Ch 41

Question 1

Liquer d’ expedition

Answer 1

mix of wine and sugar

• sugar amount determines final sweetness dosage
• balance acid- helps flavor development

Question 2

Steps for Transfer Method

Answer 2

Press grapes
blend
bottle
*liqueur de tirage
2nd fermentation in bottle  
store on lees- yeast autolysis 
transfer into tanks 
filter
*liqueur d' expedition
bottle

Question 3

Steps for traditional sparkling wine

Answer 3

Press grapes, 1st fermentation
blend, bottle
* liqueur de triage
2nd fermentation in bottle
store on lees (yeast Autolysis)
riddle, disgorage
*liqueur d' expedition
cork, age in bottle

Question 4

steps for carbonated sparking wine

Answer 4

Press grapes
1st fermentation 
blend
inject w/ co2
bottle
-useful for production fruity sparking wine 
-retain flavors of base wine 
-sauv blanc cheapest

Question 5

5 methods to product sparking wine

Answer 5

• choice method in EU determined by law
• outside EU: style quality, cost
  1) Traditional method
  2) Transfer method
  3) Tank method
  4) Asti method
  5) carbonation

Question 6

Pressing

Answer 6

as soon as possible done

• gentle to minimize extraction of tannin and color
• EU region legislation determines max pressure and amount of juice extracted from grapes

Question 7

Harvest

Answer 7

hand picked typically (whole bunches unsplit)

• warm regions may use machine for inexpensive sparkling
• efficient to pick grapes before they have too much sugar

Question 8

Climate consideration for making sparkling wine

Answer 8

cool regions best

• changes of the sugar and acid happens slowly at the same time
• control when to pick perfectly

Question 9

requirement for grape growing for sparkling wines?

Answer 9

1) Grapes picked at low sugar
- 2nd ferm gives bubble
- increase ABV 1.2 to 1.3 percent
- 1st ferm ABV 10-12 percent
2) High acid is desirable
- refreshing style
3) No green herbaceous flavors
- despite picking early

Question 10

why produces would want to use tank method?

Answer 10

done to retain base wine flavors

• muscat, riesling, prosecco
• less labor –> cheaper

Question 11

steps for tank method

Answer 11

press grapes
1st ferm in stainless steel tank
blending
*Liqueur de tirage
2nd ferm in tank
filter
*liqueur d' expedition
bottle
-goal to have no sign of autoysis , no MLF

Question 12

styles of sparkling wines

Answer 12

1) non-vintage
2) vintage
3) Rose
4) Blanc de Blanc
5) Blanc de Nior
6) Prestige Cuvee

Question 13

Non vintage vs. Vintage

Answer 13

not labeled term -used to describe more than one vintage
vs.
comes from a single year in Champagne
-made only in the best years

Question 14

Rose sparkling

Answer 14

color adjustments w/ Liqueur de’ epedition
add more white, (possialby from older year to add golden tones)
add red wine: (to make rose)

Question 15

Prestige Cuvee

Answer 15

describes best wines in a producer’s range luxury

Question 16

why produces would choose to use asti method?

Answer 16

Piedmont Italy in \_\_\_\_\_\_
\_\_\_\_ used for sweet sparking wine
-only 1 fermentation involved
-Juice is chilled until needed
-warmed to ferment as needed
-7percent ABV to poressure is 5-6 ATM
-chill to stop ferm (filter and bottle)

Question 17

steps for Asti method

Answer 17

Press grapes
chill juice
store juice
Partial ferment
chill 
filter
bottle

Question 18

Making the base wine for sparkling wine

Answer 18

done in a large temp controlled stainless steel vat/ (or oak)

• dry, neutral flavors, high Acid
• wine makers choices:
• MLF, *Maturing period / or not
• most wine is used the year after harvest
• reserve important tole in blending

Question 19

sweet chart

Answer 19

Brut Nature dry 0-3
Brut dry to off dry 0-12
Demi Sec/ med dry 23-50

Question 20

3 reasons the blending steps are important

Answer 20

1) importation to recreate the house style
- use different vineyards, varieties, vintages
2) done to improve balance
- chard used for citrus and finesse
- PN used aroma, red fruit, body
3) Enhance Complexity
- old reserve flavors dried fruit, matured in oak body texture

Question 21

Liqueur de tirage

Answer 21

once wine is blended _____ this is added (choice)

-mix of wine, sugar, yeast, yeast nutrients and clarifying agent

Question 22

second alcoholic fermentation

Answer 22

• add liqueur de triage
• bottled
• closed w/ crown cap
• stacked horizontally in cellar
• slowly fermentation, raises ABV 1.2 to 1.3
• Cot generated and dissolved int wine 5-6 ATM

Question 23

Yeast Autolysis

Answer 23

yeast die and form sediment lees

• dead cells break down and release chemical compound
• result flavors: bread, biscuit, toast
• best 4-5 years
• the longer time spent, the more pronounced the flavor

Question 24

riddling

Answer 24

-involves moving the bottles very slowly from horizontal to inverted vertical position
A-Frame= Pupitre
8 weeks
-nov gyroplatte cage 500 takes days

Question 25

disgorgement and cork

Answer 25

Freeze the wine in neck in a cold brine solution
-sediment frozen–>crown cap is removed and co2 pressure eject sediment

• wine is topped w/ liqueur d’ expedition
• sealed with cork

Question 26

bottle ageing

Answer 26

wine needs time to incorporate the Liqueur d’ expedition and integrate

• premium wines benefit from age
• most wine not vintage
• nearly impossible to tell if wine is youthful bottled or matured

Question 27

Benefits for producers to use Transfer method vs traditional method?

Answer 27

lower costs than traditional

• bottle’s entire constants poured out into tank under pressure
• wine is filtered, Liqueur added
• benefits large batches
• bottles states “bottle fermented”