Wines sparkling

2 Tank Fermentation Proeess ( Produit en Cuve Close ) 

With the aim of simplifying the costly and time-consuming classical process, much of 

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Most wines with <14% alcohol are classed as table wines because they are usuaHy consumed with meals. Note that as used here, premium wines are included. In the countries of the European Union (EU), table wine means only ordinary or everyday wine. Sparkling wines are included in this group because producing the sparkle and retaining it during consumption of a botde by few people necessitates a modest alcohol level. The "generous" group of... 

Compositional aspects that are regulated include a label statement within 1.5% for table wine (for dessert wines, 1.0%) of the wine s alcohol content. Eor tax identity reasons, alcohol of 7—14% is required for table wines and 17—21% for dessert and appetizer wines. Eederal excise tax rates are 0.28/L for table wines, 0.41/L for wines 14—21% alcohol, and 0.83/L for those (rare) >21-24%. Coolers made with wine become taxable at 0.5% and are taxed as table wine above 7% alcohol. Sparkling wine is taxed at 0.90/L and carbonated at 0.87/L. The borderline to incur these taxes is CO2 above 3.92 g/L. 

A midpriced bottle of Champagne or a similar sparkling wine, eighteen dollars or so, is a useful economy, too, served as kir royales, with the addition of a fruit liqueur like creme de cassis or creme de framboise. You can look for less likely, more exotic flavors, like creme de peche, which is peach, or creme de mure, blackberry. It s a nice touch to have a bar stocked with an interesting variety. With white wine, they make a good rotation of aperitifs year-round. 

And there s the Bellini, with prosecco, an Italian sparkling wine. 

The Snack Bar has sparkling wine in it, too, to make it lively, a little conversational. The bar uses Vin du Bugey Cerdon, a rose. Mr. Boughalem recommended also trying any effervescent white, including Champagne. 

Immobilization is the technique of choice in many food industry processes and especially in beverage production. Many immobilization technologies have already been tested and some are applied in the production of beer, wine, vinegar, and other food products using a traditional approach with cultme adhesion (i.e., Acetobacter in vinegar production) or more modem approaches with entrapment of yeast biomass (i.e., sparkling wines, cheeses, and yogurts). 

Both of these facts are employed in the carbonation process of sodas and beer and some sparkling wines. Low-temperature conditions and CO2 pressures of 3 to 4 atm are used to enhance the dissolution of carbon dioxide gas in water. The graph in Fig. 3.1.1 presents the solubility of carbon dioxide in water at various temperatures and pressures. The parameter used to express CO2 solubility is... 

Flowever, as the pH of champagne and other sparkling wines is relatively low (of order of 3.2), no carbonated species (COa A HCOs )... 

In case of champagne and other sparkling wine tasting, two quite emblematic t)q)es of drinking vessels have coexisted for decades (i) the classical flute, namely, a long-stemmed glass with a deep tapered bowl... 

FIGURE 1.32 The collapse of hundreds of bubbles at the free surface radiates a cloud of tiny droplets which is characteristic of champagne and other sparkling wines and which complements the sensual experience of the taster ( Alain Cornu/Collection CIVC). 

Autret, G., Liger-Belair, G., NuziUard, J.-M., Parmentier, M., Dubois de Montreynaud, A., Jeandet, P., Doan, B. T., and Beloeil, J.-C. (2005). Use of magnetic resonance spectroscopy for the investigation of the CO2 dissolved in champagne and sparkling wines A nondestructive and unintrusive method. Ancd. Chim. Acta. 535, 73-78. 

Liger-Belair, G. (2005). The physics and chemistry behind the bubbling properties of champagne and sparkling wines A state-of-the-art review. /. Agric. Food Chem. 53, 2788-2802. 

Carbon Dioxide. The U.S. limit for carbon dioxide in non-sparkling wine is 2.77 grams/liter. Above this value the tax rises from 170 per gallon to 2.40 or 3.40. Other countries have less stringent limits. Obviously an accurate method is required, and several are available (4, 5, 6). At present a simple enzymatic reaction using carbonic anhydrase is preferred. The bicarbonate ion is titrated with standard acid between pH 8.6 and 4.0. Carbonic anhydrase ensures that the carbonic acid is all in the bicarbonate form. A non-fading endpoint is thus obtained. 

Quality control audit of incoming bottling room supplies, such as filtration media (membranes), glassware, corks, screw caps in non-premium wineries, labels, foil capsules or sheets, wire hoods, and plastic or natural corks in sparkling wine operations Sanitation practices... 

To determine a small amount of His in sparkling wine, Tarrach proposed a method based on SPE with an Amberlite GC-50 column, derivatization of the eluate with PA, and HPLC analysis on a Supershere 100 RP-18 column (gradient elution with ACN-acetate buffer). Fluorimetric detection at 450 nm allowed DLs of 0.05 -2.00 mg/L (128). 

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