Sparkling Winemaking Flashcards
What climate is necessary for the production of sparkling wine grapes? Why?
Cool climates cause vines to struggle, leading to grapes with naturally high acidity and just-ripe flavors
What is the typical potential alcohol of grapes used for sparkling wine?
9-11%
How much of an increase in alcohol by volume does the second fermentation add to base wines?
1-2%
Are the world’s sparkling wine producing zones generally at higher or lower latitudes? Why?
Higher latitudes because they are cooler than lower latitudes
What exceptions exist to the rule that sparkling wine zones are generally at higher latitudes? Why are these regions successful at sparkling wine production?
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.
Are grapes from warmer areas ever used for sparkling wines?
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.
Why is it important to use riper grapes in tank method styles or with limited lees contact?
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.
Are intense fruit flavors desirable in elegant, balanced sparkling wines with long time on the lees?
No.
What type of land can lead to the reduced cost of sparkling wines?
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.
Which grape varieties are the most commonly used for sparkling wine production?
Chardonnay and Pinot Noir
Is the aromatic profile of Chardonnay well suited to the production of autolytic sparkling wine styles? Why or why not?
Yes. The green apple and citrus aromas compliment the biscuit aromas of yeast autolysis
What are the benefits and risks of growing Chardonnay in a cool climate?
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
What diseases and conditions are Chardonnay prone to?
It is susceptible to powdery mildew, grapevine yellows, and botrytis in wet periods before harvest.
It is prone to coulure and millerandage
How does Chardonnay yield in the best growing years? How does this affect harvest?
Chardonnay can have high yields in good years, but does so without a loss in quality. This makes Chardonnay an attractive option for growers
What are the benefits and risks of growing Pinot Noir in a cool climate?
It is early ripening, allowing it to ripen in a cool climate
It is early budding, making it vulnerable to spring frosts
What diseases and conditions are Pinot Noir prone to?
It is susceptible to powdery mildew, botrytis, fan leaf, leaf roll, and especially downy mildew.
It is prone to coulure
Which is more prone to disease: Chardonnay or Pinot Noir? Why?
Pinot Noir due to its thin skins
What does Pinot Noir offer to sparkling wine blends?
Body
Can Pinot Noir be harvested at high levels and maintain its quality?
No. Quality drops if yields are too high.
What factors in the grape influence the style of sparkling wine that is produced?
Intensity of aroma
Ability to retain acid when ripening
How the base wine responds to autolysis
How does Xarel-lo respond to yeast autolysis?
It develops toasty and smoky aromas
How does Chardonnay respond to yeast autolysis?
It develops creamy notes
What types of yields are grapes for sparkling wines cultivated at when compared to grapes for still wines?
Higher yields. Higher acidity, lower potential alcohol, and more delicate flavors are achieved by keeping higher yields on the vine
How does the maintenance of higher yields affect growing confidence in cool, rainy regions?
It provides assurances that a reasonable amount of the crop will avoid disease
What trellis and training systems are might be used in sparkling wine regions? What is the priority in using these systems?
A variety of systems may be used, but the intent is to produce clean, healthy fruit
How does effervescence affect the detection of off-aromas in wine?
Effervescence enhances off-flavors from diseased fruit and the enzyme released by botrytized grapes (laccase) can cause serious oxidation.
Compared to still wine grapes, when does the harvest for sparkling wine grapes occur? Why?
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.
Are grapes for sparkling wines hand harvested or machine harvested? Why?
Either can be used, but local wine laws and location affect the use of either
What are the advantages of harvesting grapes by hand?
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
What are the disadvantages of harvesting grapes by hand?
It is slow, labor intensive, and can be expensive
What are the advantages of harvesting grapes by machine?
It is faster and cheaper than hand harvesting
It permits harvesting at night, which delivers cooler grapes to the winery
What are the disadvantages of harvesting grapes by machine?
Grape skins can be ruptured
Sorting can only be conducted in the winery
What quality level and style of sparkling wine is whole bunch pressing used in?
Premium traditional method wines
What is the advantage of whole bunch pressing?
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
What is the disadvantage of whole bunch pressing?
Fewer grapes can be loaded into the press at any given time, making it more time consuming
Should pressing be performed quickly or slowly when making sparkling wine? Roughly or gently? Why?
Pressing should be as quick and gentle as possible (especially for black grapes) so as to minimize maceration and extraction.
True or False
It is important to maximize the phenolic content in the pressed juice
False. Phenolic compounds can make the wine taste bitter and feel coarse on the palate.
What types of equipment are used to press grapes for sparkling wine? Why?
Pneumatic presses and basket presses due to their ability to very gently press grapes
Are press fractions commonly separated during the production of sparkling wine? Why or why not?
Yes. The different fractions offer useful blending options.
What is free run juice?
The fraction of juice pressed from a grape with moderate pressure. It flows freely from the grape, ergo the name.
What is press juice?
Juice that is pressed from grapes under high pressure. It includes more solids, anthocyanins, and a higher pH than free run juice.
How does press juice mature compared to free run juice?
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
Is the juice for sparkling wine treated before fermentation? How?
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
What are the typical fermentation temperatures for the primary fermentation of sparkling wines? Why?
14-20°C (57.2-68°F) in order to preserve primary fruit characteristics
The environment for the secondary fermentation of sparkling wines is stressful for the yeasts. Why?
Fermentation is conducted at a low temperature and the juice is low in pH compared to still wines
What type of container is used in the primary fermentation of most sparkling wines? Why?
Stainless steel due to the ability to ferment large volumes of wine under temperature control while maintaining hygiene
What is the priority in sparkling winemaking?
A reliable, healthy ferment
What types of yeast are selected for the production of sparkling wines?
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
True or False
The same yeast strain is often uses for both the primary and secondary fermentations
True
What considerations must be made when selecting a yeast for sparkling wine production?
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
Are the conditions in the bottle for a traditional method second fermentation difficult for a yeast to exist in?
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.
What yeast is one of the most common commercially available sparkling wine yeasts?
Prise-de-Mousse (EC1118)
Pronounced PREEZ-duh-MOOSE
Is malolactic conversion used in the production of sparkling wines? Why or why not?
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.
Are the buttery notes associated with malolactic fermentation associated commonly found in sparkling wines?
No. Diacetyl, the chemical responsible for buttery aromas that develops during malolactic conversion, is metabolized by the yeast during secondary fermentation.
What yeast does Lallemand offer as an Epernay selection? What are its claimed abilities?
LALVIN DV10
Works in low pH, high total SO2, and low temperatures while providing neutral character and low foaming
Is new oak used in the production of sparkling wines? Why or why not?
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.
Might some producers want to mature the base wine for sparkling wine in oak or on the lees?
Yes, for additional complexity
What is Assemblage?
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.
What are the reasons a sparkling winemaker blends their wine?
Balance
Consistency
Style
Color
Complexity
Volume
Price
Minimization of faults
What are examples of the desired balance that might be sought from Assemblage during sparkling wine production?
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
Why is consistency important to gain through Assemblage?
Winemakers who produce non-vintage wines desire a consistent product to create expectations for consumers
How can a wine be adjusted through Assemblage to be earlier drinking or suitable for long aging?
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.
How does Aseemblage impart color to sparkling wines?
Some sparkling wines are a blend of white and red wines. Color can be easily controlled and measured through Assemblage.
In what ways might Assemblage impart complexity?
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
How might Assemblage minimize faults in a wine?
Minor faults might be concealed by adding a large volume of sound wine
How does Assemblage help with improving wine volume?
Blending wines from different sources can make a production more profitable and/or economically viable.