New technique promises to speed sparkling wine production.
There’s no mistaking a gyropalette at work, its top-heavy robotic arm twirling a wire palette of bottles like a baton. But you’ll need a scanning electron microscope to see the iron nanoparticles that have the potential to make it obsolete.
The early adoption of the robotic gyropalette by Cava producer Cordoniu in the mid-1970s was a milestone that altered the course of the modern sparkling wine industry. Mechanized riddling reduced the amount of time required to move spent yeasts cells into the neck of a bottle from two months to a matter of days, all without any adverse effects on the sensory qualities of the wine.
The wholesale adoption of mechanization by traditional-method sparkling wine producers and many Champenoise dramatically reduced the production costs and time to market imposed by the labor-intensive technique of hand-riddling bottles. As such, bottle-aged sparkling wine became a viable and affordable alternative to still wine.
Almost despite technology, this time-honored method remains very close to its original form. Beyond the gyropalette and the technical advances in still wine production that have contributed to the overall quality of sparkling wine, innovation in the traditional method of production has remained focused on further reducing the time required for riddling – specifically, by modifying the forms of yeast inoculum used in secondary fermentation. Read the entire article here – Magnetic riddling