Production of sparkling wine - Cvitanič
Sparkling wine are classified into a particular category of wine.
The cultivation of champagne CVITANIČ!
We have been working for many years, precisely because our sparkling top and appreciated all over Slovenia.
The production of sparkling wine made at the conventional procedure, that is, the secondary fermentation is carried out in the bottle, after which the wine is at the yeasts of at least 12 to 18 months.
Sparkling wine is produced by special technology, which gives this wine all the typical organoleptic characteristics and specific chemical composition. Sparkling wine is characterized by a relatively high content of CO2 (carbonic acid), which is in wine bottles at a relatively high pressure.
CO2 gives the wine vivacity, wit and freshness. Sparkling wine must have the CO2 pressure greater than 3,5 bar at a temperature of 20 ° C, resulting in a secondary fermentation.
If the second fermentation in the bottle, we are talking about a traditional procedure, but if it takes place in a high-pressure tank, talking about the process charmat or tank process.
According to the quality, it can be a table, quality and superior, depending on the quality of the basic wine.Sparkling wine belongs to the group of sparkling wines, the essence of which is the spark that must occur in a specific process according to the prescribed method. The word Champagne is a nice-sounding designation Slovenian sparkling wine, which was used (Bear, 1999) already in Bleiweis »News agricultural, obertnijskih and ethnic say" 10.december 1853.
Methods for the production of sparkling wines:
- Classical method (secondary fermentation in the bottle)
- Charmat method (secondary fermentation in high-pressure tanks)
- Transfer method (secondary fermentation in the bottle, then pour the contents of the bottle into the tank, where they harmonize, adding expedition liqueur, filtered and then bottled in glass bottles)
- Continuous procedure in high-pressure tanks
Source: bf.uni-lj.si
