That's how sparkling wine is made

Drink a lot of sparkling wine, taste a lot of Champagne (Champagne), but do not know how they are made. In fact, the process of transforming from a round and full fruit into a sparkling wine with unique bubbles is long or short, complex or simple. By understanding several methods of making sparkling wine, it helps us to find quality sparkling wine.

1. Traditional Method

The traditional method, also known as the Methode Champenoise, is the most complex method of making sparkling wine. In the traditional method, winemakers add sugar, yeast, and fining agents to the bottled base wine (high-acid wine obtained from the first fermentation) before sealing the bottle. The bottles are stacked horizontally in the cellar and kept under constant temperature and humidity conditions for a slow secondary fermentation. During this process, the yeast releases carbon dioxide as it breaks down sugar. In a closed environment, carbon dioxide dissolves into the wine creating bubbles. After the secondary fermentation is complete, the yeast will die and form a lees deposit on the bottom of the bottle. After a few months or even years, these yeasts will start to release some chemicals. This process is yeast autolysis (Yeast Autolysis). ), yeast autolysis usually imparts wine bread, biscuits or some baked flavors. In order to remove these sediments, the winemaker will filter through Riddling and Disgorge. The bottle is turned and tilted slowly by hand, causing the yeast to slide to the mouth of the bottle, but most wineries now use efficient spinners to spin the bottles. As the lees settle on the mouth of the bottle, the winemaker will perform a low temperature treatment on the mouth of the bottle to freeze the wine at the mouth of the bottle, and then flip the bottle to a vertical position to remove the seal. At this time, the pressure generated in the bottle will freeze the wine. The wine is ejected, so as to achieve the purpose of removing the precipitate. Then add a mixture of wine and sugar to the bottle, which is Dosage, and then seal the bottle. Champagne and Cava are both made using the traditional method.

2. Transfer Method

The biggest difference between the transfer method and the traditional method is that in the transfer method, after the secondary fermentation is completed, the wine will be poured into a pressure tank under the action of pressure, and then bottled after filtration, without the need to turn the bottle and spit mud, etc. step. Compared with the traditional method, the transfer method can be used for brewing large batches, it is easier to maintain the stability of quality, and it is more economical.

3. Tank Method

Most of the cheap sparkling wines in the world are made using this method. In this method, the base wine obtained from the first fermentation is poured directly into a sealed tank, where the second fermentation is carried out, after the fermentation is completed, it is filtered and then bottled. Almost all Prosecco and Sekt in Germany are made using the in-can method.

Information via Fine Wine Network

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