1. What are the requirements for growing grapes for sparkling wine?
The grapes should be relatively low in sugar to make a low-alcohol base wine.
During the second fermentation, alcohol increases by about 1.2–1.3%.
A high acid level is required for a refreshing style.
Despite the low sugar and high acid levels, the grapes must be sufficiently ripe to avoid green herbaceous characters.
2. How are the grapes treated to produce high-quality sparkling wine?
Whole bunch grapes are hand harvested.
They are pressed as soon as possible when the grapes arrive at the winery.
Gentle pressing is used to minimize the extraction of tannin and color.
This also minimizes contact with the skins.
3. Why is Pinot Meunier planted in Vallée de la Marne?
Pinot Meunier buds late.
It can avoid spring frost, which occurs often in this area.
4. Sparkling wine production: Name three methods (except the traditional method) and explain them.
Transfer method
- The transfer method is an adaptation of the traditional method that avoids the costly and complex process of riddling and disgorgement.
- The base wine is made in stainless steel tanks and blended.
- Sugar, yeast, yeast nutrients, and clarifying agents (liqueur de tirage) are added.
- The second fermentation takes place in bottles.
- The entire wine from the bottles is transferred into a sealed tank under pressure.
- The wine is filtered, and liqueur d’expédition (wine and sugar) is added.
- Then the wine is rebottled into fresh bottles.
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Tank method
- The base wine is made in stainless steel tanks and blended.
- Sugar, yeast, yeast nutrients, and clarifying agents (liqueur de tirage) are added.
- The second fermentation takes place in a sealed tank that can withstand the pressure of CO₂.
- The wine is filtered to remove the yeast lees.
- Then it is bottled under pressure.
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Asti method
- There is only one alcoholic fermentation.
- Fermentation takes place in a pressurized tank.
- The tank is sealed so that CO₂ is retained.
- Fermentation is stopped by chilling when the alcohol reaches 7% abv and the pressure reaches 5–6 atmospheres.
- The wine is filtered under pressure to remove the yeast.
- Then it is bottled for immediate sale.
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Carbonation
- CO₂ is added directly to the wine under pressure.
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5. What is yeast autolysis? Explain it.
Once the second alcoholic fermentation is complete, the yeast die and form a sediment of lees in the bottle.
Dead yeast cells break down and release chemical compounds into the wine.
This gives bread, biscuit, and toasty notes.
Autolysis typically lasts 4–5 years, but it can continue for 10 years or more.
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