Roughly champagne is the result of the second fermentation of white wine, which occurred after the addition of sugar.
Described in detail, however, the process for obtaining this drink are quite complex. One inclusive, termed
"Champenoise" is not used in Brazil because of its high cost. The other, called "Charmat" is a bit simpler.
The first stage in the production of champagne determined by this last method consists in the storage of white wine
Large wooden containers for a few months, six or seven, so that age. During this period will be added
wine a tirage, which is nothing more than a mixture of cane sugar and yeast with good old wine
quality. This mixture deflagará the second fermentation that no longer occur in the pipes, but in hermetically
closed and called autoclaves where the temperature is controlled. The fermenting wine remain 60 days in autoclaves,
conditioned by pressures up to 7 atm (atmosphere). After that the champagne is almost ready, leaving
just filter it and please settling of impurities, to then bottle it. In some cases, prior to bottling,
is a new addition of liquor.
0 champagne and cognac techniques require much more elaborate than those used in the manufacture of red wine.
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