Champagne PNG
In 1688, a French cleric, Dom Perignon, tried to ferment the wine in the bottle while trying to prevent the carbonation problem in the white wines he produced in the Champagne region, which gave its name to champagne. However, contrary to the expected effect, fermentation in the bottle increases carbonation.
Climate plays a very important role in the production of champagne. Variable weather conditions and short summers make the harvest time of the grapes uncertain. Therefore, wine stocks in good harvest years are blended with the juice of grapes collected in less productive years, reducing loss. Harvest is done in autumn. Fermentation, which is the most important stage of wine production, stops due to the arrival of winter and the cold weather. However, when spring comes and the weather starts to warm up, fermentation starts again. At the end of the fermentation process, the wine is bottled by adding sugar. If the wine remains in the barrel, the carbonic acid that will be mixed into the air accumulates in the bottle due to the wine being placed in the bottle. The accumulated carbonic acid causes the bottle to burst when opened. In other words, the second fermentation in the bottle turns the wine into
champagne.
