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2018
THE GRANVÁS OR CHARMAT METHOD
(LARGE CONTAINERS)
his is a quicker and cheaper system for producing
Tsparkling wines than the Traditional System. In
this method, the second fermentation occurs in a pres-
surized tank which is perfectly sealed so that it does
not lose carbon dioxide during the process (autocla-
ves). As in the Traditional Method, it is based on a pale,
clean and fruity base wine which does not exceed 11
degrees. In order to carry out the second fermentation, THE TRANSFER METHOD
a mixture of sugars, yeasts and wine (liqueur of tirage) his practice is less relevant nowadays and has
is prepared and added to the hermetic tank using do- Talmost fallen into disuse. Fermentation of the
sage pumps. The ageing on lees which is carried out wine takes place in the bottle, but it is subsequently
in the traditional method can be reproduced in these transferred to a deposit where the sediments are elimi-
containers by increasing the temperature of the wine nated, thus avoiding the disgorging technique. Its aging
during a period of 3 to 5 days. The resulting sparkling period with lees is shorter than with the traditional me-
wine is clarified by transferring it from the fermentation thod and, consequently, the positive contribution of the
CAVAS & OTRAS BURBUJAS temperature of -4ºC. The addition of liqueur d’expédi- this is a cheaper system that might guarantee a more
tank to a refrigeration deposit, where it will be stabili-
aging does not achieve the same effectiveness as in
sed through the effect of coldness at an approximate sparkling wines produced traditionally. On the contrary,
tion is optional in this case as these sparkling wines regular and consistent daily production.
do not normally require a subsequent correction of the
sugar levels. Finally, they are bottled, labelled and are
ready for commercialisation.
AERATED WINES
arbonated gas is added to these wines, and as
Ca result, their organoleptic qualities differ from
those of sparkling wines obtained by the other me-
thods. These types of wines do not experience a se-
cond fermentation as the carbon dioxide they contain
comes in whole or in part from the addition of gas.
The aerating procedure is carried out in pressurized
deposits, where a concentration of sugar is added to
the wine, depending on the degree of sweetness in-
tended to obtain.
SEMI-SPARKLING OR PETILLANT
hese wines retain part of the carbon dioxide
Tof the fermentation on being bottled. The se-
mi-sparkling wines have a pressure of 1 to 2.5 atmos-
pheres called «natural» when all the gas comes from
the sugars of the grape or aerated when the carbon
dioxide is added. The semi-sparkling wines are clas-
sified between sparkling wines and still wines. They
have part of the bubbles of the former and the aroma-
tic and taste hints of the latter.
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