Late stage

Question 1

What are the key goals of base wine stabilisation?

Answer 1

Clarification, tartrate stabilisation, and filtration

Question 2

What does clarification aim to remove?

Answer 2

Haze-causing particles like proteins, polyphenols and oxidised compounds.

Question 3

Which agents are commonly used for clarification?

Answer 3

Gelatin, charcoal, bentonite

Question 4

What risks are associated with clarification?

Answer 4

Loss of foam-active compounds, aroma compounds and mouthfeel.

Question 5

What is cold stabilisation?

Answer 5

Cooling wine to precipitate tartrate crystals

Question 6

What is CMC and what does it do?

Answer 6

Carboxymethylcellulose; inhibits crystal growth in heat-stable wines.

Question 7

What is metatartaric acid used for?

Answer 7

Prevents crystal growth its effects decrease over time

Question 8

What is the purpose of filtration?

Answer 8

Removes microbes and particles to aid riddling and prevent spoilage.

Question 9

What are common filtration methods?

Answer 9

Diatomaceous earth, plate and frame

Question 10

How can filtration affect sparkling wine?

Answer 10

Can reduce foamability if excessive or poor-quality filtration is used.

Question 11

What is tirage?

Answer 11

Preparation of wine for secondary fermentation in bottle using yeast, sugar and adjuvants.

Question 12

What is in the tirage mixture?

Answer 12

Base wine, sugar, yeast SO2 and nutrients.

Question 13

What pressure is targeted in secondary fermentation?

Answer 13

5–6 bar using ~22–24 g/L sugar at 12–15°C.

Question 14

What are the characteristics of yeast used in tirage?

Answer 14

Alcohol-tolerant, low pH tolerant, neutral flavour good autolysis.

Question 15

What are common yeast strains for tirage?

Answer 15

EC1118,

Question 16

What are riddling adjuvants?

Answer 16

Bentonite,alginate, tannins

Question 17

What is the role of bentonite in riddling?

Answer 17

Promotes compact sediment and prevents sticking; may reduce foam quality.

Question 18

What are ideal conditions for prise de mousse?

Answer 18

Temp: 12–14°C; pH > 2.9; alcohol ~11%; low SO2; low base wine CO2.

Question 19

How long does secondary fermentation take?

Answer 19

3–6 weeks

Question 20

What happens during yeast autolysis?

Answer 20

Yeast cells self-digest

Question 21

How long after secondary fermentation does autolysis start?

Answer 21

2–4 months post-fermentation.

Question 22

What compounds are released during autolysis?

Answer 22

Proteins, amino acids, mannoproteins

Question 23

How does autolysis benefit sparkling wine?

Answer 23

Enhances mouthfeel,foam,aroma compounds

Question 24

What factors affect autolysis?

Answer 24

Alcohol

Question 25

What is riddling (rémuage)?

Answer 25

Rotating bottles to collect lees in the neck for later removal during disgorgement.

Question 26

What is a gyropalette?

Answer 26

Automated riddling machine that turns many bottles at once—saves time and labour.

Question 27

What is disgorging?

Answer 27

Removing yeast sediment by freezing the neck and ejecting the plug under pressure.

Question 28

What is dosage (liqueur d’expédition)?

Answer 28

Wine+sugar+SO2+brandy or spirit added after disgorgement to define final sweetness.

Question 29

How does aging time affect autolytic character?

Answer 29

Short aging = low perception; long aging (3–5 years) = rich autolytic profile.

Question 30

What are reserve wines and their function?

Answer 30

Aged base wines stored to blend into NV cuvées for consistency in house style.