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This workshop will review the key final stages of sparkling wine production.

During the first part of the day we will investigate the secondary (in bottle) alcoholic fermentation and the science behind it, providing guidelines and principles for successful sparkling wine production.  Following this will be a discussion and practical demonstration of the disgorging process. The day will finish by reviewing dosage (sugar and wine) after disgorging to bring balance to the wine. Not only is this a means to adjust the sugar to acid ratio and balance the wine but it also alters the flavour, foam and aroma of the sparkling wine.

This course is useful for winemakers and senior winery staff as well as people interested in this key area of wine science. 

Tirage: The secondary fermentation 
Key factors to consider: stabilistaion, filtration, yeast strain, temperature, nutrition, sugar level and adjuvants

Disgorging: Removal of yeast 
Key factors to consider:  timing, riddling (manual and gyropallet), neck freezing. en Vollee, discharging, dosage, topping, closing. 
Causes of gushing.

Dosage: finishing the wine
Key factors to consider: amount, types, preservatives, stabilisers, time under cork

Please do not delay your booking – to guarantee your place, please book 2 weeks in advance of course date

Entry Requirements:

WineSkills workshops are best suited for people who have attended Principles of Winemaking or have previously worked in commercial wineries.

Dates & Location:

15th April 2019 

Plumpton College


1 Day 

10am - 4.15pm


Course Fee - £155

Registration - £55

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