Unit 5 Study Guide Flashcards
(14 cards)
What is the approximate g/l triage?
24 g/l sucrose
Sugar source can be beet, cane or grape base
Transfer method
As for traditional up to and including lees aging
Wine including yeast is chilled and transferred into a tank where wine is clarified dosage is added and then wine is bottled under pressure
What are 2 other names for tank method?
Charmat method
Martinotti method
Tank method
Same as traditional until bottling and tirage
Second fermentation in tank which retains the co2 under pressure
Tirage is added to the tank to start secondary fermentation
Once suitable pressure is reached fermentation is interrupted by cooling to -5C
Dosage is added and wine is bottled under pressure
Typically fruit flavors are retained due to minimal lees contact
Asti method
Variation of tank method
Must is stored at 0 degrees to retain freshness
Must is fermented to 5%
Held as still liquid at near freezing until producer is ready to finish fermentation.
In this last stage CO2 is retained and dissolved
Fermentation is interrupted by chilling when foam forms and alcohol is 7-9.5% leaving some RS
Wine is filtered under pressure to remove yeast. Nitrogenous yeast nutrients must be removed to minimize risk of fermentation restarting
What are the EU sweetness levels for sparkling wine?
Brut nature/ Bruto Natural /Naturherb / zero dosage 0-3G/l
Extra brut/ extra Bruto/ extra herb 0-6g/l
Brut/ Bruto/ herb 0-12 g/l
Extra-sec/ Extra-dry/ extra trocken 12-17 g/l
Demi sec/ semi-seco/ medium dry/ Abboccato/ halbtrocken 32-50 g/l
Doux/ dulce/ sweet/ mild 50+ g/l
What are the secondary varietals of champagne ?
Arbanne
Petit Meslier
Pinot Blanc
Pinot Gris
What are the 4 approved pruning methods of champagne?
Taille Chablis
Cordon de Royat
Guyot single and double
Vallee de la Marne (only for Pinot Meunier)
All retain lots of old wood but guyot to resist frost
What does the CIVC control?
Set harvest date
Minimum potential alcohol required
Wine kept in reserve each year
Formerly grape prices but these are now market dependent
Grapes must be hand harvested
How long must champagne be aged on lees?
12 months minimum
15 months for non vintage
36 months for vintage
What is RD champagne?
Recently Disgorged
This is a term trademarked by Bollinger
Used for vintage wines with extended lees aging
What does CIVC stand for?
Comite Interprofessionel du Vin de Champagne
Name 4 key producer groups in champagne
LVMH Vranken-Pommery Lanson BBC Laurent Perrier Pernod Ricard
Why is fermentation warm and oxidative?
Esters from cool fermentation are banana and pear drop and are not desirable
