Methods of Production

Question 1

Traditional Method (white wines): Overall process

Answer 1

Harvest; Whole-bunch pressing; First fermentation; Blending; Bottling and Tirage; Second fermentation; Lees ageing; Riddling; Disgorging; Topping up and Dosage

Question 2

How are grapes harvested under the traditional method?

Answer 2

By hand

Question 3

Why are grapes harvested by hand under the traditional method?

Answer 3

To ensure whole, healthy berries which minimizes phenolic extraction and oxidation

Question 4

What is the desired must weight for grapes harvested under the traditional method?

Answer 4

Lower must weights than still wines to ensure a lower alcohol base wine (typically 10.5% to 11%)

Question 5

What are the best sites for premium sparkling wine?

Answer 5

Cool but produce grapes with no unripe green flavours, low levels of sugar and high acidity

Question 6

Does yield determine quality for sparkling wine?

Answer 6

Within limits, no

Question 7

What is whole-bunch pressing and how does it work?

Answer 7

Gentle extraction of juice with minimal phenolics–pressing with stems provides channels for juice to escape minimizing pressure required

Important for red grapes

Question 8

How are levels of extraction determined?

Answer 8

Determined by winemaker but also limited by law

Question 9

How does sparkling first fermentation compare to white wine fermentation?

Answer 9

Usually rapid and warmer than most while wine fermentations

Some producers use oak vessels

Question 10

What type of vessels are used for first fermentation and why?

Answer 10

Typically occurs in large temperature controlled stainless steel vats > dry, high acidity, neutral flavors
Some producers use oak vessels

Question 11

Does MLF occur in first fermentation?

Answer 11

Some producers encourage MLF to reduce excessive acidity and produce certain aromas

Question 12

How long is first fermentation?

Answer 12

Depends on producer

Question 13

Describe blending in sparkling production

Answer 13

May blend several base wines, including wines from different vineyards, grape varieties and fermentation processes
Reserve wines from past vintages may be added

Question 14

What are non-vintage blends?

Answer 14

Blends made every year and designed to reflect house style

Question 15

What are vintage blends?

Answer 15

Blends made in certain years that reflect character of the year

Question 16

What is tirage?

Answer 16

Mixture of wine, sugar, yeast, yeast nutrients, clarifying agent
Approx. 24 g sucrose per litre

Question 17

What is typical source of sugar for tirage?

Answer 17

Beet, case or grape base

Question 18

What type of yeasts are used for tirage?

Answer 18

Specific strains of inoculated yeasts for both first and second fermentation to minimize off-aromas and achieve consistent result in unfavorable fermentation conditions
Saccharomyces can function at alcohol level, SO2 concentration, low pH and low temperature of second fermentation

Question 19

How is bottling done?

Answer 19

Bottle closed with crown cap with plastic cup insert and stacked horizontally

Question 20

How is sparkle made?

Answer 20

CO2 generated by yeast dissolved into wine resulting in sparkle > pressure (5-6 atmospheres)

Question 21

Describe the second fermentation

Answer 21

Slow (takes 4-8 weeks), low temperature (around 10 degrees)

1.2-1.3% abv

Question 22

Describe lees ageing (yeast autolysis)

Answer 22

Min 9 months for most sparkling wine
Creates toasty, bready flavours
Reduces risk of oxidation

Question 23

What is riddling?

Answer 23

Move bottle slowly from horizontal to inverted vertical position (sur point) so yeast sediment collects in plastic cup insert
Traditionally done by hand in pupitre (6 weeks or more) now use gyropalette (3 days)

Question 24

What is disgorging?

Answer 24

Inverted vertical bottle neck is put in cold brine solution > freezes wine in neck > bottles put upright > crown cap seal removed > pressure ejects frozen wine, plastic insert and sediment
Yeast beads, yeast membranes?
Made by done by hand (a la volee)

Question 25

What is dosage?

Answer 25

Liquer d'expedition: sugar syrup that determines final sweetness Balances acidity, helps with flavor development Adjusts color of wine (if permitted)

Question 26

Is sparking aged after it finishes the fermentation and bottling process?

Answer 26

Depends on the producer | May be aged to integrate dosage

Question 27

What is the process for the transfer method?

Answer 27

Same as traditional method up to and including lees aging > wine including dead yeast is chilled and transferred to a tank > wine is clarified (filtered) > dosage added > bottled under pressure

Question 28

What are the benefits to the transfer method?

Answer 28

Avoids cost and complexity of riddling and disgorgement

Question 29

How is transfer method sparkling wine labelled?

Answer 29

Labelled as "bottle-fermented"

Question 30

How is this method used in Champagne?

Answer 30

Used for formats larger than Jeroboams and most quarter bottles

Question 31

What are other names for the tank method?

Answer 31

``` Charmat Method Martinotti Method (Italian term) cuve close bulk method granvas (Spanish term) ```

Question 32

What is the process for the tank method?

Answer 32

Same as traditional method until bottling and tirage Base wine undergoes second fermentation in a sealed tank; tirage liquor added to tank to initiate second fermentation When around 5 atmosphere pressure reached, wine chilled to negative 5 degrees celcius Dosage added Wine bottled under pressure

Question 33

What are the benefits of the tank method?

Answer 33

Wine retains fruit flavours due to minimal lees contact; Some producers choose to mature wines in tank with periodic lees stirring to create more yeasty wines Cheaper, faster and less labour intensive than traditional method

Question 34

What are some representative tank method sparkling wines?

Answer 34

Muscat, Riesling, fruity styles like Prosecco

Question 35

What is the Asti method?

Answer 35

A variation on the tank method: Must storage: Juice chilled and stored until needed Fermentation: Juice warmed > fermentation in pressurized tanks > CO2 allowed to escape then sealed to retain > alcohol reaches 7%, pressure at 5 to 6 atmospheres (leaving some residual sugar) > fermentation stopped by chilling > filtered and bottled under pressure to remove yeast

Question 36

Where is the Asti method used?

Answer 36

Asti region of Piedmont

Question 37

What type of wine does the Asti method make?

Answer 37

Sweet fruity sparkling wines

Question 38

What is the carbonation method?

Answer 38

CO2 injected into still wine and bottled under pressure

Question 39

What is required of wine to undergo the carbonation method?

Answer 39

Wine must be clear and stable and ready for routine bottling

Question 40

What are the benefits/ drawbacks of the carbonation method?

Answer 40

Benefits: cheap, useful for retaining aromatic fruit flavours Drawback: bubbles fade rapidly

Question 41

What is general alcoholic strength of sparkling wine?

Answer 41

Varies Dry sparkling wines: about 12% Sweeter, lighter Spumante: between 5.5 and 8%

Question 42

How is rose sparkling made?

Answer 42

Two methods: blending, maceration

Question 43

How is rose sparkling made by blending?

Answer 43

Red must fermented on skins until 6% abv > skins removed > fermentation continues until wine is dry > red wine blended with white base wine

Question 44

What is benefit of blending in rose sparkling production?

Answer 44

Makes wine that has suitable color but minimal tannin

Question 45

What is issue winemaker may face when blending in rose sparkling wine production?

Answer 45

Yeast cells absorb color so winemaker must compensate for color loss in second fermentation; may use liqueur d'expedition to fix

Question 46

Where can blending be used to make rose sparkling?

Answer 46

Historically only Rose Champagne Legislation changed in 2009 but many individual appellations do not allow method to be used New World rose sparkling may use this method

Question 47

How is rose sparkling made by maceration?

Answer 47

Red grapes macerate on skins for short period > pressed > fermented > rose base wine

Question 48

What is the benefit of maceration is rose sparkling production?

Answer 48

Releases color but minimal tannin

Question 49

How is color controlled in rose sparkling production by maceration?

Answer 49

Depth of color depends on length of maceration and grape variety used Yeast can absorb color in both first and second fermentation Cannot correct by blending in red wine with dosage under this method