When Champagne/Sparkling Wine is Disgorged Using the “Champagne Method”, How is the Carbonation Retained?
I've seen videos in the past showing how the lees are removed from sparkling wine, where they collect in the neck of the bottle and then are frozen into a plug that shoots out of the bottle when the cap is removed.
A sweetened dosage is then added and it is topped off then corked and wired. But when you pop the cork as a consumer, it still pops out pretty violently (under something like 70-90 psi of pressure) and there is still lots of carbonation.
How is that possible if the CO2 pressure was already released during disgorgement and there is no more fermentation in the bottle afterwards to create more? Or is there? And if so, how is it still clear with no sediment?
Submitted May 28, 2017 at 03:21PM by Keln78
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