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Unit 5 - Sparkling > Winery Practice > Flashcards

Winery Practice Flashcards

1
Q

What is the permitted amount of juice that can be yielded from grapes in the Cremants?

A

General - 100L from 150kg of grapes.

Saumur and Vouvray - 100L from 130kg of grapes.

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2
Q

What are the pressing restrictions for Champagne?

A

25.5hL from 4000kg (a marc) of grapes OR 102L from 160kg of grapes.

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3
Q

Explain the terms Cuvee and Taille.

A

The Cuvee refers to the first 20.5L of juice from the pressing - it contains the highest levels of sugar and acids and will make wine that has the greatest potential for ageing.

The Taille refers to the last 5L of juice in the pressing - it contains the highest levels of skin pigment and phenolics and will produce and early drinking fruitiness, but will lack the potential to age.

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4
Q

What is a Marc?

A

A standard weight measurement of grapes in Champagne - 4000kg.

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5
Q

List the dosage classifications of Champagne with their grams per litre.

A 
Zero Dosage - No dosage, any sugar is residual from Tirage 0-3g/l
Extra Brut  0-6g/l
Brut 0-12g/l
Extra-Sec 12-17g/l
Sec 17-32g/l
Demi-Sec 32-50g/l
Doux 50g/l +
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6
Q

What is the minimum time on less for cremant and what is the minimum amount of time that must occur between triage and sale.

A

Tim on lees Cremant de Loire - 12 months
All others - 9 months
Time between tirage and sale - 12 months

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7
Q

What is the maximum permitted dosage for Cremant?

A

No more than 50g/l.

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8
Q

What is the maximum final alcohol permitted for Blanquette de Limoux and what is its minimum permitted pressure.

A
  1. 5% abv

3. 5 atmospheres of pressure

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9
Q

What is the pressure that Blanquette de Limoux Methode Ancestrale must achieve and what is the minimum time on lees?

A

3 atmospheres of pressure

2 months on lees

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10
Q

When was the patent for the gyropalette applied for?

A

1968

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11
Q

Which company introduced it to production?

A

The Cava producer Codorniu in the 1970’s.

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12
Q

What advantage does the gyropalette have over hand remuage?

A

Movements can be made more regularly and can also be carried out through the night.

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13
Q

What method is used to make Clairette de Die? What is the minimum amount of time it must spend on lees, and what is the maximum amount of residual sugar allowed?

A

Transfer method.
9 months on lees.
15g/l.

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14
Q

What is the minimum amount of time that Clairette de Die Methode Dioise Ancestrale should spend fermenting / on lees in bottle?

A

4 months.

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15
Q

What is the maximum permitted juice yield for Franciacorta?

A

65L from 100kg grapes.

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16
Q

What is the maximum juice yield and minimum / maximum alcohol for Asti?

A

75L of juice from 100kg grapes

Minimum alcohol 7% abv Maximum 9.5% abv

17
Q

What is the minimum pressure for Asti and the average g/l of its wines?

A

5-6 atm.

100g/l

18
Q

At what abv is the first fermentation of Asti generally stopped at and how?

A

5% by chilling to 0°C.

19
Q

What are the minimum time on lees and release for sale after harvest for all Franciacorta classifications?

A

Non-Vintage - 18 months on lees and 25 months after harvest before release.

Non-Vintage Saten and Rose (all styles) - 24 months on lees and 25 months before release.

Millesimato - 30 months on lees, 37 months after harvest before release.

Riserva - 60 months on lees, 67 months after harvest before release.

20
Q

What is the minimum permitted alcohol for Lambrusco?

A

10.5% abv

21
Q

What is the typical length of time for primary fermentation for Lambrusco? At what temperature is it usually carried out at and why?

A

4-7 Days. Carried out at 17-23°C to retain varietal aroma, obtain colour and tannin.

22
Q

When must Lambrusco be bottled?

A

30 days after secondary fermentation.

23
Q

What is the maximum juice yield for Prosecco?

A

70L of juice from 100kg of grapes.

24
Q

At what temperature is primary fermentation of Prosecco?

A

18-20°C

25
Q

What is the minimum maturation period for Prosecco?

A

30 days, including secondary fermentation.

26
Q

When can Prosecco be released for sales?

A

30 days after bottling.

27
Q

Prosecco is made in what styles and what style is Cartizze traditionally made in?

A

Extra Brut, Brut and Dry. Cartizze is generally made in the dry style at around 32g/l of sugar.

Unit 5 - Sparkling (8 decks)

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