Standard Options in Sparkling Wines

Question 1

In what climates would you expect sparkling wine production?

Answer 1

Cool Climates

Question 2

Why are cool climates suited to sparkling wines? (3 points)

Answer 2

Allows for just ripe flavours
Lower potential alcohol
High acidity

Question 3

Name 3 areas that benefit from a high latitude for fizz

Answer 3

Champagne
England
Tasmania

Question 4

Name 2 regions that uses cooling influences to regulate temperature for fizz production.

Answer 4

Sonoma - Near the coast

Trentodoc - Altitude

Question 5

Why is Chardonnay well suited to sparkling wine? (4 points)

Answer 5

Suits autolytic flavours by complimenting
Early budding and early ripening
Brings high acidity to blends and for longevity.
Yields can be high without loss of quality

Question 6

What are the issues with growing Chardonnay? (3 points)

Answer 6

Early budding - susceptible to frost
Prone to Coulure and Millerandange
Susceptible to powdery mildew, grapevine yellows and botrytis.

Question 7

Why is Pinot Noir well suited to sparkling wine?

Answer 7

Early budding and early ripening with a natural high acidity

It lends body to a blend

Question 8

What are the issues with growing Pinot Noir? (4)

Answer 8

Susceptible to frost
Prone to coulure
Yields are more moderate than Chard and quality drops as yields increase.
Thin skinned and prone to mildew (both), botrytis, fan leaf, leaf roll.

Question 9

Name the 3 factors within the variety that can influence the style of sparkling wine.

Answer 9

Intensity of aromas (aromatic or neutral)
Ability to retain acidity
How the base wine responds to autolysis
(Chardonnay - creamy) (Xarel-lo - smokey)

Question 10

What are the advantages of high yields for sparkling wine? (2 points)

Answer 10

Will achieve just ripe flavours, low potential alchohol, high acidity
It can provide some insurance in poor weather regions incase some crop is lost to damage.

Question 11

How is high acidity and low potential alcohol achieved in the vineyard?

Answer 11

Picking early

Question 12

What are the advantages of picking early?

Answer 12

High acidity, low potential alcohol

Less likely to be affected by autumn rains

Question 13

What are the advantages of whole bunch pressing for sparkling wine? 2 points

Answer 13

Gentlest form of pressing so low in solids and phenolics

Stems create channels for fluid to flow reducing pressure needed.

Question 14

What is the fermentation range for traditional sparkling?

Answer 14

18 - 20 degrees. More towards 20 as fruit flavours not important.

Question 15

What challenges do the yeast face in primary fermentation? (traditional)

Answer 15

Low pH

Question 16

What type of yeasts are used for primary fermentation and why?

Answer 16

Cultured yeasts as it is important the must is reliably fermented to dryness
Neutral yeasts that do not produce fruity esters

Question 17

Why is malolactic often carried out?

Answer 17

To soften texture and reduce acidity

To avoid it happening later in the bottle and causing a haze.

Question 18

Why are buttery aromas not present in sparkling wines?

Answer 18

Diacetyl is metabolised by the yeast in the second fermentation

Question 19

State the options in the handling of the base wine

Answer 19

Wine can be matured in oak

Left of the lees

Question 20

What are the concerns with maturing wine in oak before second fermentation?

Answer 20

Oak flavours can be magnified by the second fermentation, seasoned barrels are often used instead

Question 21

What styles of sparkling would not typically mature in oak?

Answer 21

Fruity styles (Prosecco, Asti)

Question 22

What is the other term for blending?

Answer 22

Assemblage

Question 23

What are the reasons for blending?

Answer 23

Balance
Consistency
Style
Rose
Complexity
Minimisation of faults
Volume
Price

Question 24

Describe what traditional method means

Answer 24

The second fermentation occurs in the bottle in which the wine is sold.

Question 25

What is Liquer de Tirage?

Answer 25

The mixture added to create a second fermentation

Question 26

What does the Liquer de Tirage consist of?

Answer 26

``` Wine and/or must Yeast nutrients Sugar Cultured yeasts Clarifying agent (bentonite and/or alginate) ```

Question 27

What is one of the most common yeasts used for sparkling wine?

Answer 27

Prise de mousse (EC118)

Question 28

What are ideal characteristics of yeasts that will be used in sparkling wine?

Answer 28

Able to start fermenting in high alcoholic conditions 9.5-11% abv Able to withstand low pH <3 Continue fermenting in low temperature, high pressure and poor nutrients. Rapid autolysis and easy flocculation in traditional

Question 29

The pressure inside the bottle depends on what?

Answer 29

The amount of sugar added

Question 30

What type of sugar is added to the liquer de tirage?

Answer 30

Sucrose

Question 31

In fully sparkling wines how much sugar would be added?

Answer 31

24g/l

Question 32

What pressure would a fully sparkling wine have?

Answer 32

6 bar

Question 33

What is the typical 1st fermentation time for tradition method?

Answer 33

4-6 weeks

Question 34

In what position are bottles 2nd fermented in traditional method?

Answer 34

Sur latte

Question 35

What temperature does 2nd fermentation of tradition method take place?

Answer 35

10-12 degrees

Question 36

Define autolysis

Answer 36

The enzymatic breakdown of yeast cells.

Question 37

How long does autolysis happen for?

Answer 37

4-5 years but known to go for 10

Question 38

What are the benefits of keeping wine on the lees in terms of storage?

Answer 38

The yeast has anti-oxidative properties

Question 39

What minimum time on the lees would be expected for autolytic character to be apparent

Answer 39

15 months.

Question 40

What two pieces of equiptment can be used for riddling?

Answer 40

Pupitres | Gyropalettes

Question 41

How long does riddling by hand take?

Answer 41

8 weeks

Question 42

How long does riddling by gyropalette take?

Answer 42

3-4 days

Question 43

How is a wine stored after 2nd ferment and before disgorgement?

Answer 43

Sur pointe, necks facing down.

Question 44

Describe riddling

Answer 44

The gradual process of twisting or rotating the bottle while bringing them from horizontal to vertical to allow the lees to flocculate towards the neck of the bottle.

Question 45

What temperature is a wine chilled to before disgorgement?

Answer 45

7 degrees

Question 46

What liquid is the neck of a bottle submerged into for disgorgment?

Answer 46

Bath of frozen brine

Question 47

What is the liquer d'expedition?

Answer 47

The mixture of wine and sugar added after disgorgement | SO2 can be adjusted here also

Question 48

What is the malliard reaction?

Answer 48

It is a reaction when sugar from the dosage reacts with autolytic compounds to produce a positive roasted vanilla aroma in the wine.

Question 49

When and why was the transfer method invented?

Answer 49

1940's, to achieve the same autolytic aromas but avoiding the cost of riddling.

Question 50

What are the advantages of transfer method?

Answer 50

There is a reduction in bottle variation It is easier to make final adjustments It is used to fill larger format style bottles

Question 51

What would you not expect to see in the liquer de tirage in a transfer method?

Answer 51

Flocculation agent

Question 52

What is a disadvantage of transfer method?

Answer 52

It is less advantageous with the advancements in automated riddling but can still save costs and time for large producers.

Question 53

Briefly describe the ancestral method

Answer 53

Putting partly fermented must into bottles and allowing the fermentation to finish in bottle with the remaining sugar in the must.

Question 54

How would an ancestral method winemaker estimate the final pressure of the wine?

Answer 54

Accurately measuring the sugar levels in the must.

Question 55

Describe a popular style of ancestral method wines

Answer 55

Petillant naturel ( Pet Nat)

Question 56

Name 2 disadvantages of ancestral method

Answer 56

Final outcome is not consistent | Fermentation may stop due to yeast becoming unviable

Question 57

Give 3 names for tank method

Answer 57

Charmat Martinotti Cuve Close

Question 58

What is the main advantage to tank method?

Answer 58

It enables large volumes of sparkling wines to be made inexpensively, quickly and with significant reduction in costs (labour)

Question 59

What aspects of tank method would reduce the cost? (3)

Answer 59

No riddling No dosage No long periods of aging

Question 60

What type of varieties are suited to tank method?

Answer 60

Aromatic (muscat) and Semi Aromatic (Glera)

Question 61

Why is tank method seen as the inferior method?

Answer 61

It is often uses lower quality grapes for inexpensive wines | It does not have the prestige of traditional method

Question 62

What is the temperature range for first fermentation in tank method?

Answer 62

16 - 18 degrees

Question 63

How and when will a tank method 2nd ferment be stopped?

Answer 63

Once the desired pressure and residual sugar is reached the ferment will be stopped by chilling the must to 2-4 degrees

Question 64

If a tank method was to age on the lees what time could you expect? What is the disadvantage of this?

Answer 64

9 months | It ties up expensive pressurised tanks and the advantages of using tank method can be lost.

Question 65

How would the yeast/lees be removed in tank method?

Answer 65

Centrifugation or sterile filtration

Question 66

How is a tank method wine bottled?

Answer 66

Using a counter-pressure filler, prevents the loss of CO2 and the entrance of 02.

Question 67

State what the Asti method is.

Answer 67

A variation of the tank method that produces a sparkling wine in a single fermentation.

Question 68

Briefly describe of the asti method is achieved.

Answer 68

Must is fermented in reinforced tanks CO2 is allowed to escape through a valve The valve is then closed and the CO2 is retained, the timing depends on the style of the desired wine. The ferment is stopped by rapid chilling.

Question 69

State what carbonation is.

Answer 69

Process of injecting CO2 under pressure

Question 70

What are some advantages to carbonation?

Answer 70

Cheap | Retains flavours and aromas of the base wine

Question 71

What are some disadvantages to carbonation

Answer 71

Least prestigious Any faults in the base wine can be accentuated by the bubbles The bubbles are fleeting.

Question 72

What is the sugar levels for Brut Nature?

Answer 72

0-3 g/L

Question 73

What is the sugar levels for Extra Brut?

Answer 73

0-6 g/L

Question 74

What is the sugar levels for Brut?

Answer 74

0-12 g/L

Question 75

What is the sugar levels for Extra-Sec?

Answer 75

12-17 g/L

Question 76

What is the sugar levels for Sec?

Answer 76

17-32 g/L

Question 77

What is the sugar levels for Demi-Sec?

Answer 77

32-50 g/L

Question 78

What is the sugar levels for Deux?

Answer 78

50+ g/L

Question 79

What is unique about Brut Nature?

Answer 79

Dosage cannot be added and any residual sugar remains naturally after the fermentation.

Question 80

What are sparkling corks usually composed of?

Answer 80

Agglomerate cork onto which two disks of natural cork has been glued.

Question 81

How do ancestral method winemakers close their wines?

Answer 81

Crown cap

Question 82

What type of material is the most common closure for sparkling wine?

Answer 82

Cork

Question 83

Name 5 factors that affect the formation and size of bubbles.

Answer 83

The amount of sugar available to be turned into C02 The capacity for CO2 to be dissolved in the wine (varieties, grape health, winemaking processes) Length of time on the lees - CO2 lost over time but longer lasting foam How well the disgorgement process is carried out The size and shape of the glasses, temperature of the wine and how it is served.