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The Initial and Prime Sparkling Wine Fermentation: a Hallmark of Champagne Wine

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In the seventeenth century, the British started using cork stoppers that were previously utilized by all the Romans. In colder times of the year, the temperatures were so modest that fermentation started to take place leaving merely the leftover sugar and yeast behind (Bird, 2011). This used to happen as the wine was transported to England and when the climate started to get warmer the wine would start to put up pressure from the CO2 gas. It was in 1662, that the first paper related to sparkling wine was to understand the procedure of production for sparkling-wine and the issues related to it.

This paper was written by Christopher Merret and it was before the time when French people even started making this type of wine (Simon, 2001). The initial and prime sparkling wine fermentation begins quite similar to the other wines. Malolactic fermentation may be observed before by which the producers tend to make the wine fruitier. After this process, the pedestal wines are supposed to be blended to make a curve. Most of the sparkling wine a blend of several varieties of grapes, vintages and vineyards (Michael, 2009).

The method of a secondary fermentation separates the manufacturing of sparkling-wine from the rest of the wines by giving the wine a feature of having bubbles. Carbon dioxide is created as a byproduct of the fermentation process. It is due to the presence of this gas that an elevated pressure is created when the wine container is opened (Robinson, 2006). It has been found out that on an average Champagne makes up around 8 per cent of sparkling-wine making across the globe.

A hallmark of Champagne wine is Blending. There are approximately nineteen thousand vineyards here and out of which only five thousand are owned by the producers of Champagne. Grapes most commonly the Chardonnay, Meunier and Pinot Noir, are utilized to produce a number of base wines. They are then assembled together to produce Champagne. Each grape type is unique and contributes its own special attribute in the wine production (Neal, 2009).

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preview essay on The Initial and Prime Sparkling Wine Fermentation: a Hallmark of Champagne Wine
  • Pages: 9 (2250 words)
  • Document Type: Essay
  • Subject: Technology
  • Level: Undergraduate
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