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D4 Sparkling Wine > Standard Winemaking Options > Flashcards

Standard Winemaking Options Flashcards

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1
Q

After how many months do autolytic notes start to become evident?

A

15-18 months

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2
Q

What factors affect the length of lees aging?

A

Desired style (primary fruit vs Lees)

Final price that can be attained

Financial ability to invest in storage

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3
Q

In what vessel does primary fermentation normally take place and why?

A

Stainless steel:

  • large volumes can be fermented at one time
  • temperature control
  • easy to clean before and after fermentation
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4
Q

Why is second fermentation stressful for yeast?

A
  • alcoholic conditions (10% too high for many)
  • low pH
  • low temperature
  • high pressure
  • poor availability of nutrients
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5
Q

What are the most popular types of press?

A

Pneumatic and traditional basket press

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5
Q

Why are cultured yeasts typically used in sparkling winemaking?

A

The priority is a reliable, healthy ferment - yeasts must be able to reliably ferment to dryness in challenging conditions with high acid and low pH.

Yeasts can be choose to emphasise a particular character in the wine - e.g. a neutral yeast will be used for autolytic styles so as to not emphasise fruity flavours which will compete with autolysis

Rapid autolysis and easy flocculation also often desirable

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6
Q

What is another name for second fermentation?

A

Prise de mousse (capturing the sparkle)

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8
Q

Why is whole bunch pressing a popular choice for premium traditional method sparkling wines?

A
  1. One of the gentlest forms of pressing.
  2. Gives delicate juice that is low in solids and phenolics (including tannin and anthocyanin)
  3. Stems create a network of channels that the juice can flow through more easily - minimises the press pressure required
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8
Q

What process can help remove excessive tannin and colour before primary fermentation?

A

Fining with casein, gelatine etc

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9
Q

Why is a steady temperature important for second fermentation?

A

Maintain yeast viability

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10
Q

Why would malolactic conversion be used?

A

Reduce acidity

Enhance texture

If malo is not desirable, wine may be sterile filtered

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12
Q

What qualities are desirable in a yeast for second fermentation?

A

Can commence ferment at 9-11% alcohol

Can cope with moderate temperature

Can cope with low pH

Can withstand high pressure

Can flocculate readily and easily to create a coarse sediment

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13
Q

What are the purposes of blending?

A
  • Balance
  • Consistency
  • Style (house, early drinking)
  • Rosé
  • Complexity
  • Minimise faults
  • Volume
  • Price
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14
Q

How does temperature affect the length of second fermentation sur latte?

A

Cooler temperatures create a longer, slower fermentation. This is said to create a more complex finished wine

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15
Q

What are the options available for base wine pre-second fermentation?

A
  • maturation in oak

- Lees aging

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16
Q

What are the characteristics of press fractions (not free run juice)?

A

Press fractions are higher in phenolics, solids and pH and are useful for blending options.

The juice matures more quickly due to the higher level of solids, so can be good for wines with short maturation intended for early consumption

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16
Q

What is the pressure considered appropriate for most sparkling wines?

A

Six atmospheres/bars

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17
Q

What is a typical temperature for first fermentation and why?

A

14-20 degrees. Cooler temperatures help to retain primary fruit flavours

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19
Q

What does the liqueur de tirage contain?

A

Sugar (amount depends on desired level of effervescence)

Yeast

Yeast nutrients

Clarifying agent (such as bentonite or alginate)

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20
Q

What is autolysis?

A

The enzymatic breakdown of dead yeast cells

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21
Q

How long does autolysis continue?

A

On average 4-5 years, has been known to last up to 10

22
Q

What are pupitres used for?

A

Hand riddling (remuage)

23
Q

Describe the process of riddling (remuage)

A

Steady slow inclination towards the neck of the bottle causes the yeast to flocculate and fall towards the neck of the bottle

24
Q

What effect does cooling the neck of the bottle have during disgorgement?

A

Frozen brine eases extraction, makes sure the yeast does not fall back into the bottle and increases the solubility of CO2 so the wine is less likely to gush

25
Q

What is in the liqueur d’expedition?

A

A mixture of wine and sugar (or RCGM)

26
Q

What is the role of dosage?

A

Added in the liqueur d’expedition to determine the final sweetness in the wine.

Used to balance acidity and encourage the development of post-disgorgement aromas via the Maillard reaction

27
Q

What is the Maillard reaction?

A

The sugar in the liqueur d’expedition (dosage) reacts with compounds formed during yeast autolysis and roasted, toasted vanilla aromas develop

28
Q

Describe the different between the traditional method and the transfer method

A

In transfer, riddling does not take place. Instead the wine is chilled to 0c.

Bottles are opened, the wine is poured into a pressurised tank. It is sweetened, sterile filtered, SO2 added and then rebottled.

29
Q

What is the purpose of transfer method?

A

To avoid the cost of manual riddling without losing biscuity autolytic notes in the final wine

30
Q

Why is transfer method less common now?

A

Developments in riddling technology (gyropalettes) mean that the key advantage of the method has been lost

31
Q

Which formats still commonly use the transfer method?

A

Quarter bottles and Jeroboam sizes and larger - these formats are all v difficult to riddle

32
Q

Describe the Ancestral method

A

Partly fermented must is placed into bottles. The remaining sugar is converted into alcohol and CO2, creating effervescence

33
Q

What is another name for the Ancestral method?

A

Pet Nat (petillant nature)

34
Q

What are the characteristics of a pet Nat wine?

A

Low alcohol, slightly cloudy (sediment is rarely removed) dry to off dry, unconventional flavours reminiscent of cider, early drinking (often bottled without additional SO2)

35
Q

What other names is the tank method known by?

A

Cuvé Close, Charmat, Martinotti

36
Q

What are the benefits of the tank method?

A
  1. Large volumes made inexpensively and quickly
  2. Much less labour intensive than traditional method
  3. Straightforward - no additional processes (such as riddling) or time on lees
37
Q

What grape varieties are best suited to the tank method and why?

A

Semi aromatic - Glera - or aromatic - Muscat

The process preserves fresh fruity flavours

38
Q

How and why is fermentation stopped during tank method?

A

Wine is cooled to around -5c when desired levels of pressure and residual sugar have been reached

39
Q

Why is a cool first fermentation important for tank method?

A

Preserves fruity and floral flavours and aromas

40
Q

Why is tank method wine cold stabilised after second fermentation?

A

To precipitate tartrates

41
Q

How is tank method wine bottled?

A

With a counter pressure filler. Bottle is filled with CO2 under pressure then chilled wine replaces the CO2. This prevents oxygen entry and loss of CO2

42
Q

Describe the Asti method

A

Must fermented in pressure tanks - CO2 allowed to escape until the wine has reached around 6% alcohol then the tank is closed.

CO2 is generated from the remaining sugar and another 1.5% alcohol is generated

43
Q

Why are yeasts removed from wines such as Asti?

A

To ensure that it is stable despite a high level of fermentable sugar

44
Q

What are the advantages of carbonation?

A

Quick

Easy

Leaves aromas and flavours of the base wine intact

45
Q

What are the disadvantages of carbonation?

A

Bubbles may die quickly

Effervescence may highlight off flavours in lesser quality base wine

46
Q

What level of residual sugar does a Brut wine have? (EU standard)

A

0-12g/l

47
Q

What is the level of residual sugar in an extra dry wine (EU regs)?

A

12 - 17 g/l

48
Q

How much residual sugar does a Brut Nature wine have? (EU regs)

A

0 - 3 g/l

49
Q

What factors affect the mousse?

A
  • Sugar availability. The more sugar the more CO2
  • Capacity of CO2 to dissolve. Depends on health of grapes and winemaking process
  • time on lees
  • Efficiency of disgorgement
  • Time in bottle
  • Type of closure
  • Service = temperature, glass shape etc
50
Q

Describe the character of the mousse in wines that have not had long lees aging

A

Lively but short lived

D4 Sparkling Wine (11 decks)

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