Bottle fermentation: alcoholic fermentation in the bottle
that lasts 1 to 3 months. The yeasts change the sugars (24g/L) into alcohol
(ethanol) and carbon dioxide, to obtain a pressure of 6 bar in the champagne
bottle. A bottle fermentation conducted at low temperature (12°C) gives finer
bubbles and a sophisticated and persistent bead. On the contrary, a bottle
fermentation conducted at high temperature (from 15 to 20°C) is easier, but
produces bigger bubbles. The producer
will choose the temperature of the bottle fermentation of his champagne.
