Upgrade to remove ads
05 - Sparkling Wine Production
CSW Study Guide, Unit Two Wine Production, Chapter 5: Sparkling Wine Production
Terms in this set (12)
For sparkling wine production, what are the desired levels (high, medium, or low) of acidity and sugar at harvest?
High Acid, Moderate Sugar (p50)
Why are the grapes used for sparkling wine production normally Pressed rather than Crushed?
Minimal pigment contamination or bitterness (p50).
When making sparkling wine in the traditional method, what is the order of the following events?
Assemblage, Base Wine Fermentation, Disgorging, Liquor de Triage, Liqueur d' Expedition, Pressing, Remuage/Riddling, Second Fermentation
Pressing, Base Wine Fermentation, Assemblage, Liquor de Triage, Second Fermentation, Remuage/Riddling, Disgorging, Liqueur d' Expedition (p 50-52).
What is a gyropalette?
How much pressure is inside a typical bottle of sparkling wine?
Place the following in order from driest to sweetest:
Brut, Demi-Sec, Doux, Extra-Brut, Extra Dry, Sec
Extra-Brut, Brut, Extra Dry, Sec, Demi-Sec, Doux (p52-53)
How much wine is contained in a Magnum, Jeroboaum and Balthazar?
Magnum = 2 bottles
Jeroboaum = 4 bottles
Balthazar = 16 bottles
(p53 - table of bottle sizes)
What is the name of the sparkling wine method in which the second fermentation is accomplished in a tank rather than a bottle?
Charmat (a.k.a., Cuve Close or Tank Method)(p53)
What is the primary production step that is avoided in the transfer method?
In Sparkling wine, the bubbles are comprised of what gas?
What is the English translation of Debourage?
Juice Settling (p51).
This is a winemaking technique whereby must is allowed to rest before fermentation begins in order for the gross particulate matter to fall out of the solution.
What are the two definitions of Cuvee?
1) A first cut, free run & light press juice.
2) Blended base wine.
THIS SET IS OFTEN IN FOLDERS WITH...
04 - Fermentation and Still Wine Production
01 - Viticulture
03 - Red Grape Varieties
YOU MIGHT ALSO LIKE...
CSW Chapter 6 - Other
Foods For Today Chapter 43
Professional Cooking - Chapter 32 "Quick…
Mixing Methods/ Batters and Doughs
OTHER SETS BY THIS CREATOR
CSW - Practice Exam 4
CSW - Practice Exam 3
CSW - Practice Exam 2
CSW - Practice Exam 2