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Ch. 41 Sparkling Wine Intro, Yeast Autolysis, 2nd Alcoholic Fermentation,…
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Yeast Autolysis
yeast died and form a sediment of lees in the btl. over a pierd of months, these dead yeast cells start to break down releasing chemical compounds into the wine
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Ridding
By hand: pupitre, an A-frame rack, 8 weeks
mechanised: Gyropalettes; faster, completed in a matter of days
Blending
- To keep the house style
- To improve the blance of the wine
(chard: citrus/ finess/longevity; PN: red fruits & body)
- To enhance the complexity of the wine
(old reserve: dried fruits/
oak matured: boarder texture/ spicy flavour
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