Winery sparkling wine

There was also a small vermouth industry (largely based on California wine). Sparkling wines were produced successfully by a few New York wineries. Sparkling wine production in Missouri and Ohio had nearly ceased by 1960. Probably the competition of low-priced wine from California and Washington was also a factor in the decline. 

Quality control audit of incoming bottling room supplies, such as filtration media (membranes), glassware, corks, screw caps in non-premium wineries, labels, foil capsules or sheets, wire hoods, and plastic or natural corks in sparkling wine operations Sanitation practices... 

In 1979, there were thirty wineries in California producing sparkling wine. The annual sales of sparkling wine from these wineries ranges from less than 2000 to over 4,000,000 cases per year. A few of the wineries make only sparkling wine but most produce still wines as well. 

In 1979, about sixteen wineries produced by the traditional method about 8 percent of the 8,300,000 cases of sparkling wine made in the state. Two major wineries using the transfer system produced about 9 percent, and the balance of the production (83 percent) was made by ten or eleven bulk process producers. 

The production of wine for sparkling wine is similar to that for table wines. In fact, most wineries do not make wine specifically for sparkling wine but select the most appropriate wines from their still wine inventories. 

Winery B. The second winery is the largest traditional method sparkling wine producer in California, with an annual production of over 360,000 cases. It produces about ten different sparkling wines in sizes 375 mL, 750 mL, and 1.5 L. It has a special shaped bottle (private mold) in the 750-mL size. This winery grows many of its grapes and also purchases grapes and wine from others. Still wines and brandy also are marketed by this company. 

Winery E. The second bulk wine producer sells over 1,000,000 cases annually. Base wines for sparkling wine are selected from a huge inventory of new table wines stored in tanks of up to 300,000-gallon capacity at temperatures held below 8° C year round. White wines do not undergo malo-lactic fermentation. The malo-lactic fermentation is complete in red wines, which are aged for at least one year. Base wines are processed to be heat and cold stable. The pH and total acidity are adjusted by ion exchange and/or addi-... 

The colors of sparkling wine bottles are champagne green (dark green), emerald green, and flint (clear). Only a few wineries use flint glass for sparkling wine. 

On the other hand, it is claimed that these advantages are offset by the necessity of sterilizing the must, pressed grapes and juice. In practice, however, the benefits derived from the use of pure culture yeast can often be had without resorting to the costly operation of sterilization. The pure culture yeasts arc especially advantageous in the manufacture of white and sparkling wines and in the refermentation of the latter. They are used extensively abroad for these purposes and have secured some recognition and produced excellent results in some wineries in this country. 

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