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Unit 5 - Sparkling > Method Traditional > Flashcards

Method Traditional Flashcards

1
Q

Traditional Method has also been known as what?

A

Champagne Method’ or ‘Method Champenoise’

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2
Q

Traditional Method also goes by what names?

A

‘méthode traditionnelle’, ‘méthode classique’

‘méthode traditionnelle classique’

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3
Q

What are the seven stages of base wine production?

A

Growing the grapes

Harvesting

Pressing

Débourbage and treatments

First fermentation & Malo

Blending

Bottling and Tirage

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4
Q

What are the seven stages of secondary fermentation onward?

A

Second fermentation

Lees ageing

Riddling

Disgorging

Topping up and dosage

Corking and Rest Period Labelling and Packaging

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5
Q

What are the 2 key characteristics of base wine?

A

High Acid & Inobtrusive Flavour

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6
Q

Grapes are almost always harvested using this method, to avoid damaging the grapes and allowing phenolics to leach into the juice

A

Hand Picking

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7
Q

What kind of press is traditionaly used by the champenoise?

A

Coquard

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8
Q

What is Debourbage?

A

Cold Settling - the process of clearing the must before fermentation

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9
Q

What are the 3 key wine making techniques implemented in primary fermentation

A
  • Inoculation
  • Stainless Steel Fermenters
  • 18-20˚C temp controlled ferments often lasting 2-4 weeks
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10
Q

Almost every Traditional Method sparkling is blended, what are the 3 main components to blend?

A

Grape Varieties

Vineyards

Vintages

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11
Q

After blending wine usually goes through what process to avoid the precipitation of tartrates?

A

Cold Stabalisation

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12
Q

‘liqueur de tirage’ consistantly contains what?

A

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

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13
Q

Wine makers are starting to add what to their ‘liqueur de tirage’

A

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.

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14
Q

What are the 2 french terms for Secondary Fermentation?

A

Prise De Mousse & Tirage

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15
Q

What is the ideal temperature for Secondary Fermentation?

A

Low around 10˚C no higher than 12˚C

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16
Q

Secondary fermentation takes how long?

A

as 14 days but it often takes up to 3 months - The longer the fermentation lasts, the finer the finished wine will be.

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17
Q

Autolysis takes place in what stage of Traditional Method?

A

Lees Ageing

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18
Q

Yeast Autolysis refers to what?

A

impact on the wine of the dead yeast cells

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19
Q

How does Autolysis reduce the need for sulphur dioxide?

A

by releasing enzymes, inhibiting oxidation

20
Q

How does Autolysis prevent the sugar in the liqueer d’expedition from re fermenting?

A

by absorbing certain essential yeast nutrients

21
Q

Autolysis provides a precursor to the ‘Champagne character’, including acacia-like aromas and finesse noticeable in recently disgorged Champagne - how?

A

by increasing amino and other acids

22
Q

Autolysis produces what compounds that may be part of the source of biscuit-like complexity in the wine

A

acetal

23
Q

The manual process of riddling employs the use of what devices?

A

Pupitres

24
Q

Mechanical remuage is caried out by what machine?

A

a Gyropalette (girasol in spain)

25
Q

How quickly can a gyropalate riddle a bottle?

A

3 days

26
Q

How quickly can a bottle be riddled by hand?

A

6 weeks

27
Q

Encapsulated Yeast involves a tiny bead made of what?

A

Calcium Alginate

28
Q

What are two alternatives to traditional riddling?

A

Encapsulated Yeast & Membrane Cartridge

29
Q

What are the two methods of disgorgment

A

à la glace & à la vole

30
Q

à la glace involves what closure?

A

crown seal

31
Q

à la vole involves what closure?

A

iège et agrafe (cork and wire)

32
Q

liqueur d’expédition is made of what two ingredients?

A

wine & sugar syrup

33
Q

List 7 key qualitative advantages of Traditional Method

A

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

34
Q

Zéro Dosage Brut Zéro Brut Sauvage Brut Nature Brut Natur

A

0-3g / L

35
Q

Ultra Brut Extra Brut Extra Herb

A

0-6g / L

36
Q

Brut Herb

A

12g / L

37
Q

Extra-Sec Extra Seco Extra Trocken Extra Dry

A

12-17g / L

38
Q

Sec Seco Trocken

A

17-32g / L

39
Q

Demi-sec/Riche Semi-Seco/ Halbtrocken Semi-dulce/Halbsüss

A

32-50g / L

40
Q

Doux Dulce Mild

A

50g+ / L

41
Q

What is added at dosage?

A

liqueur de dosage’ or ‘liqueur d’expédition’

42
Q

Dosage liqueur generally contains how many g/L of sugar?

A

500-750

43
Q

Juice extraction is strictly limited to

A

25.5 hectolitres per 4,000kg marc or 100L from 160kg

44
Q

The cuvée represents how much juice?

A

20.5hl

45
Q

the taille represents how much juice?

A

5hl

Unit 5 - Sparkling (8 decks)

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