3 Different Methods Of Making Sparkling Wine
- By Polly Perrot
- Published 01/19/2012
- Wine and Spirits
- Unrated
When talking about sparkling wines, these are wines that undergo two fermentation processes. The first process turns grape juice into still wine without bubbles. This first product is called base wine. The second fermentation process turns this base wine into wine with bubbles.
Some sparkling wines are more expensive than others. The value of a bottle depends on many factors. One of the most important factors is the process by which the wine was made. There are 3 basic methods that may be used in making sparkling wines and these are: the Methode Champenoise, which is more commonly known as the Champagne method, the Transfer Method and the Charmat Bulk process.
1. Methode Champenoise or Champagne Method. A lot of Americans call almost all sparkling wines Champagne. This is inappropriate. Unless a sparkling wine is made through the Methode Champenoise, it cannot be called Champagne. This method is more labor-intensive and more costly than the other methods of making sparkling wine. In this process, the juice is extracted from the grapes and is put into a container for the first fermentation process.
As soon as the first process is complete, it is transferred to a Champagne bottle wherein a mixture of yeast and sugar is added. Here the second fermentation begins. Once this is done, the sediment (dead yeast) is re
moved quickly without allowing the bubbles to escape. To remove the sediment, the bottle is gradually tilted daily until it is totally upside down.
2. Transfer Method. This is very similar to the Champagne method of making sparkling wines. The only difference is in the process of removing the sediment. In the Transfer method, sediment is removed when the wine is transferred from the second fermentation bottle to a pressurized tank where the sediment is filtered. The wine is bottled immediately after, then corked and secured with a wire hood ready to be sold.
3. Charmat Bulk Process. Sparkling wines made from this method are the least expensive. This process is the fastest and the least costly among the three methods. In this type of making sparkling wines, the base wine still goes through a second fermentation but not in a bottle. Instead, it is placed in a temperature-controlled, pressurized tank where sugar and yeast is added.
The second fermentation takes place in this tank and carbon dioxide is still prevented from escaping. The tank functions similar to a large bottle. Once the second fermentation is done, the wine is then filtered under counter pressure and is bottled using a counter-pressure filler. Since in this process wine has not spent enough time in contact with the carbon dioxide, the bubbles are a bit larger than those of sparkling wines made through other processes. Plus, the bubbles dissipate more quickly.
Some sparkling wines are more expensive than others. The value of a bottle depends on many factors. One of the most important factors is the process by which the wine was made. There are 3 basic methods that may be used in making sparkling wines and these are: the Methode Champenoise, which is more commonly known as the Champagne method, the Transfer Method and the Charmat Bulk process.
1. Methode Champenoise or Champagne Method. A lot of Americans call almost all sparkling wines Champagne. This is inappropriate. Unless a sparkling wine is made through the Methode Champenoise, it cannot be called Champagne. This method is more labor-intensive and more costly than the other methods of making sparkling wine. In this process, the juice is extracted from the grapes and is put into a container for the first fermentation process.
As soon as the first process is complete, it is transferred to a Champagne bottle wherein a mixture of yeast and sugar is added. Here the second fermentation begins. Once this is done, the sediment (dead yeast) is re
2. Transfer Method. This is very similar to the Champagne method of making sparkling wines. The only difference is in the process of removing the sediment. In the Transfer method, sediment is removed when the wine is transferred from the second fermentation bottle to a pressurized tank where the sediment is filtered. The wine is bottled immediately after, then corked and secured with a wire hood ready to be sold.
3. Charmat Bulk Process. Sparkling wines made from this method are the least expensive. This process is the fastest and the least costly among the three methods. In this type of making sparkling wines, the base wine still goes through a second fermentation but not in a bottle. Instead, it is placed in a temperature-controlled, pressurized tank where sugar and yeast is added.
The second fermentation takes place in this tank and carbon dioxide is still prevented from escaping. The tank functions similar to a large bottle. Once the second fermentation is done, the wine is then filtered under counter pressure and is bottled using a counter-pressure filler. Since in this process wine has not spent enough time in contact with the carbon dioxide, the bubbles are a bit larger than those of sparkling wines made through other processes. Plus, the bubbles dissipate more quickly.
Polly Perrot
Polly Perrot has a uniquely elegant custom wine cellars Lucas TX designed by the finest in the industry. Get free advice about custom wine cellar TN! Visit http://www.WineCellarSpec.com.
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