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WSET D4 Sparking Wine > Ch 1 part 2 > Flashcards

Ch 1 part 2 Flashcards

1
Q

TRADITIONAL METHOD- 2ND Fermentation

What is added to base wine to achive 2nd Ferm?

A

Liqueur di Triage

wine and/or must, sugar, cultured yeast, nutrients, clarifying agent (bentonite and or alginate)

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2
Q

TRADITIONAL METHOD- 2ND Fermentation

describe what the sugar does for 2nd fermentation

A

inside the bottle that is will be sold in

amount of sugar used will determine degree of effervescence

  • fully sparking 24g of sucrose
  • yeast convert sugar and will add 1.5% abv for every 24g)
  • byproducts CO2 6 Atmospheres pressure
  • yeast will ferment to dry
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3
Q

TRADITIONAL METHOD- 2ND Fermentation

2nd fermentation is often called?

A

often called Prise de mousse – capture the sparkle

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4
Q

TRADITIONAL METHOD- 2ND Fermentation

describe characteristic of yeast for 2nd ferm?

A
  • cultured yeast that can work in unfavorable conditions
  • commercially available that can start in alcoholic conditions (9.5-11ABV)

-Temperature of 16C or 61F - cool temp

-pH below 3

  • withstanding of high pressures as complete ferm
  • flocculate readily -form into small clumps/ masses
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5
Q

TRADITIONAL METHOD- 2ND Fermentation

describe the condition that bottle is in during 2nd ferm?

A

bottle is sealed with crown cap and small plastic pot for sediment

stored horizontally at 10-12C

length of fermentation depends on temp 4-6 weeks

slower can produces more complex finish

stable temp is important

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6
Q

TRADITIONAL METHOD- Less Ageing

temp for aging and length of time?

A

Temp of around 10C

Length varies depends on style fruity or lees character

Length influences price attained

Cava-9 months

For Autolysis to become detected needs 15-18 months

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7
Q

TRADITIONAL METHOD- Less Ageing

autolysis

A

benefits breakdown of dead yeast cells

continues 4-5 years

adds biscuit complexity

anti-oxidative quality to protect from oxidation

the older the wine the more it can withstand shock of disgorged

the longer the ageing, the faster it ages after disgorging

-once release for retail, ready to drink- they have done the aging for you

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8
Q

TRADITIONAL METHOD- Riddling and Disgorgement

choices for riddling?

A

Hand – placed into pupitres can take 8 weeks

Machine – gyroplattes for remuage 3-4 days

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9
Q

TRADITIONAL METHOD- Riddling and Disgorgement

Describe disgorgement?

A

may or may not be done by hand

bottles cooled to app 7C (45F)

cooling increase the solubility of CO2 & reduces gushing

neck immersed in bath of frozen brine freeze yeast sediment

bottle righted, remove crown cap, pressures ejects plug

liqueur d’expedition added

bottle is fitted with cork, wire muzzle, and metal capsule

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10
Q

TRADITIONAL METHOD- Riddling and Disgorgement

another name for dosage?

A

liqueur d’expedition -mixture of wine and sugar

added after 2nd fermention and at time of disgorement

RCGM Rectified concentrate grape must

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11
Q

TRADITIONAL METHOD- Riddling and Disgorgement

role of dosage?

A

top off the bottle

add sweetness

balance acidity which rounds with age

the older the wine at disgorgement, the smaller the dosage required

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12
Q

TRADITIONAL METHOD- Riddling and Disgorgement

Maillard reaction

A

reaction of the sugar in the liqueur d’expedition contained in the dosage with the amino acids produced druing autoysis after bottle fermentation.

encourages the development of roasted, toasted vanilla aromas

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13
Q

TRANSFER METHOD

what are the benefits of using the Transfer method?

A

developed in 1940s to save cost of manual riddling

retaining bready, biscuit notes form autolysis

reduces of bottle to bottle variation

easier to make final adjustments to wine

used to fill bottles smaller than 37.c cL and larger than 300 cL (sizes difficult for riddling)

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14
Q

TRANSFER METHOD

what is the reluctance in using Transfer method?

A

advancement in automated riddling have reduced significance need for method

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15
Q

TRANSFER METHOD

production method steps?

A

production is same as Traditional Method through to the step of 2nd ferm in bottle

  • riddling does not take place in bottle
  • fining agent and flocculation does not need to be added to Liqueur de triage
  • wine is opened by a transfer machine and poured into pressurized receiving tanks.
  • sweetened, SO2, sterile filtering carried out

Label says Fermented in Bottle vs. Fermented in this bottle

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16
Q

ANCESTRAL METHOD

describe the method of creating the bubble?

A

partly fermented must is put into bottles

remainder is converted to CO2

Sugar level is calculated to determine final pressure estimate

choice to disgorge or keep light sediment (more common)

typically no dosage

17
Q

ANCESTRAL METHOD

describe risks in producing this wine?

A

outcome can/ will vary from bottle to bottle

Fermentation will often slow or stop

18
Q

ANCESTRAL METHOD

other name

A

often call Pet Nat or Petillant Naturel- no regulation

low in alcohol, slightly cloudy

dry to off dry with unconventional flavors

bottled w/out SO2

intended for early drinking

19
Q

TANK METHOD

also known as?

A

Cuve Close

Charmat

Martinotti

20
Q

TANK METHOD

cost savers using this method?

A

large volume made inexpensively, quick, less labor

no riddling or disgorgement

no dosage

no long period on lees aging during 2nd fermentation

made for quick sales

21
Q

TANK METHOD

winemaker would use this method when what is the goal?

A

made quick for sale

preserve primary aromas & flavors

no Autolytic characteristics

22
Q

TANK METHOD

highlights in production steps?

A

1st ferm typically 16-18C (61-64F) to retain floral & fruit

Sugar and yeast add for second fermentation

2nd ferm done in pressurized tank takes about a month

ferm arrested by cooling wine 2-4C (36-40F) when desired pressure & sugar level achieved

Wine removed from yeast lees to retain fresh & fruity

23
Q

TANK METHOD

Is lees aging ever used in tank method?

A

on occasion -done for 9 months if desired

temp reduced to 2-4C

paddles stir up lees

expense of holding up the pressurized tank for several month may not achieve economical advantages

24
Q

TANK METHOD

How is the wine finished after fermentation?

A

cold stabilized to precipitate tartrates

centrifugation or filtration

adjust sugar level and sulfur dioxide levels for bottling

wine is chilled to -2C(28F) to stabilize and reduce effervescence.

bottles with a counter pressure filter

25
Q

ASTI METHIOD

Describe the steps to create this method of bubble?

A

single fermentation method

sugar is converted into CO2 comes from original must

Tiage is not added latter

reinforced tank – 1st stage CO2 allowed to escape

part way through valve is closed – timing depends of level of sugar desired

Once desired sugar level and pressure is reached, wine is chilled filtered under pressure to remove yeast

26
Q

CARBONATION

describe this method of created bubble?

A

Least expensive, least prestigious

injection under pressure

bubble dissipates quickly

can be used for petillant, lower pressure wines

27
Q

CARBONATION

describe situation where this method is preferred?

A

less expensive wine is the goal

____ does not affect the favors or aromas of wine from its base nature as long as the base wine is of good quality

28
Q

Labeling terms has how much RS?

A

Brut Natural/ Naturherb/ zero dosage 0-3

Extra Brut/ Extra Bruto/ Extra Herb 0-6

Brut/ Bruto/ Herb 0-12

Extra Sec/ Extra Dry/ Extra Trocken 12-17

Sec/ Secco/ Seco/ Dry Trocken 17-32

Demi-Sec/ Semi-Seco/ Medium Dry 32-50

Doux/ Dulc/ Sweet/ MIld 50+

29
Q

CLOSURES

describe a sparking wine cork?

A

significantly fatter 31 mm in Diameter

made from Agglomerate cork

30
Q

CLOSIRES

how does cork work?

A

cork is compressed by machine and inserted into neck of bottle expanding to 18-21MM in bottles

-technology has allowed for the removal of cork taint

31
Q

CLOSURES

What recent technologies have been used

A

____ as allowed for the removal of cork taint

resulted in increasing use of technical corks (DIAM)

-some producers use crown cap

32
Q

MOUSSE

Define mousse?

A

the way the bubble is formed and the size of the bubble

the transit of bubble through the wine

the way it collect at the top

33
Q

MOUSSE

factors that affect mousse include?

A

amount of sugar available for CO2 -higher sugar =higher CO2

capacity for CO2 to dissolve – factors include variety, cleanness (no botrytis of other fungus), production process

Length of time on lese- some is lost as time lengthens , however long on lees, the longer the lasting foam

how well disgorgement process is carried out

the size and shape of glass & temp of wine when served

WSET D4 Sparking Wine (25 decks)

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