Loading presentation...

Present Remotely

Send the link below via email or IM


Present to your audience

Start remote presentation

  • Invited audience members will follow you as you navigate and present
  • People invited to a presentation do not need a Prezi account
  • This link expires 10 minutes after you close the presentation
  • A maximum of 30 users can follow your presentation
  • Learn more about this feature in our knowledge base article

Do you really want to delete this prezi?

Neither you, nor the coeditors you shared it with will be able to recover it again.


Sparkling Wine

No description

Melanie Webster

on 27 September 2012

Comments (0)

Please log in to add your comment.

Report abuse

Transcript of Sparkling Wine

Melanie Webster
August 27, 2012 Sparkling Wine Two fermentation processes to create Sparkling Wine
Create Base Wine
No bubbles
Generally created in stainless steel tanks
Blend the wines until you get the style desired
Prise de mousse
Creation of bubbles via carbon dioxide
Bottle (remuage)
Specially designed tank (transvasage) The Basics This process is the most time consuming and expensive way to create the sparkling wine
Primary Half
Liquer de triage is added to blended wine (sugar and yeast mix)
Bottles separated individually
Bottle is sealed with a temporary crown seal
Secondary Half
While sealed, fermentation process occurs, creating carbon dioxide because of yeast (the bubbles)
Matured with yeast lees
After you achieve your style and flavor, the lees is removed through remuage (freezing the neck of the bottle) Traditional Method (Méthode Champenoise) Same process as traditional
The remuage process is where it differs
Open the bottles under pressure in bulk
Then empty them into a tank, where the sediment is filtered through the pressurized tank
They add everything via the tanks
Allows for the wine to be fined and filtered in mass amounts
Creates larger bubbles Transfer Method Like the other two processes, the base wine fermentation is the same
Secondary fermentation:
Takes place in a specially designed pressure tank rather than in the bottle
Bigger bubbles that leave faster
Since it's so fast, can be bottled 3 months after fruit has been harvested
Used primarily for commercial wines Charmat Method Pros Saves money and time
More quality at lower cost Cons eliminates complexity and character of wine Pros Lower cost
Time to market is reduced, sell faster Cons Taste is bland
Some bubbles, but not nearly the same flavor, or full body as other two methods Around 1531 by the French
Benedictine Monks in the Abbey of Saint Hilaire
Monk Dom Perignon is the popular belief on who created Sparkling Wine
He is known for the blending of different varieties of wine to create a consistency
Also introduced placing a string around the corks to retain the sparkling wine for years History Injection Method Everything up until the process of achieving the bubbles is the same
It is the cheapest method
Here, the carbon dioxide is simply injected into the bottle as it's being bottled
Creates bubbles that lose the effervescence fast Developed by Eugene Charmat in France around 1907
Has been modified through years, but concept is still the same
Full transcript