Champagnization process

Martynenko, N.N., and Gracheva, I.M. (2003). Physiological and biochemical characteristics of immobilized Champagne yeasts and their participation in champagnizing processes A review. Appl. Biochem. Microbiol, 39, 439 45. 

Another advantage of partial elimination of malic acid followed by the addition of tartrate over malolactic fermentation is that, due to the low acidification rate, it does not produce wines with too low a pH, which can be responsible for difficult or stuck second fermentation in the bottle during the champagne process, leaving residual sugar in the wine. 

Champagne Champion Chance process Chancroid Chanel No. 19 Chanel No. 5... 

Carbonated beverages illustrate what happens when a dissolved gas undergoes a rapid drop in pressure. Soft drinks, soda water, and champagne are bottled under several atmospheres pressure of carbon dioxide. When a bottle is opened, the total pressure quickly falls to 1 atm. At this lower pressure, the concentration of CO2 in the solution is much higher than its solubility, so the excess CO2 forms gas bubbles and escapes from the liquid. As the photo shows, this process can be dramatic. 

To relax a bit, the first topic to be discussed in this section is the kinetic processes in champagne and beer. This is a fun subject, but there is serious science. When a bottle of champagne or beer is opened, myriads of kinetic and dynamic processes... 

The manner in which yeast contributes to the fermentation process was not clearly understood until 1857, when the French microbiologist Louis Pasteur discovered that not only does the fermentation process require any oxygen, but also alcohol yield is actually reduced by its presence. The amount of ethanol generated by this first alcoholic fermentation is about 11%. At this step, "champagne" is still actually a noneffervescent white wine, because the carbon dioxide produced during the first alcoholic fermentation is allowed to escape into the atmosphere. 

Table 1.3 summarizes the geometrical and analytical pertinent parameters linked with each t)q)e of drinking vessel poured with 100 mL of champagne. Turbulences of the pouring process therefore cause... 

FIGURE 1.27 CO2 volume fluxes per unit surface (in mm s cm ) as determined with Eq. (28), desorbing from a flute and a coupe, respectively, filled with 100 mL of champagne, all along the first 10 min following the pouring process. 

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