Bubbly wine -- Sparkling wine is sparkling

Sparkling Wine is another popular type of wine, besides red and white wine. The image of a racer violently shaking Champagne and spraying joy and liquor is many people's first impression of sparkling wine.

Some sparkling wine lovers may cling to the tiny, sparkling bubbles that curl upwards. As Gerard Liger-Belair, a French chemist, says in his book Uncorked: The Science of Champagne, tiny, delicate bubbles are a sign of a sparkling wine's age. "Aged champagne is able to produce tiny bubbles because carbon dioxide has been incorporated into the wine over the years," Beral told us.

So what do bubbles tell us?

Sparkling wine without bubbles is soulless, so it's important to understand how bubbles are created. Unlike still Wine, sparkling wine goes through two rounds of fermentation, the first to produce dry Base Wine, which produces alcohol. The second round releases carbon dioxide gas.

At present, there are four common methods of making sparkling wine, namely Traditional Method, Transfer Method, Tank Method and Carbonation method.


Traditional brewing Method

This is a classic way of making sparkling wine, which is generally considered to be of the best quality, with the longest aging potential and the most complex, but it is also often the most labor-intensive and therefore the most expensive.

The traditional method involves a secondary fermentation of the base wine in a specific bottle, allowing the dead yeast (also known as puree) to come into contact with the wine for a long time, which increases the complexity of the wine and gives it the flavor of bread, biscuits and baking. The next step is to manually invert the bottle so that the mud accumulates on the neck of the bottle. When the bottle is finished, the neck is immersed in cold salt water to freeze the mud and create a clear liquor in the bottle. After the puree is removed, the bottle is topped up with a flavoring liquid (a mixture of wine and sugar), which is then refilled to create a traditional sparkling wine.

Tank Method

Pot fermentation preserves the flavor of the base wine, making it suitable for aromatic varieties such as Muscat and Riesling. This method carries out secondary fermentation in a sealed tank, which greatly saves the production cost. However, compared with the traditional method and the transfer method, the liquor will not have long contact with the wine mud, so the wine after bottling under pressure often only has the original fruity aroma.

Transfer Method

In a sense, the transfer method is a combination of the traditional brewing method and the pot fermentation method, borrowing the brewing steps of the two methods respectively. At first, it is the same as traditional brewing, except that after secondary fermentation in the bottle, the wine is poured directly into a pressurized sealed tank for clarification and refilling. This allows sparkling wine to benefit from puree aging while eliminating the labor and time costs of spinning the bottle and spitting the puree. The transfer method is commonly used to make sparkling wine in non-standard bottles.




Carbon dioxide is the simplest of all the methods of making sparkling wine, and also the cheapest of all the methods. The process involves injecting carbon dioxide directly into a stationary wine-based wine, which is then bottled under pressure. The resulting wine is not of high quality, but it is suitable for sparkling wines that want to retain distinctive varietyflavours.

The fizzing sparkling wine is fascinating, and the moment the dense foam rises, it also rises with the joy of the taster, which is its charm.


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