Wsetlevel 4-sparklingwinequestionswith s s s s s s s
answers s
What is the impact of cold vs warm climate on sparking wine? - correct answer- In warmer
s s s s s s s s s s s s ss s s s
areas, the grapes tend to have riper fruit flavours and lower acidity compared to grapes grown
s s s s s s s s s s s s s s s s
in cooler sites
s s s
What is the impact of tank vs. bottle fermentation for sparkling wine? - correct answer- This
s s s s s s s s s s s s s ss s s
may be desirable for short-aged wines (e.g. those made by tank method or with short time on
s s s s s s s s s s s s s s s s s
the lees in transfer or traditional method), as the fruit will provide the only or dominant flavours.
s s s s s s s s s s s s s s s s s
However, to make elegant, balanced, long-lees-aged sparkling wines less
s s s s s s s s s
intense fruit flavours are usually preferable. s s s s s
sWhy is Chardonnay suitable for sparking wine? - correct answer- This variety is well suited to
s s s s s s s ss s s s s s s s
sthe production of autolytic styles of sparkling wines; its subtle apple and citrus aromas and
s s s s s s s s s s s s s s
sflavours compliment rather than compete with the biscuity aromas from yeast autolysis (the
s s s s s s s s s s s s
sbreaking down of dead cells). s s s s
Its early ripening is an asset in cool conditions and it also retains the high levels of acidity and
s s s s s s s s s s s s s s s s s s
low levels of alcohol needed in sparkling wines while avoiding under-ripe flavours.
s s s s s s s s s s s s
sWhat are some of the challenges with growing Chardonnay? - correct answer- As it is early
s s s s s s s s s ss s s s s s
sbudding, it is vulnerable to spring frosts. It is also prone to coulure and millerandage. It has more
s s s s s s s s s s s s s s s s s
sdisease resistance than Pinot Noir, but is susceptible to powdery mildew, grapevine yellows
s s s s s s s s s s s s
sand to botrytis bunch rot in wet periods before harvest
s s s s s s s s s
s Why is Pinot Noir suitable for sparking wine? - correct answer- It lends body to the blend.
s s s s s s s s ss s s s s s s s
sWhat are some of the challenges with growing Pinot Noir? - correct answer- This variety is also
s s s s s s s s s s ss s s s s s
san early budding and early ripening variety and is therefore suited to a cool climate. Being early
s s s s s s s s s s s s s s s s
sbudding also makes it prone to spring frosts. It is prone to coulure. The yields are more
s s s s s s s s s s s s s s s s
smoderate than Chardonnay and the quality drops if the yield level is too high. It is thin skinned s s s s s s s s s s s s s s s s s
sand more disease prone (downy mildew especially, powdery mildew, botrytis bunch rot, fan
s s s s s s s s s s s s
sleaf and leaf roll). s s s
What are some of the common grape varieties for sparkling wines? - correct answer-
s s s s s s s s s s s s ss s
Macabeo, Xarel-lo and Parellada in Cava, or Glera in
s s s s s s s s s
Prosecco.
,sWhat is the practice for pressing? - correct answer- It is common to split the juice into different
s s s s s s ss s s s s s s s s s s
spress fractions, and in some regions the maximum amount of press juice (as opposed to free
s s s s s s s s s s s s s s s
srun juice) that can be used is controlled.
s s s s s s s
What treatment is typically done to the juice? - correct answer- Nutrients provided by a certain
s s s s s s s s s ss s s s s s s
amount of grape solids are required for healthy first and second fermentations. If there is
s s s s s s s s s s s s s s s
excessive tannin or colour at this stage, fining (e.g. with casein, gelatine or PVPP
s s s s s s s s s s s s s s
polyvinylpolypyrrolidone]) may be used
s s s s
to amend the juice.
s s s
What yeast strains are typically used for sparking wine? - correct answer- Some strains of
s s s s s s s s s s ss s s s s
yeast can promote certain flavours in the wines, for example thiols or esters. This may be
s s s s s s s s s s s s s s s s
positive in tank method sparkling wines that are based on fruity flavours. However, these
s s s s s s s s s s s s s s
flavours are
s s
generally not wanted in autolytic styles of wine as they may compete with the flavours from s s s s s s s s s s s s s s s
autolysis. Therefore, these wines will be made using neutral yeast that does not enhance
s s s s s s s s s s s s s s
these flavours.
s s
It is common to use the same yeast for both the first and second fermentation; The yeast called
s s s s s s s s s s s s s s s s s
'Prise de mousse' (EC1118) is one of the most common commercially-available yeasts.
s s s s s s s s s s s s
Do you use MLF for sparking wine? - correct answer- Malolactic conversion may be used to
s s s s s s s s ss s s s s s s s
reduce acidity in an excessively acidic wine. It can also be used to enhance texture. The lactic
s s s s s s s s s s s s s s s s s
acid that is produced in malolactic conversion is perceived to be creamier in texture than other
s s s s s s s s s s s s s s s s
acids, such as tartaric. (The
s s s s s
buttery flavours found on white wines that have undergone malolactic conversion are not
s s s s s s s s s s s s
typically found on sparkling wines. This is because diacetyl, which gives the buttery flavour, is
s s s s s s s s s s s s s s s
metabolised by the yeast during the second fermentation.) If malolactic
s s s s s s s s s s
conversion does not take place at this stage, there is the risk that it could take place during the s s s s s s s s s s s s s s s s s s
second fermentation.
s s
How do you handle the base wine? - correct answer- There are many options open to the
s s s s s s s s ss s s s s s s s s
winemaker for refining and modifying the base wine before it undergoes second fermentation.
s s s s s s s s s s s s s
Some winemakers choose to mature the base wine in oak and/or leave the wine on its lees.
s s s s s s s s s s s s s s s s
sWhat is the purpose of blending the base wine for sparkling wine? - correct answer- The
s s s s s s s s s s s s ss s s
spurpose of blending is for: s s s s
Balance - for example, Pinot Noir can lend more body to a blend, whereas blending in
s s s s s s s s s s s s s s s
Chardonnay can give higher acidity; the same effect could come from using warmer and cooler
s s s s s s s s s s s s s s s
vineyard sites with the same single grape variety
s s s s s s s s
Consistency - for example, many sparkling wine producers make a non-vintage blend and, for s s s s s s s s s s s s s
this style of wine, consistency of the product from one year to the next is very important
s s s s s s s s s s s s s s s s s
,Style - for example, a producer may choose to make their least expensive wine in an early-
s s s s s s s s s s s s s s s s
drinking style, and therefore want to create an approachable style with more ripe fruit and less
s s s s s s s s s s s s s s s
acidity; their top wine may be styled to be suited to longer ageing, both
s s s s s s s s s s s s s s
on and off the lees, and therefore have more concentrated flavours and higher acidity
s s s s s s s s s s s s s
Rosé wines - some rosé sparkling wines are made by blending red and white base wines and
s s s s s s s s s s s s s s s s
thus blending defines this style of wine
s s s s s s s
Complexity - a greater range of flavours may be captured by blending different grapes s s s s s s s s s s s s s
varieties, vineyard sites and vintages, or blending base wines that have undergone different
s s s s s s s s s s s s s
treatment (e.g. oak maturation); for instance, older wines can add more dried fruit characters
s s s s s s s s s s s s s s
to the fresh fruit of the current year
s s s s s s s s
Minimisation of faults - if a wine has a minor fault, it can be rescued and sold if it is blended with a s s s s s s s s s s s s s s s s s s s s s s
larger volume of a sound wine
s s s s s s
Volume - in areas with small vineyard holdings, winemakers are likely to blend the wines from
s s s s s s s s s s s s s s s
different vineyards to produce viable volumes of certain wines; blending grape varieties or
s s s s s s s s s s s s s
reserve wines can also help to increase volumes
s s s s s s s s
Price - for example, inexpensive and mid-priced wines in particular may need to be made to a
s s s s s s s s s s s s s s s s
certain price point. Blending in cheaper grape varieties, for example Meunier (previously
s s s s s s s s s s s s
known as Pinot Meunier), alongside the more prestigious var
s s s s s s s s s
What is the traditional method of making sparking wine? - correct answer- In the Traditional
s s s s s s s s s s ss s s s s
Method, second fermentation occurs in the same bottle in which the wine is later sold. A
s s s s s s s s s s s s s s s s
liqueur de tirage is added to the base wine to achieve a second fermentation.
s s s s s s s s s s s s s s
This is a mixture of sugar, selected yeasts, yeast nutrients and a clarifying agent such as
s s s s s s s s s s s s s s s
bentonite and/or alginate (seaweed extract to facilitate riddling). The amount of sugar used
s s s s s s s s s s s s s
depends on the degree of effervescence required. In most fully sparkling wines, enough
s s s s s s s s s s s s s
liqueur de tirage is added to supply about 24 g of sucrose per litre. During fermentation, the
s s s s s s s s s s s s s s s s s
yeast converts the sugar to alcohol (about +1.5 per cent for an addition of 24 g/L) and CO .
s s s s s s s s s s s s s s s s s s s s
Unable to escape from the bottle, the CO produces a pressure considered appropriate for most
s s s s s s s s s s s s s s
sparkling wines, namely six atmospheres (also referred to as 'bar'). Less sugar will be added if
s s s s s s s s s s s s s s s s
the winemaker wants to create a sparkling wine with lower pressure. The sugar added at this
s s s s s s s s s s s s s s s s
stage does not affect the final sweetness of the wine as the yeast ferment the wine to dryness.
s s s s s s s s s s s s s s s s s s
sWhat is prise de mousse? - correct answer- The second fermentation is often called the prise
s s s s s ss s s s s s s s s s
sde mousse, which literally means 'capturing the sparkle'. This fermentation requires
s s s s s s s s s s
sinoculation of the wine with specially selected sparkling wine yeast. The strains that are s s s s s s s s s s s s s
scommercially available have slightly different properties, but all with the aptitude for s s s s s s s s s s s
scommencing fermentation in wine with 9.5-11% abv, a moderate s s s s s s s s
, temperature of around 16°C and pH values often below 3, and later withstanding high pressure s s s s s s s s s s s s s s
fermentation in bottle. Yeast cells must also flocculate readily to produce a coarse sediment
s s s s s s s s s s s s s s
that can be efficiently removed by riddling.
s s s s s s s
For how long are sparking wines matured in the bottle? - correct answer- The length of time for
s s s s s s s s s s s ss s s s s s s
yeast contact during maturation varies. The duration of lees ageing can be a minimum of nine
s s s s s s s s s s s s s s s s
months; for example, for Cava. More typical is 15-18
s s s s s s s s s
months, at which point the effects of autolysis become detectable. The length of time depends
s s s s s s s s s s s s s s
on the style sought (fresh fruit character v. lees-aged character), the price that can be attained
s s s s s s s s s s s s s s s s
for the wine at the end of the process and the financial ability to invest in longer periods of lees
s s s s s s s s s s s s s s s s s s s s
ageing.
s
sWhat are the benefits of lees ageing? - correct answer- The benefits of this lees ageing are
s s s s s s s ss s s s s s s s s
sderived from autolysis, the enzymatic breakdown of dead yeast cells. Autolysis usually
s s s s s s s s s s s
scontinues for four to five years but has been known to last for ten years. It is best known for s s s s s s s s s s s s s s s s s s s
sproducing compounds that add a biscuity complexity. s s s s s s
sWhat is the effect of riddling and disgorgement? - correct answer- The basic effect is the same
s s s s s s s s ss s s s s s s s
sfor both hand riddling in pupitres or computer-controlled gyropalettes for riddling (remuage).
s s s s s s s s s s s
sSlow steady inclination towards the vertical (cap down) position and turning causes the lees to
s s s s s s s s s s s s s s
sflocculate and gradually fall towards the neck of the bottle. Manual riddling takes up to eight s s s s s s s s s s s s s s s
sweeks to complete, while riddling using gyropalettes takes three to four days.
s s s s s s s s s s s
sWhat are the benefits of freezing the neck of the bottle? - correct answer- The bottles are
s s s s s s s s s s s ss s s s s
scooled to approximately 7˚C and the necks are immersed in a bath of frozen brine. This quickly
s s s s s s s s s s s s s s s s
sfreezes the yeast sediment in the neck, easing its extraction and ensuring the sediment does
s s s s s s s s s s s s s s
snot fall back into the wine when the bottle is turned upright.
s s s s s s s s s s s s
Cooling also increases the solubility of carbon dioxide that reduces the likelihood of the wine
s s s s s s s s s s s s s s
gushing upon opening. The disgorging machine inverts the bottle (so that it is now upright),
s s s s s s s s s s s s s s s
removes the crown cap and allows the ejection of the frozen yeast plug that escapes under
s s s s s s s s s s s s s s s s
pressure.
s s
Liqueur d'expédition is added before the bottle is fitted with a cork, wire muzzle and metal
s s s s s s s s s s s s s s s
capsule.
s
What is Liqueur d'expédition? - correct answer- The liqueur d'expédition is a mixture of wine
s s s s s ss s s s s s s s s s
and sugar (the sugar is referred to as the dosage) or RCGM (rectified concentrated grape
s s s s s s s s s s s s s s s
must). It tops up the bottle where some wine may have escaped during disgorgement and
s s s s s s s s s s s s s s s
determines the sweetness of the
s s s s s
final wine. There has been a growing trend, albeit from a small base, of Brut Nature (no dosage)
s s s s s s s s s s s s s s s s s
and especially Extra Brut (a dosage that results in a wine with less than 6 g/L final sugar). Brut
s s s s s s s s s s s s s s s s s s s
Nature is relatively uncommon because the final wine rarely has sufficient balance, texture
s s s s s s s s s s s s s
and complexity to taste pleasant when bone dry. Extra Brut is more widely available, but both
s s s s s s s s s s s s s s s s
are
s
typically sold alongside the standard Brut style. s s s s s s
The sugar in the liqueur d'expédition reacts with
s s s s s s s
answers s
What is the impact of cold vs warm climate on sparking wine? - correct answer- In warmer
s s s s s s s s s s s s ss s s s
areas, the grapes tend to have riper fruit flavours and lower acidity compared to grapes grown
s s s s s s s s s s s s s s s s
in cooler sites
s s s
What is the impact of tank vs. bottle fermentation for sparkling wine? - correct answer- This
s s s s s s s s s s s s s ss s s
may be desirable for short-aged wines (e.g. those made by tank method or with short time on
s s s s s s s s s s s s s s s s s
the lees in transfer or traditional method), as the fruit will provide the only or dominant flavours.
s s s s s s s s s s s s s s s s s
However, to make elegant, balanced, long-lees-aged sparkling wines less
s s s s s s s s s
intense fruit flavours are usually preferable. s s s s s
sWhy is Chardonnay suitable for sparking wine? - correct answer- This variety is well suited to
s s s s s s s ss s s s s s s s
sthe production of autolytic styles of sparkling wines; its subtle apple and citrus aromas and
s s s s s s s s s s s s s s
sflavours compliment rather than compete with the biscuity aromas from yeast autolysis (the
s s s s s s s s s s s s
sbreaking down of dead cells). s s s s
Its early ripening is an asset in cool conditions and it also retains the high levels of acidity and
s s s s s s s s s s s s s s s s s s
low levels of alcohol needed in sparkling wines while avoiding under-ripe flavours.
s s s s s s s s s s s s
sWhat are some of the challenges with growing Chardonnay? - correct answer- As it is early
s s s s s s s s s ss s s s s s
sbudding, it is vulnerable to spring frosts. It is also prone to coulure and millerandage. It has more
s s s s s s s s s s s s s s s s s
sdisease resistance than Pinot Noir, but is susceptible to powdery mildew, grapevine yellows
s s s s s s s s s s s s
sand to botrytis bunch rot in wet periods before harvest
s s s s s s s s s
s Why is Pinot Noir suitable for sparking wine? - correct answer- It lends body to the blend.
s s s s s s s s ss s s s s s s s
sWhat are some of the challenges with growing Pinot Noir? - correct answer- This variety is also
s s s s s s s s s s ss s s s s s
san early budding and early ripening variety and is therefore suited to a cool climate. Being early
s s s s s s s s s s s s s s s s
sbudding also makes it prone to spring frosts. It is prone to coulure. The yields are more
s s s s s s s s s s s s s s s s
smoderate than Chardonnay and the quality drops if the yield level is too high. It is thin skinned s s s s s s s s s s s s s s s s s
sand more disease prone (downy mildew especially, powdery mildew, botrytis bunch rot, fan
s s s s s s s s s s s s
sleaf and leaf roll). s s s
What are some of the common grape varieties for sparkling wines? - correct answer-
s s s s s s s s s s s s ss s
Macabeo, Xarel-lo and Parellada in Cava, or Glera in
s s s s s s s s s
Prosecco.
,sWhat is the practice for pressing? - correct answer- It is common to split the juice into different
s s s s s s ss s s s s s s s s s s
spress fractions, and in some regions the maximum amount of press juice (as opposed to free
s s s s s s s s s s s s s s s
srun juice) that can be used is controlled.
s s s s s s s
What treatment is typically done to the juice? - correct answer- Nutrients provided by a certain
s s s s s s s s s ss s s s s s s
amount of grape solids are required for healthy first and second fermentations. If there is
s s s s s s s s s s s s s s s
excessive tannin or colour at this stage, fining (e.g. with casein, gelatine or PVPP
s s s s s s s s s s s s s s
polyvinylpolypyrrolidone]) may be used
s s s s
to amend the juice.
s s s
What yeast strains are typically used for sparking wine? - correct answer- Some strains of
s s s s s s s s s s ss s s s s
yeast can promote certain flavours in the wines, for example thiols or esters. This may be
s s s s s s s s s s s s s s s s
positive in tank method sparkling wines that are based on fruity flavours. However, these
s s s s s s s s s s s s s s
flavours are
s s
generally not wanted in autolytic styles of wine as they may compete with the flavours from s s s s s s s s s s s s s s s
autolysis. Therefore, these wines will be made using neutral yeast that does not enhance
s s s s s s s s s s s s s s
these flavours.
s s
It is common to use the same yeast for both the first and second fermentation; The yeast called
s s s s s s s s s s s s s s s s s
'Prise de mousse' (EC1118) is one of the most common commercially-available yeasts.
s s s s s s s s s s s s
Do you use MLF for sparking wine? - correct answer- Malolactic conversion may be used to
s s s s s s s s ss s s s s s s s
reduce acidity in an excessively acidic wine. It can also be used to enhance texture. The lactic
s s s s s s s s s s s s s s s s s
acid that is produced in malolactic conversion is perceived to be creamier in texture than other
s s s s s s s s s s s s s s s s
acids, such as tartaric. (The
s s s s s
buttery flavours found on white wines that have undergone malolactic conversion are not
s s s s s s s s s s s s
typically found on sparkling wines. This is because diacetyl, which gives the buttery flavour, is
s s s s s s s s s s s s s s s
metabolised by the yeast during the second fermentation.) If malolactic
s s s s s s s s s s
conversion does not take place at this stage, there is the risk that it could take place during the s s s s s s s s s s s s s s s s s s
second fermentation.
s s
How do you handle the base wine? - correct answer- There are many options open to the
s s s s s s s s ss s s s s s s s s
winemaker for refining and modifying the base wine before it undergoes second fermentation.
s s s s s s s s s s s s s
Some winemakers choose to mature the base wine in oak and/or leave the wine on its lees.
s s s s s s s s s s s s s s s s
sWhat is the purpose of blending the base wine for sparkling wine? - correct answer- The
s s s s s s s s s s s s ss s s
spurpose of blending is for: s s s s
Balance - for example, Pinot Noir can lend more body to a blend, whereas blending in
s s s s s s s s s s s s s s s
Chardonnay can give higher acidity; the same effect could come from using warmer and cooler
s s s s s s s s s s s s s s s
vineyard sites with the same single grape variety
s s s s s s s s
Consistency - for example, many sparkling wine producers make a non-vintage blend and, for s s s s s s s s s s s s s
this style of wine, consistency of the product from one year to the next is very important
s s s s s s s s s s s s s s s s s
,Style - for example, a producer may choose to make their least expensive wine in an early-
s s s s s s s s s s s s s s s s
drinking style, and therefore want to create an approachable style with more ripe fruit and less
s s s s s s s s s s s s s s s
acidity; their top wine may be styled to be suited to longer ageing, both
s s s s s s s s s s s s s s
on and off the lees, and therefore have more concentrated flavours and higher acidity
s s s s s s s s s s s s s
Rosé wines - some rosé sparkling wines are made by blending red and white base wines and
s s s s s s s s s s s s s s s s
thus blending defines this style of wine
s s s s s s s
Complexity - a greater range of flavours may be captured by blending different grapes s s s s s s s s s s s s s
varieties, vineyard sites and vintages, or blending base wines that have undergone different
s s s s s s s s s s s s s
treatment (e.g. oak maturation); for instance, older wines can add more dried fruit characters
s s s s s s s s s s s s s s
to the fresh fruit of the current year
s s s s s s s s
Minimisation of faults - if a wine has a minor fault, it can be rescued and sold if it is blended with a s s s s s s s s s s s s s s s s s s s s s s
larger volume of a sound wine
s s s s s s
Volume - in areas with small vineyard holdings, winemakers are likely to blend the wines from
s s s s s s s s s s s s s s s
different vineyards to produce viable volumes of certain wines; blending grape varieties or
s s s s s s s s s s s s s
reserve wines can also help to increase volumes
s s s s s s s s
Price - for example, inexpensive and mid-priced wines in particular may need to be made to a
s s s s s s s s s s s s s s s s
certain price point. Blending in cheaper grape varieties, for example Meunier (previously
s s s s s s s s s s s s
known as Pinot Meunier), alongside the more prestigious var
s s s s s s s s s
What is the traditional method of making sparking wine? - correct answer- In the Traditional
s s s s s s s s s s ss s s s s
Method, second fermentation occurs in the same bottle in which the wine is later sold. A
s s s s s s s s s s s s s s s s
liqueur de tirage is added to the base wine to achieve a second fermentation.
s s s s s s s s s s s s s s
This is a mixture of sugar, selected yeasts, yeast nutrients and a clarifying agent such as
s s s s s s s s s s s s s s s
bentonite and/or alginate (seaweed extract to facilitate riddling). The amount of sugar used
s s s s s s s s s s s s s
depends on the degree of effervescence required. In most fully sparkling wines, enough
s s s s s s s s s s s s s
liqueur de tirage is added to supply about 24 g of sucrose per litre. During fermentation, the
s s s s s s s s s s s s s s s s s
yeast converts the sugar to alcohol (about +1.5 per cent for an addition of 24 g/L) and CO .
s s s s s s s s s s s s s s s s s s s s
Unable to escape from the bottle, the CO produces a pressure considered appropriate for most
s s s s s s s s s s s s s s
sparkling wines, namely six atmospheres (also referred to as 'bar'). Less sugar will be added if
s s s s s s s s s s s s s s s s
the winemaker wants to create a sparkling wine with lower pressure. The sugar added at this
s s s s s s s s s s s s s s s s
stage does not affect the final sweetness of the wine as the yeast ferment the wine to dryness.
s s s s s s s s s s s s s s s s s s
sWhat is prise de mousse? - correct answer- The second fermentation is often called the prise
s s s s s ss s s s s s s s s s
sde mousse, which literally means 'capturing the sparkle'. This fermentation requires
s s s s s s s s s s
sinoculation of the wine with specially selected sparkling wine yeast. The strains that are s s s s s s s s s s s s s
scommercially available have slightly different properties, but all with the aptitude for s s s s s s s s s s s
scommencing fermentation in wine with 9.5-11% abv, a moderate s s s s s s s s
, temperature of around 16°C and pH values often below 3, and later withstanding high pressure s s s s s s s s s s s s s s
fermentation in bottle. Yeast cells must also flocculate readily to produce a coarse sediment
s s s s s s s s s s s s s s
that can be efficiently removed by riddling.
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For how long are sparking wines matured in the bottle? - correct answer- The length of time for
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yeast contact during maturation varies. The duration of lees ageing can be a minimum of nine
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months; for example, for Cava. More typical is 15-18
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months, at which point the effects of autolysis become detectable. The length of time depends
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on the style sought (fresh fruit character v. lees-aged character), the price that can be attained
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for the wine at the end of the process and the financial ability to invest in longer periods of lees
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ageing.
s
sWhat are the benefits of lees ageing? - correct answer- The benefits of this lees ageing are
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sderived from autolysis, the enzymatic breakdown of dead yeast cells. Autolysis usually
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scontinues for four to five years but has been known to last for ten years. It is best known for s s s s s s s s s s s s s s s s s s s
sproducing compounds that add a biscuity complexity. s s s s s s
sWhat is the effect of riddling and disgorgement? - correct answer- The basic effect is the same
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sfor both hand riddling in pupitres or computer-controlled gyropalettes for riddling (remuage).
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sSlow steady inclination towards the vertical (cap down) position and turning causes the lees to
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sflocculate and gradually fall towards the neck of the bottle. Manual riddling takes up to eight s s s s s s s s s s s s s s s
sweeks to complete, while riddling using gyropalettes takes three to four days.
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sWhat are the benefits of freezing the neck of the bottle? - correct answer- The bottles are
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scooled to approximately 7˚C and the necks are immersed in a bath of frozen brine. This quickly
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sfreezes the yeast sediment in the neck, easing its extraction and ensuring the sediment does
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snot fall back into the wine when the bottle is turned upright.
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Cooling also increases the solubility of carbon dioxide that reduces the likelihood of the wine
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gushing upon opening. The disgorging machine inverts the bottle (so that it is now upright),
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removes the crown cap and allows the ejection of the frozen yeast plug that escapes under
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pressure.
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Liqueur d'expédition is added before the bottle is fitted with a cork, wire muzzle and metal
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capsule.
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What is Liqueur d'expédition? - correct answer- The liqueur d'expédition is a mixture of wine
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and sugar (the sugar is referred to as the dosage) or RCGM (rectified concentrated grape
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must). It tops up the bottle where some wine may have escaped during disgorgement and
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determines the sweetness of the
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final wine. There has been a growing trend, albeit from a small base, of Brut Nature (no dosage)
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and especially Extra Brut (a dosage that results in a wine with less than 6 g/L final sugar). Brut
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Nature is relatively uncommon because the final wine rarely has sufficient balance, texture
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and complexity to taste pleasant when bone dry. Extra Brut is more widely available, but both
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are
s
typically sold alongside the standard Brut style. s s s s s s
The sugar in the liqueur d'expédition reacts with
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