Champagne Vinification

Question 1

In Maillard reaction during autolysis, what two compounds interact with one another to create a toasty aroma?

Answer 1

Amino Acids (Created during autolysis)
Fructose (from dosage)

Question 2

When is the earliest tirage can occur in champagne?

Answer 2

Not till Jan 1 of year following harvest

Question 3

Volume of wine in champagne may not increase by more than this % per 1% increase in alcohol?

Answer 3

Volume: 1.12% per 1% increase in alcohol

Question 4

How can a winemaker mitigate the loss of Anthocyanins during second fermentation in Rosé Champagne production?

Answer 4

Add Gum arabic in the liqueur d’exposition

Question 5

Finished Champagne can be transferred if smaller than this size or larger than this size?

Answer 5

Smaller than 375ml
Larger than 3L

Question 6

For NV bottlings of Champagne, up to this % of 375ml bottles may be transferred to new bottles?

Answer 6

Up to 20%

Question 7

Sweetness level of Extra Dry Champagne

Answer 7

12-17 g/l

Question 8

Sweetness level of Sec or Dry Champagne

Answer 8

17-32g/l rs

Question 9

Sweetness level of Demi-sec champagne?

Answer 9

32-50g/l rs

Question 10

Doux Champagne?

Answer 10

50g/l RS plus

Question 11

Max RS for Champagne Base wines?

Answer 11

10g/l