シャンパンの泡
「シャンパン」として売れるために、スパークリングワインを造る生産者は特殊の厳しい方法を従っています。その方法の中に、イースト菌は瓶の中に炭酸飽和する必要があります。しかし、問題を起こします。イースト菌は炭酸を作る間に、死に、瓶の底に集めます。滓を取り除くために、生産者は面白い仕方を使います。２週間くらい、瓶をゆっくりとひっくり返し、最後に滓が瓶首にまとめます。首だけが冷凍され、一時的な王冠が除き、炭酸の圧力が冷凍された滓を押します。そして、栓を速く入れるので、炭酸飽和が守れます。
Champagne Bubbles
In order to be sold as "champagne," producers of sparkling wine must follow a special set of strict rules. Among them is that carbonation must occur in the bottle by yeast. However, this causes a problem. As yeast produce carbon dioxide, they die and collect at the bottom of the bottle. In order to remove the lees, producers use an interesting method. Over the course of about two weeks, the bottles are slowly turned upside down and the eventually, the lees settle in the neck of the bottle. Only the neck is frozen, the temporary cap is removed, and the pressure of the carbon dioxide pushes the frozen lees out. After that, a cork is quickly inserted, thus preserving the carbonation.
In order to be sold as "champagne," producers of sparkling wine must follow a special set of strict rules. Among them is that carbonation must occur in the bottle by yeast. However, this causes a problem. As yeast produce carbon dioxide, they die and collect at the bottom of the bottle. In order to remove the lees, producers use an interesting method. Over the course of about two weeks, the bottles are slowly turned upside down and the eventually, the lees settle in the neck of the bottle. Only the neck is frozen, the temporary cap is removed, and the pressure of the carbon dioxide pushes the frozen lees out. After that, a cork is quickly inserted, thus preserving the carbonation.
