VEN 3 Lecture Notes - Lecture 6: Colombard, Sparkling Wine Production, Chardonnay
Document Summary
Low alcohol and yeasty: may not be completely transparent due to dead yeast cells, only requires a single fermentation, the wine is corked and bottled before the alcoholic fermentation has been completed, making sparkling wine, grapes: Low sugar (18-20 brix: classic varieties found in champagne, chardonnay, pinot noir, pinot meunier, blanc de blancs whites from whites, chardonnay, blanc de noirs whites from blacks. Pinot noir: france classic varieties or inexpensive/local varieties. Etc : base wine is called the cuv e. Low alcohol level: 9-11, high acidity, 0. 7-0. 9 g/100ml. Low sulfur dioxide (so2: dry, 3 ways of making sparkling wine, m thode champenoise. Labor intensive: has the highest quality, used in champagne and for the best sparkling wines, transfer process, wine is fermented in the bottle, not used as much in the u. s. This process is cheaper and easier than m thode champenoise: eliminates the bottle-to-bottle variation, usually no bottle aging on the yeast, less complex flavors, charmat process.
