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:|| |
16th April 2019
10am - 4.15pm
Course Fee - £155
Registration - £55
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Apply for this course online now to begin you journey towards a qualification in WineSkills Workshop - Tirage, Disgorge and Dosage.
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