Topic 9 (a) - Sparkling wine production

Question 1

At what baumé are grapes normally harvested at for sparkling base wine production?

Answer 1

9-11 baumé

Question 2

How is phenolic extraction minimised when making sparkling wine?

Answer 2

• Gentle pressing
• Whole bunch pressing
• Fining

Question 3

What are the four main methods to obtain carbonation in sparkling wine?

Answer 3

• Carbonation method
• Charmat method
• Transfer method
• Traditional method

Question 4

What are the benefits of the Carbonation Method?

Answer 4

• Inexpensive
• Creates simple fruit-driven wines

Question 5

What are the benefits of the Charmat Method?

Answer 5

• Wine receives some lees contact in the tank
• It is cheaper than the Traditional and Transfer methods

Question 6

What are the benefits of the Transfer Method?

Answer 6

• Wine receives more lees contact in the bottle because of an increased surface area,
• Increased complexity from time spent in contact with lees,
• All wines released have the same dosage and pressure

Question 7

What are the benefits of the Traditional Method?

Answer 7

• Wine receives more lees contact in the bottle because of an increased surface area
• Wines produced with this method are considered the highest quality sparkling wines and therefore have the most significant marketing potential

Question 8

Describe the Carbonation Method of sparkling wine production?

Answer 8

Carbon dioxide is injected into chilled base wine until the desired CO2 concentration is reached, in a similar manner to the production of soft drinks.

The wine is then quickly bottled and sealed under pressure.

Question 9

Describe the Charmat Method of sparkling wine production?

Answer 9

Base wine is moved to a pressure tank (specifically designed to withstand and maintain pressure) and sugar and yeast are added to a start a second fermentation.

When fermentation is complete, the wine, containing the CO2 from the ferment in solution, is clarified (settled, centrifuged and/or filtered), resweetened or blended if required and then bottled, all under CO2 pressure.

Question 10

Describe the Traditional Method of sparkling wine production?

Answer 10

Bottle fermented sparkling wines are made by bottling a base wine to which sugar and yeast are added, and then allowing the secondary fermentation to occur in a bottle which is fitted with a crown seal.

The traditional method is to progressively ‘riddle’ the bottles to an inverted position thus transferring the yeast deposit to the underside of the seal.

To remove the yeast lees from the neck of the bottle a process called disgorgement is carried out.

Disgorgement causes a minor wine loss and therefore the bottles is topped up with a dosage (expedition liqueur), a mixture of wine and sugar.

Question 11

Describe the Transfer Process of sparkling wine production?

Answer 11

In the Transfer Process the secondary fermentation and yeast lees contact is carried out in crown sealed bottles in the same manner as the traditional method.

Instead of riddling, the wine is transferred to a pressurised holding tank. As the wine still contains the yeast lees, the wine is filtered and then an appropriate dosage added and then sterile-filled into new bottles all under CO2 pressure.

The old bottles in which the secondary fermentation was conducted are washed and reused for other secondary fermentations.