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>similar to champagne which, at its most basic, is just wine where the CO2 isn't allowed to escape, such as because of being in a bottle "similar" and "at it's

>similar to champagne which, at its most basic, is just wine where the CO2 isn't allowed to escape, such as because of being in a bottle "similar" and "at it's most basic" is hiding the accurate difference between champagne and still wine. To make champagne, the sugar in the grapes is fermented to make wine, just exactly like wine is made. At this point almost all the sugar is gone, and the carbon dioxide is also gone. That wine, called vin clair (for a blanc de blanc we are talking about a delicious glass of chardonnay) is then put into bottles and more sugar is added, called "the dosage" (it's french, pronounce it like corsage), and now this extra sugar is fermented by the yeast in the bottle and the CO2 from this extra fermentation is captured in the bottle and makes the wine fizzy.

beAbU 3y ago
This is exactly how homebrewers carbonate bottles of home made beer. We call it "priming", and you get special spoons that measure an exact amount of sugar per bottle, or sugar candies that you can pop into each bottle. There are formulae that you can use to calculate the amount of sugar required to achieve a desired amount of carbonation.
KingOfCoders 3y ago
The main point was, "carbonated" vs. "CO2 from the yeast", and neither beer nor champagne are carbonated. carbonate /ˈkɑːbəneɪt/ verb dissolve carbon dioxide in (a liquid).
agurk 3y ago
> more sugar is added, called "the dosage" A dosage is added at the very end of production, but this is to already fizzy wine to sweeten it for the market, and leads to the classification like brut (dry) or doux (sweet). "During the bottling process, the winemaker adds the liqueur de tirage (a sweet blend of 1 kg of cane or beet sugar per liter of old wine), which initiates the second fermentation period lasting for 6-8 weeks." [0] You can get champagne with no dosage, usually called extra brut, that is very dry. [0] https://www.pernod-ricard.com/en/media/champagne-production-method https://www.pernod-ricard.com/en/media/champagne-production-...

beAbU 3y ago

This is exactly how homebrewers carbonate bottles of home made beer. We call it "priming", and you get special spoons that measure an exact amount of sugar per bottle, or sugar candies that you can pop into each bottle. There are formulae that you can use to calculate the amount of sugar required to achieve a desired amount of carbonation.

KingOfCoders 3y ago

The main point was, "carbonated" vs. "CO2 from the yeast", and neither beer nor champagne are carbonated. carbonate /ˈkɑːbəneɪt/ verb dissolve carbon dioxide in (a liquid).

agurk 3y ago

> more sugar is added, called "the dosage" A dosage is added at the very end of production, but this is to already fizzy wine to sweeten it for the market, and leads to the classification like brut (dry) or doux (sweet). "During the bottling process, the winemaker adds the liqueur de tirage (a sweet blend of 1 kg of cane or beet sugar per liter of old wine), which initiates the second fermentation period lasting for 6-8 weeks." [0] You can get champagne with no dosage, usually called extra brut, that is very dry. [0] https://www.pernod-ricard.com/en/media/champagne-production-method https://www.pernod-ricard.com/en/media/champagne-production-...