What is the alcohol content of champagne?

When we usually attend weddings, we usually need to drink some drinks or beer. A common drink is champagne. Although champagne usually tastes like juice, it also contains a certain alcohol concentration. The alcohol in champagne is higher than that in beer. So what is the alcohol concentration of champagne?

Champagne usually has a higher alcohol content than beer. The alcohol content of champagne is 13% to 15%. The alcohol in beer is converted from maltose, so the alcohol content is less than 12 degrees. For example, the alcohol content of common light-colored beer is 3.3-3.8%; the alcohol content of dark-colored beer is 4-5%.

Champagne is a sparkling white wine rich in carbon dioxide. It originated in the Champagne province of France, hence the name Champagne. It is a classic sparkling wine. Only sparkling wine made in the Champagne region of France with designated wine varieties and methods can be called champagne. Champagne is the most precious of sparkling wines.

The alcohol content of wine is mainly determined by the sugar content in the grapes. Factors such as climate, grape variety, and year in different countries and regions will cause the sugar content of grapes and even the alcohol content of wine to vary. For example, wines from California and Australia usually have higher alcohol content, so we often see American wines with an alcohol content of 13%.

The alcohol content of Australian wine is 13.5% or even 14%; in countries with relatively cold climates such as Germany, the sugar content of grapes is lower, and the alcohol content of wine is also relatively low. Too much or too little alcohol will affect the taste of wine: too much alcohol will cover up the natural aroma of the wine, and too little alcohol will make the wine lack flavor.

In our country, champagne is divided into grand champagne and petite champagne. Grand champagne is made from whole grape juice. There is a large amount of carbon dioxide in the wine, which creates a great pressure in the bottle. When the bottle is opened, it makes a crisp sound and many bubbles emerge. Petite champagne does not have these characteristics. It is actually a grape sparkling wine.

The various small champagnes on the market today are actually drinks made up of three spirits (alcohol, saccharin, and essence) and one water, and cannot be called champagne. Therefore, in our country, only Grand Champagne can be called champagne.

Champagne is initially fermented in stainless steel vats and then blended. If the grapes are very good that year, only the wine from that year is used and the product is vintage champagne; if not, wines from different years are blended, improving and fortifying the wines to produce a non-alcoholic champagne.

After blending, a mixture of wine, sugar and yeast is added to the wine before it is transferred to pressure tanks or sturdy dark bottles for a secondary fermentation that produces carbon dioxide and effervescence. The second fermentation is completed after a few weeks or months.