How are the bubbles created in champagne?

How is champagne made?

I mentioned a few weeks ago that I was going to explain how champagne is made, but more specifically how the bubbles in champagne are formed. This I have now done via some experience, knowledge and a little research.

Put very simply, wine is a drink made from the fermented juice of freshly picked grapes. Fermentation is a natural process casued by yeast. Yeast are microscopic organisms that live naturally alongside grapes in the vineyards and winery. To live, yeast feed on sugar, as found in grape juice, converting it into alcohol and carbon dioxide gas. At this point, for non-sparkling wines, the carbon dioxide gas is allowed to escape. Champagne is therefore created by instigating a second controlled fermentation after the wine is put in the bottle. The carbon dioxide creates the bubbles, which is now trapped in the wine!

Champagne can only be called so if the grapes used in the product are grown in the Champagne area of France.

I think it’s quite interesting. If anyone has any comments to make regarding Champagne, or good varieties that I should try please let me know!

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2 Responses to “How are the bubbles created in champagne?”

  1. Jon Says:

    There are other ways sparkling wine is made, but yes, only wine made in champagne and made via methode champenoise can be called champagne. Other methods include secondary fermentation in a larger vessel instead of the bottle, and direct injection of carbon dioxide, not unlike making soda. However these methods are generally used on lower quality, cheaper, mass produced sparkling wine products.

  2. quiddity Says:

    quiddity says : I absolutely agree with this !

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