SHORT ANSWER QUESTIONS (ANSWER ALL QUESTIONS)
Question B1
What are the two types of sparkling wine liqueur, at what stage of sparkling winemaking
are they used, and what are they used for? Include in your answer the options you
have for ingredients within both liqueurs.
Question B2
Describe the important factors when producing sparkling wine by the following
methods:
- Charmat
- Transfer
Question B3
Outline the ideal specifications for harvest when producing a commercial style
sparkling wine. Why do you ideally start with grapes that have both a low potential
alcohol and a high level of acid?
Question B4
Discuss the timing of fortification used for the production of Muscat and Topaque wines
in Australia. Comment on how this timing may affect wine style.
B1:
The two types of sparkling wine liqueur are dosage and tirage liqueur.
Dosage liqueur is used during the final stage of sparkling winemaking to adjust the sweetness level of the wine.
Tirage liqueur is used at the beginning of the second fermentation process to provide the necessary sugar and yeast for carbonation.
Options for ingredients within dosage liqueur can include sugar, wine, and other additives.
Options for ingredients within tirage liqueur can include sugar, yeast, and nutrients.
B2:
Charmat method:Important factors include conducting the second fermentation in a pressurized tank, controlling temperature and pressure, and monitoring fermentation progress.
This method is known for producing fresher and fruitier sparkling wines with larger bubbles.
Transfer method:Important factors include conducting the second fermentation in the bottle, aging the wine on lees, riddling to remove sediment, and disgorging.
This method is known for producing more complex and aromatic sparkling wines with finer bubbles.
B3:
Ideal specifications for harvest when producing a commercial style sparkling wine include grapes with low potential alcohol and high acidity.
Starting with grapes that have low potential alcohol allows winemakers to achieve the desired alcohol level through fermentation without excessive sugar content, resulting in a balanced wine.
High levels of acid contribute to the freshness, crispness, and aging potential of sparkling wines.
B4:
The timing of fortification for Muscat and Topaque wines in Australia varies depending on the desired wine style.
For Muscat wines, fortification typically occurs during fermentation to preserve sweetness and enhance flavor concentration. Different stages of fortification can result in different levels of residual sugar and alcohol content.
For Topaque (formerly known as Tokay) wines, fortification usually takes place after fermentation to retain sweetness and create a richer and more complex style. The timing of fortification can impact the balance between sweetness, alcohol, and aging potential in these wines.