Sparkling wine alcohol content

Sparkling wine is a relatively common type of wine. Sparkling wine contains a certain amount of carbon dioxide, has a unique taste, and has a unique aroma. It is very suitable for parties and dinners. There are many types of sparkling wine, and different types have different alcohol content. Generally, the alcohol content of sparkling wine is around 15 degrees or less. If you drink too much, you will easily get drunk, so you need to drink reasonably.

What is the alcohol content of sparkling wine?

The alcohol content of sparkling wine is generally not high, usually below 15 degrees. But how much you drink before you get drunk depends on your alcohol tolerance.

Sparkling wine is also known as sparkling wine or sparkling wine because it contains a certain amount of carbon dioxide to form bubbles. Carbon dioxide is formed naturally through the fermentation of wine in the bottle (such as the Champagne method) or in large storage tanks (such as the Charmat method), or is injected into the wine.

Sparkling wine is usually white or pink, but countries such as Italy and Australia also make red sparkling wines from Brachetto, red grapes and Syrah red grapes respectively. Sparkling wine can be divided into different grades according to its sugar content, such as dry and sweet.

Champagne and sparkling wine relationship:

Champagne is the typical representative of sparkling wine. The French government stipulates that only sparkling wine produced in the Champagne region of France can be called champagne, and similar products produced in other regions or countries can only be called sparkling wine. Therefore, it is incorrect to refer to all sparkling wines as champagne.

brewing

1. Harvest: Both red and white grapes are suitable for making sparkling wine. But great care must be taken to keep the grapes intact and they must be harvested manually.

2. Juice extraction: In order to avoid releasing the color of red grapes, sparkling wine is usually squeezed directly from whole grape bunches, and the pressure must be very gentle.

3. Fermentation: It is no different from the fermentation of liquor and must be carried out slowly at low temperature.

4. Cultivation: Before the secondary fermentation in the bottle, the wine quality must be stabilized and the precipitated impurities must be removed. Before the secondary fermentation, winemakers often mix wines from different regions and years to blend the desired taste.

5. Add sugar: The process of alcohol fermentation will produce carbon dioxide. The principle of sparkling wine is to add sugar and yeast to the brewed wine and carry out a second alcohol fermentation in a closed container. The carbon dioxide produced during the fermentation process is trapped in the bottle and becomes the source of bubbles in the wine.

6A, Secondary fermentation in the bottle: After the wine with added sugar and yeast is put into the bottle, the secondary fermentation begins. The fermentation temperature must be very low so that the bubbles and wine aroma will be delicate, and it is best to maintain it at around 10oC. After fermentation is complete, the dead yeast settles to the bottom of the bottle and then grows in the bottle for several months or years.

6B, Secondary fermentation in wine vats Secondary fermentation can also be carried out in closed wine vats, which is easier and more cost-effective, but it is more difficult to produce fine bubbles.

7. Shake the bottle: After fermentation in the bottle, dead yeast and other impurities that settle at the bottom of the bottle must be removed from the bottle. The tradition in the Champagne region is that bottle shakers rotate (1/8 of a turn) and lift the bottles that are upside down on the herringbone racks every day. After about three weeks, all the sediment will be completely accumulated at the bottle mouth, and the bottle can be opened to remove the lees.

8. Open the bottle and remove the lees: In order to remove the sediment from the bottle mouth without affecting the sparkling wine, the action must be very skilled. The more modern method is to insert the mouth of the bottle into -30oC salt water to allow the residue at the mouth of the bottle to freeze into ice cubes, then open the bottle and use the pressure in the bottle to push the ice cubes out of the bottle.