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Mar 09, 2024
The Science of Carbon Dioxide in Champagne
The Perlage System was met with great skepticism in the Champagne industry when it was first introduced in 2007. The general belief was that it was impossible to repressurize the headspace with carbon dioxide (CO2) without fundamentally changing the character of the Champagne. Many of the early objections had to do with the belief that there was a difference between the "original" CO2 that was produced during secondary fermentation in bottle, and the "new" CO2 introduced by the Perlage System. We'll examine this in detail in this posting.
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