Sparkling Wines

Question 1

Transfer method

Answer 1

An adaptation of the traditional method that avoids the costly and complex process of riddling and disgorgement

Question 2

Tank method

Answer 2

Retains the flavour of the base wines that grape varieties with strong flavours (Muscat and Riesling) (Prosecco); used sealed stainless steel tank; no yeast autolysis (use paddle to stir up lees

Question 3

Asti method

Answer 3

For sweet fruity sparkling wine (Asti, Piemonte) ; one alcoholic fermentation involved; alcohol 7% pressure 5-6 atmospheres; stop by chilling wine

Question 4

Carbonation

Answer 4

CO2 is injected into still wine (for strong varietal flavour (Sauvignon blanc); cheapest method

Question 5

Riddling

Answer 5

Moving bottle from horizontal to vertical

By hand: pupitres
By mechanic: gyropalette 500 bottles in few days

Question 6

Disgorgement

Answer 6

Neck is submerged in brine solution

Freezes the wine / yeast in neck

Bottle is inverted and crown cap removed

Pressure forces frozen yeast out

Liqueur d’expedition (Dosage) mixture of wine and sugar added to determine final sweetness, balance acidity, aids flavour development

Bottle is sealed with cork, wire, foil