How is champage made?

Champagne is made by adding yeast to a bottle of wine and then leaving it to age. The yeast eats the sugar in the wine and produces carbon dioxide, which makes the wine fizzy. Champagne is usually made from a blend of different wines, and the final product is often sweetened with sugar or fruit juice.

How does the addition of sugar affect the taste of champagne?

When it comes to sugar and champagne, often less is more. In many cases, sugar is added to champagne in the form of liqueur d’expédition, which is a syrup that is added after the second fermentation. This liqueur contains sugar, which can affect the taste of champagne. The amount of sugar in liqueur d’expédition varies, but it is typically between 50 and 100 grams per liter. This can make champagne taste sweeter, which some people may enjoy. However, too much sugar can make champagne taste cloying and cause it to lose its characteristic brightness and freshness. Therefore, it is important to strike a balance when adding sugar to champagne.

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