ch 1 part 1 Flashcards
(39 cards)
List the Natural Factors - what is the ideal climate condition for making sparkling wine?
- Cool climates
- Regions of greater latitudes
- cooling influences
- In regions where grapes would otherwise not achieve the concentration and or ripeness needed for good quality still wines
Natural factors- What is the ideal ripening conditoin for the grapes
- where grapes struggle to ripen- ideal
- just ripe in flavor
- sugar accumulates slowly – ABV of 9-11% 2nd ferm adds 1-2% abv
Natural factors – how does a warm region affect the harvested grape?
-grapes have riper flavors
= good from short, aged wines- tank method/ short time on lees -transfer, traditional method
-where fruit is dominate
Natural factors – how does a cooler region affect the harvested grape?
-grapes with less ripe flavors
=good for long lees aged sparkling wines
-less intense fruit flavors
Natural factors – what are the place’s cooling influence for vineyards for sparking production?
Higher latitude: Champagne, England, Tasmania
Higher elevation: Trentodoc
Near the coast – Sonoma
Natural factors- less expensive sparkling wines - where grown? what result?
-grown in cheaper land & easier to machine cultivate -flat
-Fertile plains -where fruit would on achieve the concentration and/or ripeness needed for good quality still wines.
-sparkling wines are grown where it is less suitable for still wines
Most common grape varieties from making premium and super premium sparkling wine?
Chardonnay and Pinot Noir
What are the characteristics that make Chardonnay well suited for sparkling wine?
- autolytic styles (aged on lees)
- subtle apple and citrus complement biscuity aroma
- early budding & ripening in cooler climates
- retains high levels of acidity and low level of alcohol
- avoids underripe flavors
- yields can be high without loosing quality
What are the hazards of Chardonnay when making sparkling wine?
- early budding -vulnerable to spring frost
- prone to coulure and millerandage
- susceptible to powdery mildew, grapevine yellows, botrytis
What are the characteristics that make Pinot Noir well suited for sparkling wine?
-early budding and early ripening
-yield more moderate
What are the hazards of Pinot Noir when making sparkling wine?
- quality will drop if yield is too high
- hazard of spring frost
- thin skinned
- disease prone- downy mildew, powdery mildew, botrytis, fan leaf, and leaf roll
Factors within the grape variety that can influence the style of the wine are:
- intensity of aromas (aromatic or neutral grape variety)
- ability to retain acidity while ripening
- how the base wine responds to autolysis where applicable, for example, Chardonnay becomes creamy, whereas Xarel-lo becomes toasty and smoky.
At harvest, the characteristics of the grapes and of the harvest?
- often grown at higher yields
- achieve high acid
- low potential alcohol level
- delicate flavors
- avoid off flavors which are enhanced by the effervescence in wine
- avoid any botrytis infected berries that can cause oxidation
When would harvesting occur if producing sparkling wines?
-occurs earlier than still wines would in order to keep high acidity, low alcohol profile
-early picking means avoiding fall rains- reducing risk of fungal disease
-low potential alcohol and high acidity is desirable
-avoid unripe flavors that become more prominent as wine matures
Hand harvesting positive and negative reasons to do so?
P= permits sorting at picking and post-harvest selection -avoid disease infections
P= -small creates minimize splitting, crushing, oxidation, pigment and tannin extraction
N= harvest is slow, labor intensive, expensive
Machine harvest= postive and negative reasons to do so?
N= rupture skin- phenolic extraction & oxidation
-diseases/ damaged grapes can be removed by hand prior for a degree of selection (increases cost)
P=faster cheaper, permits nighttime harvest (cooler grapes)
-cooler oxidation is slowed, result in fresher wines
What wine is whole bunch pressing used for and how is it done?
- done from premium traditional and method sparkling wine
- pneumatic and basked presses commonly used because most gentle
- stems create channel the juice easily flows therefore need less pressure
- bunches take longer to process than crushed grapes
Why is minimizing the amount of phenolic compounds especially important in making sparkling wine?
-gentle pneumatic press produces delicate juice, low in solids and phenolics compounds (tannin, and the anthocyanins that provide color)
Skins bring unwanted color and tannin which would make the wine taste bitter and feel coarse amplified by the efflorescence
Fractions - What are the charactristics of the each progressive fraction?
Some regions there is a max amount of press juice that can be used is controlled
- juice is progressively higher in phenolics, solids, and pH
- the more pressed are faster maturing, immediate consumption
When is fractioned juice clarified?
juice is ____ before 1st ferm and can use any method available for still white wines
for all methods of producing sparking wine, base wine should be clarified before 2st fermentation
Using varied methods
If it is determined, before 1st fermentation, that the juice has too much color or tannin, what can be done?
Fining can be done to amend juice color by:
Casein
Gelatin
PVPP
Gelatin– fining agent does what?
Agent that removes phenolics that contributes to undesirable color and bitterness
=protein collagen extracted from pork that aids clarification
- removes bitterness and astringency in red & browning in white
- can easily over fine which strips flavor & character
- creating risk of protein haze later
- not suitable for vegetarian wine
Casein– fining agent to does what?
Agent that removes phenolics that contributes to undesirable color and bitterness
- milk derived protein that removes browning from white wine
- allergen on label in some territories
PVPP Polyvinylpolypyrrolidone – fining agent to does what?
Agent that removes phenolics that contributes to undesirable color and bitterness
Insoluble plastic in powder from
-removed browning & astringency from oxidized white wine
Gentler than using charcoal
- rarely used on red
- can reduce astringency and brightening the color
