If you are looking for how champagne is made, then you have come to the right place. If you know a little bit about Champagne or if you have been drinking it for years, you probably have some pretty good knowledge of how it is made and what it is usually done with. After all, that is how it started, so to speak, and it is one of the reasons why Champagne is so special. Most people just don’t understand all of the magic that goes into making this drink and, unfortunately, they get the impression that it must be very difficult to make.
In reality, how champagne is made isn’t all that difficult, but it does require some specific equipment and processes. Of course, the technique and process that are using to create the bubbles that we love so much is nothing more than simple physics, because nature has a way of creating those tiny bubbles that we can see and taste so easily. It isn’t nearly as complicated as it might seem. Just think of how easy it is to pop a champagne bottle with your finger and to catch the sparkling wine that comes out onto the other side.
The bubbly part of champagne is made by using the basic procedures of fermentation, and that is what methode champenoise is also commonly called. During this process, yeast is added to the mixture, along with a bit of sugar and water. All of these ingredients are combined in a fermenting tank to which a mixture of wood and cellulose ashes is added as well.
After the fermentation process, the mixture is turned into wine and allowed to mature. During this time, the yeast begins to ferment at an incredible pace, releasing its aromas and flavors into the wine. Champagne is typically described as a sparkling wine that is consumed quickly by those in the know, as well as by those who are a bit “more mature”. That means that the type of champagne that you’ll be served at certain events may not necessarily be the bubbly variety that you may have down at your local bar. Depending on the particular type of Champagne that is being made, it can even be considered carbonated.
During the maturation process, the Champagne is allowed to settle, thus allowing the yeast to begin to grow. It grows until there are at least twenty thousand yeast cells per millimeter of a wine glass, which is about three to six times the amount of yeast cells that can be found in fresh wine. When these cells have reached their adulthood, they are removed and the wine is sent to one of two different fermentation storage facilities.
The first fermentation facility will convert the wine into alcohol, using yeast that is stored within a special plastic tank. The next step will be to add the sugar, and then cover the bottle with a cork. This process of converting the wine to alcohol is known as “casking.” To release the flavor of the Champagne into the drink, this cask is allowed to undergo what is referred to as the “liqueurizing process.” During this process, the cork is lifted from the bottle, allowing the champagne to evaporate into the environment around it.