Sparkling wine might just be the most technical of all wines in the world–even if it is so easy to drink!
The reason most sparkling wine is so complex is because of the need for two fermentations; one to make wine and the other to make bubbles. Since sparkling wines were first introduced (starting in the mid 1500’s), several processes have been developed and each result in a unique sub-style of sparkling wine.
Viticulture and Variety Selection for Sparkling Wine
Jones et al. (2014) harvesting details, indicating: that a low pH, high titratable acidity (TA), and “lower” sugar concentration is ideal for sparkling wine production. Typical harvest parameters in Champagne, the world’s leading sparkling wine producing-region, include: an estimated final alcohol (v/v) of 9% based on starting sugar concentration, 12.0 g/L tartaric acid, and a pH of 2.9, but parameters vary and are determined annually, dependent on the growing season (Jones et al. 2014). Unlike many New World winegrowing regions, Champagne and Cava have viticultural regulations dictating grape growing practices and harvest parameters (Jones et al. 2014). Other sparkling wine producing regions may mimic these parameters in terms of optimizing quality in their sparkling wine products. Both Zoecklein (2002) and Jones et al. (2014) have detailed harvest parameters for grapes destined for sparkling wine production, although optimal ranges can vary from region-to-region and variety-to-variety: 16.0 – 20.0°Brix, 10.0 – 16.0 g/L tartaric acid, and a pH of 2.90 – 3.20.
Methods of Production
See picture below
TIP: You can control/adjust the pH (and/or temperature) in your harvesting and winemaking processes easily and effectively with wide range of Adwa meters, as for example pocket testers AD11 or AD12,or portable meters as AD110 or AD130.
See more : http://adwainstruments.com/products/ph