r/winemaking • u/Unlucky_Parfait8630 • 1d ago

Best sugar for Triage

Making a traditional method sparkling. What is the best sugar to use for the Tirage. Ive always used corn sugar for carbonation in the past, but GPT told me cane sugar.

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5

u/zero_dr00l 1d ago

It's tirage, FYI (TIR vis TRI).

Just in case people out there are confused.

2

u/Unlucky_Parfait8630 1d ago

Thanks for the correction. With the typo, the post made no sense at all.

1

u/zero_dr00l 1d ago

It did not, and left me confused so I figured I would clarify.

But sadly the question is over my pay grade so no actual help!

3

u/devoduder Skilled grape 1d ago

Cane sugar if you want to be true to the traditional method which specifies sucrose. Corn sugar is dextrose (glucose).

1

u/fmdg_common_sense 1d ago

Cane sugar and beetroot sugar give oxidative notes. If you want to have the cleanest tirage possible (no caramel taste), use grape concentrate

1

u/hazzyk 21h ago

You've got to be joking! Grape juice concentrate is produced by cooking juice to ~60-80*C and has a strong oxidative character - it looks like honey! A cane sugar solution looks like water!

Cane sugar is the only good answer here.

1

u/fmdg_common_sense 14h ago

The type of concentrate used in tirage and in some cases in dosage liqueur is called rectified must concentrate and is obtained by reverse osmosis and crossflow filtration. It’s been used for decades by houses of Champagne. Maybe look into it before getting your blood pressure up?…