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 …
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