The carbonic acid dissolved in the bottle leads to a high bottle pressure in sparkling wines. The pressure is regulated by law. Sparkling wines are under a minimum pressure of 3 bar. Sparkling wines include all sparkling wines, but also Spanish Cava and a few Italian Prosecco. Also Champagne are sparkling wines. However, the second fermentation process, which takes place exclusively in the bottle, the carbonic acid fermentation (bottle fermentation, Méthode Champenoise), leads to a pressure of 5 to 6 bar. This means that champagnes are under almost double the bottle pressure. Just how high a pressure of 5 to 6 bar is can be illustrated by comparing it to a car tire. An average car tire runs with 2 bar.
https://champagner.eu/wp-content/uploads/2018/04/champagner-logo.png 0 0 admin https://champagner.eu/wp-content/uploads/2018/04/champagner-logo.png admin2021-01-09 23:40:192021-01-09 23:40:19Cylinder pressure