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Common practice for high quality sparkling wine production is to separate press fractions as used in méthode champenoise

Citation

Kerslake, FL, Common practice for high quality sparkling wine production is to separate press fractions as used in methode champenoise, CRUSH 2012 The grape and wine science symposium : GWRDC, GWT1207 Final (2012) [Contract Report]

Abstract

Common practice for high quality sparkling wine production is to separate press fractions as used in méthode champenoise. Champagne production has shown there to be a quality difference between free run and pressings, however little research has quantified the differences between the fractions objectively. Subjective sensory differences are evident between fractions, and winemakers keep at the very least free run (cuvée) and pressings (taille) separate, but often also several more fractions during pressing. In the current study, Chardonnay and Pinot Noir fruit was gently pressed using a whole bunch press, similar to those used for sparkling wine production. Free run juice and pressings juice was separated at pressing time, analysed and then vinified separately to the base wine stage. Principal component analysis of the phenolic fingerprints, generated by UV spectroscopy of both the juice and the base wines, separated free run from pressings and Chardonnay from Pinot Noir. The importance behind the ability to differentiate these fractions is the potential to develop objective measures of sparkling wine quality, both at the juice and base wine stages.

Item Details

Item Type:Contract Report
Research Division:Agricultural and Veterinary Sciences
Research Group:Horticultural Production
Research Field:Horticultural Production not elsewhere classified
Objective Division:Plant Production and Plant Primary Products
Objective Group:Industrial Crops
Objective Field:Wine Grapes
Author:Kerslake, FL (Dr Fiona Kerslake)
ID Code:84271
Year Published:2012
Deposited By:Tasmanian Institute of Agriculture
Deposited On:2013-05-01
Last Modified:2013-05-01
Downloads:0

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