Early stage sparkling Flashcards
(16 cards)
What is the target for grape maturity in sparkling wine production?
Lower potential alcohol and higher acidity
Grapes are usually harvested with 10-10.5% potential alcohol and high acidity (>10 g/L).
What impact does too ripe grapes have on sparkling wine?
Causes lack of finesse in the finished wine
Higher maturity can lead to overpowering volatiles.
What are the risks associated with fungal infections like Botrytis cinerea?
Lead to lack of freshness, lower acidity, and defective aroma/flavour
Botrytis secretes laccase, causing chemical oxidation.
What is the preferred harvesting technique for high-quality sparkling wine production?
Manual harvesting
Mechanical harvesting is often banned due to potential damage to grapes.
What is the purpose of pressing in sparkling wine production?
Extract juice while minimizing phenolic extraction
Whole-bunch pressing is favoured to avoid skin maceration.
What are the different press fractions in sparkling wine production?
- Autopress
- Cuvée
- 1st taille
- 2nd taille
- Rebeche
Cuvée juice is the highest quality, derived from the intermediate zone of the berry.
What adjustments are commonly made to the must before primary fermentation?
- SO2 Addition
- Chaptalization
- Acidification/Deacidification
- Juice Clarification
- Hyperoxidation
Adjustments ensure optimal conditions for fermentation.
What is the primary goal of fermentation in sparkling wine production?
Create a base wine suitable for secondary fermentation.
What yeast strain is generally selected for fermentation in Champagne?
Saccharomyces cerevisiae.
What is the effect of malolactic fermentation (MLF) in sparkling wine?
Reduces acidity and provides a smoother mouthfeel
MLF is difficult due to less than optimal wine parameters.
What is the role of wood in sparkling wine production?
Adds complexity and can impart notes of coconut, vanilla, cloves, and hazelnut.
What is blending (assemblage) in traditional method winemaking?
Mixing different wines from various vineyards, varieties, vintages, and pressing fractions.
What is a key consideration in controlling oxidation during sparkling wine production?
Minimising oxygen exposure during pressing, clarification, and fermentation.
True or False: Deacidification is common in cool climates for sparkling wine production.
False.
Fill in the blank: The main aim of pressing is to achieve extraction with lower ______ levels in juice.
phenolic.
What must be managed to avoid spoilage and ensure consistent quality in sparkling wine production?
Microbial management.
