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WSET Diploma D4 - Sparkling Wine > Sparkling Winemaking > Flashcards

Sparkling Winemaking Flashcards

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1
Q

What climate is necessary for the production of sparkling wine grapes? Why?

A

Cool climates cause vines to struggle, leading to grapes with naturally high acidity and just-ripe flavors

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2
Q

What is the typical potential alcohol of grapes used for sparkling wine?

A

9-11%

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3
Q

How much of an increase in alcohol by volume does the second fermentation add to base wines?

A

1-2%

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4
Q

Are the world’s sparkling wine producing zones generally at higher or lower latitudes? Why?

A

Higher latitudes because they are cooler than lower latitudes

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5
Q

What exceptions exist to the rule that sparkling wine zones are generally at higher latitudes? Why are these regions successful at sparkling wine production?

A

Areas that are close to cooling influences or sit at high altitudes may also be ideal for sparkling wine production. Sonoma receives significant cooling from the Pacific Ocean and Trentodoc is at high altitude.

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6
Q

Are grapes from warmer areas ever used for sparkling wines?

A

Yes, though they may be desired for short lived tank method or transfer/traditional method wines with short lees aging.

Sparkling red wines also need to be produced in warm climates in order to ripen fully.

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7
Q

Why is it important to use riper grapes in tank method styles or with limited lees contact?

A

The varietal flavors will compete against the autolytic character of traditional method wines. It is better to allow the grapes to provide the dominant or sole flavors of the wine.

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8
Q

Are intense fruit flavors desirable in elegant, balanced sparkling wines with long time on the lees?

A

No.

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9
Q

What type of land can lead to the reduced cost of sparkling wines?

A

Cheaper land, or flatter, fertile land that is easier to cultivate and produces higher yields.

Land that is less suitable or unsuitable for the production of still wines is also an option.

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10
Q

Which grape varieties are the most commonly used for sparkling wine production?

A

Chardonnay and Pinot Noir

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11
Q

Is the aromatic profile of Chardonnay well suited to the production of autolytic sparkling wine styles? Why or why not?

A

Yes. The green apple and citrus aromas compliment the biscuit aromas of yeast autolysis

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12
Q

What are the benefits and risks of growing Chardonnay in a cool climate?

A

It is early ripening, maintaining high acidity and low sugar while avoiding underripe fruit flavors

It is early budding, making it vulnerable to spring frosts

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13
Q

What diseases and conditions are Chardonnay prone to?

A

It is susceptible to powdery mildew, grapevine yellows, and botrytis in wet periods before harvest.

It is prone to coulure and millerandage

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14
Q

How does Chardonnay yield in the best growing years? How does this affect harvest?

A

Chardonnay can have high yields in good years, but does so without a loss in quality. This makes Chardonnay an attractive option for growers

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15
Q

What are the benefits and risks of growing Pinot Noir in a cool climate?

A

It is early ripening, allowing it to ripen in a cool climate

It is early budding, making it vulnerable to spring frosts

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16
Q

What diseases and conditions are Pinot Noir prone to?

A

It is susceptible to powdery mildew, botrytis, fan leaf, leaf roll, and especially downy mildew.

It is prone to coulure

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17
Q

Which is more prone to disease: Chardonnay or Pinot Noir? Why?

A

Pinot Noir due to its thin skins

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18
Q

What does Pinot Noir offer to sparkling wine blends?

A

Body

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19
Q

Can Pinot Noir be harvested at high levels and maintain its quality?

A

No. Quality drops if yields are too high.

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20
Q

What factors in the grape influence the style of sparkling wine that is produced?

A

Intensity of aroma

Ability to retain acid when ripening

How the base wine responds to autolysis

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21
Q

How does Xarel-lo respond to yeast autolysis?

A

It develops toasty and smoky aromas

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22
Q

How does Chardonnay respond to yeast autolysis?

A

It develops creamy notes

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23
Q

What types of yields are grapes for sparkling wines cultivated at when compared to grapes for still wines?

A

Higher yields. Higher acidity, lower potential alcohol, and more delicate flavors are achieved by keeping higher yields on the vine

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24
Q

How does the maintenance of higher yields affect growing confidence in cool, rainy regions?

A

It provides assurances that a reasonable amount of the crop will avoid disease

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25
Q

What trellis and training systems are might be used in sparkling wine regions? What is the priority in using these systems?

A

A variety of systems may be used, but the intent is to produce clean, healthy fruit

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26
Q

How does effervescence affect the detection of off-aromas in wine?

A

Effervescence enhances off-flavors from diseased fruit and the enzyme released by botrytized grapes (laccase) can cause serious oxidation.

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27
Q

Compared to still wine grapes, when does the harvest for sparkling wine grapes occur? Why?

A

It occurs earlier to ensure high acid and low potential alcohol levels are present in the grapes. This also has the advantage of avoiding rainy autumn weather and, thus, disease pressure.

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28
Q

Are grapes for sparkling wines hand harvested or machine harvested? Why?

A

Either can be used, but local wine laws and location affect the use of either

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29
Q

What are the advantages of harvesting grapes by hand?

A

Grapes can be sorted in the vineyard prior to sorting at the winery

Collection in small containers reduces the risk of grapes splitting or crushing

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30
Q

What are the disadvantages of harvesting grapes by hand?

A

It is slow, labor intensive, and can be expensive

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31
Q

What are the advantages of harvesting grapes by machine?

A

It is faster and cheaper than hand harvesting

It permits harvesting at night, which delivers cooler grapes to the winery

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32
Q

What are the disadvantages of harvesting grapes by machine?

A

Grape skins can be ruptured

Sorting can only be conducted in the winery

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33
Q

What quality level and style of sparkling wine is whole bunch pressing used in?

A

Premium traditional method wines

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34
Q

What is the advantage of whole bunch pressing?

A

It is gentle and provides a delicate juice low in solids and phenolics (including tannins and anthocyanins)

The stems also provide channels for the juice to run through, minimizing the required pressure

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35
Q

What is the disadvantage of whole bunch pressing?

A

Fewer grapes can be loaded into the press at any given time, making it more time consuming

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36
Q

Should pressing be performed quickly or slowly when making sparkling wine? Roughly or gently? Why?

A

Pressing should be as quick and gentle as possible (especially for black grapes) so as to minimize maceration and extraction.

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37
Q

True or False

It is important to maximize the phenolic content in the pressed juice

A

False. Phenolic compounds can make the wine taste bitter and feel coarse on the palate.

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38
Q

What types of equipment are used to press grapes for sparkling wine? Why?

A

Pneumatic presses and basket presses due to their ability to very gently press grapes

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39
Q

Are press fractions commonly separated during the production of sparkling wine? Why or why not?

A

Yes. The different fractions offer useful blending options.

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40
Q

What is free run juice?

A

The fraction of juice pressed from a grape with moderate pressure. It flows freely from the grape, ergo the name.

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41
Q

What is press juice?

A

Juice that is pressed from grapes under high pressure. It includes more solids, anthocyanins, and a higher pH than free run juice.

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42
Q

How does press juice mature compared to free run juice?

A

Press juice matures quicker than free run juice, making it a useful fraction in the production of wines with a short maturation and designed for immediate consumption

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43
Q

Is the juice for sparkling wine treated before fermentation? How?

A

Yes. The juice is often clarified and, if there is excess tannin or color, fined.

Casein, gelatin, or polyvinylpolypyrrolidine (PVPP) may be used as fining agents

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44
Q

What are the typical fermentation temperatures for the primary fermentation of sparkling wines? Why?

A

14-20°C (57.2-68°F) in order to preserve primary fruit characteristics

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45
Q

The environment for the secondary fermentation of sparkling wines is stressful for the yeasts. Why?

A

Fermentation is conducted at a low temperature and the juice is low in pH compared to still wines

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46
Q

What type of container is used in the primary fermentation of most sparkling wines? Why?

A

Stainless steel due to the ability to ferment large volumes of wine under temperature control while maintaining hygiene

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47
Q

What is the priority in sparkling winemaking?

A

A reliable, healthy ferment

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48
Q

What types of yeast are selected for the production of sparkling wines?

A

Yeasts that are able to ferment reliably and to dryness in low pH environments

In flavorful wines, yeasts that promote the development of thiols and esters

In autolytic wines, neutral yeasts

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49
Q

True or False

The same yeast strain is often uses for both the primary and secondary fermentations

A

True

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50
Q

What considerations must be made when selecting a yeast for sparkling wine production?

A

Does the yeast ferment reliably to dryness in low pH

Does the yeast promote flavors or is it neutral

Can the yeast initiate a fermentation in alcoholic conditions, through low temperatures, under high pressure, and with low nutrient levels

Will the yeast perform rapid autolysis and flocculate easily

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51
Q

Are the conditions in the bottle for a traditional method second fermentation difficult for a yeast to exist in?

A

Generally, yes. Many yeast are unable to initiate a fermentation in 10% abv or greater. The base wine also has a low pH and, even with tirage, a low level of nutrients. The low temperatures and eventual high pressure of the wine adds additional stress on the yeast.

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52
Q

What yeast is one of the most common commercially available sparkling wine yeasts?

A

Prise-de-Mousse (EC1118)

Pronounced PREEZ-duh-MOOSE

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53
Q

Is malolactic conversion used in the production of sparkling wines? Why or why not?

A

It can be. Malo may be induced to make the wine creamier, add texture, increase complexity, and prevent the wine from undergoing conversion in the bottle.

Wines that do not undergo malolactic conversion may be sterile-filtered to prevent it from occurring in the bottle.

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54
Q

Are the buttery notes associated with malolactic fermentation associated commonly found in sparkling wines?

A

No. Diacetyl, the chemical responsible for buttery aromas that develops during malolactic conversion, is metabolized by the yeast during secondary fermentation.

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55
Q

What yeast does Lallemand offer as an Epernay selection? What are its claimed abilities?

A

LALVIN DV10

Works in low pH, high total SO2, and low temperatures while providing neutral character and low foaming

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56
Q

Is new oak used in the production of sparkling wines? Why or why not?

A

The flavors of new oak can be magnified by effervescence. If new oak is used, it is only in a small amount. Oak will generally not be used for fruity styles of sparkling wine.

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57
Q

Might some producers want to mature the base wine for sparkling wine in oak or on the lees?

A

Yes, for additional complexity

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58
Q

What is Assemblage?

A

The blending of base wines prior to secondary fermentation. These wines may be from different vineyards, varieties, vintages, and wines that have undergone different winemaking techniques.

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59
Q

What are the reasons a sparkling winemaker blends their wine?

A

Balance

Consistency

Style

Color

Complexity

Volume

Price

Minimization of faults

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60
Q

What are examples of the desired balance that might be sought from Assemblage during sparkling wine production?

A

Pinot Noir may be added to improve the body of a sparkling wine

Chardonnay may be added to improve the acidity of a sparkling wine

The same effects can be gained from using warmer or cooler climate grapes with the same variety

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61
Q

Why is consistency important to gain through Assemblage?

A

Winemakers who produce non-vintage wines desire a consistent product to create expectations for consumers

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62
Q

How can a wine be adjusted through Assemblage to be earlier drinking or suitable for long aging?

A

Wine with lower acidity and ripe fruit flavors can be used to make a wine more accessibly on its youth. Wines with higher acidity and more concentrated flavors are more suitable for long aging.

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63
Q

How does Aseemblage impart color to sparkling wines?

A

Some sparkling wines are a blend of white and red wines. Color can be easily controlled and measured through Assemblage.

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64
Q

In what ways might Assemblage impart complexity?

A

Different varietal wines may be blended to add a wider range of flavor or boost acidity, body, etc.

Wines made from the same varietal grown in different locations can add more character

Older wines can add tertiary character to non-vintage wines

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65
Q

How might Assemblage minimize faults in a wine?

A

Minor faults might be concealed by adding a large volume of sound wine

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66
Q

How does Assemblage help with improving wine volume?

A

Blending wines from different sources can make a production more profitable and/or economically viable.

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67
Q

How does Assemblage affect wine prices?

A

Less expensive grapes can be used alongside higher priced grapes to increase volume and drive down pricing. Meunier in Champagne is an example.

68
Q

What treatment or treatments must occur in the base wine before secondary fermentation?

A

Traditional method wines should be stabilized for tartrates and proteins

Base wines for all sparkling methods should be clarified

69
Q

Should there be a large amount of solids and nutrients in the pressed juice to facilitate primary and secondary fermentation?

A

No, but a certain amount is necessary for healthy fermentations.

70
Q

What can be used to clarify juice or base wine prior to the next stage of fermentation

A

Casein, gelatin, or PVPP (polyvinylpolypyrrolidone)

71
Q

How is the second fermentation in traditional method wines conducted?

A

The base wine is put into the bottle in which it will later be sold with liqueur de tirage, then riddled and ultimately disgorged. Following disgorgement it will be topped off with additional base wine and may receive liqueur de expedition.

72
Q

What is liqueur de tirage?

A

A mixture of sugar, selected yeasts, yeast nutrients, and a clarifying agent such as bentonite and/or alginate used to start second fermentation in traditional method wines

73
Q

How much liqueur de tirage is needed to make a traditional method wine fully effervescent?

A

Enough to supply 24 g/L of sucrose to the wine

74
Q

What effect does liqueur de tirage have on he alcohol level of a traditional method wine?

A

It increases the alcohol by volume of the wine. Every 24 g/L of sucrose in the liqueur de tirage adds 1.5% ABV.

75
Q

What determines the amount of sugar a producer uses in their liqueur de tirage: the amount of alcohol desired in the final product, the amount of effervescence desired in the final product, or the level of sweetness desired in the final product?

A

Effervescence

76
Q

How much pressure is inside the typical bottle of Champagne?

A

6 atm, equivalent to 6 bars

77
Q

How does CO2 remain in the wine during secondary fermentation?

A

The CO2 produced by the yeast in the liqueur de tirage is trapped in the bottle and dissolves into the wine

78
Q

If a traditional method winemaker wants a wine with less than 6 bars of pressure, what can they do?

A

Use a liqueur de tirage with less than 24 g/L of sugar

79
Q

What is another term for secondary fermentation. Hint: it’s French (duh). What does it mean?

A

Prise de Mousse, which means ‘Capturing the Sparkle’

A commonly available commercial yeast for sparkling wines goes by the same name.

80
Q

What conditions must yeast be able to survive in order to create a successful secondary fermentation in traditional method wines? Are commercial yeasts suitable for the task?

A

They must start a fermentation in 9.5%-11% ABV base wine, thrive in a temperature of 16°C, and tolerate pH often lower than 3.

Commercial yeasts are often well suited for the job

81
Q

How are traditional method bottles closed after liqueur de tirage is added? How is the wine stored during secondary fermentation?

A

With a crown cap that contains a small bowl to catch the sediment. The wine is stored on its side (sur latte) at a constant temperature of 10-12°C during the second ferment to maintain yeast viability and produce a slow fermentation

82
Q

What temperature is traditional method sparkling wine stored at during second fermentation? Why?

A

10-12°C. Though the yeast ferment best at 16°C, the lower temperature slows down the ferment, which some claim produces more complexity

83
Q

How long does the second fermentation typically last during traditional method winemaking?

A

4-6 months

84
Q

How are traditional method wines stored for aging on the lees?

A

Horizontally in freestanding stacks, in storage pallettes, or in gyropallettes at a temperature of 10°C

85
Q

What is the typical length of lees aging? What region is this common in?

A

9 months. Cava is typically made with this duration of lees aging.

86
Q

What is the typical duration of lees aging? Why?

A

15-18 months. At this point the autolytic notes become detectable

87
Q

What is the relationship between a traditional method wine’s aging on the lees and the fruitiness of the final product?

A

The longer a wine ages on the lees, the less fruit and more autolytic qualities it shows.

88
Q

What factors affect a traditional method winemaker’s decision on the duration of lees aging?

A

The fruitiness of the wine

The price that can be attained for the wine

The financial ability to invest in long aging

89
Q

What is yeast autolysis?

A

The enzymatic breakdown of dead yeast cells.

90
Q

How long can the autolytic process go?

A

Usually for 4-5 years, though it is known to last for 10 years

91
Q

What effect does yeast autolysis have on wine?

A

Imparts biscuit aromas

Provides anti-oxidative qualities

Stabilizes proteins by reducing tartrate precipitation

Binds to tannins, reducing bitterness/astringency

92
Q

What can happen to a sparkling wine that has been aging for a long time on the lees?

A

It becomes less resistant to the sudden shock of oxygen at disgorgement

93
Q

What does sur latte mean?

A

Literally “on the lattice.” It refers to the design of wine racks in France during the early days of sparkling wine production.

Today, sur latte refers to the position of wine during secondary fermentation in the traditional method. Wines positioned sur latte are laid on their side.

94
Q

What does sur pointe mean?

A

Following secondary fermentation and additional lees aging (if any) in traditional method winemaking, the wine bottle is turned from its side onto its head to cause the dead yeast to flocculate into the neck of the wine bottle for disgorgement.

Sur pointe refers specifically to the “point” of the bottle.

95
Q

Where does sur latte occur?

A

Horizontally in freestanding stacks, in storage pallettes, or in gyropallettes at a temperature of 10°C

96
Q

What is riddling? Where does it occur?

A

Riddling is the process of slowly maneuvering a traditional method wine over time to move the sediment into the neck of the bottle. It can occur in pupitres or gyropallettes.

97
Q

What happens to a traditional method wine after it has been aged on the lees?

A

It is moved to a pupitre or gyropallette to undergo riddling.

98
Q

What is the remuage?

A

Riddling.

99
Q

How is riddling carried out? What is the effect?

A

The bottles are turned slowly from a horizontal position to a vertical position. The yeast within the bottle is unsettled by the slow turning, causing them to flocculate and fall into the neck of the bottle.

100
Q

How long does manual riddling take compared to automated riddling? Which devices are used for each method.

A

Manual riddling using pupitres takes up to eight weeks

Automated riddling using gyropallettes takes 3-4 days

101
Q

If traditional method wines need to be stored, how is this done?

A

With the wines sur pointe so the lees remain collected in the neck of the bottle.

102
Q

What is the ultimate goal of disgorgement?

A

To remove the yeast from traditional method wines with minimal loss of pressure and wine.

103
Q

Is disgorgement automated or manual?

A

Largely automated, though it sometimes still occurs by hand and has been traditionally manual.

104
Q

Describe the contemporary method of disgorgement.

A

The bottle is cooled to approximately 7°C, slowing the loss of pressure when the bottle is opened.

The necks are immersed in a bath of frozen brine, freezing the yeast in the neck to prevent it from falling back into the wine when the bottle is turned up for extraction.

The disgorgement machine turns the bottle upright, removes the crown cap (and frozen yeast), adds liqueur d’expédition, and fits a cork, metal cap, and wire muzzle to the bottle.

105
Q

What is liqueur d’expédition?

A

A mixture of still wine and either sugar or RCGM. It tops up the bottle where some wine has escaped and determines the sweetness of the final product.

The amount of sugar (from RCGM or other sources) is referred to as dosage.

106
Q

What is dosage?

A

The amount of sugar added to the wine following disgorgement. It is administered through liqueur d’expédition.

107
Q

What is RCGM?

A

Rectified Concentrated Grape Must, an odorless, colorless, and tasteless liquid with neutral acidity and near-zero SO2 that results from the removal of all non-sugar components of grape must.

108
Q

What is the trend towards Brut Nature and Extra Brut styles of sparkling wine?

A

Only a small base of producers are making Brut Nature and Extra Brut styles of traditional method wines.

109
Q

What is Brut Nature? What is Extra Brut? Are these easier to produce than Brut?

A

Brut Nature is a sparkling wine with no dosage added to it. It is difficult to produce because the final product is rarely balanced enough to forego the addition of sugar.

Extra Brut is made in the same method as Brut, though with lower dosage (6g/L in the final product).

110
Q

What is the role of dosage in sparkling wines?

A

To balance the acidity and provide sugar to encourage Maillard reactions that develop toasted vanilla and baked bread notes.

111
Q

How does the Maillard reaction occur in sparkling wines?

A

Due to the high acid environment of sparkling wine, Maillard reactions can occur in lower temperatures. Sugar from dosage reacts with autolytic compounds to produce associated aromas.

112
Q

How are most sparkling wines labelled to indicate sweetness?

A

With the EU labeling terms

113
Q

What is the transfer method? When was it developed? Why?

A

A method of sparkling winemaking where the second fermentation takes place in the bottle, but the wine is then transferred under pressure to tanks, filtered, then re-bottled.

It was developed in the 1940s to reduce the cost of disgorgement while retaining autolytic flavors.

114
Q

Describe the transfer method.

A

Wine undergoes secondary fermentation in a bottle. The bottle is then cooled to 0°C, opened, and poured into a pressurized tank. The wine is usually sweetened, administered S02, and sterile-filtered before being put into the bottle in which it will be sold.

115
Q

What is different about the liqueur de tirage used in transfer method wines versus that used in traditional method wines?

A

Transfer method wines do not require a dining agent to aid with flocculation. The wines are filtered at the end of the process.

116
Q

Are the benefits to using the transfer method today?

A

Due to automated riddling, transfer method only offers the advantage of reducing bottle variation due to the blending that occurs prior to re-bottling.

It also facilitates bottling of formats that are difficult to manipulate, such as quarter bottles and Jeroboams.

117
Q

How might the back label of a transfer method wine be labeled? How does this compare to a traditional method wine label?

A

Transfer method wines may indicate “Fermented in bottle” as opposed to the traditional method indicator “Fermented in this bottle”

118
Q

Is the transfer method used in Champagne?

A

Yes, to fill quarter bottles and Jeroboams because those formats are difficult to maneuver during riddling.

119
Q

Describe the ancestral method.

A

Fermwntation of grape juice is initiated in tanks or barrels. Then, the partially fermented grape must is bottled and allowed to complete its sole ferment in the bottle in which it will be sold.

It is the producer’s discretion to disgorge or not.

120
Q

How is the desired level of pressure in an ancestral method wine determined?

A

By measuring the amount of sugar in the grape must prior to bottling

121
Q

What happens to the dead yeast following fermentation in ancestral method wines?

A

They are usually left in the wine as a light sediment. Very seldomly are they disgorged.

122
Q

What level of dosage do ancestral method wines typically receive?

A

None. They receive no dosage.

123
Q

What is an alternative name for ancestral method?

A

Pétillant Nature (Pet Nat)

124
Q

Where is the ancestral method commonly practiced?

A

It was typical in certain areas of France, but is now used in small scale around the world

125
Q

Are there any regulations established for ancestral method wines globally?

A

No

126
Q

What is the character of ancestral method wines?

A

Low alcohol

Slightly cloudy

Dry to off-dry

Unconventional flavors sometimes compared to cider

127
Q

Are ancestral method wines bottled with additional SO2?

A

No

128
Q

Are ancestral method wines generally short- or long-lived?

A

They are intended for early drinking

129
Q

What other names are used for the tank method?

A

Cuve close, Charmat method, Martinotti method

130
Q

What are the advantages of the tank method over the traditional method? Why?

A

It is significantly less expensive. Large volumes of sparkling wine can be produced quickly without the need for riddling, disgorgement, or lees aging, which also significantly reduces costs

131
Q

What are the advantages of the tank method over the traditional method? Why?

A

It is significantly less expensive. Large volumes of sparkling wine can be produced quickly without the need for riddling, disgorgement, or lees aging, which also significantly reduces costs

Wines can be produced and released for sale quickly

132
Q

What is the difference in the style of wine made by the tank method compared against the transfer method?

A

Tank method wines accentuate the primary fruit aromas of the varietal used and lack autolytic character.

133
Q

True or False

The tank method is not ideal for making sparkling wine with aromatic varieties

A

False. The tank method preserves primary aromas, thus making it highly suitable for producing fruity wines

134
Q

How do people view the tank method when compared against the transfer method? Why?

A

Tank method is generally viewed less favorably than, and even inferior to, the transfer method. This is partly due to the prestige of the traditional method (especially Champagne), but also because tank method wines often use lower quality grapes due to the lack of expense in the process.

135
Q

How is the first fermentation of tank method wines conducted?

A

At a cool temperature over a long period of time to help retain primary fruit aromas

136
Q

How is the second fermentation of tank method wines initiated?

A

The base wine is transferred to a reinforced tank where sugar and yeast are added

137
Q

When does a tank method winemaker decide to stop their second fermentation? How is this done?

A

When the wine has the desired pressure and residual sugar, the wine is chilled to -5°C (23°F) to end the fermentation

138
Q

When are tank method wines usually removed from the lees? Why?

A

Tank method wines driven by fruitiness and primary aromas will be removed from the lees immediately to preserve the flavors. If a lees-matured attribute is desired, the wines may be aged in tank for 9 months, but the tanks are tied up and the economic advantages of this system are lost.

139
Q

What happens to tank method wines after the second fermentation or lees aging is complete?

A

They are cold stabilized to precipitate tartrates and the yeast is removed from the wine by centrifugation or filtration. Sugar may be adjusted and SO2 will be checked before filtration and bottling.

140
Q

How are tank method wines bottled?

A

The wine is chilled to 2°C (28.4°F), then bottled with a counter-pressure filler.

141
Q

Describe counter pressure filling in winemaking and why it is effective.

A

The bottle is first filled with CO2 under pressure. Chilled sparkling wine is then added to the bottle, replacing the gaseous CO2. This prevents the loss of CO2 and the entrance of oxygen into the wine.

142
Q

What is the Asti method?

A

A variation of the tank method where the winemaking all occurs in one tank.

143
Q

Describe the Asti method.

A

The first fermentation is initiated in a pressurized tank and, initially, the CO2 is allowed to escape. When the must reaches 6% ABV (for a 7-7.5% ABV wine), the tank’s seal is closed. The CO2 produced from the last 1.5% ABV creates a pressure of about 5 bars.

144
Q

How is fermentation stopped in the Asti method? What makes winemakers decide to do this?

A

When the residual sugar reaches a certain level, the wine is chilled to halt the ferment

145
Q

How is stability in Asti method wines prior to bottling assured despite the high residual sugar typically found in these wines?

A

The yeast and any remaining yeast nutrients are filtered

146
Q

What is the least expensive and least prestigious method of sparkling winemaking?

A

Carbonation

147
Q

What is the carbonation method of winemaking?

A

A wine under pressure is injected with CO2

148
Q

How do the bubbles in carbonation method wines hold up to other methods of sparkling winemaking?

A

They fade quickly in fully sparkling wine but are stable in lower pressure, pétillant styles.

149
Q

What styles of wine are best suited for carbonation method? Why?

A

Aromatic and fruity wines as the carbonation does not affect the wine’s flavor profile

150
Q

True or False

The base wine for carbonated styles of sparkling wine may have some faults that can be covered up by carbonation

A

False. The bubbles will accentuate any faults in the wine, so it must be of good quality.

151
Q

What are the EU labelling terms for sweetness in sparkling wines?

A

Brut Nature/Bruto Naturel/Naturherb/Zéro Dosage

Extra Brut/Extra Bruto/Extra Herb

Brut/Bruto/Herb

Extra-Sec/Extra-Dry/Extra Trocken

Sec/Secco/Seco/Dry/Trocken

Demi-Sec/Semi-Seco/Medium Dry/Abboccato/Halbtrocken

Doux/Dulce/Sweet/Mild

152
Q

What is the classic method of sealing a sparkling wine?

A

With a cork

153
Q

What are the differences between corks used to close sparkling wines and those used to close still wines?

A

It is 31mm wide (significantly fatter) and commonly made from agglomerate cork onto which two discs of natural cork have been glued.

154
Q

Why are corks used in sparkling wine different from those used in still wine?

A

The larger width helps the cork remain in the neck under extreme pressure. Additionally, it is nearly impossible to find an appropriately aged cork tree with enough bark to cut a 31mm cork from it, so the cork composition must be adjusted.

155
Q

How is a cork inserted into a bottle of sparkling wine?

A

A machine compresses the cork to half of its original diameter and inserts it into the bottle neck where it expands.

156
Q

What other closures have been trialed with sparkling wines? In what styles have they been implemented?

A

Crown caps are often used in ancestral method wines as part of the informal styling of the product.

Synthetic closures with resealing mechanisms have been trialled by large brands such as Yellow Tail

157
Q

What is the preferred closure for sparkling wines?

A

Cork

158
Q

What is the French term used to identify the bubbles in sparkling wine?

A

Mousse

159
Q

What factors affect the formation and size of bubbles, the transit of bubbles, and the way the bubbles collect in a sparkling wine?

A

The amount of sugar available in for CO2 conversion

The capacity of CO2 to be dissolved in the wine

The duration of lees aging

How well disgorgement is carried out

Time in the bottle and type of closure

The size and shape of the glass

Service temperature and how the wine is served

160
Q

What affects the capacity of CO2 to be dissolved in sparkling wine?

A

Many factors, including the variety used, the health of the grapes, and the winemaking process.

Unhealthy grapes (especially the presence of botrytis) reduces bubble formation

161
Q

How does lees aging affect bubble formation in sparkling wine?

A

Some CO2 is lost during lees aging, but a longer lasting foam is produced through longer lees aging

162
Q

What advantage does hand harvesting have for sparkling winemaking?

A

It avoids damaging the fruit. Damaged fruit can cause oxidation and microbial spoilage

163
Q

What effect does yeast have on the color of wine? How does this affect sparkling winemaking?

A

Yeast absorbs the color pigments in wine during fermentation. When producing red and rosé sparkling wines, winemakers must be aware of the effect the yeast are having on base and/or final sparkling wines

164
Q

How long after the beginning of second fermentation and before disgorgement in the traditional method does the development of autolytic notes begin seeing diminishing effects?

A

10 years

165
Q

What effect does lees contact and “late disgorgement” have on traditional method wines?

A

The extended lees contact can help protect against oxidation though it adds to the price of the bottle due to storage/production costs

166
Q

What is responsible for the production of smaller bubbles and finer wines in traditional method sparkling wines?

A

A slow, cool second fermentation

WSET Diploma D4 - Sparkling Wine (22 decks)

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