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