Wine Making Flashcards
1
Q
Why is whole bunch pressing often practised for premium traditional method sparkling wines?
A
-low in solids and phenolics
-stems= network of channels- juice flows easily= reducing pressure required
2
Q
What are the most commonly used presses in sparkling wines and why?
A
-pneumatic and basket
-gentler
3
Q
Juice from early pressings are higher in what?
A
-sugar, acid, aromas
4
Q
Juice from press fractions is higher in what than the first pressing?
A
-phenolics, solids, PH
5
Q
Wines from later press fractions tend to be what?
A
-faster maturing
-eg better for shorter maturation, immediate consumption
