Method Traditional Flashcards
Traditional Method has also been known as what?
Champagne Method’ or ‘Method Champenoise’
Traditional Method also goes by what names?
‘méthode traditionnelle’, ‘méthode classique’
‘méthode traditionnelle classique’
What are the seven stages of base wine production?
Growing the grapes
Harvesting
Pressing
Débourbage and treatments
First fermentation & Malo
Blending
Bottling and Tirage
What are the seven stages of secondary fermentation onward?
Second fermentation
Lees ageing
Riddling
Disgorging
Topping up and dosage
Corking and Rest Period Labelling and Packaging
What are the 2 key characteristics of base wine?
High Acid & Inobtrusive Flavour
Grapes are almost always harvested using this method, to avoid damaging the grapes and allowing phenolics to leach into the juice
Hand Picking
What kind of press is traditionaly used by the champenoise?
Coquard
What is Debourbage?
Cold Settling - the process of clearing the must before fermentation
What are the 3 key wine making techniques implemented in primary fermentation
- Inoculation
- Stainless Steel Fermenters
- 18-20˚C temp controlled ferments often lasting 2-4 weeks
Almost every Traditional Method sparkling is blended, what are the 3 main components to blend?
Grape Varieties
Vineyards
Vintages
After blending wine usually goes through what process to avoid the precipitation of tartrates?
Cold Stabalisation
‘liqueur de tirage’ consistantly contains what?
around 24 g/l of sugar, sufficient to create an additional 1.2-1.3% abv and enough carbon dioxide to create a pressure of 5-6 atmospheres inside the bottle after disgorgemen
Wine makers are starting to add what to their ‘liqueur de tirage’
Riddling agents - They are made of a combination of tannins, bentonites, gelatines or alginates and help to produce a uniform skin-like deposit that slips down the glass easily during the riddling process.
What are the 2 french terms for Secondary Fermentation?
Prise De Mousse & Tirage
What is the ideal temperature for Secondary Fermentation?
Low around 10˚C no higher than 12˚C
Secondary fermentation takes how long?
as 14 days but it often takes up to 3 months - The longer the fermentation lasts, the finer the finished wine will be.
Autolysis takes place in what stage of Traditional Method?
Lees Ageing
Yeast Autolysis refers to what?
impact on the wine of the dead yeast cells
How does Autolysis reduce the need for sulphur dioxide?
by releasing enzymes, inhibiting oxidation
How does Autolysis prevent the sugar in the liqueer d’expedition from re fermenting?
by absorbing certain essential yeast nutrients
Autolysis provides a precursor to the ‘Champagne character’, including acacia-like aromas and finesse noticeable in recently disgorged Champagne - how?
by increasing amino and other acids
Autolysis produces what compounds that may be part of the source of biscuit-like complexity in the wine
acetal
The manual process of riddling employs the use of what devices?
Pupitres
Mechanical remuage is caried out by what machine?
a Gyropalette (girasol in spain)
How quickly can a gyropalate riddle a bottle?
3 days
How quickly can a bottle be riddled by hand?
6 weeks
Encapsulated Yeast involves a tiny bead made of what?
Calcium Alginate
What are two alternatives to traditional riddling?
Encapsulated Yeast & Membrane Cartridge
What are the two methods of disgorgment
à la glace & à la vole
à la glace involves what closure?
crown seal
à la vole involves what closure?
iège et agrafe (cork and wire)
liqueur d’expédition is made of what two ingredients?
wine & sugar syrup
List 7 key qualitative advantages of Traditional Method
initial grape quality and viticultural care, selectivity in harvesting and in pressing, control of the first fermentation, blending skills, control of the second fermentation, length of ageing on the lees, length of post-disgorgement ageing
Zéro Dosage Brut Zéro Brut Sauvage Brut Nature Brut Natur
0-3g / L
Ultra Brut Extra Brut Extra Herb
0-6g / L
Brut Herb
12g / L
Extra-Sec Extra Seco Extra Trocken Extra Dry
12-17g / L
Sec Seco Trocken
17-32g / L
Demi-sec/Riche Semi-Seco/ Halbtrocken Semi-dulce/Halbsüss
32-50g / L
Doux Dulce Mild
50g+ / L
What is added at dosage?
liqueur de dosage’ or ‘liqueur d’expédition’
Dosage liqueur generally contains how many g/L of sugar?
500-750
Juice extraction is strictly limited to
25.5 hectolitres per 4,000kg marc or 100L from 160kg
The cuvée represents how much juice?
20.5hl
the taille represents how much juice?
5hl
