What makes champagne bubble?

Question

It goes to some rittle..and if I figure it out it may help. Also I'd just like to know now all-together.

Answer 1

When fermentation occurs, yeast eats sugar and produces alcohol and carbon dioxide. In normal winemaking the carbon dioxide escapes.

For Champagne, they add a little sugar and yeast to a bottle of still wine and seal the bottle. Fermentation occurs but the carbon dioxide cannot escape, it is trapped and dissolves in the wine.

When the wine is opened, the carbon dioxide bubbles come out of solution and create the fizz.

Real Champagne is made by this method -- the 'methode champenoise' or 'methode traditionelle'.

Cheaper sparkling wines are made by other methods, including just pumping in carbon dioxide exactly the same as the make Coca Cola.

The traditional method produces millions of tiny bubbles that last for a long time (whichis the reason they continue to use this expensive and labor intensive method) -- the smaller the bubbles, the better the wine.

Answer 2

Yeast digest sugars and excrete carbon dioxide. The champange method allows the fermentation process to occurr under pressure and the carbon dioxide dissovles in the liquid. Once the pressure is released (the bottle is opened), the carbon dioxide comes out of solution in the form of bubbles.

Answer 3

Riddle?
Carbonation makes the champagne bubble.
here is more info:
http://www.greatpartyrecipes.com/what-makes-champagne-bubble.html

Answer 4

In a nutshell, what makes champagne bubble is carbonation. If that simple fact bursts your champagne bubble, then take heart. There are three ways to get the bubbles in the bottle, and one is a long, slow, traditional, romantic method.

1. Méthode Champenoise: Also called méthode traditionelle.

2. The Tank Method: Also called Charmat or cuve close.

3. Bicycle Pump Method: