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Sparkling Wine Production Flashcards

1
Q

First, the grapes should ideally be relatively ___1___ in sugar compared with those used for still wines. The second fermentation that gives most sparkling wines their ____2___ also increases the ______3________ of the wines by a further 1.2-1.3%abv. Therefore winemakers will generally aim to produce a still dry base wine with 10%-11%abv.

A

1= low
2=bubbles
3=alcohol levels

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2
Q

Secound, ___2___ acid levels are desired for many sparkling wines, which are made in a refreshing style.

A

1= high

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3
Q

Third, despite the relatively low sugar concentration and high acid levels, the flavours of the grapes must still be sufficiently ___1____ so that they no longer have any green herbaceous flavour characteristics.

A

1= ripe

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4
Q

In cool regions the changes to the sugar and acid levels happen _____1_____ and at the same time as the changes to the grape’s flavours. However, in warm regions sugar levels can ____2___ and acid levels __3___ very quickly. Finding an area with a sufficiently cool climate is fundamental to growing grapes for premium sparkling wine production.

A 
1= slowly
2= rise
3= fall
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5
Q

The grapes for the best sparkling wines are typically ____1_____ to retain _____2______ of unsplit grapes.

A 
1= hand-picked
2= whole bunches
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6
Q

In warm regions where grapes are being grown for the production of inexpensive sparkling wines, _______1_______ may be the most efficient way of picking all the grapes before they accumulate too much sugar and lose their acidity.

A

1= machine harvesting

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7
Q

(Traditional method)

List the 10 process.

A
  • Pressing
  • Clarify the juice
  • first alcoholic fermentation
  • blending
  • liqueur de tirage
  • secound alcoholic fermentation in bottle
  • time on lees
  • riddling
  • disgorging
  • liqueur d’expedition(dosage)
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8
Q

(Transfer method)

List the 11 process.

A
  1. Pressing
  2. Clarify the juice
  3. First alcoholic fermentation
  4. Blending
  5. Liqueur de tirage
  6. Second alcoholic fermentation in bottle
  7. Time on lees,
  8. Disgorging into tank
  9. Filtration
  10. Liqueur d’expedition( dosage)
  11. Rebottling under pressure
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9
Q

(Tank method)

List the 10 process.

A
  1. Pressing
  2. Clarify the juice
  3. First alcoholic fermentation
  4. Blending
  5. liqueur de tirage
  6. Second alcoholic fermentation in tank
  7. Time on lees
  8. Filtration
  9. liqueur d’expedition (dosage)
  10. Bottling under pressure
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10
Q

(Asti method)

List the 6 process.

A
  1. Pressing
  2. Clarify the juice
  3. Store chilled juice
  4. Fermentation (part under pressure)
  5. Stop fermentation by chilling and filtration
  6. Bottling under pressure
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11
Q

(Carbonation)

List the 5 process.

A
  1. pressing
  2. Clarify the juice
  3. Fermentation
  4. Inject CO2
  5. Bottling under pressure
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12
Q

(Pressing)
On arrival at the winery the grapes should be pressed as soon as possible. Pressing will be gentle, to minimise the extraction of any ____1_____ and ____2____. This is especially important when using black grapes for white sparkling wines. The use of whole bunches helps with this. By avoiding ___3_______, contact between the skins and juice is minimised.

A 
1= tannins
2= colour
3= crushing
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13
Q

List the five methods to produce a sparkling wine.

A 
Traditional method
Transfer method
Tank method
Asti method
Carbonation
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14
Q

Traditional Method

This term indicates a wine that has undergone a ______________1___________ in which it is later sold.

A

1= second fermentation in the bottle

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15
Q

Blending wines from different vineyards, grape varieties and/or vintages can help to achieve this _____1_______ year on year despite ______2_____.

A 
1= house style
2= vintage variation
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16
Q

Second, blending can be used to improve the balance of the wine. For example, Chardonnay is widely considered to bring _____ fruit, ______and ______ to a blend, whereas Pinot Noir brings ______ and flavours of ____ fruit and more______.

A

citrus, finesse, longevity

aromas, red, body

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17
Q

Third, blending can enhance the _____1_____ of the wine. Old reserve Some producers may choose to blend in wines that have been matured in oak to bring a broader texture and spicy flavours to the wine.

A

1= complexity

18
Q

( second alcoholic fermentation)
Once the blend is made up, a small proportion of _____1_______ is added. This is a mixture of ______,_____,_____,_______ and a ___________.

A

1= liqueur de tirage

wine, sugar, yeast, yeast nutrients, clarifying agent

19
Q

(Second alcoholic fermentation)
Once the blend is made up, a small proportion of liqueur de tirage is added. The bottle is closed with a _____1_____ that includes a ______2_______. The bottles are then stacked ______3________ in the producer’s cellars at a cool, constant temperature.

A 
1= crown cap
2= plastic cup insert
3= horizontally
20
Q

(Second alcoholic fermentation)

The ____1_____ generated by the yeast ______2______ into the wine creating the sparkle.

A

1= CO2

2=dissolves

21
Q

(Yeast autolysis)

Once this second alcoholic fermentation is complete the yeast die and form a _____1_______ in the bottle.

A

1= sediment of lees

22
Q

Over a period of months these dead yeast cells start to _____1_____ releasing _____2_____ into the wine, a process known as _____3_____.

A 
1= break down
2= chemical compounds
3= yeast autolysis
23
Q

(Yeast autolysis)
These dead yeast cells start to break down releasing chemical compounds into the wine, a process known as yeast autolysis. These compounds contribute to the flavour of the wine, typically giving _____, ______ and ______ notes.

A

bread, biscuit, toasty

24
Q

After the period of maturation, the lees sediment is removed using the two process of ____1_____ and ______2_______.

A 
1= riddling
2= disgorgement
1= をふるいにかける
2= 沈殿物を取り除かれる
25
Q

Ridding involves moving the bottle very slowly from a _____1______ to an ______2______________. The yeast sediment is _____3______ and gradually ______4______ the side of the bottle collecting in the plastic cup insert in the crown cap.

A

1= horizontal
2= inverted vertical position
3=dislodged を移動させる
4= slides down

26
Q

(Disgorgement)
Once riddling is complete the neck of the upturned bottles is _____1______ in a very cold ______2______, which freezes the wine in the neck. The bottles are then inverted into a normal ____3____position and the frozen wine _____4____ the sediment in place, keeping the wine clear. The crown cap seal is removed and the pressure created by the dissolved CO2 _____5____ the frozen wine taking the sediment and plastic insert with it.

A 
1= submergedを沈める
2= brine solution塩水
3= upright
4= holds
5= ejects
27
Q

(After disgorgement)

The wine is topped up with _______1_______ and sealed with a cork that is held secure by a wire cage.

A

1= liqueur d’expedition

In effect this is a second blending operation used to create the house style.

28
Q

(After disgorgement)
_________1________ is a mixture of ______ and ______. The amount of sugar used will determine the final level of sweetness in the wine and is often known as ______2______. It is used to balance the acidity and it helps with flavour development.

A

1= Liqueur d’expedition
wine, sugar
2= dosage

29
Q

(After disgorgement)
There are some wines that are made without the addition of sugar at this stage. These wines are typically labelled as _____1_____.

A

1= Brut nature

30
Q

Transfer method wines will often state ‘________1_______’ whereas the prestige that is associated with traditional method means that many winemakers using this technique will print the term ‘ traditional method’ or methode traditionnelle on their labels.

A

1= bottle-fermented

31
Q

Whereas both the traditional method and the transfer method can produce wines that have flavours of bread and toast, the _____1_____allows the production of sparkling wine that retains the flavours of the base wine. Most winemakers using the 1 will want to retain primary fruit flavours.

A

The tank method

32
Q

(Tank Method)
This method is ideal for making sparkling wines out of grape varieties with strong flavours such as _____1____ and ____2____, as well as for making fruity of styles of sparkling wines such as _____3______.

A 
1= Muscat
2= Riesling
3= Prosecco
33
Q

Asti method
This method is principally used for the production of sweet sparkling wines in the Asti region of ______1_____, Italy. There is only one alcoholic fermentation involved.

A

1= Piemonte

34
Q

(Asti Method)
The juice is chiled and stored until needed. When it is required, the juice is warmed and the fermentation takes place in _____1_______. Initially the CO2 is allowed to ____2____. Part way through fermentation the tank is ____3____ so that CO2 is retained.

A

1= pressurised tanks
2=escape
3= sealed

35
Q

(EU Law)
Those made within the EU or made for sale within the EU must use certain labelling terms to denote the level of sweetness.
List the 3.

A

Brut Nature(0-3g/L)

Brut(0-12g/L)

Demi-Sec(32-50g/L)

36
Q

(Law - Champagne)

List the five law.

A 
Non-vintage
Blanc de Blancs
Blanc de Noirs
Premier cru
Grand cru
Vintage
37
Q

(Law- Champagne)
It is used to describe wines made from grapes harvested in more than one vintage. These wines tend to represent the standard offering from the producer and display the house style.
What is it?

A

Non- vintage

38
Q

(Law- Champagne)
In Champagne, this term means that the wine must come from a single year. In regions that experience considerable _____1_____ variation, such as Champagne, 1 wines will only be made in the very best years, and thus command a price premium.

A

1= Vintage

39
Q

(Law- Champagne)

A white sparkling wine made only from white grape varieties. What’s this?

A

Blanc de Blancs

40
Q

(Law-Champagne)

A white sparkling wine made only from black grape varieties.

A

Blanc de Noirs

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