Second Fermentation

Question 1

Where does 2nd ferm occur?

Answer 1

same bottle which wine is sold

Question 2

Why is liqueur de tirage added?

Answer 2

to achieve 2nd ferm

Question 3

What is liqueur de tirage a mixture of?

Answer 3

-wine
-sugar
-cultured yeasts
-yeast nutrients
-clarifying agent (bentonite)
-alginate (seaweed extract that facilitates riddling)

Question 4

What does the amount of sugar in ldt depend on?

Answer 4

degree of effervescence required

Question 5

In most sparkling wines, what is the g of sucrose added?

Answer 5

24 g/l

Question 6

What does yeast convert sugar to in the 2nd ferm?

Answer 6

alcohol

Question 7

What is created as a by product of fermentation?

Answer 7

-carbon dioxide
-can’t escape from the bottle= pressure in bottle increases

Question 8

What else does 2nd ferm require?

Answer 8

-inoculation of wine with cultured yeasts that can ferment in unfavourable conditions

Question 9

What are the unfavourable conditions in 2nd ferm?

Answer 9

-9.5-11 abv
-16 degrees
-PH below 3

Question 10

After ferm, important that yeast cells….

Answer 10

-flocculate readily= sediment efficiently removed by riddling

Question 11

What happens after ltd added and inoculation?

Answer 11

-bottle sealed with crown cap
-crown cap holds small plastic pot in bottle to catch sediment

Question 12

How long is the average 2nd ferm?

Answer 12

-4-6 weeks
-cooler temp= slower ferm (more complex?)