sparkling wine increased dramatically and spread to the American continent. The technique of manufacturing was industrialized and other regions were inspired but the reputation of champagne suffered. The commercial flight of champagne was a product of the Industrial Revolution that allowed it to be within the financial reach of the emerging middle classes. The period of the 19th century before the arrival of phylloxera was a golden age of wine. The Industrial Revolution enriched a bourgeoisie clientele for the best wines and the rural exodus to factories created a large market for mass-produced wines. A prominent example for white wines was the viticulture in Germany. The feeling of freedom infused into the German winemakers under French occupation during the First Empire prevented the aristocracy and the clergy from recovering all the vineyards from which they were dispossessed. The practice of late harvest was widespread and the more or less sweet wines gained balance against their always lively acidity. In 1872 the Geisenheim Grape Breeding Institute was created and it was the source of a great amount of interbreeding giving new varieties – the best known of these is the Müller-Thurgau. During the same period, Switzerland adopted, along the shores of Lake Geneva, vineyards predominantly producing white wine. During the 20th century planting vines in countries where it was unknown was booming. However, it was shaky in places with higher temperatures during fermentation. The use of larger containers creates problems during fermentation: the yeasts produce heat which cannot escape and beyond 35 °C the micro-organisms begin to suffer and fermentation slows then stops. After cooling the wine a new addition of yeast is needed to resume fermentation (not to mention the adverse effects on the wine's aromas and the risk of lactic bite). In California the search for temperature control of fermentation matured. Applied to white wine they revolutionized this type of wine. European wines, marked by their processes of crushing the grapes are diametrically opposed to those very fruity wines marked by a refreshing liveliness. During the years 1960–1990, these methods of wine-making moved to Europe and the use of refrigeration equipment is now widely used in almost all regions producing white wine. Geographical distribution Production Climatic zones Many wine-producing countries produce white wine, however the white grape needs less heat than red grapes to ripen: the lack of maturity of tannins is not a problem since they are not