Pressing for Sparkling Wines

Question 1

Types of pressing machines (4)

Answer 1

1. Traditional vertical COQUARD press
2. Horizontal COQUARD press
3. Tilted press plate
4. Pneumatic Press - Lateral membrane

Question 2

Key points for a quality pressing (7)

Answer 2

1. Rapid filling but gentle
2. Ease of cleaning
3. Elevated surface to begin the pressing
4. Height of the grapes sufficient to favour auto-filtration
5. See what is occurring – the running down of the must
6. Easy sampling of the juice for analysis and tastings
7. Ease of separation of musts

Question 3

3 types of Pressing

Answer 3

1. Easy
2. Difficult
3. Delicate

Question 4

Easy pressing: when to do it and how

Answer 4

We do easy pressing when we have liquid pulp from red grapes, humid year for all varieties and varieties have big berries. We do it by having long intervals at the beginning of the first three presses then shortening the intervals.

Question 5

Difficult pressing: when to do it and how

Answer 5

We do a difficult press when the pulp is viscous, the year was hot and dry, and with white grapes such as moscato and chardonnay. We do it by doing low intensity presses with short intervals and slightly increasing the pressure.

Question 6

Delicate Pressing: when to do it

Answer 6

We do a delicate pressing with potentially damaged grapes, by diseases or mold, when the grapes are warm, and varieties have small berries.

Question 7

Discuss the differences between traditional champenois fractionalism and “alla pressata” Fractionalism

Answer 7

We do champenois when we have a precise knowledge of the quantity of grapes, receiving containers of the must are perfectly calibrated, and when we want to produce this style of sparkling wine.

Question 7

Discuss the differences between traditional champenois fractionalism and “alla pressata” Fractionalism

Answer 7

We do champenois when we have a precise knowledge of the quantity of grapes, receiving containers of the must are perfectly calibrated, and when we want to produce this style of sparkling wine.

Question 8

Describe the champenois fractionalsim

Answer 8

From 4000 kg of grapes we have the 1st press of about 2hL, then the cuvee which consists of the first, second, and third pressings of about 18.50 hL. Then we have la taille which consists of the end of the third press and 4th press (5 hL). Finally we have the Rebeche which is the 5th pressing and is around 1-2 hL, the juice from this is not made into champagne, but table wine or used for brandy distillation

Question 9

Describe the alll pressata” fractionalism

Answer 9

This is slightly different as 4 have 4 fractions starting with the first part of the first press. Separate from this is the second part of the first press and the second, these make up the first official fraction. Then we have the second fraction being presses 3 and 4. Fraction 3 is press 5, and fraction 4 is the rebeche

Question 10

What is the importance of the fractioning

Answer 10

Essentially it is important for foaming. We get different amount of foam at different fractions. The first press (without the first piece) has the longest duration and the most foam. Foam is a sign of quality and at the beginning of each new press (after turning) there is no foam due to the lips present.

Question 11

when is there the max amount of foam?

Answer 11

2nd cuvee (heart and end of the first three presses)
1st cuvee also has a lot of foam (beginning of the first three presses) but has a medium quality of foam.

Question 12

Importance of wax in the skin

Answer 12

The wax in the skins contain lipids and lipids are anti-foam compounds

Question 13

Which type of press completely separates the first piecè

Answer 13

Traditional vertical COQUARD press