VEN 3 Lecture Notes - Lecture 7: Pinot Noir, Chardonnay, Pinot Meunier
25 Jun 2018
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Lecture VII — Making Sparkling Wines
04.24.2018
●The sparkling wines are the highest taxed form of wine. They are
obviously considered a luxury drink.
●The Italian term for sparkling wine is SPUMANTE, which means
sparkling.
●The reason why these wines sparkle is because of their
containment of dissolved CO2, which is under pressure, and turns
to bubbles when the bottle is opened.
●The legal definition is that any wine containing more than 1
atmosphere of carbon dioxide is considered sparkling wine.
○Sparkling wines are noticeably fizzy.
●The limit for atmosphere goes from 1 up to 6 atmospheres.
○Coca Cola and other shits have about 3.4 up to 4.
●A big deal is made about labeling the bottle with Champagne.
○Champagne is a place in France, which is famous for its
champagnes …
●The CO2 in natural champagnes comes from a second fermentation.
The carbonated wines and beverages have artificially added CO2.
●Other requirements for CO2 is the need for the second
fermentation to be done in a closed container so it wouldn’t be
able to escape.
●First fermentation = Sugar turning into ethanol. This is done
across all ranges of wines.
●Second fermentation = Still wine is without sugar, but extra
sugar and yeast is added to it, in a closed container.
○The end product is ethanol and dissolved CO2 [1-6]
●CO2 becomes more soluble at higher pressure, lower temperature,
and higher ethanol content.
●The discovery of champagne probably happened out of a stuck
fermentation that resumed in the spring after the wine was
bottled and left aside.
●The most ancient method (16th century) of champagne making was
just a single fermentation going on until all the sugar was
consumed, in the bottle.
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Document Summary
The sparkling wines are the highest taxed form of wine. The italian term for sparkling wine is spumante, which means sparkling. The reason why these wines sparkle is because of their containment of dissolved co2, which is under pressure, and turns to bubbles when the bottle is opened. The legal definition is that any wine containing more than 1 atmosphere of carbon dioxide is considered sparkling wine. The limit for atmosphere goes from 1 up to 6 atmospheres. Coca cola and other shits have about 3. 4 up to 4. A big deal is made about labeling the bottle with champagne. Champagne is a place in france, which is famous for its champagnes . The co2 in natural champagnes comes from a second fermentation. The carbonated wines and beverages have artificially added co2. Other requirements for co2 is the need for the second fermentation to be done in a closed container so it wouldn"t be able to escape.
