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Champagne Wines
Depending on a way of manufacture, wine subdivide on natural and special. Widely known sparkling or sparkling wines concern the last, for example, Champagne. The method of their manufacturing is based on a two-phasic fermentation. Upon termination of the first stage, ordinary natural wine in which add yeast and sugar turns out and place under a high pressure. Result of interaction of these products is alcohol and carbonic gas, it hisses and plays just juicy glass of champagne.
Quality of a sparkling wine and according to its price depend on time of duration of formation and absorption of carbonic gas. Some drinks make within ten years and more, others for some months and even days. But also the price of the first will be in 100 times above the last.
Cheaper sparkling wines make by means of special tight tanks. This method name differently - «a way Sherma» by name the Frenchman who has developed it about 100 years ago, and also «a volume way», or «a way of the tank». The manufacture founder of "the Soviet champagne» And. M.Fropov-Bagreev has developed a similar method at which the second fermentation is carried out in special installations - akratofors that allows to receive a sparkling wine literally for some days.
Manufacture of the present Champagne takes not less than three years, and the second fermentation occurs directly in bottles. Them fix a special tight stopper and store in cellars with constant temperature a neck downwards that the deposit there accumulated, this process is called "remuage". Then a neck freeze, uncork a bottle, and the ice stopper takes off under the pressure of carbonic gas. This operation is called degorjaje. In wine add sugar and cognac, it allows to make champagne dry or moist, sweet or semisweet.
Thus, it is possible to tell that true Champagne make only in Champagne in the northeast of France. The climate of this region is exclusively favorable for grapes cultivation - cold winter and warm, but not hot summer. Besides, in a province nearby 300 wine firms which make set of versions of the wine applied for cupagging. Well and, of course, it is impossible to forget about existence of huge cool limy cellars, many of which have remained since Roman empire and are used in the present for Champagne keeping. Many other countries throughout many years, and to this day try to reproduce manufacturing techniques of sparkling wines. Therefore the European Union had been published the law resolving manufacture and consumption of champagne only in the country, without its export abroad, and also it is required to specify the country-manufacturer on labels.
Among other wines made on special technology, allocate strong, dessert, or on classification of the European community, Liquor. To them concern Porto, Sherry, Madiera, Marsala, Malaga, Vermouth, Cahors wine, Tokaji containing from 16 to 24 % of alcohol the Sherry, Port. Such percent is reached by addition in a drink of wine spirit. If it occurs at a fermentation stage wine turns out sweet as at addition of alcohol process of splitting of the sugar containing in fruits, stops. If spirit to add after fermentation when all glucose is already processed, it is possible to receive dry wine, but with an alcohol significant amount. However, it is necessary to notice that some sweet wines receive from especially sweet grades of grapes without addition of wine spirit. For example, the German sweet wines made from spoilted grapes directly on a bush of fruits concern them.
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