Late stage sparkling

Question 1

What is the aim of base wine stabilisation in sparkling wine production?

Answer 1

To produce a limpid and stable base wine before secondary fermentation

This involves clarification, tartrate stabilisation, and filtration.

Question 2

What are the methods used for clarification in base wine stabilisation?

Answer 2

Achieved through settling, fining agents, or filtration

Clarification reduces the risk of haze or precipitates.

Question 3

Name three types of fining agents used in base wine stabilisation.

Answer 3

• Protein-based (Albumin, casein, isinglass, gelatin)
• Bentonite
• Polysaccharides (Sparkolloid)

Each fining agent has specific uses and effects on the wine.

Question 4

What is the role of tartrate stabilisation in wine production?

Answer 4

To prevent crystal formation and gushing

Methods include cold stabilisation, electrodialysis, metatartaric acid, and carboxymethylcellulose.

Question 5

What can excessive filtration do to sparkling wine?

Answer 5

It can reduce foaming capacity by removing foam-active compounds

Foaming may decrease if filtering impacts the foam-active compounds (polysaccharides, colloids, proteins).

Question 6

What is the purpose of adding sugar during the tirage process?

Answer 6

To achieve a pressure of 5-6 bar in the bottle

Typically, 22-24 g/L of sugar is added.

Question 7

What is secondary fermentation (prise de mousse)?

Answer 7

A slow alcoholic fermentation that produces CO2, creating effervescence

Duration is typically 3-6 weeks.

Question 8

List factors affecting secondary fermentation.

Answer 8

• Oxygen
• SO2
• CO2 content in the base wine
• Ethanol concentration
• pH
• Temperature

Each factor influences the fermentation process.

Question 9

What is autolysis in the context of sparkling wine production?

Answer 9

Enzymatic degradation of yeast cells after secondary fermentation

This process releases flavour compounds, polysaccharides, and amino acids.

Question 10

When does real autolysis begin after secondary fermentation?

Answer 10

2−4 months after completion of secondary fermentation

Significant increases in autolysis occur in the following six months.

Question 11

What is the goal of riddling (rémuage)?

Answer 11

To convey yeasts sediment into the bidule for removal

This facilitates lees removal during disgorging.

Question 12

Describe the traditional method of riddling.

Answer 12

Bottles are placed on pupitres and manually turned and tilted over several weeks

This method is labor-intensive and costly.

Question 13

What is the process of disgorging?

Answer 13

Removing the lees from the bottle by freezing the neck

The pressure ejects the ice plug and lees.

Question 14

What is added after disgorging to adjust the wine’s sweetness level?

Answer 14

A liqueur d’expedition (dosage solution)

This can include base wine, reserve wine, sugar, brandy, SO2, citric acid, and meta-tartaric acid.

Question 15

What is ‘bottle shock’?

Answer 15

Wines generally need 1 month ‘pour le marriage’ to allow flavours to develop

This allows the liqueur to integrate with the wine.

Question 16

True or False: Base wine stabilisation is crucial for producing a high-quality sparkling wine.

Answer 16

True

It involves careful attention to detail at each stage.

Question 17

Fill in the blank: The traditional method of sparkling winemaking is a complex and ______ process.

Answer 17

[time-consuming]

Each stage requires careful attention to detail.