Kvasny Prum. 1982; 28(5): 111-113 | DOI: 10.18832/kp1982023

New technologies in a production of champagne wines.Peer-reviewed article

M. ORSZÁGOVÁ, A. DOBOŠ, B. SEDLÁČKOVÁ

The comparison of a production of Champagnewine in tanks and in bottles is made. The results showed that the main factor influencing a quality of this type of wine is, in addition to a content and quality of a charge, the temperature of a secondary fermentation. To product Champagne wine with a fresh taste and a sufficient pressure and content of CO₂, bonded, the temperature of the secondary fermentation must not exceeded16 °C. Keeping this temperature limit, the product obtained from the procedure performed in tanks can be qualitatively compared withChampagne wine produced by the classical technology. Thus, the pressure in a bottle must not decrease below the value of 0.3 MPa and a time of the bubble evolution below 100 minutes.
(In Slovak, English summary only)

Keywords: technology, champagne wines, tank, bottle

Published: May 1, 1982