SPARKLING WINE PRODUCTION

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  1. WHERE DOES CHAMPAGNE COME FROM
    CHAMPAGNE
  2. TRADITIONAL METHODE HARVEST USUALLY BY HAND TO.....X2
    • 1,ENSURE WHOLE HEALTHY BERRIES
    • 2, MINIMIZE PHENOLIC EXTRACTION AND OXIDATION
  3. BEST SITES ARE
    COOL
  4. QUALITY SPARKLING WINE GRAPE CHARACTERISTICS.....X4
    • 1, NO UNRIPE GREEN FLAVOURS
    • 2, LOW SUGAR
    • 3, HIGH ACID
    • 4, YEILD IS NOT PARAMOUNT
  5. PRESSING STYLE
    WHOLE BUNCH
  6. PRESSING WITH STEM ALLOWS
    GENTLE AND EASIER FLOW OF THE JUICE
  7. IDEAL BASE WINE CHARACTER IS
    LOWER IN ALCOHOL 10.5 - 11 ABV
  8. FIRST FERMENTATION IS USUALLY RAPID AND WARMER THAN MOST WHITE WINE TO PREVENT
    ESTERS (CHEMICAL COMPOUND DERIVED FROM ACID) SHOWN BY THE ESSENCE OF BANANA AND PEARDROP
  9. FIRST FERMENTATION TAKES PLACE IN
    STAINLESS OR OAK FOR VARYING PERIODS DEPENDING ON PRODUCERS
  10. MALOLACTIC FERMENTATION IS USUALLY USED TO .....X2
    • 1, REDUCE ACID
    • 2, PROVIDE CERTAIN FLAVOUR PROFILES
  11. MALOLACTIC FERMENTATION IS USED TO
    TURN HARSHER MALO ACID INTO SOFTER LACTIC ACID
  12. MALO BUTTERY NESS CAN SHOW IN
    CHARDONNAY AND SPARKLING WINES
  13. BLENDING CAN BE OF X 5
    • 1, DIFFERENT VINEYARD PARCELS
    • 2, DIFFERENT STORAGE METHODS 
    • 3, FERMENTATION METHODS
    • 4, MALO OR NOT
    • 5, VARIETIES
  14. BLENDING ASSISTS
    CONTINUITY IN HOUSE STYLES OF NON VINTAGE WINES
  15. BOTTLING AND TIRAGE, TIRAGE IS
    THE ADDITION OF SUGAR, YEAST, YEAST NUTRIENTS TO INDUCE FERMENTATION AND RIDDLING AGENTS
  16. RIDDLING AGENTS X3
    • GELATIN 
    • EGG WHITES
    • CASEIN
  17. VEGAN RIDDLING AGENTS
    • CARBON
    • KAOLIN AND BENTONITE CLAYS
    • LIMESTONE
  18. PERLAGE SYSTEM IS FOR
    PRESERVING SPARKLING WINE IN THE BOTTLE
  19. BIDULE
    CAPTURES THE YEAST SEDIMENT DURING REMUAGE/RIDDLING
  20. PUPITRE
    RIDDLING STRUCTURE
  21. PERLAGE
    THE FINE LINE OF BUBBLES IN A CHAMPAGNE GLASS
  22. VOLUME OF SUGAR REQUIRED IN TIRAGE
    ABOUT 24g PER LITRE
  23. SUGAR SOURCE FOR TIRAGE
    CANE, BEET OR GRAPE BASE
  24. SELECTED YEASTS ARE USED TO X 4
    • 1, MINIMIZE OFF AROMAS
    • 2, PROVIDE CONSISTENCY IN LESS FAVOURABLE FERMENTATION CONDITIONS
    • 3, WORK IN THE ALCOHOL AND SULPHUR LEVEL REQUIRED
    • 4, FUNCTION IN LOW PH AND TEMP IN SECONDARY FERMENTATION
  25. SECOND FERMENTATION X2
    • 1, TAKES 4 TO 8 WEEKS AT LOW TEMPS, 10 DEGREES
    • 2, CO2 FORMED DISSOLVES INTO THE WINE
  26. CO2 PRESSURE AND ALCOHOL ADDED DURING SECONDARY FERMENTATION
    5-6 ATMOSPHERES AND 1.2-1.3 % ALCOHOL IS CREATED
  27. LENGTH OF LEES AGEING
    MINIMUM OF 9 MONTHS
  28. YEAST AUTOLYSIS TAKES PART CREATING
    TOASTY AND BREADY FLAVOURS AND REDUCES THE RISK OF OXIDATION
  29. GYROPLATE  RIDDLING CAN BE ACHIEVED IN
    3 DAYS
  30. SUR POINTE
    UPSIDE DOWN
  31. DISGORGING X 3
    • 1, USUALLY DONE MECHANICALLY 
    • 2, BOTTLE NECK FROZEN IN BRINE
    • 3, POPPED OUT
  32. DOSAGE, ALSO KNOWN AS
    LIQUEUR D' EXPEDITION
  33. DOSAGE IS............AND DETERMINES
    SUGAR SYROP AND WINE AND DETERMINES THE FINAL CHARACTER OF THE WINE
  34. TRANSFER METHOD X5
    • 1, SAME AS TRAD UPTO LEES AGEING
    • 2, EMPTIED INTO A TANK
    • 3, CHILLED AND FILTERED
    • 4, DOSAGE ADDED
    • 5, RE BOTTLED UNDER PRESSURE
  35. USED IN CHAMPAGNE FOR
    ANYTHING LARGER THAN JEROBOAMS AND MOST QUARTER BOTTLES
  36. FIRST 3 BOTTLE SIZES
    • Split
    • 187 ml

    • Half-Bottle
    • Holds 375 ml or one half of the standard bottle size.

    • Bottle
    • Holds 750 ml - the standard size.
  37. MAGNUM AND DOUBLE MAGNUM
    2 bottles = Magnum

    4 bottles = DOUBLE Magnum
  38. Jeroboam (DOUBLE MAGNUM)
    • Sparkling 4 BOTTLES = Jeroboam
    •  
    • Still 6 BOTTLES = Jeroboam
  39. Rehoboam (CHAMPAGNE ONLY)

    AND IMPERIAL (USUALLY BORDEAUX SHAPED)
    6 BOTTLES Champagne = REHOBOAM

    8 BOTTLES = IMPERIAL
  40. METHUSELAH (USUALLY BURGUNDY SHAPED)
    8 BOTTLES = METHUSELAH
  41. SAMLMANAZAR AND BALTHAZAR
    12 bottles SALMANAZAR

    16 bottles = BALTHAZAR
  42. Nebuchadnezzar
    20 bottles = NEBUCHADNEZZAR
  43. TANK METHOD ALSO KNOWN AS THE.......X3
    • CHARMAT METHOD
    • MARTINOTTI
    • CUVEE CLOSE
  44. TANK METHOD PROCESS IS
    SAME AS TRADITIONAL TILL BOTTLING AND TIRAGE
  45. THE SECOND FERMENTATION TAKES PLACE IN TANK WHICH........
    THE TANK RETAINS CO2 PRESSURE. TIRAGE IS OBVIOUSLY APPLIED IN THE TANK
  46. ONCE THE SUITABLE PRESSURE OF 5 ATMOSPHERES IS REACHED IT IS THEN.........
    COOLED TO -5 DEG, DOSAGE IS ADDED AND THE WINE IS BOTTLED UNDER PRESSURE
  47. THE CHARACTER OF THIS WINE
    RETAINS MORE FRUIT FLAVOURS ALTHOUGH SOME STIR THE LEES TO ADD YEASTY ATTRIBUTES
  48. TANK METHOD IS........X3
    • CHEAPER
    • FASTER
    • LESS LABOUR INTENSIVE
  49. ASTI METHOD - A VARIATION ON THE TANK METHOD

    THE MUST IS .............
    STORED AT 0 DEG UNTIL REQUIRED TO RETAIN FRESHNESS
  50. FERMENTATION TAKE PLACE AS A BATCH IS REQUIRED BY............X4
    • 1, RAISING THE TEMP
    • 2, INITIALLY CO2 IS ALLOWED TO ESCAPE, THEN SEALED TILL ALC LEVEL OF 7 DEG AND 5-6 ATMOSPHERES REACHED
    • 3, SOME RESIDUAL SUGAR IS RETAINED
    • 4, YEAST FILTERED OFF UNDER PRESSURE
  51. CARBONATION METHOD............X2
    • 1, CO2 IS PUMPED INTO A TANK OF STILL WINE
    • 2, WINE MUST BE CLEAR AND STABLE AND THEN BOTTLED
  52. CARBONATION PLUS POINTS X2
    • 1, CHEAPEST METHOD
    • 2, CAN RETAIN AROMATIC FRUIT FLAVS
  53. ROSE - BLENDING X5
    • A RED WINE IS PRODUCED AND BLENDED WITH THE BASE WHITE WINE
    • THE RED HAS SHORT SKIN CONTACT TO ABOUT 6% 
    • TAKEN OFF SKINS, RETAINING COLOUR AND LITTLE TANNIN
    • WINE FERMENTED TILL DRY
    • BLENDED TO PREFERENCE
  54. NB YEAST CAN ABSORB COLOUR BUT CAN BE COMPENSATED AT 1? USING THE 2?
    • 1, 2ND FERMENTATION
    • 2, LIQUEUR D EXPEDITION
  55. HISTORICALLY TILL 2009 ONLY CHAMPAGNE ALLOWED TO USE THIS METHOD. 

    HOWEVER X2
    FEW EUROPEANS USE IT

    NEW WORLD CAN AND DOES
  56. ROSE-MACERATION METHOD for colour release and few tannins x4
    • Red must left on skins for a short time 
    • Pressed
    • Fermented
    • It is permitted to add red wine when useing this method
  57. EU sweetness levels and labelling terms

    Rest of the world uses these terms but only needed when importing to the EU

    Residual sugar 0-3 g/l
    no dosage allowed
  58. EXTRA BRUT/EXTRA HERB

    BRUT/ BRUTO/HERB
    0-6 G/L

    0-12 G/L
  59. EXTRA SEC/EXTRA DRY/EXTRA TROCKEN

    SEC/SECCO/DRY/TROCKEN
    12-17 G/L

    17-32 G/L
  60. DEMI SEC/MEDIUM DRY/ABBOCCATO/HALBTROCKEN
    32-50 G/L
  61. DOUX/DULCE/SWEET
    50+ G/L

Card Set Information

Author:
markrgraham
ID:
334519
Filename:
SPARKLING WINE PRODUCTION
Updated:
2017-10-08 15:10:17
Tags:
SPARKLING wine
Folders:
WSET PART 2
Description:
SPARKLING WINES PRODUCTION METHODS
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