Wines effervescence

Wines can be made effervescent by carbonation rather than refermentation in a closed system, but that must be stated on the label. Even though... 

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. 

Liger-Belair, G. (2002). Physicochemical approach to the effervescence in Champagne wines. 

The next step is to procure bottles of great strength, freo pf air bubbles, of tbe exact size, and without a flaw. The number required to bottle the, effervescing wines in the department of the Marne is enormous eight hundred tot, n. 

Fine effervescing wine, blight, in odor, slightly frothing,... 

Carbon dioxide is used lor carbonating soft drinks. The wine industry also uses CO. lo add effervescence lo sparkling burgundies, rose wines, and some champagne. 

These include mainly crystallised fruits, preserved fruits, jams, chocolates, sweetmeats, biscuits, effervescent citrate of magnesia, honey, condensed milk, liqueurs and sweet wines. Certain of these products are dealt with in other places, condensed milk, liqueurs and sweet wines, for instance, in the chapters dealing respectively with milk, spirits and liqueurs, and wines. The others are treated below, special attention being paid to the determination of the sugars. 

There are several processes for producing effervescent wine, but only three are of importance in California. These are the classic or traditional methode champenoise, the transfer system, and the bulk or Charmat process. These are all batch methods for making sparkling wine. The continuous fermentation method, used extensively in the Soviet Union, is not employed in California. Little artificially carbonated wine is made in California. 

Fermentation. The effervescent gas in sparkling wine is C02 produced by the fermentation of sugar. The Gay-Lussac equation for alcoholic fermentation of glucose is ... 

Ginger oil, oleoresin, candy, preserves, vitaminized effervescent ginger powder, plain effervescent powder, starch from spent ginger, wine, beer, medicinal beverages, encapsulated ginger oil, dehydrated ginger... 

Citric acid is used in soft drinks, candies, wines, desserts, jellies, jams, as an antioxidant in frozen fruits and vegetables, and as an emulsifier in cheese. As the most versatile food acidulant, citric acid accounts for about 70 percent of the total food acidulant market. It provides effervescence by combining the citric acid with a biocarbonate/carbonate source to form carbon dioxide. Citric acid and its salts are also used in blood anticoagulants to chelate calcium, block blood clotting, and buffer the blood. Citric acid is contained in various cosmetic products such as hair shampoos, rinses, lotions, creams, and toothpastes. More recently, citric acid has been used for metal cleaning, substituted for phosphate in detergents, for secondary oil recovery, and as a buffer/absorber in stack gas desulfurization. The use of sodium citrate in heavy-duty liquid laundry detergent formulations has resulted in a rapid increase in the use of citric acid. 

Another extensive group of works, described in the literature, focus on different physico-chemical aspects of the effervescence in sparkling wines to try to explain bubble formation (nucleation) and survival, both in the interior of the liquid and also at its surface. Some of these works even propose models constructed with fibers to simulate bubble formation and behaviour (Casey 1987, 1995, 2000 Jordan and Napper 1994 Liger-Belairetal. 1999, 2001, 2002, 2006 Liger-Belair 2005 Peron et al. 2000, 2001, 2004 Senee et al. 1999 Uzel et al. 2006 Tufaile et al. 2007 Voisin et al. 2005). 

Casey, J. (1987). Effervescence in sparkling wines. Austr. Grapegr. Winemaker, 280, 55-62. 

Maujean, A., Gomerieux, T., and Gamier, J.M. (1988). A survey of the durability and quality of foam in sparkling wines. I. Adjustment of a technique to measure the spontaneous as well as provoked effervescence in fizzy drinks. Bull. I OIV, 61, 25-35. 

Sweet, Dry, and Effervescing Wines —Sweet wines are produced either by the incomplete fermentation of the... 

However, champagnes are too difficult to manipulate because of their natural effervescence which generates uncontrollable bubbles, and experiments are usually done on base wines.7 Besides, their chemistry is very complex. Better analysis of the chemical and physical influential factors can be obtained when experiments were done on model hydroalcoholic solutions with known composition. 

The sparkling and effervescing properties of many kinds of wine, of beer, and of sodarwater, is owing to the presence of carbonic acid. The mineral waters, in which it occurs free, are known by their sparkling, and are much used. 

---