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Papers > Miscellaneous > Factors Affecting Quality Parameters in Methode Tradionelle Wines
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Factors Affecting Quality Parameters in Methode Tradionelle Wines |
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Viticultural Considerations The array of viticultural parameters affecting Methode Traditionelle quality is broad. Environmental and viticultural factors influencing cuvee chemistry include mesoclimate, canopy management, soil moisture, temperature, berry size, root stock and clone, asynchronous development, fruit maturity and leaf area/fruit weight ratios. For the producer understanding the relationships between vineyard management and wine quality may be even more difficult for sparkling wine than table wines. ... This requires considerable insight and may tend to obscure the relationships between vineyard management and sparkling wine quality (Zoecklein 2002). ... Fruit maturity and the rate at which it matures can influence grape and wine quality markedly (Zoecklein 2002). Grape Cultivars The main varieties used in Methode Traditionelle production are Pinot Noir, Chardonnay, Pinot Meunier, Gamay and Pinot Blanc (Zoecklein 2002). ... Chardonnay gives life, acid, freshness and aging potential to Methode Traditionelle. ... Pinot Noir adds depth, complexity, backbone, strength and fullness to Methode Traditionelle wines. ... However because of the slowness of manual harvesting, the fruit may not be picked at its optimal quality. The inability to harvest quickly can occasionally lead to a considerable loss of quality under poor harvest conditions (Jackson 2000). Methode Traditionelle producers harvest based upon the flavour and aroma of the juice, as well as analysis of Brix, Titratable Acidity and pH. Producers are generally striving for base wines that are clean, delicate and not varietally assertive yet not dull or lifeless. ... Immature fruit produces wines that are green and grassy in aroma. ... Typical fruit chemistry for Methode Traditionelle includes: Chardonnay Pinot Noir Brix 18. ... 15 Grapes must be harvested as cool as possible to avoid excessive phenolic pickup and loss of fruit quality (Zoecklein 2002). Pressing and Cuvee In traditionally produced sparkling wines, the grapes are pressed whole without prior crushing and destemming. ... The later press fractions possess the following attributes: high pH; excess colour; high total phenolic content; excessive varietal character; harshness; higher non-soluble solids and a lesser quality aroma. ... Lower temperatures may give grassy aromas, whereas higher temperatures yield wines lacking in finesse. ... Finally wines are separately clarified and cold stabilized by cultivar, site and vintage. ... Blending is considered by most to be the key to the art of Methode Traditionelle production. The selection of cuvee components is conducted with three main objectives in view: the production of sparkling wine with definite and consistent flavour; the enhancement of quality of the individual wines; and the production of a base wine of sufficient quality (Zoecklein 2002). Mixing is based in part on chemical attributes but is largely based on sensory evaluation of the wines involved (Jackson 2000). ... During fermentation, this produces a pressure considered appropriate for most sparkling wines, namely 600 kPa (~6atm). Because the pressure exerted by the carbon dioxide varies with the temperature and other factors the concentration is sometimes expressed in grams of gas contained. ... Following sealing, sparkling wines are stored for the prise de mousse. ... Aging Surlie Methode Traditionelle bouquet is a function of both yeast autolysis and aging. ... The sediment of young wines is much less homogenous and therefore difficult to riddle (Zoecklein 2002). ... Wines with a reductive character (hydrogen sulphide, mercaptans etc. ... Dosage The structural profile of Methode Traditionelle is composed of three major stimulations: the tactile base influenced by the extract and astringent elements; the acidity which depends upon the cations present, buffering capacity, alcohol and sugar levels; and the sugar taste which is produced by the interaction of acid, alcohol and sugar (Zoecklein 2002). ... Sugar dosages are employed in Methode Traditionelle produced from secondary press fractions. |
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Title: Factors Affecting Quality Parameters in Methode Tradionelle Wines
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