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D4 WSET > General Vinification for Sparkling Wine > Flashcards

General Vinification for Sparkling Wine Flashcards

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1
Q

In what style of sparkling wine is whole bunch pressing preferred?

A

-traditional method premium champagne

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2
Q

What is the advantage of whole bunch pressing?

A
  • it is gentle and therefore less extraction of phenolics (tannin and anthocyanin) and solids
  • stems act as a drainage channel for juices to run thus minimising pressure needed in the press
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3
Q

What is the disadvantage of whole bunch pressing?

A
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4
Q

Which presses are commonly used in whole bunch pressing?

A
  • basket presses and pneumatic presses
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5
Q

Give a disadvantage to the basket press

A

-less juice extracted in order to avoid risk of extracting low molecular weight solids from the seeds

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6
Q

What effect in terms of sensation does low molecular weight phenolics contribute?

A

-bitterness and coarse mouthfeel

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7
Q

What is the priority in pressing black grapes for sparkling wine?

A

-speed to decrease maceration and extraction from skins

-

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8
Q

What are press fractions?

A

-parts of the pressed juice differentiated by the pressure at which they were pressed from the grapes
(extra info: the first press fraction has the intermediate zone of the pulp , the next is the central zone close to the seeds and the last is the primary zone next to the skin - hardest to press as attached to skin so releases the most phenolics from the skin)

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9
Q

What is free run juice?

A

-the 60-70% of juice which runs out of the grape when it is crushed (ie. split)

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10
Q

Which has highest phenolics, free run or press juice?

A

Press juice is highest in phenolics

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11
Q

Why separate press fractions?

A

For Blending Options

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12
Q

For SHORT MATURATION wine for early consumption, what is the dominant juice?

A

-Press Juice as it is faster maturing

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13
Q

Are all solids removed before fermentation and why?

A

-no, they aren’ because some solid is required for both primary and secondary fermentation

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14
Q

What process happens between pressing and first fermentation ?

A

Clarification

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15
Q

What can be used to removed excessive tannin or color before fermentation?

A
  • casein
  • PPV (powdered plastic removing browning and astringency) from
  • gelatin (fining agents)
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16
Q

What is used to remove larger solids from the grape must?

A
  • racking to removed the juice from settled sediment
  • centrifugation
  • flotation using an inert gas
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17
Q

Why is it a good idea to chill your juice during clarification?

A

To avoid oxidation

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18
Q

At what temperature range does the first fermentation take place?

A

14oC to 20oC

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19
Q

What fermentation vessel is usually used in first fermentation?

A

stainless steel

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20
Q

why is the principle vessel used for 1st fermentation

A

temperature control
Easy cleaning
Large format

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21
Q

what does the temperature of the 1st fermentation encourage?

A
  • maintenance of the delicate primary flavors

- yeast activity

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22
Q

What is a low pH environment like for yeast?

A

-stressful

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23
Q

What must a winemaker consider when selecting yeast strain?

A
  • if it can remain active in low pH and alcoholic high stress environments in the ferments
  • if it promotes aromatics like thiols and esters (good for fruity non-autolytic wines)
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24
Q

Is it common to use the same yeast for first and second fermentation?

A

yes. The yeast same yeast is usually used for both

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25
Q

At what % alcohol does most yeast tend to stop fermenting?

A

10 %abv and above

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26
Q

What are 4 challenges for yeast during the second fermentation?

A
  • low pH
  • low fermentation temperatures
  • high pressure
  • low nutrient availability
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27
Q

What is one of the most widely commercially available yeast used in sparkling wine making?

A

Prise de Mousse Lalvin EC1118

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28
Q

What are 6 commercial claims for Prise de Mousse?

A
  • neutral aroma
  • inhibits natural yeasts
  • tolerates abv up to 18%
  • fast ferment
  • low foam
  • fast flocculation (clumping of yeasts)
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29
Q

Name a rival yeast approved by the CICV in Epernay a

A

Lalvin DV10

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30
Q

What 6 advantages do Lalvin DV10 claim?

A
  • works under high stress conditions (high SO2, low temp, low pH)
  • low foaming
  • low VA
  • neutral aromatics
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31
Q

Is oak used between 1st and second fermentation?

A

Some winemakers use oak to mature base wines on or off the lees

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32
Q

Is new oak used to mature base wines?

A

Very little. Mostly seasoned barrels used

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33
Q

what flavors arise after oak maturation ?

A

toast , vanilla, spice

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34
Q

why is very little new oak used in maturation?

A

effervescence will enhance the aromas anyway

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35
Q

Place the following in the correct order in winemaking

  • malolactic fermentation
  • oak maturation
  • pressing
  • second fermentation
  • crushing
  • clarification
  • harvesting
  • first fermentation
A 
harvesting
crushing
pressing
clarification
first fermentation
malolactic fermentation
oak maturation
second fermentation
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36
Q

When would one not use oak maturation?

A

if making a fruity style of wine like a Prosecco or Asti

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37
Q

Why would MLF be used in making sparkling wine?

A

reduce acidity and increase creamy texture

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38
Q

Does MLF cause a buttery aroma?

A

not in the final wine. The diacytl is metabolised by the yeast in 2nd fermentation

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39
Q

What can a winemaker do to prevent MLF occurring in the base wine?

A

Sterile filter the lactic acid bacteria out of the wine

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40
Q

Why mature the base wine?

A

Reduce primary aromas and encourage tertiary ones such as nuts

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41
Q

What happens if MLF happens in the 2nd fermentation?

A

It makes the wine hazy and there is little that can be done to correct it once it is in bottle

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42
Q

What is the size of the holes in a sterile filter mesh and why?

A

Less than 0.2 micrometers to trap yeast and bacteria (main culprits of spoilage)

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43
Q

Does assemblage matter in sparkling wines and why?

A 
It is critical. Assemblage or blending is done to influence the following: 
"balls slip cos very few people catch right"
B- balance
S- style
C-complexity
V-volume
F-faults
P- price
C- consistency
R- rosé
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44
Q

What balance might a winemaker seek to make using assemblage?

A

-perhaps a chardonnay from a vineyard with a warmer climate would add body whilst a chardonnay from a cooler climate would increase acidity

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45
Q

What style might a winemaker seek to make using assemblage?

A
  • early drinking style might need riper fruit and less acidity
  • wines for longevity might need more concentrated and higher acidity
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46
Q

How might complexity be increased by a winemaker through assemblage?

A

a greater range of aromas might be achieved by blending different grapes, different vineyard sites and different vintages

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47
Q

How might assemblage aid volume in winemaking?

A

a more viable volume of wine might be made if one has smaller vineyard holdings, if one blends wine from different vineyards or blending current vintage with reserve wines

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48
Q

How does assemblage assist with wine faults?

A

small faults might be diluted with healthy wine with more desirable traits

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49
Q

How can one use assemblage to affect price?

A
  • a winemaker might create an inexpensive/mid-priced wine from blending a cheaper grape (eg Meunier) with a more expensive varietal such as Pinot Noir
  • cheaper wines might use more press juice
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50
Q

How might a winemaker use assemblage to achieve consistency?

A

Some producers make Non Vintage wines and certainly among the large houses , these are expected to taste the same from year to year. This will be achieved through blending reserve wines to achieve a consistent house style

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51
Q

What is the significance of assemblage and rosés?

A

Some rosés are made by blending white base wines with red base wines

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52
Q

After blending, what happens before the second fermentation?

A
  • stabilisation of tartrates and protein (eg via cold stabilization for a few weeks makes potassium bitartrate precipitate out)
  • CLARIFICATION must happen for all sparkling wines after first ferment
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53
Q

TRAD METHOD 2nd FERMENTATION:

In the Traditional Method, where does 2nd fermentation take place?

A

In the bottle in which the wine is to be sold

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54
Q

Name 4 ingredients in a liqueur de tirage?

A

a blend of

  • sugar
  • selected yeasts
  • clarifying agents eg seaweed extract to assist in remuage or bentonite
  • yeast nutrients
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55
Q

Where and why is ilqueur de tirage added to the wine?

A

Added before the second fermentation to kick start sugar to alcohol conversion and the production of the critical carbon dioxide byproduct

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56
Q

Amount of sugar in the LDT depends upon what?

A

the amount of effervescence or pressure required in the wine

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57
Q

Most sparkling wines provides how much sugar per litre?

A

24g/l

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58
Q

What type of sugar is in the LDT?

A

Sucrose

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59
Q

How much abv does 24g/L of sucrose add to a bottle?

A

1.5% abv

60
Q

What other than alcohol does the sucrose add to the wine in the second fermentation?

A

carbon dioxide

61
Q

What pressure does one typically have in a bottle after the wine is fully fermented?

A

6 atmospheres (ie. 6.08 bars)

62
Q

Why does the sucrose in the LDT not add sweetness to the final wine?

A

the sucrose is fermented to dryness

63
Q

What is the alternative name of the 2nd fermentation?

A

Prise de Mousse (capturing the sparkle)

64
Q

Name 5 of the aptitudes a yeast must have to be selected for the 2nd fermentation

A 
It must withstand
-fermentation temperatures of about 16oC
-high pressure at the end of fermentation
-pH of less than 3
-alcohol of 9.5-11%
And flocculate well to assist in ridding
65
Q

What does the crown cap hold for the collection of yeast?

A

a small plastic pot

66
Q

How is the bottle stored during 2nd ferment?

A

Horizontally

67
Q

What does Sur Latte mean?

A

on the lees

68
Q

What temperature are bottles stored at Sur Latte?

A

10-12oC

69
Q

What does a constant fermentation temperature provide for the yeast?

A

less stress and more viability to carry out the fermentation process

70
Q

What do winemakers claim occurs at lower fermentation temperatures?

A

greater complexity in the final wine

71
Q

What is the usual length of time over which fermentation occurs and what influences the time?

A
  • 4 to 6 weeks

- the temperature influences its length

72
Q

What is the min. duration of maturation of the lees for cava?

A

9 months on the lees

73
Q

How long are wines stored sur latte where one can easily discern the flavors of autolysis in the final wine?

A

15-18 months

74
Q

The duration of Sur Latte Ageing depends on several factors. Name 4?

A
  • region regulations
  • whether a fruity or autolytic style is desired
  • ability to afford longer lees ageing
  • price sort for the finished product
75
Q

What complex flavors does autolysis add?

A

-biscuit

some say acacia

76
Q

What ‘fault’ might yeast protect the wine from?

A

oxidation

77
Q

Is yeast removed directly after the end of autolysis?

A

In some but not all sparkling wines

78
Q

The longer the wine is kept on its lees after autolysis, the ………… the evolution of the finished wine

A

the FASTER the evolution of the finished wine

79
Q

The older a sparkling wine, the ……. shock of ……… during disgorgement it can withstand

A

the LESS shock of OXYGEN during disgorgement it can withstand

80
Q

Give an example of a champagne that is released for almost immediate consumption upon its release

A

Bollinger R.D. (recently disgorged) $$$$$

81
Q

What happens after maturation sur latte and before disgorgement?

A

bottles are moved to pupitres for riddling by hand or to gyropalettes for riddling by machine

82
Q

What does the turning in riddling encourage?

A

flocculation of the yeast

83
Q

What does inclining the bottle to the vertical encourage in riddling?

A

delivers the clumped yeast to the plastic cup under the crown cap

84
Q

What is sur pointe?

A

on the tip - how bottles are stored after riddling and disgorgement

85
Q

What is the temp to which bottle is chilled before dipping neck in frozen brine?

A

7oC to increase solubility of CO2 so less gushes out when bottle is opened

86
Q

What does disgorgement entail?

A

after chilling, the bottle is turned right way up, the crown cap removed, liqueur de expédition added and the cork, cage and capsule added

87
Q

what is in the liqueur de expédition?

A
  • wine to mitigate any loss of fluid on opening the bottle

- Rectified Concentrated Grape Must or dosage to determine the sweetness of the final wine

88
Q

Why add sugar to the final sparkling wine?

A

to balance the acidity…especially in young wines (older wines have rounder acidity and can bare less dosage)

89
Q

Brut Nature is growing but still rare, why?

A

difficult to get good balance, texture and complexity at that level of dryness

90
Q

What is the Maillard reaction?

A

-the sugar from the LDE reacts with the amino acids released during autolysis promotes brioche and toasted vanilla flavors

91
Q

How does one integrate Maillard reaction flavors into wine?

A

Store the bottle for a few months before market release

92
Q

How does one know how sweet a sparkling wine is in the EU?

A

most are marked with EU labelling terms

93
Q

Transfer Method:

Why was it developed?

A

avoid high costs of riddling in the 1940s

94
Q

Transfer Method:

the method is identical that of the traditional method up to which point?

A

Until the adding of LDT (no clarifying agent is added as no riddling therefore no flocculation needed

95
Q

Transfer Method:

Wines undertake their 2nd fermentation in what type of vessel?

A

The bottle

96
Q

Transfer Method:

What happens immediately after lees ageing?

A

-the wine is chilled to 0oC and mechanically transferred to a pressurised tank

97
Q

Transfer Method:

What 2 things were added and one activity administered in the wine in the pressurised tank?

A

-RCGM,SO2 added and sterile-filtration of wine before bottling

98
Q

Transfer Method:

What labelling is found on a bottle which uses the transfer method?

A

Fermented in bottle

99
Q

Transfer Method:

What type of wine uses the transfer method?

A

irregular sized bottles which are too difficult to riddle (splits and jeroboam)

100
Q

Traditional Method:

What types of wine have little to no Maillard reaction characteristics?

A

Zero dosage wines

101
Q

Ancestral Method:

When and where was the ancestral method created?

A

1531 in St Hilaire monastery outside Limoux

102
Q

Ancestral Method:

Which department and region does Limoux lie?

A

Aude department in the Languedoc region

103
Q

Ancestral Method:

What extant wine was crafted by the monks at the St Hilarie Abbey?

A

Blanquette de Limoux

104
Q

Ancestral Method:

What makes Limoux’s climate cooler than one would expect for the region?

A

It is at high elevation

105
Q

Ancestral Method:

Name other wines produced using the ancestral method

A
  • Galiiac (SW France)
  • Die (S. Rhone)
  • Bugey (S. Jura)
106
Q

Ancestral Method:

What did the St Hilaire monks take advantage of in nearby Catalunya?

A

Cork from the cork forests in the area

107
Q

Ancestral Method:

How does 1st fermentation happen (in what vessel and full or partial)

A
  • First fermentation may happen in a range of vessels
  • Fermentation stops either when the winemaker lowers the temperature of the PARTIALLY fermented juice or the Winter arrives causing the juice to drop beneath 10oC
108
Q

Ancestral Method:

How does one calculate the amount of pressure that will be in the final wine?

A

By measuring the sugar in the partially fermented juice

109
Q

Ancestral Method:

How and in what vessel does the rest of the 1st fermentation take place?

A
  • the partially fermented juice is transferred into a bottle

- when the temperature is manually or naturally increases, the fermentation resumes

110
Q

Ancestral Method:

what stops the final fermentation?

A

increase in pressure within the bottle

111
Q

Ancestral Method:

What major differences are there between this and the traditional method?

A

The ancestral method has no…

  • liqueur de tirage
  • riddling (if no disgorgement is to be attempted)
  • disgorgement (though some modern producers use some form of this to produce a clearer wine)
  • liqueur de expédition
112
Q

Ancestral Method:

The ancestral method is undergoing a resurgence, what is the method widely called these days?

A

pétillant natural

113
Q

Ancestral Method:

In terms of alcohol, appearance, sweetness and flavors, describe a ‘pet nat’ wine

A

low alcohol, slightly cloudy, dry to off dry with unconventional flavors (tastes a bit like cider)

114
Q

Ancestral Method:

The wines are bottle without the addition of SO2 what risks does this carry?

A

The lightly filtered wine may spoil and so is intended for early drinking

115
Q

Charmat Method:

What are some alternative names for the Charmat method?

A
  • tank method
  • Martinotti method
  • cuve close
116
Q

Ancestral Method:

Give a description of a contemporary form of the method used in Blanquette de Limoux Ancestrale

A
  • the fermentation happens in a closed tank to ensure the effervescence isnt lost to the atmosphere
  • the temperature is reduced to halt fermentation
  • transfer partially fermented must to the bottle
  • liqueur de tirage is added to give a consistent second ferment
  • temperature is increased and the ferment continues
  • when ferment is finished to the satisfaction of the desired style, the bottles are opened, contents filtered (making a clear clean looking wine) and returned to bottle with no dosage
117
Q

Charmat Method:

What are the charmat method’s advantages over the traditional method?

A
  • inexpensive (low labor costs and storage costs)
  • no riddling
  • no disgorgement
  • no dosage
  • faster and simpler to make
  • produced in bulk so greater control of the end product
118
Q

Charmat Method:

What is the main difference in style between charmat and traditional methods and why?

A

charmat wines have primary fruit aromas at the fore without the brioche flavors of traditional method wines
-charmat spends no time ageing on the lees and therefore no bready aromas

119
Q

Charmat Method:

What grapes are best suited to the charmat method

A

aromatic (eg muscat) and semi aromatic (eg glera) grapes

120
Q

Charmat Method:

the first fermentation happens in which vessel?

A

closed tank is used

121
Q

Charmat Method:

How does the first fermentation progress in order to maintain the fresh primary flavors?

A

Slow and Low (temperature)

122
Q

Charmat Method:

Does liqueur de tirage need to be added in the tank method?

A

yes it is added to kick start the second fermentation

123
Q

Charmat Method:

What is the main difference between the traditional and tank method?

A
  • no riddling
  • no disgorgement
  • all activities occur in tanks until the final bottling before shipping
124
Q

Charmat Method:

How is first fermentation arrested?

A

By lowering the temperature to 2 to 4oC

125
Q

Charmat Method:

The second fermentation takes place in what vessel ?

A

-reinforced steel tank

126
Q

Charmat Method:

What is cold stabilisation and how is it used after the second fermentation?

A

-tartaric acid tends to combine with potassium or occasionally calcium to form potassium bitrate or calcium bitrate (harmless but unsightly). Cooling the wine to -2oC for 8 days before bottling makes them less soluble, they form crystals and are easy to filter out.

127
Q

Charmat Method:

Does lees ageing ever occur in charmat method wine and when does it occur?

A

yes. after the second fermentation. The wine is agitated with a paddle to increase contact of lees with the wine. It is unusual as the styles wanted in this method are usually fruity

128
Q

Charmat Method:

To what temperature is the wine chilled to halt the secondary fermentation?

A

2-4oC

129
Q

Charmat Method:

At what temperature is the tank held during any lees ageing?

A

2-4oC

130
Q

Charmat Method:

What advantages are lost during the lees ageing?

A

-expensive pressurised tanks are tied up for long periods which incurs extra cost…more like the traditional method

131
Q

Charmat Method:

After 2nd fermentation (or lees ageing) and cold stabilisation ,how are the tartrates and yeast removed?

A

-centrifugation or filtration

132
Q

Charmat Method:

What happens between the yeast removal and sterile filtration? What is checked and adjusted?

A

-sugar levels and SO2

133
Q

Charmat Method:

Why is the wine temperature reduced to -2oC before bottling?

A
  • To reduced effervescence and therefore loss of CO2 from the wine
  • To stabilise the wine
134
Q

Charmat Method:

Bottles are filled with CO2 and then the wine is introduced to the bottle. What is this procedure and why is it used?

A
  • Counter Pressure Filling

- Stops the entrance of oxygen to the bottle and decreases the loss of CO2 from the wine

135
Q

Asti Method:

How many fermentations does the method require?

A

-one

136
Q

Asti Method:

Does the sugar that ferments causing the CO2 come from tirage?

A

-no, from the must itself

137
Q

Asti Method:

The must is fermented in the same type of vessel as the Charmat Method. What is the vessel?

A

pressurised tank

138
Q

Asti Method:

What happens through the first stage of fermentation and how does it differ to the Charmat method?

A

tank valve is open allowing the carbon dioxide to escape

139
Q

Asti Method:

What happens in the second stage of fermentation?

A

the valve is closed and so CO2 can no longer escape the tank

140
Q

Asti Method:

What happens to sugar levels as pressure rises in the tank?

A

sugar levels fall as pressure continues to rise

141
Q

Asti Method:

When is the fermentation halted?

A

when desired sugar and pressure levels are reached

142
Q

Asti Method:

What happens rapidly to stop fermentation?

A

the wine is chilled

143
Q

Asti Method:

What happens after the wine is chilled and before bottling?

A

the wine is filtered

144
Q

Carbonation:

What is carbonation in wine?

A

Carbon dioxide is injected into the base wine

145
Q

Carbonation:

What is the carbonation methods key disadvantages?

A
  • the bubbles in fully carbonated wine are short lived

- it is the least prestigious method of producing sparkling wines and so cannot command a high price

146
Q

Carbonation:

What is the carbonation methods key advantages?

A
  • it does not affect the aromatics of the base wine so great for fruity wines
  • bubbles persist long enough for pétillant wines
147
Q

What does sparkling wine do to wine faults?

A

accentuates them by bringing them quickly up to the nose so HEALTHY FRUIT must be used

D4 WSET (20 decks)

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