NATIV International Wine Industry CO., Ltd

What is Sparkling Wine and Sparkling Wine Basics

What is Sparkling Wine, Sparkling Wine Basics _NATIV International Wines

What is sparkling wine?




Sparkling wine is also known as sparkling wine or sparkling wine, because the wine contains a certain amount of carbon dioxide to form bubbles. Carbon dioxide is formed naturally in bottles or large wine storage tanks through the fermentation of wine, or is injected into the wine.




The difference between Champagne and sparkling wine?




The French government stipulates that only sparkling wines produced in the Champagne region of France can be called champagne, while similar products produced in other regions or countries can only be called sparkling wines. Simply put, champagne is a sparkling wine from a special region.




Are sparkling wines all sweet?




Not necessarily, whether sparkling wine is sweet or not depends on the amount of sugar in the wine.




Dry: 0-9g/L sugar content (dry red and white wine, dry Blue Brosco sparkling wine, Wufu semi-dry white wine)

Near dry: 9-18g/L sugar content (very dry Champagne, Wuffre semi-dry white wine, dry Blue Brosco sparkling wine)

Semi-dry: 18-50g/L sugar content (Riesling white wine, Semi-dry Champagne, dry Champagne, Madeira white wine, semi-sweet Blue Brousco)

Semi-sweet: 50-120g/L sugar content (Riesling sweet white wine, port wine, Madeira wine, Blacaido sparkling wine, Astimoscato)

Sweet/Extremely sweet: 120g/L sugar content (Lusgrain Muscat, Tokai Azu, Sauternes)




How is sparkling wine made?




The brewing of sparkling wine is mainly divided into traditional brewing and pot brewing.

Blending: After the first fermentation is completed, all kinds of base wines are mixed and blended;

Bottling: After bottling, sugar, grape juice and yeast are added to initiate secondary fermentation;

Aging: The wine puree is aged for a period of time to acquire a special flavor;

Spin the bottle: turn the bottle upside down, and the wine mud will settle in the bottle mouth after the wine residue is clear;

Replenishment: The dose lost through slagging is replenished with a mixture of sugar and wine.




The traditional method, also known as the Champagne method, is the most complicated and expensive method, and is used only in champagne, Cava sparkling wine or Franzia Kodak.




Base wine + sugar + yeast: All kinds of base wine mix, add sugar and yeast, fermentation to produce dioxide, wine barrels into high-pressure tanks;

Secondary fermentation: Secondary fermentation is carried out in a high-pressure tank and lasts for about 10 days;

Filtration: the wine goes through the pressurized filtration equipment to remove the wine residue;

Refill: After bottling, add sugar juice/grape juice according to the desired sweetness. The higher the sweetness, the more added sugar juice/grape juice.