06sparkling wine

06sparkling wine - Sparkling Wine October 27/29 1998 WHY DO...

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Sparkling Wine October 27/29, 1998 1 1 MAKING SPARKLING WINE MAKING SPARKLING WINE Andrew Waterhouse 2 WHY DO THEY SPARKLE? • Dissolved CO 2 held under pressure • Release pressure Î CO 2 comes out of solution as bubbles 3 SPARKLING WINE Legal definition: More than 0.392 g CO 2 per 100 ml (about 1 atmosphere) Noticably fizzy But most sparkling wines are under much more pressure (5 to 6 atm) 4 SPARKLING WINE Why do people like it? Tingling sensation Aroma carried up to nose Looks great 5 CHAMPAGNE IS A place in France U.S. law: • Use “Champagne” only along with a U.S. place name • ‘California Champagne’ 6 WHERE DOES THE CO 2 COME FROM? A second fermentation In a closed container CO 2 cannot escape
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Sparkling Wine October 27/29, 1998 2 7 SPARKLING vs . CARBONATED Sparkling wine •CO 2 comes from a second fermentation Carbonated wine •CO 2 is added artificially 8 Yeast Yeast CO CO 2 Yeast Yeast + Sugar Sugar SUGAR SUGAR EtOH EtOH CO CO 2 EtOH EtOH FIRST FIRST FERMENTATION FERMENTATION SECOND SECOND FERMENTATION FERMENTATION closed container container
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This note was uploaded on 04/15/2008 for the course BIS 1b taught by Professor Kimsey during the Spring '08 term at UC Davis.

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06sparkling wine - Sparkling Wine October 27/29 1998 WHY DO...

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