Behind Champagne Part 3 : Reveal The Art of Sugaring
In our last exploration, Behind Champagne Part2 : Reveal England’s Sparkling Influence, we delved into how 17th-century English innovators transformed the world of wine by introducing sugar and molasses into the fermentation process, sparking the creation of effervescent wines. If you haven’t checked out that thrilling read yet, I highly recommend you do before continuing
Behind Champagne 4 : Reveal the Enigmatic Brioche Aroma
In our last discussion Behind Champagne Part 3 : Reveal The Art of Sugaring, we explored how to precisely calculate the amount of carbon dioxide produced during secondary fermentation, highlighting the key role of the sugar solution known as ‘Liqueur de tirage.’ This addition not only fuels the effervescence but also plays a crucial part in