Sparkling Theory Flashcards

1
Q

Why is whole bunch pressing typically used?

A

Pressing with stems provides channels for juice to escape minimizing pressure required. Gentle extraction with minimal phenolics.

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2
Q

Is first ferm hotter or cooler than normal?

A

Warmer and more rapid because banana and pear drop non desirable.

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3
Q

How much sugar is needed for tirage?

A

24g/l sucrose

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4
Q

Where does sugar come from for tirage?

A

Beet, cane or grape base

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5
Q

How long does second fermentation take?

A

4-8 weeks. Low temps- 10 C

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6
Q

How much ABV is added in second fermentation?

A

1.2-1.3%

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7
Q

What is the minimum lees aging for most sparkling wines?

A

9 months

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8
Q

How long does a gyropalette take vs by hand?

A

3 days vs 6 weeks

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9
Q

What is the low med high alcohol range?

A
Low- under 11
Med (-) - 11-11.9
Med - 12.12.9
Med (+) - 13.-13.9
High- 14 or above
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10
Q

How is the transfer method different?

A

Wine is disgorged into a tank and then filtered, dosage is added and it is bottled under pressure.

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11
Q

What is the tank method also known as?

A

Charmat

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12
Q

How is the tank method different than traditional?

A

Secondary fermentation happens in the tank which retains CO2 under pressure.

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13
Q

Describe the Asti method?

A

Single fermentation, part way through the tank is sealed so CO2 is retained. Ferment continues until 7% ABV and wine is filtered to remove yeast.

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14
Q

Describe the CO2 method

A

CO2 is pumped from cylinders into a tank of wine, which is bottled under pressure. Cheapest method, bubbles fade rapidly.

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15
Q

State the level of sweetness for sparkling

A
Brut Nature- 0-3
Extra Brut- 0-6
Brut- 0-12
Extra Dry- 12-17
Dry- 17-32
Demi Sec/Medium Dry - 32-50 
Doux/Sweet- 50+
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