Sparkling Wine Production: Tirage, Secondary Fermentation (AF 2 in bars), Riddling, Disgorging & Dosage

🎯 Winemaking Goal

Manage traditional-method sparkling wine production end to end (26-EFF-CHARD in on-laths container LATTES-01, 6,000 bottles = 45 hL): calculate Tirage sugar and yeast additions for +6.0 bars, track Secondary Fermentation in Bottle (AF 2 / Prise de mousse) with its dedicated Pressure (bars) and Temperature curve, then record Disgorging (with volume loss) and Dosage (Liqueur d'expédition) with automatic display of the EU legal sweetness category (Brut).

✅ Prerequisites

• The Sparkling wines module is enabled in Settings > Automatic actions.
• Container LATTES-01 (On laths, 6,000 bottles of 75 cL = 45 hL) holds base wine 26-EFF-CHARD (Chardonnay 2026, 45 hL, ABV 11.0 % vol, residual sugar 1.0 g/L).

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🛠️ Step-by-Step Instructions

Step 1 — Calculate & Record the Tirage Operation

1. On LATTES-01 - 26-EFF-CHARD, click Job to open New operation and select Tirage.
2. In the built-in calculator:
   • Lot volume: 45 hL (6,000 bottles of 75 cL).
   • Target overpressure ΔP: 6 bars (4 g/L sugar per bar).
   • Calculated result: 24 g/L sugar (108 kg total) + 20 g/hL yeast (0.9 kg Lalvin EC1118).
3. Click Save: the lot automatically switches to status Secondary fermentation (AF 2).

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Step 2 — Log Secondary Fermentation Readings (AF 2 in bars) & Monitor the Pressure Curve

1. On the lot sheet, locate the New secondary fermentation reading (AF 2) card and the Secondary fermentation curve (AF 2) chart.
2. Enter your aphrometer pressure measurements over time:
   • Pressure (bars): 1.2 → 2.8 → 4.5 → 5.6 → 6.1 bars
   • Temp. (°C): 13.2 °C
   • Density (g/L): 993 g/L
   • Click the amber Confirm button.
3. The Secondary fermentation curve (AF 2) displays:
   • Solid amber/brown line: Pressure (bars) rising from 1.2 to 6.1 bars.
   • Dashed orange line: Cellar temperature (°C).

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Step 3 — Record Disgorging (-0.9 hL) and Dosage (+71.71 L → 44.82 hL, Legal Badge Brut)

1. Disgorging: click Job, choose Disgorging, enter 1.5 cL/bottle loss across 6,000 bottles (-0.9 hL loss), check Update lot volume (45 → 44.1 hL), and save.
2. Dosage (Expedition liqueur): click Job and select Dosage:
   • Volume to dose: 44.1 hL · Initial sugar: 1.0 g/L
   • Liqueur sugar concentration: 650 g/L · Target final sugar: 8 g/L (+7 g/L).
   • Calculated result: +71.71 L (+0.72 hL) of expedition liqueur, bringing the final volume to 44.82 hL (5,976 bottles) and displaying the legal category badge Brut (6–12 g/L)!
3. Keep Update lot volume (44.1 → 44.82 hL) checked and click Save.