Ch 41 Flashcards
Liquer d’ expedition
mix of wine and sugar
- sugar amount determines final sweetness dosage
- balance acid- helps flavor development
Steps for Transfer Method
Press grapes blend bottle *liqueur de tirage 2nd fermentation in bottle store on lees- yeast autolysis transfer into tanks filter *liqueur d' expedition bottle
Steps for traditional sparkling wine
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
steps for carbonated sparking wine
Press grapes 1st fermentation blend inject w/ co2 bottle -useful for production fruity sparking wine -retain flavors of base wine -sauv blanc cheapest
5 methods to product sparking wine
- 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
Pressing
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
Harvest
hand picked typically (whole bunches unsplit)
- warm regions may use machine for inexpensive sparkling
- efficient to pick grapes before they have too much sugar
Climate consideration for making sparkling wine
cool regions best
- changes of the sugar and acid happens slowly at the same time
- control when to pick perfectly
requirement for grape growing for sparkling wines?
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
why produces would want to use tank method?
done to retain base wine flavors
- muscat, riesling, prosecco
- less labor –> cheaper
steps for tank method
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
styles of sparkling wines
1) non-vintage
2) vintage
3) Rose
4) Blanc de Blanc
5) Blanc de Nior
6) Prestige Cuvee
Non vintage vs. Vintage
not labeled term -used to describe more than one vintage
vs.
comes from a single year in Champagne
-made only in the best years
Rose sparkling
color adjustments w/ Liqueur de’ epedition
add more white, (possialby from older year to add golden tones)
add red wine: (to make rose)
Prestige Cuvee
describes best wines in a producer’s range luxury
why produces would choose to use asti method?
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)
steps for Asti method
Press grapes chill juice store juice Partial ferment chill filter bottle
Making the base wine for sparkling wine
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
sweet chart
Brut Nature dry 0-3
Brut dry to off dry 0-12
Demi Sec/ med dry 23-50
3 reasons the blending steps are important
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
Liqueur de tirage
once wine is blended _____ this is added (choice)
-mix of wine, sugar, yeast, yeast nutrients and clarifying agent
second alcoholic fermentation
- 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
Yeast Autolysis
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
riddling
-involves moving the bottles very slowly from horizontal to inverted vertical position
A-Frame= Pupitre
8 weeks
-nov gyroplatte cage 500 takes days
disgorgement and cork
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
bottle ageing
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
Benefits for producers to use Transfer method vs traditional method?
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”
