Page 20 - CAVAS 2018 OK
P. 20

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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