Production Methods

Question 1

Traditional Method

Harvest

Answer 1

• By hand
• lower must weights desired (10.5-11% abv)
• no unripe green flavours, low sugar, high acid
• yield is not one of the defining factors, within limits

Question 2

Traditional Method

Whole-bunch pressing

Answer 2

• gentle extraction, minimal phenolics, stems provide channels for juice to escape
• permitted levels of extraction often limited by law

Question 3

Traditional Method

First Fermentation

Answer 3

• Rapid and warmer than most white fermentation
• • esters produced by cool fermentation (banana/pear drop) not desirable
• SS ferm.; oak favoured by few
• MLF encouraged to reduce excessive acidity, flavours
• Base wine may be matured in SS/barrel; time varies

Question 4

Traditional Method

Blending

Answer 4

• different vineyards, grape varieties, base winemaking methods, vintages (reserve wines)
• non-vintage blends retain house style
• vintage wines reflect character of the year

Question 5

Traditional Method

Bottling and Tirage

Answer 5

• Sugar, yeast, yeast nutrient
• 24g sucrose/liter (beet, cane, or grape base)
• Specific strains of inoculated yeast for primary and secondary ferm to minimize off aromas
• • Sacch. can function at ABV, SO2, low pH and low temp
• crown cap and stored horizontally

Question 6

Traditional Method

Second fermentation

Answer 6

• slow (4-8 wks)
• low temp (10C)
• 5-6 atm and 1.2-1.3% ABV created

Question 7

Traditional Method

Lees aging

Answer 7

• min 9 months

- yeast autolysis: toasty, bready flavours - reduces risk of oxidation

Question 8

Traditional Method

Riddling

Answer 8

• sur pointe (upside down)
• gyropalette = 3 days
• hand riddling = 6+ wks
• can have some aging sur pointe

Question 9

Traditional Method

Disgorging

Answer 9

• mechanically = speed and quality control
• by hand = à la voleé
• yeast beads and yeast membranes may simplify this process

Question 10

Traditional Method

Topping up and dosage

Answer 10

• AKA liqueur d’expédition
• sugar syrup, determines final sweetness of wine
• integration is complex, further aging required
  Dosage: wine/reserve wine, adjustments to taste and, if permitted, colour

Question 11

Transfer Method

Answer 11

Same as traditional, up to and including lees aging
Transferred to tank for clarification and filtration, dosage added, wine bottled under pressure

• Used in Champagne for formats larger than Jeroboams and most quarter bottles

Question 12

Tank Method

Answer 12

AKA Charmat Method or Martinotti Method

base wine undergoes 2nd ferm in tank under pressure after tirage is added

pressure interrupted by cooling (-5C) once atm in reached, dosage added, wine bottles under pressure

fruit flavour retained due to minimal lees contact. Some stir lees. Cheaper, faster than trad.

Question 13

Asti Method

Answer 13

Variation on tank method

Must Storage: stored at 0C until needed

Fermentation: A single fermentation takes place when a batch is required. Temp of stored must is raised and ferm starts. CO2 allowed to escape, then partway through ferm, the tank is sealed and CO2 is retained. Ferm continues to until ABV is approx. 7% and 5-6 atm. Residual sugar.

Filtration: wine is filtered under pressure to remove yeast

Question 14

Carbonation

Answer 14

CO2 pumped into take of clear and stable wine.
Bottled under pressure.

Cheapest method - retains aromatic fruit. Bubbles fade rapidly.

Question 15

Rose Production

Blending

Answer 15

Red wine produced and blended into base wine.