Sparkling Wine Production

Question 1

Describe the base wine and grapes needed for sparkling wine.

Answer 1

Grapes should be low in sugar, high in acid
dry, still wine w/ 10-11% ABV
Grapes must also be sufficiently ripe (no herb. flavor)
Cool regions are best

Whole bunches of unsplit grapes are best
Grapes are pressed gently and ASAP after picking
No crushing to minimize contact between skin and juice

Question 2

What are the 7 steps for the traditional method?

Answer 2

1. Base wine (temp controlled, SS vats, sometimes matured)
2. Blend (house style, white + black grapes, old + new wines)
3. 2nd fermentation (add liqueur de tirage, crown cap)
4. Yeast autolysis (often 9 months, can be longer)
5. Riddling (8 weeks to do it manually, few days with gyropalette)
6. Disgorgement (wine topped with liqueur d’expedition)
7. Bottle ageing (can be aged for few months to let liqueur d’expedition to integrate)

Question 3

Describe the transfer method.

Answer 3

Adaption of traditional method
Same steps until step 5 (riddling), but instead:
5. Content of bottles disgorged into sealed tank under pressure
6. Wine filtered to remove yeast lees
7. Liqueur d’expedition added
8. Wine re-bottled into new bottles

Cheaper than traditional method
Labels might say “bottle-fermented”

Question 4

What are the 5 steps for the tank method?

Answer 4

1. Base wine (using aromatic grapes, usually no oak or MLF)
2. Blend (house style, white + black grapes)
3. 2nd fermentation (in tank, add liqueur de tirage)
4. Filter (remove yeast before bottling)
5. Bottle

Wines show no signs of yeast ageing and retain flavor of base wine

Question 5

What are the 6 steps for the Asti method?

Answer 5

1. Chill and store juice (pre-fermentation grape juice)
2. Partial fermentation (juice warmed, fermented in pressurized tanks)
3. Initially allow CO2 to escape then seal tank part way through to retain CO2
4. Chill wine (stops fermentation at ~7% ABV)
5. Filter (under pressure, removes yeast)
6. Bottle (for immediate sale)

Question 6

Describe the carbonation method for making sparkling wine.

Answer 6

CO2 is injected into still wine (post blending)
Wine is then bottled under pressure

Used for wines with strong varietal aromas
Retains flavors of base wine
Cheapest method

Question 7

What are the 3 methods used to make rose sparkling wine?

Answer 7

1. Short maceration
2. Blending red + white base wines
3. Adjusting color w/ liqueur d’expedition

(Some appellations only permit short maceration)

Question 8

Rank the 7 EU labeling terms for sweetness in sparkling wines in order of driest to sweetest.

Answer 8

Brut Nature/Zero Dosage
Extra Brut/Extra Herb
Brut/Herb
Extra-Sec/Extra-Dry/Extra Trocken
Sec/Dry/Trocken
Demi-Sec/Med. Dry/Abboccato/Halbtrocken
Doux/Dulce/Sweet/Mild

Question 9

What is the residual sugar for a Brut Nature wine?

Answer 9

0-3 grams/liter

Dosage cannot be added

Question 10

What is the residual sugar for a Brut wine?

Answer 10

0-12 grams/liter

Question 11

What is the residual sugar for a Demi-Sec wine?

Answer 11

32-50 grams/liter

Question 12

What is the residual sugar for a Extra Brut wine?

Answer 12

0-6 grams/liter

Question 13

What is the residual sugar for an Extra-Sec wine?

Answer 13

12-17 grams/liter

Question 14

What is the residual sugar for a Sec wine?

Answer 14

17-32 grams/liter

Question 15

What is the residual sugar for a Dulce wine?

Answer 15

50+ grams/liter

Question 16

What is liqueur de tirage?

Answer 16

Used to start the 2nd fermentation

Includes sugar, yeast, yeast nutrients, and clarifying agent

Question 17

What is liqueur d’expedition?

Answer 17

Used to set final sweetness level, balance acidity, and help with flavor development of wine
AKA “Dosage”

Includes wine and sugar