Sparkling Wine Production

Question 1

What are the main steps in traditional method sparkling wine production?

Answer 1

1. make base wine
2. blending
3. prise de mousse (give wine bubbles)
   3a. second fermentation (add yeast and sugar to bottle of still wine to begin).
4. riddling
5. disgorgement
6. dosage

Question 2

What is riddling (remouage)?

Answer 2

The process of turning champagne bottles to move yeast to the top of the bottle.

• traditionally done by hand
• modern = gyroplate machine

Question 3

What is disgorgement?

Answer 3

Removal of dead yeasts from champagne after completion of fermentation.

Question 4

What is dosage?

Answer 4

Addition of sugar syrup to replace wine displaced during disgorgement, and/or to achieve desired sugar level for the wine.

Question 5

Name the sparkling wine production methods.

Answer 5

1. Traditional/classic (Champenoise)
2. Transfer method
3. Tank Charmat
4. Asti Method
5. CO2 Injection
6. Method Ancestrale

Question 6

Describe Transfer Method for sparkling wine production.

Answer 6

Follows traditional method through the riddling stage. Instead of traditional disgorgement, wine is placed into a tank where the lees falls to the bottom (filtering the wine) before wine is pumped out and bottled.

Question 7

Describe Tank/Charmat Method for sparkling wine production.

Answer 7

Follows traditional method through the blending stage. Second fermentation then takes place in a tank, rather than the bottle.

Ex. Prosecco and Sekt

Question 8

Describe CO2 Injection method for sparkling wine production.

Answer 8

CO2 is pumped into the wine in a tank to create bubbles.

Question 9

Who are the people who had significant impact on sparkling wine production?

Answer 9

1. Dom Perignon
2. Veuve Cliquot
3. Martinotti

Question 10

Why is Dom Perignon significant to sparkling wine production?

Answer 10

He invented the art of blending.

Question 11

Why is Veuve Cliquot significant to sparkling wine production?

Answer 11

She invented:

• riddling (turning of bottles to move yeasts to the top)
• pupitres ( riddling stand)
• sabering

Question 12

Why is Martinotti significant to sparkling wine production?

Answer 12

Invented the tank method of production.

Question 13

What is cuvee?

Answer 13

Blend of still wines for production of sparkling wine.

Question 14

What are the sparkling wine sugar levels (book)?

Answer 14

1. Pas Dosage/Brut Nature: 0 - 3 gr/L (driest) 2. Extra Brut: 6 gr/L
2. Brut: 15 gr/L
3. Extra Dry: 12 - 20 gr/L
4. Dry or Sec: 17 - 35 gr/L
5. Demi-Sec: 32 -50 gr/L
6. Doux/Sweet/Dolce: 50+ gr/L (sweetest)

Question 15

Describe the Method Ancestrale method for sparkling wine production. Xxxxxxxx

Answer 15

Wine is partially fermented in a tank, and partially fermented in the bottle.

Question 16

How does the 2nd fermentation begin in the traditional method of sparkling wine production?

Answer 16

Yeast and sugar is added to the bottle of still wine.

Question 17

In traditional method, how are bubbles given to the wine (prise de mousse)?

Answer 17

1. A mixture of sugar and yeast is added to the wine (liqueur de tirage)
2. The wine is bottles with a crown cap (bidule)
3. Bottle is stored horizontally in cool conditions for 2nd fermentation to happen

Question 18

Describe the disgorgement process?

Answer 18

• The neck of the bottle is frozen in nitrogen bath

* The crown cap is removed and the frozen plug containing dead test cells is expelled from the bottle

Question 19

Describe the Asti Method of sparkling wine production.

Answer 19

1. The must is stored at a low temperature until needed to retain freshness
2. The must is fermented up to 5% alcohol until ready for second fermentation in a tank
3. The second fermentation is interrupted by chilling to maintain sweetness and keep alcohol level low.
4. The wine is filtered to remove the yeasts.