Sparkling Theory

Question 1

Why is whole bunch pressing typically used?

Answer 1

Pressing with stems provides channels for juice to escape minimizing pressure required. Gentle extraction with minimal phenolics.

Question 2

Is first ferm hotter or cooler than normal?

Answer 2

Warmer and more rapid because banana and pear drop non desirable.

Question 3

How much sugar is needed for tirage?

Answer 3

24g/l sucrose

Question 4

Where does sugar come from for tirage?

Answer 4

Beet, cane or grape base

Question 5

How long does second fermentation take?

Answer 5

4-8 weeks. Low temps- 10 C

Question 6

How much ABV is added in second fermentation?

Answer 6

1.2-1.3%

Question 7

What is the minimum lees aging for most sparkling wines?

Answer 7

9 months

Question 8

How long does a gyropalette take vs by hand?

Answer 8

3 days vs 6 weeks

Question 9

What is the low med high alcohol range?

Answer 9

Low- under 11
Med (-) - 11-11.9
Med - 12.12.9
Med (+) - 13.-13.9
High- 14 or above

Question 10

How is the transfer method different?

Answer 10

Wine is disgorged into a tank and then filtered, dosage is added and it is bottled under pressure.

Question 11

What is the tank method also known as?

Answer 11

Charmat

Question 12

How is the tank method different than traditional?

Answer 12

Secondary fermentation happens in the tank which retains CO2 under pressure.

Question 13

Describe the Asti method?

Answer 13

Single fermentation, part way through the tank is sealed so CO2 is retained. Ferment continues until 7% ABV and wine is filtered to remove yeast.

Question 14

Describe the CO2 method

Answer 14

CO2 is pumped from cylinders into a tank of wine, which is bottled under pressure. Cheapest method, bubbles fade rapidly.

Question 15

State the level of sweetness for sparkling

Answer 15

Brut Nature- 0-3
Extra Brut- 0-6
Brut- 0-12
Extra Dry- 12-17
Dry- 17-32
Demi Sec/Medium Dry - 32-50 
Doux/Sweet- 50+