Early stage Flashcards
(32 cards)
What are the key grape maturity parameters for sparkling wine?
10–10.5% potential alcohol, high acid, lower sugar, good health
Why must sparkling grapes be harvested earlier than still wine grapes?
To avoid excessive polyphenols, maintain finesse and manage excessive alcohol in secondary ferm
What problems does Botrytis cinerea cause in sparkling wine grapes?
Reduces freshness, increases viscosity, reduces foamability, causes browning
What is laccase and why is it problematic?
A Botrytis enzyme that oxidises phenolics even with SO2 present; causes browning and instability.
Why is mechanical harvesting banned in Champagne?
Due to quality issues (phenolic/protein extraction) and narrow vineyard rows.
What are the key goals of pressing in sparkling wine production?
To extract delicate juice with minimal solids, phenolics and oxidation.
Why is whole-bunch pressing preferred for traditional method?
Minimises skin contact and allows for fractioned juice collection
What are the four typical pressing fractions in traditional method?
Cuvée, rebeche, 1st taille, 2nd taille
How do pressing fractions differ in composition?
Later fractions have higher pH, phenolics, proteins and lower acidity and foamability
What are the typical values for the cuvée juice?
~512 L/tonne, ph 2.90
How can press fractions be improved?
With fining agents (PVPP, charcoal) or hyperoxidation to improve phenolics.
What is hyper-oxygenation?
Pre-fermentation oxygen exposure to precipitate oxidisable compounds—reduces need for SO2 and improves stability.
Why is grape temperature at pressing important?
Cooler grapes yield more malic and citric acid and preserve aroma compounds.
What are the main must adjustments pre-fermentation?
SO2 addition, acidification, clarification, chapitilisation
Why is SO2 added at pressing?
To control oxidation and indigenous microbes; dosage depends on grape health and pressing fraction.
What is chaptalisation and why is it used?
Sugar addition to raise alcohol; common in cool climates with under-ripe grapes.
What are the risks of botrytised grapes in sparkling?
Lower acidity, faulty aromas, less foamability.
Why is clarification important before fermentation?
Removes solids that can cause off-flavours or fermentation issues; ensures clean juice.
What are clarification methods used?
Cold settling,flotation
What is cold settling?
Natural gravity settling at low temps (<15°C); widely used for high quality sparkling.
What is flotation?
Gas bubbles with fining agents lift solids to the top—used in cheaper wines outside Champagne.
What are base wine fermentation vessels?
Mostly stainless steel; sometimes used oak for aging/reserve wines.
Why is oak used in sparkling base wines?
To impart complexity and structure; mostly neutral barrels to avoid overpowering flavours.
What is the ideal fermentation temperature for base wine?
Around 15°C—gives good aromatic expression and finesse.
