Sparkling winemaking Flashcards by ps Hill

What is a typical climate for growing grapes for sparkling wines?

Cool climates where grapes struggle to ripen - to give just-ripe flavours, retain high acid, and low potential sugar (9-11%)

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What is the link between cool climate and acid levels?

Grapes will metabolise acid as they ripen, rather than stored sugar. Therefore, cool climates, or a diurnal swing to cool, will help retain acid as it slows the metabolism of the vine

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what examples of cool climates are there?

greater latitudes - Chapagne, England, Tasmania

Coastal influence - Sonoma

High altitude - Trentodoc

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What sparking wines are made in warmer climates?

as grapes have lower acidity and riper fruit flavours, they are better suited to:

tank fermented aromatic
short matured, minimal autolysis for transfer/traditional

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How is a sparkling vineyard typically managed?

higher yields help to achieve higher acid, lower potential alcohol and delicate flavours

trellising should maximise clean healthy fruit to minimise disease

harvest early to target flavour profile above, and minimise fungal disease from autumnal weather

Do not pick unripe grapes - these flavours can be more prominent during maturation

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how are grapes usually harvested?

cheaper wines - machine harvest to :

More grapes can be harvested quickly at the same time
option for night harvest to keep grapes cool and minimise the impact of phenolic extraction and oxidation
may need sorting

Hand pick if:

required by law
whole bunch pressing required
hand sorting for disease/ripeness in poor years

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What are the key steps in traditional method sparkling winemaking?

Pressing, normally whole bunch
clarify (casein, gelatine or PVPP)
primary fermentation
maturation (optional), oak or lees
blending (sites, vintages, etc)
stabilisation (protein, tartrates)
second fermentation
lees ageing
riddling and disgorgement

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How are sparkling grapes pressed?

Whole bunch pressing for premium wines:

stems create channels for juice, so lower pressure
must is low in solids and phenolics as a result

Press quickly to minimise maceration and skin phenolic extraction

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What presses are used for whole bunch pressing?

Basket press or pneumatic press

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What are later press fractions used for?

Higher amounts of phenolics, solids and pH can result in wines that are faster maturing. These can be used for wines made for immediate consumption

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What agents are used to clarify sparkling wine must?

Casein, Gelatine or PVPP

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What are the typical requirements for primary fermentation?

14°C to 20°C
Stainless steel
Cultured yeast (Neutral, high acid)
optional: Malolactic conversion can reduce acid and add texture. Diacetyl flavours are removed in secondary fermentation

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What are the benefits of malolactic conversion in a base wine?

increases stability - reducing likelihood of cloudiness later on

reduces acid

Increases texture

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What maturation of base wine may take place?

limited oak

leave on the lees (e.g. Pelores, NZ they stir the lees)

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What reasons can a base wine be blended?

Balance
Consistency
Style
Rosé
Complexity
Minimisation of faults
Volume
Price

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Give an example of balance blending?

Pinot Noir brings body, chardonnay brings acidity. This could also be done with cooler/warmer sites

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Give an example of consistency blending?

NV Champagne needs to be consistent between years so that consumers know what a brand style is

Give an example of style blending?

Cheaper wines may have more ripe fruit and less acidity

Premium wines may be styled for ageing

Give an example of complexity blending?

blending across vintages/ sites/ grape varieties/ oak maturation/ age

Give an example of blending for volume?

smallholdings can buy in wine to blend

Give an example of price blending?

blend a higher yield/cheaper variety - Meunier in Champagne

What is added to base wine for second fermentation?

Liqueur de tirage is a mixture of:

wine/must
sugar (24g/l adds about 1.5%)
cultured yeast
yeast nutrients
clarifying agent (bentonite, alginate)

How much sugar creates a given level of pressure?

24g/l will create 6 atmospheres of pressure

What is the french term for secondary fermentation?

Prise de mousse

What are the characteristics for the cultured yeast used for secondary fermentation?

- commence fermentation at 9.5% to 11% - temperature of 16°C - pH below 3 - withstand high pressure - flocculate readily

what steps are there in secondary fermentation?

Add liqueur de tirage, bottle, seal with a crown cap store horizontally at 10-12°C for at least 4-6 weeks

How long before lees ageing impacts wine?

Stability and anti-oxidant properties will be from day 1. Detectable aromas take about 9 months minimum

What is autolysis?

enzymatic breakdown of yeast cells lasts between 4-5 and 10 years Anti-oxidative The longer a wine is held on the lees, typically the quicker it should be drunk after disgorgement

What is the French name for riddling?

remuage

What are riddling options?

gyropalette (3-4 days) pupitres hand riddling (8 weeks)

how are wines disgorged?

- chill to 7°C to reduce gushing - immerse neck in brine to freeze sediment - remove crown cap and basket - add liqueur d'expedition - cork

What is in the dosage?

wine and/or RCGM

what sugar levels classify sparkling wines?

0-3g/l Brut Nature/ Zero dosage 0-6 g/l Extra Brut 0-12 g/l Brut 12-17 g/l Extra-sec/ extra dry 17-32 g/l sec/ dry 32-50 g/l demi-sec/ medium dry 50+ g/l Doux/Sweet all +/- 3 g\l

What are the steps in transfer method?

- no fining agents in the liqueur de tirage - chill wine to 0°C - open wine and transfer under pressure to large tank. - sweeten - SO2 - filter and bottle

Set out the ancestral method and how else is it known?

- bottle partly fermented wine and allow to ferment in the bottle - sediment will remain in the bottle - may have residual sugar and lower pressure Also called Pétillant natural, or Pet Nat

How is the tank method also known?

Cuve Close Charmant Martinotti

What style of wines are tank fermented?

primary aroma preservation no autolytic character semi-aromatic, or aromatic

What are the key steps in the tank method?

- first ferment in tank between 16°C-18°C - add sugar and yeast and transfer to pressurised tank - stop fermentation by cooling to 2°C-4°C - cold stabilise tartrates - filter, adjust SO2 - bottle under pressure at -2°C using a counter pressure filling system using CO2 Option 1 - filter and bottle directly Option 2 - mature on lees in the tank

What are the key steps to the Asti method?

- ferment in one step - use a reinforced tank - mid-ferment, stop the escape of CO2 - chill wine once target levels are reached and filter under pressure

How is carbonation achieved?

- inject carbon dioxide under pressure - suitable for aromatic or fruity wines - works better for pétiiant, or lower pressure sparkling wines

What closure options are there?

Cork - 31mm agglomerate with discs of natural cork crown cap - particularly used in Pet Nat

What is a common cultured yeast used in traditional method

EC-1118