41 - Sparkling Wine Production Flashcards
True/False: Sparkling wine is made always in a dry style from white grapes
False. Sparkling wines are all fizzy, but beyond this, they can be made in a range of styles from dry to sweet, red, white, and rose, and range in flavor from fresh and fruity to toasty and nutty.
What are requirements for sparkling wine grapes?
First: Because they undergo a second fermentation that produces bubbles, sparkling wine grapes should be low in sugar so that resulting wine not too high in alcohol. The second fermentation increases the alcohol by an additional 1.2-1.3%. Therefore, the dry base wine usually 10-11%.
Second: high acid levels desirable bc they’re made to be refreshing
Third: flavors of grapes must be ripe enough to avoid herbaceousness
Why are coolest regions suitable for sparkling wine production?
In cool regions, sugar, acid, rise more slowly, and at same time as changes to flavors. Whereas in warm regions, acid falls and sugar rises quickly, and though picking early solves this problem, it can create herbaceousness. Therefore cool areas are more suitable than warm
What are two methods of harvesting inexpensive vs. premium sparkling wines?
inexpensive: machine harvesting for efficiency, to pick the grapes before sugar rises and acidity falls
premium: hand-picked, to retain whole bunches of unsplit grapes
What are factors considered in pressing the grapes for sparkling wine?
grapes pressed as soon as possible and gently, to avoid tannin and color extraction (especially in the case of black grapes used for white sparkling wine)
crushing avoided, to limit contact between skins and juice
What are the 5 methods of making sparkling wine?
traditional method, transfer method, tank method, asti method, carbonation
Which technique is most often used to make premium sparkling wines?
the traditional method (it is costly and time-consuming)
What are the main steps of the traditional method?
harvesting
pressing
making the base wine - first alcoholic fermentation happens in large vat (usually stainless steel), yielding completely dry, neutral-flavored, high acidity wine. MLF or oak maturation will occur before second fermentation. some base wines stored for use in future blending (these are called reserve wines), though most are used the year after harvest.
blending - blending occurs for 3 reasons:
1. achieve consistency for house style by blending different varieties, vineyards, vintages
2. improve balance of wine. (i.e. Chardonnay gives citrus, finesse, longevity, whereas Pinot Noir gives red fruit aromas and body)
3. enhance complexity. adding older reserve wine contributes dried fruit to a young wine. blending wines that have been oak-matured adds spice/texture. This is why winemakers often ferment grapes in small parcels to create more blending options
second alcoholic fermentation - after blend is made up, liqueur de tirage is added (mix of wine, sugar, yeast, yeast nutrients, clarifying agent). the bottle is closed with crown cap. this starts slow second fermentation, raising alcohol 1.2-1.3%. The CO2 generated by yeast dissolves in the wine, creating sparkle.
yeast autolysis - after second fermentation completed, yeast die and fall to bottom. the sediment of dead yeast cells break down over months, releasing chemical compounds into wine. These give flavors of bread, biscuit, toast. autolysis lasts typically 4-5 yrs.
riddling - first step of removing lees sediment. Riddling involves moving bottle from horizontal to vertical position, dislodging yeast and sliding it down side of bottle. traditionally this was done by hand using a rack called pupitre. now, riddling is mechanized for efficiency - the machine in use now is a gyopalette, which holds 500 bottles and completes riddling in days rather than weeks.
disogrgement - after riddling, neck of bottle submerged cold solution and wine in neck is frozen. Then, bottles returned upright, crown cap seal removed, and pressure from dissolved SO2 ejects the frozen wine in neck which holds the lees sediment. Wine is topped with liqueur d’expedition (mixture of wine and sugar) and sealed with cork. Amount of sugar in the mixture determines final sweetness level (often known as dosage). some wines made without dosage. The characteristics of wine in the liqueur d’expedition affect the style (i.e. fresh, or toasty, or dried fruit), and is a second blending operation. Then sealed with cork. wire cage added for security
bottle ageing - after corking, wine may be aged for few more months to integrate liqueur d’expedition. can be hard to know age of sparkling wine since most are not vintage-dated. Some producers include disgorgement date.
What processes in the traditional method are cut out of the transfer method, which is otherwise very similar?
riddling and disgorgement (which are costly and complex)
everything else is the same up until point of riddling. At this stage, bottles are disgorged into sealed tank under pressure. wine is filtered to remove lees, liqueur d’expedition is added, and the wine is then rebottled. This gives good quality wine, cheaper than traditional method.
What labelling terms can help consumers distinguish between wines made using the traditional method and those made using the transfer method?
traditional method: ‘traditional method’ or ‘methode traditionelle’
transfer method: ‘bottle-fermented’
What is the process for making a sparkling wine using the tank method? What kinds of wine is the tank method usually used for?
tank method retains the flavors of base wine and is suitable for varieties with strong flavors or fruity styles.
cheaper, faster, less labor intensive than bottle-fermenting, and is popular method that can make high quality sparkling wines.
first fermentation takes place in stainless steel to retain pure fruit/floral.
Usually, MLF and oak ageing avoided.
Yeast, sugar, yeast nutrients and clarifying agents are added to begin second fermentation in sealed tank. CO2 dissolves in wine, creating sparkle
Wine is filtered to remove yeast lees
bottled under pressure
tank method wines usually show no yeast autolysis because they don’t spend extended time on lees, unlike traditional method and transfer method.
In which region is the Asti method principally used? What are the main steps involved in this method?
usually used for sweet sparkling wines in Asti region of Piemonte.
Only one alcoholic fermentation is involved
juice is chilled and stored. Juice warmed, and fermentation takes place in pressurised tanks. CO2 is allowed to escape initially, then partway through the tank is sealed, trapping CO2.
Fermentation continues until alcohol reaches 7% abv and pressure of 5-6 atmospheres. then the wine is chilled to stop the fermentation. Wine is filtered under pressure to remove yeast and bottled for immediate sale.
What is the process involved in the Carbonation method of producing sparkling wine?
CO2 injected into a still wine, then bottled under pressure. This makes fruity sparklin wines that retain flavors of base wine. This is why often used to make sparkling wine from grapes with strong varietal flavors (i.e. Sauvignon blanc). Cheapest method.
What are the EU labelling terms for sweetness in sparkling wines, and what is the corresponding level of residual sugar for each?
Brut Nature: 1-3 g/L (dosage here cannot be added. residual sugar present remains naturally after fermentation)
Brut: 0-12 g/L
Demi-Sec: 32-50 g/L
In which region do producers need to indicate the level of sweetness of the sparkling wine on the label?
EU
