The delightful fizz and bubbles in champagne are primarily created through a unique process called second fermentation that occurs inside the bottle.
The Science Behind Champagne Bubbles
Unlike most still wines, champagne undergoes a crucial second fermentation after the initial winemaking process. This secondary fermentation is key to trapping carbon dioxide gas (CO2) within the sealed bottle.
- Second Fermentation: After the base wine is made and bottled, a small amount of sugar and yeast (called liqueur de tirage) is added. The bottle is then sealed with a temporary cap.
- CO2 Creation: The yeast consumes the sugar inside the sealed bottle, producing alcohol and, crucially, carbon dioxide gas as byproducts.
- Gas Dissolution: Because the bottle is sealed, the carbon dioxide gas has nowhere to escape. It dissolves under pressure into the liquid within the bottle.
- Bubble Formation: When the bottle is opened, the pressure is released, and the dissolved carbon dioxide comes out of the solution, forming the characteristic bubbles we see rising to the surface.
This method ensures that the bubbles are naturally integrated into the wine, giving champagne its fine, persistent mousse (the foam that forms when poured).
Legend tells us that a French monk named Dom Pierre Perignon discovered champagne in the mid 1600s. While historical evidence suggests sparkling wine existed before him, Dom Perignon certainly played a significant role in improving the quality and methods of champagne production.
In essence, the trapped carbon dioxide from a second fermentation in the bottle is how the bubbles get into champagne, dissolving into the wine and forming that iconic sparkle upon opening.
