Production Methods sida 3-5 Flashcards
Traditional Method (white wine), Why is harvest usually done by hand?
To ensure whole, healthy berries, minimizing phenlolic extraction and oxidation.
Lower must weights is desired for traditional method, why?
to ensure a lower alcohol base
What % is normal for the alcohol base wine during the traditional method?
typically 10.5- 11%
the best sites for premium sparkling wine are cool and how are the grapes?
Grapes with no unripe green flavours, low levels of sugar and high acid.
what is a main difference in yields comparing sparkling vs still wine?
(within limits) yields is not one of the defining factors for quality in sparkling wine.
what type of pressing is common for the traditional method?
whole-bunch pressing
What type of extraction during pressing is optimal for the traditional method and for what type of grape is it most important?
Gentle extraction of juice with minimal phenolics, especially important for red grapes.
Is pressing done with or with-out stems for the traditional method?
with stems, it provides a natural channels for the juice to escape and minimizing pressing requierd
what is important to think about when extracting?
permitted levels of extraction is often limited by law
first fermentation is usually done warmer and more rapid then most white wine, why?
To avoid the esters typically produces by cool fermentation, banana and pear drops are not desirable.
During the first fermentation, what type of vessel and time span is used to store the wine?
stainless steel is commonly used but oak vessel is favoured by a few producers, time vary depending on producer.
If malo, why?
reduction of excessive acidity and lend a certain profile of aromas
On a base level, how is the blending done?
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.
what is the main difference between non-vintage and vintage wine for blending?
non-vintage aim to retain a house style and vintage wine will reflect the character of the year.
What is tirage really made up of?
Sugar, yeast and yeast nutrients ( and riddling agents)
how much sucrose is is approximately in triage?
24g sucrose per liter wine is needed.
From what source can the sugar in triage come from?
Beet, cane or grape base.
why are specific strain of inoculated yeast used during first and second fermentation?
to minimize off-aromas and to get a consistent result in unfavourable fermentation conditions.
what type of quality is needed from saccharomyces to manage the second fermentation?
to manage to ferment at high lever of alcohol and sulfur dioxid concentration, low ph and the low temperatur typical of second fermentation.