Free Flashcards for DipWSET D4: Sparkling Wines
DECK Number 2
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[qdeck]
[h] DipWSET D4 SET 2
[i] DipWSET D4 – Sparkling WInes Flashcards
SET 2
I RECOMMEND YOU LEAVE THE CARDS IN THE INITIAL ORDER AND USE THE “SHUFFLE” OPTION ONLY WHEN YOU MASTER THE WHOLE DECK (= 0 MISTAKE)
– Read the Term on the Card and give your answer
– Click on “Check the Answer” button to check your knowledge
– Click on “Got It!” if your answer was correct
– Click on “Need more practice” to review the card at the end of the deck and try answering another time
– Click on “Shuffle” button to change cards order
[start]
[q] Challenges of whole bunch pressing
[a] Much slower
(smaller amount of fruit in the press)
[q] What are the 2 main reasons for doing malolactic in sparkling wine production
[a] – Reduce acidity
(highly acidic wines)
– Enhance texture
[q] Reason for gentle pressing in sparkling wine production
[a] Minimize maceration and extraction
(particularly for black skinned grapes = tannins & colours)
Phenolic compounds not desired
(bitter taste, coarse feeling)
[q] The 2 most common selected yeast used for sparkling wine production
[a] Prise de Mousse (EC1118)
Lallemand (Epernay Strain)
[q] Disadvantage of higher acidity fruits in fermentation
[a] Higher acidity means a lower pH
(unfavorable environment for yeast)
[q] Primary fermentation temperature? Why?
[a] Between 14-20 degrees celcius
Retain fresh fruit flavours
(not too cold for the yeast = would stop fermentation)
[q] The key attributes of free run juice
[a] higher acidity, more delicate flavours
[q] The key attributes of press juice
[a] Mature faster/good for early consumption, higher pH
[q] The 2 kinds of press fractions
[a] 1- Free run juice
2- Press juice
[q] 4 different elements that help producers in creating different blends at the assemblage stage
[a] vineyards
vintages
varieties
vinification techniques
[q] Define Flocculation
[a] The process by which particles clumping together to form more complex and larger solids
[q] 5 factors that make secondary fermentation a stressful environment for yeast
[a] High alcohol level in the base juice 9.5-11%
low pH (below 3)
low temperature (16C)
Nutrients will be very low
(already consumed)
High pressure
(fermentation continues in bottle)
[q] The name of the addition that starts the secondary fermentation in the traditional method?
[a] Liqueur de tirage
[q] Components of the Liqueur de Tirage
[a] wine and/or must
sugar
cultured yeasts
yeast nutrients
clarifying agent
[q] What is the most common sugar level in the Liqueur de tirage?
What does it creates?
[a] 24g of sucrose
Generates 6 ATM
[q] The level of sugar in the Liqueur de Tirage depends on?
[a] The level of effervescence desired in the finished wine
[q] Why a good quality of flocculation is necessary for the traditional method?
[a] Yeast cells must be large enough to fall and settle easily during the riddling process
This will facilitate easy removal at disgorgement
[q] What is the name of the secondary fermentation in Champagne?
[a] Prise de Mousse
[q] The 2 types of presses most commonly used in sparkling winemaking
[a] – Basket presses
– Pneumatic presses
[q] Advantages of using selected yeasts for primary fermentation in Traditional Method
[a] – Neutral strains that won’t compete with autolytic flavours
– better flocculation
– reliable and predicatble result
[q] Main advantage of using selected yeasts for primary fermentation in Tank Method
[a] Ability to select strains that highlight fruit flavours
[q] Common advantage of using selected yeasts for primary fermentation in both Traditional Method & Tank Method
[a] Fermentation to dryness in a low pH environment
[q] After completion of the secondary fermentation, what would a Tradition Method winemaker choose to do?
[a] – Aging on lees
– Various Timespans
(starting at 9 months)
(after 15-18 months autlytic characters dectectable in the finished wines)
[q] 8 reasons for blending in sparkling wine
[a] Balance
Consistency
Style
Rose
Complexity
Minimisation of faults
Volume
Price
[q] The disgorgement process in 4 steps
[a] Bottles are cooled to 7C
Necks immersed in frozen brine
A machine turns the bottle upright while the bottle is opened at the same time
The pressure pushes out the frozen lees
[q] Why is the wine cooled and frozen when disgorging?
[a] To lose as little wine and pressure as possible
(while removing as much lees as possible)
Cool temperatures increase solubility of CO2
(limit gushing)
[q] Most common finishing options for base wines?
[a] For Traditional Method
= tartrates & proteins stabilized
For ALL sparkling
= clarified
[q] Name of the addition after disgorgement?
[a] Liqueur d’expedition
[q] Main components of the Liqueur d’Expedition
[a] – wine
– sugar/RCGM
(dosage)
[q] What is the purpose of the Liqueur d’Expedition?
[a] – Fill the bottle after disgorgement
– Determine the final level of sweetness
[q] Why is filtration generally NOT performed before fermentation?
[a] Because nutrients are needed for a healthy fermentation
[q] relative time frames for hand-riddling compared to gyropalette
[a] Hand riddling = up to 8 weeks
Gyropalette = 3-4 days
[q] Why only a small proportion of new oak is generally used in sparkling aging?
[a] Because the flavours of new oak are amplified by the effervescence of sparkling wines
[q] When was the transfer method invented and why?
[a] AIn the 1940s to avoid the costly & time consuming process of riddling
(while retaining autolytic characters)
[q] Why is whole bunch pressing advantageous for sparkling wine production?
[a] 1/ It produces gentle, delicate juice that is low in solids and phenolics
(tannin & anthocynins)
2/ The stems create channels for the juice to flow through when pressing meaning less pressure is required
(stems need to be ripe)
[q] Benefits of the transfer method?
[a] Less costly than Traditional Method
Still get secondary characters
Increased consistency
Suitable for high volumes
[q] What is the main difference in the liqueur de tirage between ‘transfer method’ and ‘traditional method’?
[a] No fining agents needed in Transfer Method
[q] Define the Maillard reaction
[a] The reaction of the sugar in the liqueur d’expedition with compounds formed during the second fermentation
(yeast autolysis)
[q] What flavours is are produced by the Maillard reaction?
[a] roasted, toasted vanilla aromas
[q] What is the French word for riddling?
[a] Remuage
[q] What is the French name for hand-riddling pallets?
[a] Pupitres
[q] What is the name of the automated riddling machines?
[a] Gyropalettes
[q] 3 advantages of the tank method
[a] 1/ Process Large volumes
2/ Quickly
3/ Inexpensively
(no riddling, disgorging or long lees ageing)
[q] Difference between Ancestral method wines and Pet-Nat?
[a] Ancestral method wines = regulated by their appellation
Pet-Nat = Petillant Naturel wines = can be made anywhere
(no set regulations)
[q] What is the typical primary fermentation temperature for Tank Method wines? Why?
[a] 16-18°C
Keep fresh fruit flavours
[q] Describe the process for the ancestral method
[a] – Partly fermented wine
(Fermentation temporarily stopped)
– Bottled and the completion of fermentation in bottle creates CO2
(provide effervescence)
– The sugar levels of the must are monitored to result in the desired level of pressure in the final wine
[q] Temperature for the secondary fermentation in traditional method?
[a] 10-12°C
[q] How long does the secondary fermentation usually take?
[a] 4-6 weeks
[q] How does the fermentation temperature relate to the final wine?
[a] The cooler the temperature the longer the fermentation
Some argue a longer, cooler fermentation leads to more complex wines
[q] How and when is secondary fermentation stopped in the tank method?
[a] – Usually by chilling to 2-4°C
– When the desired level of pressure and Residual Sugar is achieved
[q] Why aren’t the buttery flavours generally associated with malolactic fermentation usually found in sparkling wines?
[a] Because diacetyl (responsible for the buttery flavour) is metabolised by the yeast during the sencondary fermentation
[q] What are the disadvantages of the tank method?
[a] Often seen as an inferior method typically used for inexpensive wines
[q] What does ‘sur pointe’ mean?
[a] Litteraly translation = ‘on the tip’
Refers to bottles being aged vertically, neck down after riddling so that the lees remain settled in the neck of the bottle
[q] Describe the process taking place after secondary fermentation in the tank method
[a] Wine is cold stabilised
Yeast removed by centrifugation or filtration
Adjustments made
(sugar, SO2)
Sterile filtration
Bottling under pressure
[q] What is added to tank method wines before secondary fermentation?
[a] Sugar and yeast
[q] How are dosage, acidity and age related?
[a] Dosage = balances the acidity
Acidity = rounds up with age
The older the wine before disgorgement = the less dosage needed
[q] Producer options for handling base wines?
[a] 1/ Age on Lees
2/ Age on Oak
[q] What does “sur latte” mean?
[a] Translation = “on the slats”
Refers to the horizontal storage of wines after the additions of liqueur de tirage and bottling
[q] How producers inhibit malolactic conversion?
[a] Sterile filtration
[q] Why producers generally inhibit malolactic conversion?
[a] Avoid it to start once in the bottle which may give a hazy look to the wine
[q] Disadvantages of the ancestral method
[a] Mainly Bottle variations
3 main consequences:
1- Variability of their respective environments
(some dry, some off-dry, some off sweet…)
2- fermentation could start up at different points in time
(difference in effervescence and in haziness)
3- the level of sediments will vary between bottles
[q] CIte the different sweetness levels associated with each label
(Champagne)
[a] Brut Nature – 0-3g/L
Extra Brut – 0-6g/L
Brut – 6-12g/L
Extra Sec – 12-17g/L
Sec – 17-32g/L
Demi-Sec – 32-50g/L
Doux – 50+g/L
[q] Cite the 3 main closures used for sparkling wines?
[a] Classic closure = cork
(frequently DIAM)
Crown seal for Pet-Nat
Synthetic resealable closures for some mass-market wines
[q] Lees ageing in the tank method
[a] 1/ Wine is cooled to 2-4 C
2/ Paddles are used to stir the lees inside the sealed tank
(maximize contact)
3/ Typically for a short time (9 months) so that the economic benefit of tank method is not lost
s
[q] Italian sweetness levels
[a] Bruto Natural
Extra Bruto
Bruto
Extra-Dry
Secco/Seco/Dry
Semi-Seco/Medium-Dry/Abboccato
Dolce
[q] How does sugar level relate to effervescence?
[a] The more sugar available to be fermented, the more CO2 (effervescence)
[q] Composition of sparkling wine corks? Why?
[a] Agglomerate cork with two disks of natural cork on both ends
Almost impossible to cut a piece of natural cork to the appropriate size and shape
(31mm diameter)
[q] Difference between the Tank method and the Asti method?
[a] Both are Tank Methods
The Asti method only has one fermentation
(The Asti method is basically Pet-Nat in a tank)
[q] Describe the steps happening after lees ageing in the transfer method
[a] 1/ Wines are chilled to 0°C
2/ The bottles are opened by machine
3/ Poured into a pressurised tank
4/ Dosage and SO2 is added
5/ Wne is sterile filtered
6/ Then bottled
[q] How much alcohol level is generally added by the second fermentation?
[a] Between 1.5% and 2%
[q] How does lees ageing relate to effervescence?
[a] CO2 is usually lost during lees ageing
The mousse may appear less intense,
However long lees aged wines will have a longer lasting mousse
[q] When would carbonation be used?
[a] For inexpensive, high-volume wines, typically using fruity or aromatic varieties
[x] GOOD JOB!! [restart]
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