The sparkling processes
Also known as méthode champenoise, it is a sparkling wine production process which consists in inducing refermentation in the bottle through the introduction of selected sugars and yeasts – the so called liqueur de tirage.
The sparkling wine is then closed with a crown cap for the second fermentation; after the dégorgement – the elimination of the crown cap and the fermentation residues contained in the bidule – the liqueur de expedition is added and the mushroom cork with the metal cage is applied. Thanks to the fermentation, the carbon dioxide produces a pressure inside the bottle which can vary from a minimum of 3 up to a maximum of 6.5 bar.
Also called Martinotti method – from the name of the Italian inventor -, it is most known by the name of the French engineer who patented and made it popular. Its peculiarity lies in the refermentation technique, which is carried out in large, closed, pressurized steel containers: the autoclaves. Sugar or must and selected yeasts are added to the base wine, suitably stabilized, and the mixture is then left to ferment again in an autoclave at a controlled temperature of 12-18°C. Once fermentation is complete, the lees are separated by isobaric racking and the sparkling wine is stabilized by refrigeration at -3 or -4°C.
Mchakato wa Champagne ni mchakato wa uzalishaji wa divai ya sparkling ambayo hutia ndani kuchochea fermentation katika chupa kupitia kuanzishwa kwa sukari na chachu zilizochaguliwa - kile kinachoitwa liqueur de tirage. Mvinyo wa sparkling kisha hufungwa na cap taji kwa ajili ya fermentation pili; baada ya dégorgement <unk> kuondolewa kwa cap taji na mabaki ya fermentation zilizomo katika bidule <unk> liqueur de expédition ni aliongeza na uyoga cork na ngome chuma ni kutumika. Kwa sababu ya ufumbuzi, kaboni dioksidi hutokeza shinikizo ndani ya chupa ambayo inaweza kutofautiana kutoka kiwango cha chini cha 3 hadi kiwango cha juu cha 6.5 bar. Pia inaitwa mbinu ya Martinotti <unk> kutoka jina la mvumbuzi wa Italia -, inajulikana zaidi kwa jina la mhandisi wa Ufaransa ambaye patented na alifanya maarufu. Upekee wake uko katika mbinu ya refermentation, ambayo hufanywa katika vyombo vikubwa vya chuma vilivyofungwa, vilivyo chini ya shinikizo: autoclaves. Mchuzi wa sukari na mchuzi wa mchuzi wa mchuzi huongezwa kwenye divai ya msingi, na kisha mchanganyiko huo unaachwa tena katika autoclave kwa joto la kudhibitiwa la 12-18 ° C. Baada ya fermentation ni kukamilika, lees ni kutenganishwa na isobaric racking na mvinyo sparkling ni imara kwa baridi katika -3 au -4 ° C.