Guest guest Posted January 1, 2008 Report Share Posted January 1, 2008 The SCD™ Knowledge Base Champagne Tom writes:It is made like white wine and I believe it is fermented until it is dry. It is then bottled except that some "sugar" is added to each bottle before it is corked. This added "sugar" allows the fermentation to take off again. The yeast consumes sugar and produces alcohol and carbon dioxide. Since the bottle is sealed, the CO2 can't escape and the result is the bubbles we know and love. Now the question is what is added. The reason I put sugar in quotes is that I don't know whether they use sweet grape juice, or just bulk sucrose. Either way would work to produce Champagne. Most consumers wouldn't care, but of course we do care which it is. The above method is the traditional French method. With modern technology it is possible to cheat and add the bubbles using devices similar to what soft drink producers use. I suspect doing so in France would be a capital offense. The low cost non-French Champagnes almost certainly take the easy way out since the original French method is very labor intensive and time consuming. Dryness directly relates to the amount of residual sugar. Perhaps what you remember is a discussion about alcohol content being an indicator of dryness. The short answer is that there is no relation between the alcohol content of a wine and its residual sugar (dryness). And of course, the suger in a non-dry wine could be grape sugar, sucrose, or some combination. Never miss a thing. Make Yahoo your homepage. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 2, 2008 Report Share Posted January 2, 2008 Hi Grammy - Tom's post in the KnowledgeBase was what prompted my research. The information I found leads me to believe that in addition to sugar being added to start secondary fermentation, even MORE sugar is added afterwards during the step called " dosage " . This added sugar would NOT be reduced or eliminated during fermentation, and that is the real problem for us SCD'ers. Thanks for the reply! Kathy > > The SCD™ Knowledge Base Champagne Tom writes: > It is made like white wine and I believe it is fermented until it is dry. > It is then bottled except that some " sugar " is added to each bottle before > it is corked. This added " sugar " allows the fermentation to take off > again. The yeast consumes sugar and produces alcohol and carbon dioxide. > Since the bottle is sealed, the CO2 can't escape and the result is the > bubbles we know and love. > Now the question is what is added. The reason I put sugar in quotes is > that I don't know whether they use sweet grape juice, or just bulk > sucrose. Either way would work to produce Champagne. Most consumers > wouldn't care, but of course we do care which it is. > The above method is the traditional French method. With modern technology > it is possible to cheat and add the bubbles using devices similar to what > soft drink producers use. I suspect doing so in France would be a capital > offense. The low cost non-French Champagnes almost certainly take the easy way out > since the original French method is very labor intensive and time > consuming. > Dryness directly relates to the amount of residual sugar. Perhaps what you > remember is a discussion about alcohol content being an indicator of > dryness. The short answer is that there is no relation between the alcohol > content of a wine and its residual sugar (dryness). And of course, the > suger in a non-dry wine could be grape sugar, sucrose, or some combination. > > > > --------------------------------- > Never miss a thing. Make Yahoo your homepage. > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 2, 2008 Report Share Posted January 2, 2008 Hi, awhile ago some people posted certain states and countries were very strict on sugar content like Italy, California and other places. Are those to be trusted for sparkling wine? Was it ever decided if dry marsala is acceptable? Hi Grammy -Tom's post in the KnowledgeBase was what prompted my research. The information I found leads me to believe that in addition to sugar being added to start secondary fermentation, even MORE sugar is added afterwards during the step called " dosage " . This added sugar would NOT be reduced or eliminated during fermentation, and that is the real problem for us SCD'ers.Thanks for the reply! Kathy>> The SCD™ Knowledge Base Champagne Tom writes:> It is made like white wine and I believe it is fermented until it is dry. > It is then bottled except that some " sugar " is added to each bottle before > it is corked. This added " sugar " allows the fermentation to take off > again. The yeast consumes sugar and produces alcohol and carbon dioxide. > Since the bottle is sealed, the CO2 can't escape and the result is the > bubbles we know and love.> Now the question is what is added. The reason I put sugar in quotes is > that I don't know whether they use sweet grape juice, or just bulk > sucrose. Either way would work to produce Champagne. Most consumers > wouldn't care, but of course we do care which it is.> The above method is the traditional French method. With modern technology > it is possible to cheat and add the bubbles using devices similar to what > soft drink producers use. I suspect doing so in France would be a capital > offense. The low cost non-French Champagnes almost certainly take the easy way out > since the original French method is very labor intensive and time > consuming.> Dryness directly relates to the amount of residual sugar. Perhaps what you > remember is a discussion about alcohol content being an indicator of > dryness. The short answer is that there is no relation between the alcohol > content of a wine and its residual sugar (dryness). And of course, the > suger in a non-dry wine could be grape sugar, sucrose, or some combination.> > > > --------------------------------- > Never miss a thing. Make Yahoo your homepage.> -- Best,Debbie http://www.advocacyforpatients.org/Crohn's Disease dx'd 3/02SCD--Dec05-May06; Jan07-Current Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 2, 2008 Report Share Posted January 2, 2008 It is unlikely that there would remain much sugar in french champagne or other properly made méthode champenoise with the extra-brut designation (french lingo for extra dry) champagne. Having said that it's important to get eropean wines that state extra brut . Serge > Hi Grammy - > > Tom's post in the KnowledgeBase was what prompted my research. The > information I found leads me to believe that in addition to sugar > being added to start secondary fermentation, even MORE sugar is > added afterwards during the step called " dosage " . This added sugar > would NOT be reduced or eliminated during fermentation, and that is > the real problem for us SCD'ers. > > Thanks for the reply! > > Kathy > > > > > > The SCD™ Knowledge Base Champagne Tom writes: > > It is made like white wine and I believe it is fermented until it > is dry. > > It is then bottled except that some " sugar " is added to each > bottle before > > it is corked. This added " sugar " allows the fermentation to take > off > > again. The yeast consumes sugar and produces alcohol and carbon > dioxide. > > Since the bottle is sealed, the CO2 can't escape and the result is > the > > bubbles we know and love. > > Now the question is what is added. The reason I put sugar in > quotes is > > that I don't know whether they use sweet grape juice, or just bulk > > sucrose. Either way would work to produce Champagne. Most > consumers > > wouldn't care, but of course we do care which it is. > > The above method is the traditional French method. With modern > technology > > it is possible to cheat and add the bubbles using devices similar > to what > > soft drink producers use. I suspect doing so in France would be a > capital > > offense. The low cost non-French Champagnes almost certainly take > the easy way out > > since the original French method is very labor intensive and time > > consuming. > > Dryness directly relates to the amount of residual sugar. > Perhaps what you > > remember is a discussion about alcohol content being an indicator > of > > dryness. The short answer is that there is no relation between the > alcohol > > content of a wine and its residual sugar (dryness). And of course, > the > > suger in a non-dry wine could be grape sugar, sucrose, or some > combination. > > > > > > > > --------------------------------- > > Never miss a thing. Make Yahoo your homepage. > > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 2, 2008 Report Share Posted January 2, 2008 Kathy, French winemaking laws are the most austere in the world and until new European Union legislation due to kick-in the new year, it was illegal to add sugar to wines. Serge > Hi, awhile ago some people posted certain states and countries were > very strict on sugar content like Italy, California and other places. > Are those to be trusted for sparkling wine? Was it ever decided if > dry marsala is acceptable? > > >> Hi Grammy - >> >> Tom's post in the KnowledgeBase was what prompted my research. The >> information I found leads me to believe that in addition to sugar >> being added to start secondary fermentation, even MORE sugar is >> added afterwards during the step called " dosage " . This added sugar >> would NOT be reduced or eliminated during fermentation, and that is >> the real problem for us SCD'ers. >> >> Thanks for the reply! >> >> Kathy >> >> >> > >> > The SCD™ Knowledge Base Champagne Tom writes: >> > It is made like white wine and I believe it is fermented until it >> is dry. >> > It is then bottled except that some " sugar " is added to each >> bottle before >> > it is corked. This added " sugar " allows the fermentation to take >> off >> > again. The yeast consumes sugar and produces alcohol and carbon >> dioxide. >> > Since the bottle is sealed, the CO2 can't escape and the result is >> the >> > bubbles we know and love. >> > Now the question is what is added. The reason I put sugar in >> quotes is >> > that I don't know whether they use sweet grape juice, or just bulk >> > sucrose. Either way would work to produce Champagne. Most >> consumers >> > wouldn't care, but of course we do care which it is. >> > The above method is the traditional French method. With modern >> technology >> > it is possible to cheat and add the bubbles using devices similar >> to what >> > soft drink producers use. I suspect doing so in France would be a >> capital >> > offense. The low cost non-French Champagnes almost certainly take >> the easy way out >> > since the original French method is very labor intensive and time >> > consuming. >> > Dryness directly relates to the amount of residual sugar. >> Perhaps what you >> > remember is a discussion about alcohol content being an indicator >> of >> > dryness. The short answer is that there is no relation between the >> alcohol >> > content of a wine and its residual sugar (dryness). And of course, >> the >> > suger in a non-dry wine could be grape sugar, sucrose, or some >> combination. >> > >> > >> > >> > --------------------------------- >> > Never miss a thing. Make Yahoo your homepage. >> > >> >> > > > > -- > Best, > Debbie > > http://www.advocacyforpatients.org/ > Crohn's Disease dx'd 3/02 > SCD--Dec05-May06; Jan07-Current > > > Quote Link to comment Share on other sites More sharing options...
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