Where does the bubbles in sparkling wine come from?

Bubbles are a sign of high-quality wine.

Sparkling wine and Champagne are made by taking the simple formula for fermentation (sugar + yeast = alcohol and CO2), and not allowing the resulting gas to escape. When you ferment wine in a closed or sealed environment, the carbon dioxide (CO2) returns into the wine, only to be released in the form of tiny bubbles after opening.

The pressure inside a sparkling wine bottle can be more than double that of the pressure in your car tires. That’s why sparkling wine bottles can pop so explosively, especially if they aren’t properly chilled—carbon dioxide is more soluble at colder temperatures.

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Once in your glass, the bubbles form at “nucleation sites,” which can be tiny, imperceptible irregularities or even particles of dust. Some Champagne flutes have a built-in scratch in the bottom, specifically for generating that beautiful bead of bubbles snaking their way to the surface!

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  1. Pingback: How to revive the bubbles in your flat Champagne - The Finest Italian Wine

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