Bottle of Champagne

[wildsunflower2]

What does yeast in a bottle of champagne produce?........I don't think this is right but is it carbon dioxide?

[infamous]

What does yeast in a bottle of champagne produce?........I don't think this is right but is it carbon dioxide?

Yes wildsunflower, the yeast attacks the sugars found in the fermenting medium and the byproducts of these reactions are for the most part alcohol and carbon dioxide.

[wildsunflower2]

Thanks for confirming back to me.

[UncleAl]

Champagne is in fact undrinkable - thin sour white wine. It must be maniplated. They ferment the awful stuff in northeastern France, bottle it, and then add a charge of sugar plus yeast (Liqueur de Tirage) before corking. Second fermentation pressurizes the bottle with carbon dioxide from yeast anaerobic metabolism. Racked bottles are "riddled" to bring the sediment down to the neck. The collected crud is then fozen in a brine bath, the cork and crud removed (dégorgement), perhaps more sugar is added to adjust dryness (dosage) then a cork reinserted and secured within a twisted wire basket to hold it place against internal pressure (about 90 psi).

 

Bottles of wine and distilled spirits are often recovered from submerged shipwrecks. Saltwater intrusion typically ruins most bottles' contents, but champagne makes it through OK even after decades. 90 psi is a depth of about 195 feet.

[Dark Mind]

Ewww... Thanks for ruining my future in champagne sampling UncleAl...

 

:shrug:

[Dark Mind]

What does yeast in a bottle of champagne produce?........I don't think this is right but is it carbon dioxide?

Did your Biology teacher give you a homework packet that was due in a week, and you waited until the last minute to do it, and now your asking us for all the answers or something :shrug: ?

[wildsunflower2]

No I just had to read the chapters and at the end there are questions and I like to review them so when a test does come up I have complete understanding of them.

[Dark Mind]

Very wise. You should be sure to not make the same type of mistake I may have made in Quatrain Corner :shrug:.

 

What grade are you in? I was a Junior in High School last year, but now I'm graduated and have a job with a mortgage refinancing and home loan company (I hope I don't have to deal with Katrina victims too much... That would just be depressing ;)...). Just so you know ;). Also, I'm 17.

[HydrogenBond]

The yeast in champagne is for a secondary fermentation to produce the CO2 bubbles. Both wine and champagne go through a primary fermentation to make alcohol and CO2.. After the primary fermenation ends, the yeast settles, and liquid clears clears and the wine is aged large containers. When bottled, good champagne is given a slight a secondary fermentation with the traces of yeast that remain.

[Turtle]

Real cork is the bark of an oak tree - the Cork Oak of course -. All oaks contain tannic acid & I never recall any mention of its effect on bottled spirits. Bourbon on the other hand is whiskey which is aged in charred oak barrels.

Cheers,

Roger

[CraigD]

Real cork is the bark of an oak tree - the Cork Oak of course -. All oaks contain tannic acid & I never recall any mention of its effect on bottled spirits. Bourbon on the other hand is whiskey which is aged in charred oak barrels.

Cheers,

Roger

I don’t think the cork has much effect on wine taste.

 

I’ve had some very good wine to be from screw-top bottles (and had it again the next day, without the need troublesome bottletopper gadgets), though not being able to play shoot-the-cork was a bit of a let-down.

 

Then there’s the Zork, a revolutionary new invention poised to render all other bottling technologies obsolete! Tremble, Cork Oak industry!

[Turtle]

I don’t think the cork has much effect on wine taste.

 

Then there’s the Zork

 

I don't have realplayer so no video for me from that link & I found no stills. However, the article repeatedly mentions 'cork taint':

He was well aware of how big a frustration cork taint was to the wine industry, trade and consumer.

:Waldo:

[Justin]

Cork taint - would that be the same as 'corking', which happens when the bark near the ground is used and it's contaminated with a mould?

 

Another laugh is when the wine waiter gives the cork to the patron who then sniffs it, the reason the cork is given is to show that it has come from the right chateaux, nothing to do with the smell.