What does yeast in a bottle of champagne produce?........I don't think this is right but is it carbon dioxide?
Yes wildsunflower, the yeast attacks the sugars found in the fermenting medium and the byproducts of these reactions are for the most part alcohol and carbon dioxide.
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Tolstoy wrote; "men only learn when they're suffering". The question is; how much do you want to learn?
Champagne is in fact undrinkable - thin sour white wine. It must be maniplated. They ferment the awful stuff in northeastern France, bottle it, and then add a charge of sugar plus yeast (Liqueur de Tirage) before corking. Second fermentation pressurizes the bottle with carbon dioxide from yeast anaerobic metabolism. Racked bottles are "riddled" to bring the sediment down to the neck. The collected crud is then fozen in a brine bath, the cork and crud removed (dégorgement), perhaps more sugar is added to adjust dryness (dosage) then a cork reinserted and secured within a twisted wire basket to hold it place against internal pressure (about 90 psi).
Bottles of wine and distilled spirits are often recovered from submerged shipwrecks. Saltwater intrusion typically ruins most bottles' contents, but champagne makes it through OK even after decades. 90 psi is a depth of about 195 feet.
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Re: Bottle of Champagne
Quote:
Originally Posted by wildsunflower2
What does yeast in a bottle of champagne produce?........I don't think this is right but is it carbon dioxide?
Did your Biology teacher give you a homework packet that was due in a week, and you waited until the last minute to do it, and now your asking us for all the answers or something ?
No I just had to read the chapters and at the end there are questions and I like to review them so when a test does come up I have complete understanding of them.
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Re: Bottle of Champagne
Very wise. You should be sure to not make the same type of mistake I may have made in Quatrain Corner .
What grade are you in? I was a Junior in High School last year, but now I'm graduated and have a job with a mortgage refinancing and home loan company (I hope I don't have to deal with Katrina victims too much... That would just be depressing ...). Just so you know . Also, I'm 17.
The yeast in champagne is for a secondary fermentation to produce the CO2 bubbles. Both wine and champagne go through a primary fermentation to make alcohol and CO2.. After the primary fermenation ends, the yeast settles, and liquid clears clears and the wine is aged large containers. When bottled, good champagne is given a slight a secondary fermentation with the traces of yeast that remain.
Real cork is the bark of an oak tree - the Cork Oak of course -. All oaks contain tannic acid & I never recall any mention of its effect on bottled spirits. Bourbon on the other hand is whiskey which is aged in charred oak barrels.
Cheers,
Roger
---------------- semantics is not always just pedantic quibbling. ~ douglas r. hofstadter
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...). Just so you know 
. Also, I'm 17.
Re: Bottle of Champagne
semantics is not always just pedantic quibbling. ~ douglas r. hofstadter
