SPARKLING VINIFICATION Flashcards

1
Q

Name the different dosage levels for Champagne

A

Brut nature - 0-2 g/l
Extra brut - 0-6 g/l
Brut - 0-12 g/l
Extra dry - 12-17 g/l
Dry - 17-32 g/l
Semi sweet - 32-50 g/l
Sweet - > 50 g/l

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2
Q

What is the reason the transfer method is invented?

A

To produce champagne for bigger format levels with even style/ageing

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3
Q

Where does the second fermentation happen with the charmat method?

A

In tank

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4
Q

Which 3 sweetness levels do you have at the Charmat method?

A

Brut - 0-12 g/l
Extra Dry 12-17 g/l
Dry - 17-32 g/l

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5
Q

Does the tank method have ageing on the lees?

A

No

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6
Q

What is typical for ancestral method? (2)

A

Often with residual sugar
Both fermentations happen in the same bottle

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7
Q

What is the amount of bar pressure for tank and ancestral method?

A

2-4 bar

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8
Q

What is the most important benefit of the continuous method?

A

Big volumes, continue production

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