2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29
Carbonated wine is a type of sparkling wine to which carbon dioxide has been artificially added. It is due to the small and numerous bubbles and because of them the wine got its name carbonated.
As a type of sparkling wine, carbonated wine is very similar to champagne and natural sparkling wine, but differs from them in its production technology.
Champagne is the sparkling wine that is produced in the French region of Champagne. Natural sparkling wines are those in which the natural process of secondary fermentation has produced carbon dioxide, which is why they have been aerated.
When carbonated wines the process is the same, but instead of proceeding naturally within a few weeks, it is caused by the addition of sugar and yeast, which lead to the aeration of the wine.
Production of carbonated wine
Grapes intended for carbonated wine, must be harvested earlier than the harvest with which ordinary wine will be prepared. The reason for this is that the earlier harvest has a higher acidity.
For the production of carbonated wine it is not good for the grapes to be high in sugar. For this purpose, certain species are selected - Blanc de Blanc or Chardonnay, in which the amount of tannins and other phenolic compounds is low.
Picking grapes for this species must be done by hand, not mechanically, so as not to damage the fruit. The grapes are then pressed and separated from the skin, allowing them to ferment.
The first fermentation of carbonated wine flows naturally. The main point is the so-called malolactic fermentation - the result of the exchange of lactic acid bacteria.
The second fermentation is then induced by some of the most common methods for this purpose.
The best known and traditional method of inducing secondary fermentation is by adding sugar and yeast to the wine. Both products form carbon dioxide in the alcohol and aerate it.
The second way is to take a small portion of the wine and mix it with sugar syrup. The mix adjusts the level of sweetness and added to most of the wine aerates it.
The third method is known as Charmat, in which the secondary fermentation must be induced in stainless steel vessels by adding fresh yeast and sugar to the wine.
After the secondary fermentation carbonated wine is cooled and bottled in glass bottles at high pressure - a temperature of 20 degrees Celsius and 3 bar.
Bottles should be closed with a cork or plastic cap. When opened, carbon dioxide is released and the wine becomes sparkling. The alcohol content is usually between 10 and 12%.
History of sparkling wine
According to a legend, the first carbonated wine was created by a blind monk named Pierre Perignon 400 years ago. He was the guardian of the wine cellars, but he poured a little wine from them, which he carried in his cell, and so accidentally discovered the production technology.
However, some believe that this is a fantastic fiction rather than a real historical event and point out that sparkling wines have been produced since antiquity.
Types of carbonated wines
By color:
- white
- Red
According to the added sugar content:
- super dry
- very dry
- estra dry
- semi-dry
- dry
- Sweet
- semi-sweet
Serving sparkling wine
Carbonated wine is served slightly chilled at a temperature of about 6 degrees Celsius. Like champagne and natural sparkling wine, it can be placed in a container with ice cubes to cool.
The bottle is opened in front of the guests and poured into thin-walled cups in the shape of a flute or a reverse cone with a medium-high stool, as the bubbles can be best observed in them.
When pouring sparkling wine, the glass should touch the neck of the bottle at an angle so that the jet falls on the walls of the glass and not directly on the bottom. This reduces aeration and the formation of more foam in the cup.
Combination with carbonated wine
Carbonated wine served with either an aperitif or dessert. Suitable combinations for it are all cheeses and fish. The combination with sushi, fried and crunchy foods, as well as delicacies suitable for serving an aperitif is also suitable.
The wine goes well with desserts such as caramel cream, cheesecake, coconut cake, chocolate mousse, chocolate, cookies, tiramisu, biscuit cake, creme brulee, Agnesa cake, ice cream, ice cream cake and roll.
Most of the fruits are also combined with carbonated wine - apples, pears, apricots, oranges, quinces, bananas and strawberries.
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