Tank Method

Question 1

What are the alternative names for the tank method?

Answer 1

-cuvee close
-charmat
-martinotti

Question 2

Why do producers use the tank method?

Answer 2

-large vols
-cheap
-quick
-reduced labour costs
-when wanting to preserve primary aromas eg glera/muscat

Question 3

What is there none of in the tank method?

Answer 3

-riddling
-disgorgement
-dosage
-long period on the lees during 2nd ferm

Question 4

What temperatures are used in the 1st ferm and why?

Answer 4

-16-18= retain fresh floral fruit aromas, but avoid flavours associated with v low ferm temps

Question 5

What happens are the first ferm?

Answer 5

-sugar and yeast added
-rapid second ferm takes place in pressurised tanks for as little as 1 month

Question 6

How is the second ferm arrested?

Answer 6

-cooling to 2-4 degrees when desired pressure and residual sugar been reached

Question 7

What happens if the wine is removed from the yeast lees immediatly?

Answer 7

retains fruity flavours

Question 8

What’s the process if they want to age on the lees?

Answer 8

-temp reduced to 2-4 degrees, paddles within tanks stir lees to max contact between lees and wine
-but more expensive

Question 9

What happens at the end of fermentation/lees?

Answer 9

-cold stabilisation to precipitate tartrates
-yeast removed by centrifugation/filtration
-sugar, SO2 checked and corrected
-wine chilled to 2 degrees to stabilise and reduce efference, then bottled with counter pressure filter