Effect of yeast contact time on the flavour profile and quality of Méthode Cap Classique wines

Project Number
P04000008

Project title
Effect of yeast contact time on the flavour profile and quality of Méthode Cap Classique wines

Project leader
Jolly, N P

Team members
Jolly, N P
Booyse, M
Ohlson, S
Van Breda, V
Adonis, P
Ferreira, P

Project description
Current legislation for South African bottle fermented sparkling wine or Méthode Cap Classique (MCC) classification prescribes a minimum of nine months on the yeast lees before dégorgement. The wine industry wishes to increase the lees contact time to a minimum of 12 months for a standard category. There is also a desire to bring in a second category, Superior/Elite, of 24 months lees contact. Proposals have already been made to the Wine and Spirit Board in this regard. However, very little scientific data is available to support the proposed classifications. This research topic has been given a high priority by the Winetech Vinification Technology Committee.

The objective of the project will be to collaborate with the Cap Classique Producers Association (CCPA) and specific MCC producers in microbial, chemical and sensory monitoring and analyses of Chardonnay and Pinot noir MCC wines to confirm anecdotal evidence and give scientific support to legislation. The project will run over four financial years to cover two separate 24 month production processes. A preliminary evaluation of MCC wines will be carried out in 2012, before the start of the project to test methodology. These wines will be donated by Graham Beck Cellars.

Presentation(s)
Jolly, N P. 2012. Effect of yeast contact time on the flavour profile and quality of Methode Cap Classique wines. Presentation at the 3rd Technical Day of the Cap Classique Association. 26 July, Stellenbosch, South Africa.

Jolly, N P. 2014. Effect of lees contact time on Methode Cap Classique wines: Preliminary observations. Presentation at the 5th Technical Day of the Cap Classique Association. 18 July, Stellenbosch, South Africa.

Jolly, N P, van Breda, V, Booyse, M, Hutchinson, U, Jooste, A. 2013. Effect of yeast contact time on the flavour profile and quality of Méthode Cap Classique wines. Paper presented at the 35th Conference of the South African Society for Enology and Viticulture. 13-15 November, Somerset West, South Africa.

Jolly, N, van Breda, V, Booyse, M, Hutchinson, U, du Plessis, Z, Fass, B, Jooste, A. 2014. Effect of lees contact time on Méthode Cap Classique wines. Paper presented at the Winetech – Winemaking Techniques and Practices Programme Workshop. 2 October, Stellenbosch, South Africa.

Jolly, N, van Breda, V, Booyse, M, Minnaar, P, Harold, G. 2016. Effect of lees contact time on the chemical and flavour profile of Méthode Cap Classique wines. Paper presented at the 6th Cap Classique Technical Seminar. 22 July, Stellenbosch, South Africa.

– Record end –

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