Production of sparkling wines
Sparkling wine, the most famous of which, the most desirable, but also one of the most expensive is champagne, can be produced in several ways. The production methods themselves are applicable in all cases, but each producer sticks to the path chosen once, so that wines always taste the same.
Traditional champagne method (labeled "Champagne" on champagnes and "traditional" on other wines produced in this way) it consists in fermenting the wine after bottling. It is technologically simple, but not the only solution. The alternative is the Italian method, i.e. the so-called. proces Charmat. In this case, the liquor is subjected to secondary fermentation in steel vats, and then bottled under pressure after the yeast is removed.
W obu przypadkach pojawiają się w procesie produkcji wina wspólne elementy. It all starts with a gentle embossing. It avoids tart aromas getting into the wine. At the same time, grape juices from various vineyards are pressed and pre-fermented, which will then be blended. The coupage undergoes secondary fermentation in vats or bottles. Because very young grapes are used to make sparkling wines, these drinks would be quite acidic, if they had not been added to them in several stages of sugar production. In the champagne production process, you have to freeze the drink at some point, that together with the cap (the bottles are stored upside down) remove yeast sediment. A certain amount of wine is then also removed, which complements the so-called. expedition liquor, that is, a special mixture of sugar and wine from the producer's reserves. For the Charmat process, there is no such need, ponieważ osad z aktywnych drożdży winnych usuwany jest jeszcze przed zabutelkowaniem wina.
The details of the technological processes are of course changed by the producers of individual wines, thanks to which each of them has a unique taste and its own unique character, however, the general principles are always the same.
