Successfully reported this slideshow.
We use your LinkedIn profile and activity data to personalize ads and to show you more relevant ads. You can change your ad preferences anytime.
2017 Sparkling Pinot Noir
Pick date: 9/13/17
Plant material: Pommard + 114/3309, 20th leaf
Site: volcanic soil, 760’ eleva...
Pressing
• Whole clusters into open style press
• Juice handled oxidatively—no SO2 in juice tray and didn’t gas receiving
...
Fermentation
• All three fractions were settled, then racked to ferment
vessels with small SO2 add
– Base wine in stainles...
Chemistry Panel
Wine Lot Alc pH TA Malic Potassium Calcium
Base wine 11.14% 2.88 10.46 g/L 3.03 g/L 608 mg/L 43 mg/L
Light...
Oxidation Panel
Wine Lot Redox Potential CAOX Antioxidant Capacity
Base wine 190.2 mV 5.36e-05 A/cm2
Light press 161.3 mV ...
Foaming Capacity
Wine Lot Foam Height (HM) Foam Retention (HS) Stability Time (TS)
Base wine 169 mm 35 mm 33 sec
Light pre...
Upcoming SlideShare
Loading in …5
×

2018 Oregon Wine Symposium | Producing High-Quality Sparkling Wine: An Exploration from Farming to Tirage - Gina Hennen & Eglantine Chauffour

194 views

Published on

Emma Rice, director of production and sales of Hattingley Valley UK will moderate the panel and inform attendees on considerations for developing a luxury quality sparkling region. Belinda Kemp, research professor at Brock University, Ontario, will present research on exploring leaf-pulling techniques for quality and Pinot noir press cuts for quality traditional method sparkling production accompanied by a tasting of Adelsheim press-cut Pinot noir base wines. Nate Klostermann of Argyle Winery will present Chardonnay base wines fermented in three different vessels. Rob Stuart of R.Stuart & Co. will discuss his beginnings with developing a premium method traditional sparkling wine brand and will present along with Nate Klostermann of Argyle a base wine blending trial. Eglantine Chauffour of Enartis will also join this panel.

Published in: Education
  • Be the first to comment

  • Be the first to like this

2018 Oregon Wine Symposium | Producing High-Quality Sparkling Wine: An Exploration from Farming to Tirage - Gina Hennen & Eglantine Chauffour

  1. 1. 2017 Sparkling Pinot Noir Pick date: 9/13/17 Plant material: Pommard + 114/3309, 20th leaf Site: volcanic soil, 760’ elevation Juice chemistry: Metric Value Glucose/Fructose 190 g/L Brix 18.6o YAN 164 ppm Malic acid 3.7 g/L Tartaric acid 6.0 g/L TA 8.1 g/L
  2. 2. Pressing • Whole clusters into open style press • Juice handled oxidatively—no SO2 in juice tray and didn’t gas receiving tanks • Total press cycle ~3.5 hrs: • Press yield: Total Yield: 137 gal/T Lot Press Time Max Pressure Crumbles Base wine ~2hrs ~0.7 bar 2 (fast) Light press ~1 hr ~1.0 bar 2 (long) Heavy press ~0.5 hr ~1.2 bar 1 (long) Lot Gallons % of Total Yield (gal/T) Base wine 526 75 102 Light press 120 17 23 Heavy press 60 8 12
  3. 3. Fermentation • All three fractions were settled, then racked to ferment vessels with small SO2 add – Base wine in stainless steel – Light and heavy press fractions in neutral barrel • Inoculated with DV10 yeast • Fermented ~20 days – Base wine ~60oF – Light and heavy press fractions ~65-70oF • Acid adjustment to base wine but not to press fractions
  4. 4. Chemistry Panel Wine Lot Alc pH TA Malic Potassium Calcium Base wine 11.14% 2.88 10.46 g/L 3.03 g/L 608 mg/L 43 mg/L Light press 11.40% 3.23 7.03 g/L 2.25 g/L 875 mg/L 45 mg/L Heavy press 11.25% 3.44 5.75 g/L 1.12 g/L 996 mg/L 50 mg/L
  5. 5. Oxidation Panel Wine Lot Redox Potential CAOX Antioxidant Capacity Base wine 190.2 mV 5.36e-05 A/cm2 Light press 161.3 mV 6.41e-05 A/cm2 Heavy press 160.2 mV 4.26e-05 A/cm2 Phenolic/Color analysis Wine Lot A420 (nm) A320 (nm) L* (lightness) A (red-green) B (yellow-blue) Base wine 0.053 1.2 99.207 -0.478 3.42 Light press 0.091 2.5 98.613 -0.925 5.695 Heavy press 0.111 3.3 98.014 -0.795 6.567
  6. 6. Foaming Capacity Wine Lot Foam Height (HM) Foam Retention (HS) Stability Time (TS) Base wine 169 mm 35 mm 33 sec Light press 105 mm 14 mm 24 sec Heavy press 118 mm 15 mm 25 sec High foaming quality: HM>150 mm; HS>60 mm Medium foaming quality: HM=50-150 mm; HS=30-60 mm Low foaming quality: HM<50 mm; HS<30 mm

×