both trad. and other method.

D4 Sparkling wine (3 decks)

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