Bottle pressure

Bottle pressure is a key element in the production and quality of champagne

Dieser Druck, der durch die Kohlensäure im Champagne entsteht, ist entscheidend für das Prickeln und das Geschmackserlebnis des Endprodukts. Hier ist eine detaillierte Betrachtung dieses Themas:

The origin of bottle pressure

Champagner erhält seinen charakteristischen Druck durch die zweite Gärung, die in der Flasche stattfindet. Dieser Prozess beginnt, nachdem der Basiswein (der erste Gärungsprozess) in die Flasche gefüllt und mit einer Mischung aus Zucker und Hefe (Liqueur de Tirage) versehen wird. Durch die Zugabe dieser Mischung wird die Hefe aktiviert und beginnt, Zucker in Alkohol und Kohlendioxid umzuwandeln. Das Kohlendioxid kann nicht entweichen, da die Flasche verschlossen ist, und wird somit im Champagner gelöst, was zu dem typischen Druck führt.

Measuring the cylinder pressure

Bottle pressure is usually measured in bars, with one bar corresponding to atmospheric pressure at sea level. In champagne production, the pressure in a bottle is typically between 5 and 6 bar. By comparison, a normal carbonated soft drink has a pressure of around 2 to 3 bar. The higher pressure in champagne is due to the intensive fermentation process and the amount of dissolved carbon dioxide.

Significance of the cylinder pressure

Bottle pressure is not only a characteristic of champagne, but also influences its quality and the drinking experience. The pressure is responsible for the fine bubbles and the pleasant tingling sensation in the mouth, which is a sign of high-quality champagne. If the pressure is too low, the champagne may appear stale and flat, while too high a pressure may cause the bottle to explode when opened or make the champagne too foamy and undrinkable.

The influence of maturation on bottle pressure

The duration of bottle ageing also has an influence on the bottle pressure. During maturation on the lees (storage on the lees after the second fermentation), the yeast continues to produce carbon dioxide. Therefore, the pressure increases over time, which can improve the complexity and texture of the champagne. However, ageing for too long can lead to inappropriate pressure, which is why the bottles must be checked regularly to ensure an optimal balance.

Problems and challenges

Various problems can occur during the production of champagne that affect the bottle pressure. One common problem is the so-called "bottle explosion hazard", which occurs when the pressure in the bottle becomes too high. This can be caused by improper storage or faulty closures. Another challenge is the consistency of pressure across different bottles of a vintage, which requires precise control and careful handling during the production process.

Technological developments

Champagne producers have developed various technologies to precisely control bottle pressure. Modern machines and techniques allow for more accurate measurement and regulation of pressure during the production process. These include automated dosing systems for the liqueur de tirage, precise temperature controls during maturation and special bottling techniques that keep the pressure in the bottle constant.

Cylinder pressure in practice

In practice, for the consumer, the bottle pressure primarily means that the champagne has the desired sparkle and texture. A well-controlled pressure ensures an even perlage that unfolds elegantly in the glass. When the bottle is opened, the pressure can lead to a characteristic pop, which is often seen as a symbol of celebrations and special occasions.

Conclusion

Bottle pressure is an essential part of the champagne production process and plays a crucial role in the quality and flavour of the final product. From secondary fermentation to ageing and finally consumption, pressure influences every step and helps to give the Champagne its unique sparkle and flavour. Precise control of the bottle pressure is therefore of the utmost importance in the production of high-quality champagne.