Wine Studies葡萄酒研究課件：13-Sparkling Wine

1、 Wine StudiesSession 14:Sparkling WineSparkling Wine 起泡酒Fermentation (發(fā)酵) Yeast + sugar = alcohol + CO2 酵母 + 糖 = 酒精 + CO2CO2 created by fermentation in a sealed container is trapped and dissolved in the wine. 把發(fā)酵產(chǎn)生的CO2溶解在密封的容器里 4Sparkling Wine Production1st fermentation2nd fermentation takes place :

2、Tank method (大罐法）2nd fermentation in a sealed tankBottle fermentation （瓶中發(fā)酵法）2nd Fermentation takes place in special strong bottleChampagne 香檳香檳Cool continental climate 寒冷的大陸性氣候 High acidity高酸 Fresh清爽 Low alcohol低酒精度ChampagneChampagne: traditional methodChampagneClimate 氣候risk winter freeze, spring

3、frost650ml/yearVineyard 土壤chalk soils 白堊土Kimmeridgian clay 啟莫里階土壤排水性好又能儲(chǔ)存水分Champagne 香檳Grape 葡萄Chardonnay 花香，柑橘類(lèi)果香Pinot noir紅色水果，結(jié)構(gòu)Pinot Meunier新鮮果香發(fā)芽晚ChampagneTraditional Method 傳統(tǒng)法1st fermentation 干型靜態(tài)基酒2nd fermentation 加酵母和糖(addition of sugar and yeast)Yeast autolysis 酵母自溶Disgorgement & Dosage 除渣

4、和補(bǔ)液 Bottle fermentation （瓶中發(fā)酵法）調(diào)配轉(zhuǎn)瓶Traditional / Champagne Method 傳統(tǒng)/香檳法1. hand picked grapes 手工采摘2. 1st fermentation 第一次發(fā)酵-基酒3. Blending 調(diào)配4. 2nd fermentation in bottleTirage 二次瓶中發(fā)酵5. yeast autolysis 酵母自溶6. riddling & disgorgement 轉(zhuǎn)瓶與除渣7. Dosage 補(bǔ)液Introduction寧夏賀蘭山- 夏桐酒莊(LVMH)第一次發(fā)酵（1st Fermentation

5、）Blending 調(diào)配2nd fermentation in bottle 第二次發(fā)酵Tirage a mixture of Cane sugar and yeast蔗糖和酵母的混合液 yeast autolysis 酵母自溶12個(gè)月riddling & disgorgement 轉(zhuǎn)瓶與除渣Dosage 補(bǔ)液IntroductionRiddling 轉(zhuǎn)瓶Rotating bottles from horizontal to vertical通過(guò)轉(zhuǎn)瓶讓沉淀物質(zhì)聚集在瓶口人工: 8 weeks轉(zhuǎn)瓶機(jī): 8 daysDgorgement (除渣)Removing the sediment from

6、 Champagne by freezing neck of bottle in brine or freeze salt waterStyles of Champagne 香檳的風(fēng)格Brut Nature (3k/l) 天然極干Extra Brut (6k/l) 特級(jí)干型Brut (12k/l) 極干Extra-Sec (17k/l) 特干Sec (32k/l) 干Demi-Sec (50k/l) 半干Doux 甜Styles of Champagne 香檳的風(fēng)格Non Vintage (NV) 無(wú)年份Vintage 年份Ros 桃紅Blanc de Blancs 白中白Blanc de N

7、oirs 黑中白Prestige Cuve 特選精品級(jí)香檳ChampagneBottle aging 瓶中陳釀 Non-vintage 無(wú)年份香檳 15 months Vintage 年份香檳 3 yearsFlavors: 風(fēng)味green fruity/yeast 綠色水果/酵母 Apple，lemon 蘋(píng)果，檸檬 Biscuit，bread， toast 餅干，面包，吐司 honey，coffee, toast haznut 蜂蜜，咖啡，烤榛子Other French: traditional methodCremantMade throughout FranceSaumur:Grape

8、varietyChenin BlancFlavors:green fruity/yeastAppleLemonBiscuit(less complex)Cava: traditional methodMain region CatalunyaGrape varietyLocal grape varietiesChardonnayFlavors:neutral green fruitySome yeast character(less complex)Sparkling wine: key labelling termsBottle fermentedTraditional methodCham

9、pagneTransferred methodNew worldBottle FermentationStill dry base wine2nd fermentation(addition of sugar and yeast)Yeast autolysisBottles emptied into a pressurized tank. 大罐中除渣The wines filtered and rebottled in different bottles transfer Method 轉(zhuǎn)移法 wines have a complex bready flavourTank Method 大罐發(fā)

10、酵法Method 1 方法1dry fresh fruity wines 干型果味起泡酒Still dry base wine 基酒2nd fermentation 第二次發(fā)酵(addition of sugar and yeast) 加酵母和糖Wine filtered and bottled under pressure過(guò)濾，壓力下裝瓶Tank Method 大罐發(fā)酵法Method 2 方法2Ideal for sweet, fruity, low alcohol wines甜型果味起泡酒Partly fermented juice 部分發(fā)酵葡萄汁Moved to sealed tank

11、轉(zhuǎn)移到大罐中(fermentation continues) 發(fā)酵繼續(xù)Fermentation interrupted by filtering out the yeast過(guò)濾酵母終止發(fā)酵 and wine bottled under pressure 壓力下裝瓶Asti DOCG阿斯蒂Sweet 甜Grape varietyMuscat 麝香Flavors:Peach 桃子Grape 葡萄Rose 玫瑰Italian sparkling: 意大利起泡酒Asti Spumante Prosecco DOCDry, off dry 干，半干Grape variety 葡萄GleraFlavors

12、 風(fēng)味:Apple 蘋(píng)果Peach 桃子Apricot 杏Italian sparkling: 意大利起泡酒ProseccoProseccoSektHuge volumesMade in GermanyBase wine from EUDeutsche SektBase wine GermanGermany sparkling: tank methodWine for todayZonin Asti Sparkling wine卓林阿斯蒂起泡葡萄酒Origin: Italy SweetAlcohol:7.5 %volGrape： Moscato口感獨(dú)特，氣味芬芳Wine for todayFr

13、eixenet菲斯奈特起泡葡萄酒CavaOrigin: SpainOff-dryAlcohol:11.5 %volSocial responsibilityWomen should not exceed 2 units a day.Men should not exceed 3 units a day.Standard drinksA unit is 10-12ml of alcoholHow to calculate unit intake?12% * 750 ml = 90 ml alcohol 15% * 750 ml = 112 ml alcohol cup 250ml Storage of WineStore at constant 10-15 CAway from lightAway from vibrationService of White WineMedium to full bodied white wine:Light whiteSweet whiteSparkling Slightly chilled 10 -13 CChilled: