SPARKLING VINIFICATION

Question 1

Name the different dosage levels for Champagne

Answer 1

Brut nature - 0-2 g/l
Extra brut - 0-6 g/l
Brut - 0-12 g/l
Extra dry - 12-17 g/l
Dry - 17-32 g/l
Semi sweet - 32-50 g/l
Sweet - > 50 g/l

Question 2

What is the reason the transfer method is invented?

Answer 2

To produce champagne for bigger format levels with even style/ageing

Question 3

Where does the second fermentation happen with the charmat method?

Answer 3

In tank

Question 4

Which 3 sweetness levels do you have at the Charmat method?

Answer 4

Brut - 0-12 g/l
Extra Dry 12-17 g/l
Dry - 17-32 g/l

Question 5

Does the tank method have ageing on the lees?

Answer 5

No

Question 6

What is typical for ancestral method? (2)

Answer 6

Often with residual sugar
Both fermentations happen in the same bottle

Question 7

What is the amount of bar pressure for tank and ancestral method?

Answer 7

2-4 bar

Question 8

What is the most important benefit of the continuous method?

Answer 8

Big volumes, continue production