This is why Champagne has a high concentration of CO 2 dissolved in it-about 10 grams per liter of fluid-and the finished Champagne wine can be under as much as five or six atmospheres of pressure.Īs the bottle is opened, the gas gushes out in the form of tiny CO 2 bubbles. Consequently, a second fermentation starts inside the bottle as the yeast consumes the sugar, producing alcohol and a large amount of carbon dioxide (CO 2). After completion of the first alcoholic fermentation, some flat Champagne wine (called base wine) is bottled with a mixture of yeast and sugar. Fine sparkling wines and Champagne result from a two-step fermentation process.
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