The secret about making sparkling wine is knowing what chemical reactions happen during the wine making process.
First of all, during the process of fermentation, carbon dioxide is produced as a natural byproduct. Pretty cool huh?
Fermentation is when yeast combines and consumes sugar, which creates alcohol as a byproduct, but also that bubbly carbon dioxide that can be then contained in the wine to create carbonation.
That's why when you see wine fermenting in a tank you see bubbles coming out. This is carbon dioxide coming out as a reaction to fermentation. Eventually it leaves the surface of the wine, and then through the wine tank in a special safety valve.
If we would force the CO2 into the tank without allowing it to escape, it would stay in the the wine and create carbonation.
This is true of any wine.
Making sparkling wine then is all about how this CO2 is captured.
There are two major methods of forcing CO2 back into the wine:
Let's start with the Charmat method, which is more common in Italy:
The other method is called the Champenois method, from France.
This type of carbonation of CO2 is forced into the wine, not from the tank but directly from the bottle. It's a more difficult and time consuming system. I'll describe to you what I mean:
this method you create the wine, but bottle early so that the wine's
fermentation process continues inside the bottle. The wine that is put
in the bottle, actually still has residual sugar, which is how it
continues the fermentation process inside the bottle.
There you have it, folks! The inside scoop on making sparkling wine!
Melina (that's me) is the creator & catalyst behind this website, and answers wine questions through research, ongoing conversation with Sergio, and personal experience living and working at Hopewell Valley Vineyards.
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