Naked Science Forum

Non Life Sciences => Chemistry => Topic started by: dgt20 on 18/02/2018 09:30:27

Title: How do the fermentation processes differ between sparkling and still wines?
Post by: dgt20 on 18/02/2018 09:30:27

Done some research and found that sparkling wine requires 2 fermentation phases while still wine only requires 1 and that sparkling wine has bubbles due to CO2 being trapped in the container during 2nd fermentation and bottling. Is there any other differences/chemistry explanation worth explaining?

Title: Re: How do the fermentation processes differ between sparkling and still wines?
Post by: Bored chemist on 18/02/2018 09:34:11

Quote from: dgt20 on 18/02/2018 09:30:27

Done some research

Did you find stuff like this?
https://en.wikipedia.org/wiki/Sparkling_wine_production

Title: Re: How do the fermentation processes differ between sparkling and still wines?
Post by: dgt20 on 18/02/2018 09:51:32

Do you mean the different methods of producing spark wine? If so yes but i am looking for differences between the two other than one has bubbles. Is there any other science logic behind the two wines that make it different other than producing methods?

Also does Henrys law relate to this is any way?

Thanks C:

Title: Re: How do the fermentation processes differ between sparkling and still wines?
Post by: Colin2B on 18/02/2018 14:27:26

If you drink sparkling water and then drink some when flat you notice a dramatic difference in taste. I wonder if the taste of the pre-wine used to make sparkling is tailored to make it ideal taste for sparkling.
The yeast will need to be alcohol resistant so it can give a strong second fermentation, i also suspect that it’s choice may influence the taste because of the organic acids produced.