Brainscape's Knowledge GenomeTM

Browse over 1 million classes created by top students, professors, publishers, and experts.


See full index

Comite-Champagne Certification 2024 > Session 3 > Flashcards

Session 3 Flashcards

1
Q

List steps in Champagne production

A

Pressing, settling, Alcoholic and Malolactic Fermentation, Blending, bottling, secondary fermentation, Riddling, disgorgement, Dosage, corking/caging, labelling

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
2
Q

T/F. Pressing centers have to follow precise regulations for more than 30 criteria, such as capacity, ratios, type of press, etc

A

False - more than 20 criteria

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
3
Q

What is a logbook

A

Each pressing center has a logbook in which is recorded the detail of each batch of grapes

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
4
Q

4 steps of pressing

A
  1. Press grapes quickly after picking —- avoid oxidation
  2. Whole bunch pressing — maintain integrity of skins to avoid coloring of juice through contact with black skins
  3. Separation of juice into fractions —- separation of cuvée from taille
  4. Pressing is gentle and gradual
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
5
Q

What is the cuvée (pressing)

A

The purest juice of pressing, rich in sugar and acid (tartaric and malic) - retains finesse and freshness

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
6
Q

How many hectoliters are allowed in the cuvée

A

20.5 hectoliters

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
7
Q

What is the taille

A

The remaining 5 hectoliters of the press. Still rich in sugar, fewer acids, but more mineral salts (K in particular) - intense aroma but less longevity

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
8
Q

What is settling

A

After pressing, the sedimentation of the juices. Solid elements (coarse lees) settle to the bottom. The clarified juice is siphoned off.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
9
Q

Typical settling times

A

12-24 hours at room temp

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
10
Q

What is debourbage

A

French for Settling

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
11
Q

What is the first fermentation for Champagne

A

Alcoholic fermentation

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
12
Q

In what type of vessels is alcoholic fermentation carried out?

A

Mainly temp controlled stainless steel, or wooden containers such as vats and tuns

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
13
Q

What are stainless steel vats desirable for?

A

Inertia and neutrality to the wine, easier to temp control

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
14
Q

What are wooden containers useful for?

A

Brings out toasty, vanilla aromas, microoxidation, and rounder, more vinous wines

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
15
Q

What is Malolactic fermentation

A

Done at end of alcoholic in order to soften the acid and create notes of brioche and butter. Bacteria Oenococcus transforms Malic to Lactic acid.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
16
Q

Do all Champagne wines go through MLF?

A

No. It is completely optional

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
17
Q

What are the still wines called in Champagne, after alcoholic/MLF

A

Vin Clairs.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
18
Q

What are reserve wines

A

Vin Clairs reserved from previous years to be used in blending with this year’s wines

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
19
Q

What is Blending

A

Blending of the still wines (wines of this year and/or reserves), from single or different grape varieties, crus (villages), and vintages, in order to create a precise profile or cuvée

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
20
Q

What dimensions can be blended

A

Grape variety, crus, and vintages — an infinite number of variations

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
21
Q

In blending what does Pinot Noir provide to the wine

A

Aromas of red fruit, body and power

22
Q

In blending what does Meunier provide to wine

A

Roundness, suppleness, intense fruity bouquet

23
Q

In blending what does Chardonnay bring to the wine

A

Acid, Finesse, floral and mineral notes

24
Q

Why does Champagne have a history of blending

A

Weather impact year over year

25
Q

How can Champagne highlight a single year?

A

Vintage

26
Q

How can Champagne highlight a single variety of grape

A

Blanc de Blanc and Blanc de Noirs

27
Q

How can Champagne showcase a single terroir

A

Cru champagne, may even be from a single clos (enclosed plot)

28
Q

The blender needs three critical skills and expertise in order to master the art of creating a wine of a certain profile

A
  1. Experience in the vineyard
  2. Sensory memory: What should it be like and how will it evolve
  3. Creativity
29
Q

How long does the blending process take?

A

Few days to few weeks

30
Q

What happens after blending

A

Bottling

31
Q

After still wine is bottled, how does it kick start 2nd fermentation

A

Liqueur de tirage is added to each bottle, mixture of wine, sugar and yeast. Just enough to start a second fermentation

32
Q

What does sur lattes mean

A

Lying down and stacked in rows. Refers to how bottles are laid down for second fermentation

33
Q

How long does second fermentation last

A

6-8 weeks

34
Q

What pressure is achieved in a champagne bottle

A

6 bars

35
Q

Minimum aging requirement after bottling for NV and Vintage Champagne

A

15 month, 36 months

36
Q

2 Characteristics of limestone tunnels for storage of Champagne

A

Constant temp around 12C (due to depth of 10-40 m); humidity of 90-100% w/o condensation.

37
Q

What happens during aging

A

Autolysis: slow break down of yeast cell that interact with other molecules in the wine.
At the same time tiny amount of oxygen enters bottle and some CO2 escapes creating some oxidative effects.
Secondary and over longer time, Tertiary aromas develop

38
Q

From a EU regulatory perspective what is the minimum aging requirement for traditional method sparkling wines

A

90 days

39
Q

What is riddling

A

A process by which the sediment is gradually concentrated and moved to the neck of the bottle forming the ‘deposit’

40
Q

Time for riddle manually

A

6 weeks

41
Q

Time for automated riddling

A

1 week

42
Q

What is disgorgement

A

Expelling the deposit

43
Q

2 methods for disgorgement

A
  1. By hand, a la volee, bottle held vertically or at slight angle, pull out stopper quickly. The pressure shoots of the cover and deposit
  2. Using ice? Freeze the deposit by inserting neck of bottle in vat of cold brine. Ice forms, open bottle and pressure will expel stopper and ice.
44
Q

T/F. During disgorgement no gas escapes and no foam develops in bottle

A

True

45
Q

What is dosage

A

Addition of a mixture of cane sugar dissolved in wine 500-750grams / liter. This is added to disgorged bottle 1cl, to get desired sweetness

46
Q

What is Liquer de Dosage also known as?

A

Liquer d’Expidition

47
Q

List the 7 levels of sweetness and range of grams for sugar per liter

A

1.Brut Nature / Non Dose / Dosage Zero: <3 g sugar, No sugar added
2. Extra Brut: 0-6 g sugar/ L
3. Brut: <12 g
4. Extra Dry: 12-17 g
5. Sec: 17-32g
6 Demi Sec: 32-50 g
7. Doux: >50 g

48
Q

What types of cork are used most commonly today

A

Agglomerated cork granules to which two cork disks are glued

49
Q

After corking and adding the muselet what is done

A

Bottle is vigorously shaken to ensure Liquer is homogenously distributed

50
Q

What are the 2 options for making Rose Champagne

A
  1. Blending: Adding a bit of red wine to the blend prior to bottling
  2. Maceration: Macerating the skins in the juice prior to clarification and fermentation to obtain the right color

Comite-Champagne Certification 2024 (4 decks)

Brainscape helps you reach your goals faster, through stronger study habits.
© 2024 Bold Learning Solutions. Terms and Conditions