Production Methods sida 3-5 Flashcards

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1
Q

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

A

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

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2
Q

Lower must weights is desired for traditional method, why?

A

to ensure a lower alcohol base

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3
Q

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

A

typically 10.5- 11%

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4
Q

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

A

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

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5
Q

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

A

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

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6
Q

what type of pressing is common for the traditional method?

A

whole-bunch pressing

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7
Q

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

A

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

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8
Q

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

A

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

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9
Q

what is important to think about when extracting?

A

permitted levels of extraction is often limited by law

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10
Q

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

A

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

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11
Q

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

A

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

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12
Q

If malo, why?

A

reduction of excessive acidity and lend a certain profile of aromas

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13
Q

On a base level, how is the blending done?

A

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.

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14
Q

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

A

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

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15
Q

What is tirage really made up of?

A

Sugar, yeast and yeast nutrients ( and riddling agents)

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16
Q

how much sucrose is is approximately in triage?

A

24g sucrose per liter wine is needed.

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17
Q

From what source can the sugar in triage come from?

A

Beet, cane or grape base.

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18
Q

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

A

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

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19
Q

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

A

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

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20
Q

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

A

with a crown cap and stored horizontally

21
Q

How long is a normal second fermentation?

A

4-8 weeks so a bit slow…

22
Q

At what temp is second fermentation done?

A

around 10°, so low

23
Q

Explain how the bubbles are formed during the second fermentation!

A

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.

24
Q

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

A

9 months

25
Q

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

A

Toasty, bready flavours and reduces risk of oxidation.

26
Q

Explane riddling!

A

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

27
Q

Explane a gyropalette!

A

mechanical riddling, takes 3 days!

28
Q

Explane sur pointe!

A

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

29
Q

Explane disgorging!

A

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.

30
Q

Explane à la voleé

A

disgorging by hand

31
Q

What is liqueur d’expédition?

A

topping up and dosage

32
Q

what is the purpose of adding dosage?

A

The sugar syrup determines the sweetness of the final wine.

33
Q

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

A

“transfer method” is used for disgorging and dosage.

34
Q

How is transfer method different from the traditional method?

A

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.

35
Q

tank method is also called?

A

Charmat method or the Martinotti Method.

36
Q

How is tank method different from the traditional method?

A

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.

37
Q

tank method typically give what type of flavours and why?

A

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.

38
Q

why is tank method used instead of traditional method?

A

Cheaper, faster and less labour intensive the traditional method.

39
Q

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

A

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.

40
Q

How is carbonation done?

A

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..

41
Q

How is the blending done when rosé production?

A

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.

42
Q

How is the maceration done when rosé production?

A

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.)

43
Q

Level of residual sugar

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

A

0-3 g/l

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

44
Q

Level of residual sugar

Extra brut/ Extra Bruto/Extra Herb

A

0-6 g/l

45
Q

Level of residual sugar

Brut/Bruto/Herb

A

0-12 g/l

46
Q

Level of residual sugar

Extra-sec/ Extra Dry/ Extra Trocken

A

12-17 g/l

47
Q

Level of residual sugar

Sec/Secco/Seco/dry/Trocken

A

17-32 g/l

48
Q

Level of residual sugar

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

A

32-50 g/l

49
Q

level of residual sugar

Doux/ Dulce/Sweet/Mild

A

50 +g/l