1.1 Traditional method

Question 1

What is liqueur de tirage?

Answer 1

Mixture of sugar, selected yeasts, yeast nutrients and a clarifying agent.

Question 2

What is alginate?

Answer 2

A clarifying agent from seaweed extract to facilitate riddling

Question 3

What decides the amount of sugar in the liqueur de tirage?

Answer 3

The degree of effervescence (bubblor) required. Usually 24 g sucrose per litre.

Question 4

What happens during the second fermentaion?

Answer 4

The yeast converts the sugar to alcohol (about 1,5 percent for each 24 g per l) and CO2. Since the CO2 can’t escape te bottle, pressure is created. Usually 6 bar.

Question 5

Does Liqueur de tirage affect sweetness?

Answer 5

No, since the wine is fermented dry.

Question 6

What is Prise de mousse?

Answer 6

Capturing the sparkle. Also a name for second fermentation. Or a yeast-kind.

Question 7

What is important for yeasts during second ferm?

Answer 7

Need to work between 9,5-11 percent, a moderate temp around 16 deg and also in PH below 3 and in a high pressure environment. Also, the yeast cells must flocculate readily do produce a coarse sediment helping riddling.

Question 8

What is Sur Latte?

Answer 8

Horizontal storage during sec ferm. Usually takes 4-6 weeks.

Question 9

What is true about temperature during Sur Latte?

Answer 9

10-12 degrees optimal. A cooler temp results in a slower fermentation, which is said to help gain more complexity. Important that temp is stable fora viable yeast.

Question 10

At what temp should lees aging occur?

Answer 10

10 degrees.

Question 11

What is the minimum time for lees aging in Cava, and what is the usual time on lees in the district?

Answer 11

9 months minimum 15-18 months more common.

Question 12

What factors can affect the decision for time on lees?

Answer 12

Style sought.
Price to be attained
Financial ability to invest in longer periods of lees ageing.

Question 13

What is the definition of autolysis and how long does it occur?

Answer 13

The enzymatic breakdown of dead yeast cells. Usually 4-5 years, can be 10 y

Question 14

What is the main flavour characteristic fromautolysis?

Answer 14

Bread/biscuit

Question 15

Why do some winemakers decide to keep the wine on the lees after finished autolysis?

Answer 15

The yeast cells have anti-oxidative qualities.

Question 16

When should a R.D champagne be enjoyed and why?

Answer 16

As soon as possible since an older wine can’t withstand the shock of oxygen after disgorgement as well as a younger wine.

Question 17

What are pupitres and gyropalettes and when are they used?

Answer 17

The storing facilities for sparkling wine after ageing sur latte. Pupitres - hand riddling. Gyropalettes, computer-controlled riddling (remauge)

Question 18

How long does manual riddling vs gyropalettes take?

Answer 18

eight weeks vs 3-4 days

Question 19

What is riddling?

Answer 19

Slow steady inclination towards the vertical cap down position. when turning bottle the lees flocculate and gradually fall towards neck of bottle.

Question 20

What does sur pointe mean?

Answer 20

Storing of bottles upside down a few days before disgorgement.

Question 21

How is disgorgement performed?

Answer 21

Bottles chilled to 7 degrees and neck immersed in frozen brine, which quickly freezes the sedimentnt easing its extraction and ensuring it doesn’t fall back into when when bottle is turned upright. Also, the cold increases the soluble of CO2 and reduces likelihood of wine gushing upon opening. the crown cap is removed and Liqueur d’expedition is added before bottle fitted with cork, wire muzzle and metal capsule.

Question 22

What is Liqueur d’Expedition?

Answer 22

Mixutre of wine and sugar (dosage). Or RCGM Rectified concentrated grape must.

Question 23

What does liqueur d’expedition do?

Answer 23

Tops up the wine and determines the sweetness of the final wine. The purpose is to balance the acidity.

Question 24

What is the Maillard reaction?

Answer 24

The process where the sugar from the Liqueur d’expedition reacts with compounds formed during autolysis. It encourages the development of roasted, toasted vanilla aroma and if the bottle is allowed to rest before selling tese aromas become more integrated.

Question 25

What can be said about Brut Nature?

Answer 25

Brut nature- no dosage. Uncommon since wines rarely have the balance, texture and complexity required to be able to taste pleasant when bone dry.