Sparklings Flashcards
Champagne
Sparkling wine from France
Methode traditionelle
Traditional method in France
Crement
Traditional method outside of France
Frizzante
Semi-sparkle
Spumante
Fully-sparkle
Prosecco
Traditional method in Italy
Cava
Traditional method of Spain
Petillant-naturel
Yeast at the bottom
Lambrusco
Italian red sparkling wine
Sparkling Shiraz
Sweet red sparkling wine
Why do the wine sparkles?
Carbon dioxide dissolved in the wine under pressure. When the pressure is released and CO2 becomes bubble.
Sparkling definition in OIV (EU) and the US
OIV > 2g/L
USA >3.92g/L
Where does CO2 come from?
Yeast converts sugar into alcohol and CO2 in a closed container, the CO2 can’t escape hence it dissolve in the wine. Carefully measured sugar and yeast added to the base wine for secondary fermentation.
How was the process discovered?
The first sparkling wines were made by bottling before the primary fermentation was completed. It is cheap but difficult to control.
Who discovered the process of sparkling wines?
English chemist, Christopher Merret.
The characteristic of Champagne
- cool continental climate
- average temp of growing seasons is 16c
- Sugar is very low (18-10 Brix) but high in acids.
The grape varieties in Champagne
Chardonnay - light bodied wines with high acidity
Pinot noir- greater body and length with red fruit characters
Pinot Meunier- easy to drink fruitiness
The characteristic of the base wine
Low alcohol (low sugar to start with, so low ethanol)
High acidity
Low in SO2 (doesn’t want to prevent 2nd fermentation)
Dry ( that’s why yeast and sugar are added for 2nd fer)
Neutral flavour (flavour only develop in 2nd fermentation, dead yeast lees help to develop flavour.)
What are the six main processes to make sparkling wine?
Ancestral method, Methode traditionnelle, Transfer process, Charmat (tank) process, Asti process, carbonation.
What is the process of methode traditionnelle?
- Labour intensive (expensive) but highest quality wine.
- used in Champagne.
- Base wine is produced in many different parcels, blending is used to maintain consistency. Tirage syrup (sugar, yeast, reserve wine, yeast nutrient) is added for 2nd fermentation.
- wine put in bottle to be en tirage.
- Sugar 4g/L give 1 atm, sugar 17g/L give 1% alcohol.
- Ferment for 1-3 months, aged for 1-5 years.
- Riddling (bottles are placed into riddling rack to move sediment into the neck ~8 weeks)
- Disgorgement (bottle placed neck down in a very cold brine to freeze the sediment in the neck. The bottle inverted upright to remove crown seal cap causing the CO2 pressure forces the frozen yeast plug out of the bottle).
- Liqueur d’expedition is added to top up the bottle.
What is the process of transfer method?
Process begins like traditionnelle ( base wine + sugar + yeast for 2nd fermentation) but no riddling.
Empty the bottle to a tank for filtration then liqueur d’expedition is added.
What is the process Charmet (tank) process?
- Invented in Italy for cheaper version of sparkling wine.
- 2nd fermentation happens in a tank not bottle.
- no yeast flavour (no lees ageing no toasty charcaters)
- Made with aromatic grape varieties (fruit characters)
What is the process of Asti method?
- Muscat grape
- doesn’t start with dry base wine (no 2nd fermentation)
- Must is stored under a low temp until needed. When required it is warmed to begin fermentation in a pressurised tank.
- CO2 is allowed to escape until alcohol reaches 6%. Ferment continue until 7-7.5% alcohol.
- Fermentation is stopped by chill filtration and wine is bottled for immediate release.
What is carbonation method?
- cheapest method, inject CO2 into the wine.
