41. Sparkling Wine Production Flashcards
Name 3 requirements for growing grapes for sparkling wine.
- grapes relatively low in sugar
- high acid levels are desired for many sparkling wines (refreshing style)
- flavors must be sufficiently ripe so they no longer have any herbaceous flavors
Why are grapes that are relatively low in sugar needed for sparkling wine production?
Second fermentation gives most sparkling wines their bubbles also increase the alcohol levels of the wines by a further 1.2-1.3%. Thus, the base wine would be 10-11% abv so the final wine is not too high in alcohol.
What type of climate is best for sparkling wine grape growing? If you don’t grow in this climate, how can you sufficiently produce grapes for sparkling wine? What’s the downside
Cool climate
-sugar and acid level changes are slow
In a warmer climate, you can pick early
-downside = herbaceous, overly green
How are grapes typically harvested for the very best sparkling wines? Why? What about inexpensive sparkling wines?
By hand
-retain whole bunches of unspilt grapes
Inexpensive = machine harvesting
- efficiency
- pick all grapes quickly before they accumulate too much sugar or lose their acidity
How does pressing typically occur with sparkling wine grapes?
- as soon as possible after harvest
- gently: minimize extraction of any tannins and color
- use of whole bunches helps; avoid crushing so that contact between skins and juice is minimized
What regulations are set in the EU regarding pressing grapes for sparking wine?
-most eu regions have legislations to set the max pressure that can be used during pressing and the amount of juice that can be extracted from the grapes
Name the 5 methods of sparkling wine production.
- Traditional Method
- Transfer Method
- Tank Method
- Asti Method
- Carbonation
At a high level, what is the traditional method?
Wine had undergone a second fermentation in the bottle in which it is later sold.
- costly
- time consuming
- more expensive
What are the 7 steps in the traditional method?
- Make the base wine
- Blending
- Second Alcoholic fermentation
- Yeast Autolysis
- Riddling
- Digorgement & Corking
- Bottle Aging
Describe the base wine in the traditional method.
- dry
- neutral flavors
- high acidity
- decisions: stainless steel or oak, MLF
- typically used in the year after harvest, some stored for future use
Name 3 reasons why a producer might choose to blend base wines.
- house style, non-vintage; consistency year to year
- achieve balance (chardonnay adds citrus fruit, finesse, longevity; pinot noir brings aromas, red fruit flavors, body)
- enhance the complexity (old wines: dried fruit; young wines: fresh fruit. oak: texture, spicy)
What is liquor de tirage?
Mixture of wine, sugar, yeast, yeast nutrients, a clarifying agent added to the base wine before the second fermentation.
What are the 3 steps to kick of the second fermentation?
- add liquor de tirage
- closed with crown cap
- bottles stacked horizontally in cellar (cool, constant temperature)
What happens to the wine during the second fermentation?
- slow fermentation
- alcohol raised 1.2-1.3% abc
- CO2 generated by the yeast dissolves into the wine, creating sparkle
- 5 to 6 atmospheres of pressure created
What is yeast autolysis?
- after second fermentation, the yeast die and form a sediment of lees in the bottle
- lees break down and release chemical compounds into the wine, giving bread, biscuit and toasty notes
- typically 4-5 years long (can be longer ~10 yrs)
How are the dead yeast cells removes from the wine?
Riddling and Disgorgement
What is riddling?
- moving the bottle very slowly from a horizontal to an inverted vertical position
- yeast sediment is dislodged and gradually slides down the side of the bottle collecting in the plastic cup insert in the crown cap
