Production Methods sida 3-5

Question 1

Traditional Method (white wine), Why is harvest usually done by hand?

Answer 1

To ensure whole, healthy berries, minimizing phenlolic extraction and oxidation.

Question 2

Lower must weights is desired for traditional method, why?

Answer 2

to ensure a lower alcohol base

Question 3

What % is normal for the alcohol base wine during the traditional method?

Answer 3

typically 10.5- 11%

Question 4

the best sites for premium sparkling wine are cool and how are the grapes?

Answer 4

Grapes with no unripe green flavours, low levels of sugar and high acid.

Question 5

what is a main difference in yields comparing sparkling vs still wine?

Answer 5

(within limits) yields is not one of the defining factors for quality in sparkling wine.

Question 6

what type of pressing is common for the traditional method?

Answer 6

whole-bunch pressing

Question 7

What type of extraction during pressing is optimal for the traditional method and for what type of grape is it most important?

Answer 7

Gentle extraction of juice with minimal phenolics, especially important for red grapes.

Question 8

Is pressing done with or with-out stems for the traditional method?

Answer 8

with stems, it provides a natural channels for the juice to escape and minimizing pressing requierd

Question 9

what is important to think about when extracting?

Answer 9

permitted levels of extraction is often limited by law

Question 10

first fermentation is usually done warmer and more rapid then most white wine, why?

Answer 10

To avoid the esters typically produces by cool fermentation, banana and pear drops are not desirable.

Question 11

During the first fermentation, what type of vessel and time span is used to store the wine?

Answer 11

stainless steel is commonly used but oak vessel is favoured by a few producers, time vary depending on producer.

Question 12

If malo, why?

Answer 12

reduction of excessive acidity and lend a certain profile of aromas

Question 13

On a base level, how is the blending done?

Answer 13

Can include wine from different vineyards and grape varieties but also wine that have undergone malolactic fermentation, oak fermentation and/or ageing.
Reserv wine from past vintage may be added to the blend . This type of wine could be stored in oak, bottle standard or magnum.

Question 14

what is the main difference between non-vintage and vintage wine for blending?

Answer 14

non-vintage aim to retain a house style and vintage wine will reflect the character of the year.

Question 15

What is tirage really made up of?

Answer 15

Sugar, yeast and yeast nutrients ( and riddling agents)

Question 16

how much sucrose is is approximately in triage?

Answer 16

24g sucrose per liter wine is needed.

Question 17

From what source can the sugar in triage come from?

Answer 17

Beet, cane or grape base.

Question 18

why are specific strain of inoculated yeast used during first and second fermentation?

Answer 18

to minimize off-aromas and to get a consistent result in unfavourable fermentation conditions.

Question 19

what type of quality is needed from saccharomyces to manage the second fermentation?

Answer 19

to manage to ferment at high lever of alcohol and sulfur dioxid concentration, low ph and the low temperatur typical of second fermentation.

Question 20

during the second fermentation how is the bottles sealed and stored?

Answer 20

with a crown cap and stored horizontally

Question 21

How long is a normal second fermentation?

Answer 21

4-8 weeks so a bit slow…

Question 22

At what temp is second fermentation done?

Answer 22

around 10°, so low

Question 23

Explain how the bubbles are formed during the second fermentation!

Answer 23

The CO2 formed cannot escape from the closed bottle and dissolves into the wine. A pressure of 5-6 atmospheres and 1.2-1.3% alcohol is created.

Question 24

what is the common minimum of lees aging for wine done by the traditional method?

Answer 24

9 months

Question 25

Yeast autolysis creates what type of aromas and reduces risk of what?

Answer 25

Toasty, bready flavours and reduces risk of oxidation.

Question 26

Explane riddling!

Answer 26

Gentil movements of the bottle to upside down position so the yeast slide to the neck of the bottle.

Question 27

Explane a gyropalette!

Answer 27

mechanical riddling, takes 3 days!

Question 28

Explane sur pointe!

Answer 28

upside down, (bottle) takes 6 weeks or more..

Question 29

Explane disgorging!

Answer 29

usually conducted mechanically for speed and quality control. The bottle neck is frozen in brine solution creating a plug of yeast and ice. When the crown cap is removed, the pressure inside the bottle naturally ejects this plug.

Question 30

Explane à la voleé

Answer 30

disgorging by hand

Question 31

What is liqueur d’expédition?

Answer 31

topping up and dosage

Question 32

what is the purpose of adding dosage?

Answer 32

The sugar syrup determines the sweetness of the final wine.

Question 33

How is process of production different in producing bottles of champagne in quarter size and bottles bigger then Jeroboams?

Answer 33

“transfer method” is used for disgorging and dosage.

Question 34

How is transfer method different from the traditional method?

Answer 34

the same up to and including lees ageing.
the wine including the dead yeast deposit is chilled and transferred into a tank, where the wine is clarified (filtered), dosage added and the wine is then bottled under pressure.

Question 35

tank method is also called?

Answer 35

Charmat method or the Martinotti Method.

Question 36

How is tank method different from the traditional method?

Answer 36

the same up to bottling and tirage, the base wine undergoes it´s second fermentation in a tank which retains the CO2 under pressure. The tirage liquor is added to the tank to initiate the second fermentation.
Once suitable pressure is reached ( for ex 5 atmosphere), fermentation is interrupted by cooling to -5°. Dosage is added and the wine is bottled under pressure.

Question 37

tank method typically give what type of flavours and why?

Answer 37

fruit flavours are retained due to minimal lees contact (compared to traditional method). How ever some producers choose to mature their wines in tank with periodic lees stirring to create wine with more yeasty attribute.

Question 38

why is tank method used instead of traditional method?

Answer 38

Cheaper, faster and less labour intensive the traditional method.

Question 39

what is a variation of the tank method and how dose it work?

Answer 39

Asti method. Must is stored at 0°c until needed( to retain freshness). A singel fermentation takes place when a batch is required, the temperature of the stored juice is raised and fermentation starts. Initially the CO2 is allowed to escape, part way through fermentation the tank is sealed so that CO2 is retained. The ferment continues until the alcohol has reached approximately 7% abv the pressure five to six atmospheres, leaving some residual sugar. Last wine is filtered under pressure to remove the yeast.

Question 40

How is carbonation done?

Answer 40

CO2 is pumped from cylinder into tank of wine, which is bottled under pressure. The wine must be clear and stable, and otherwise ready for routine bottling. This is the cheapest method and useful for retaining aromatic fruit flavours. Bubbles can fade rapidly..

Question 41

How is the blending done when rosé production?

Answer 41

A red wine is produced and blended with the white base wine, the red must is fermented on its skins until it reaches 6% abv. The skins are then removed and fermentation continues until the wine is dry. This procedure provides a red wine that is suitably deep in color but has minimal tannins. The proportion of red wine blended into the white base wine depends on the desired colour of the final product. It is important to note however that yeast cells absorb colour and the winemaker must compensate for this loss if colour during the second fermentation. Liqueur d’expédition can be used to rectify any problems as needed.

Question 42

How is the maceration done when rosé production?

Answer 42

A rosé base wine is made. In this method red grapes are allowed to macerate on their skins for short period of time before being pressed and then fermented. This again releases colour but keeps tannin to a minimum.
The depth of colour depends on the length of maceration and the grape/grapes used. IMPORTANT to get sufficient depth in colour because the yeast will absorb some colour in both primary and second fermentation. (typically those who use this method cannot legally make a correction by blending in red wine with the dosage.)

Question 43

Level of residual sugar

Brut nature/ Bruto Natural/ Dosaggio Zero/Naturherb/Zero Dosage

Answer 43

0-3 g/l

Dosage cannot be added, any slight residual sugar present remains naturally after fermentation.

Question 44

Level of residual sugar

Extra brut/ Extra Bruto/Extra Herb

Answer 44

0-6 g/l

Question 45

Level of residual sugar

Brut/Bruto/Herb

Answer 45

0-12 g/l

Question 46

Level of residual sugar

Extra-sec/ Extra Dry/ Extra Trocken

Answer 46

12-17 g/l

Question 47

Level of residual sugar

Sec/Secco/Seco/dry/Trocken

Answer 47

17-32 g/l

Question 48

Level of residual sugar

Demi-sec/ semi-seco/medium dry/abboccato/halbtrocken

Answer 48

32-50 g/l

Question 49

level of residual sugar

Doux/ Dulce/Sweet/Mild

Answer 49

50 +g/l