sparkling wine
Sparkling wine (of lat .: siccus "dry") is for the common quality, especially in Germany and Austria designation sparkling wine , an alcoholic beverage with carbon dioxide , whose alcohol content is at least ten percent by volume; Base wine and dosage must come from the same growing area.
Manufacturing
Sparkling wine
Sparkling wine is a refinement of the wine through alcoholic fermentation and is usually produced in a sparkling wine cellar . The wines required for this are called sparkling wine base wines . Sekt base wines should in principle be prepared from healthy, ripe and not from noble ripe or rotten grapes that have a fine, fresh acidity (→ acidity (wine) ). For this reason, sparkling wine base wines are not read according to their sugar content ( Oechsle grade ), but rather based on their acidity. This fine, fresh acidity acts like a flavor enhancer in the end product, it gives the sparkling wine a full, balanced taste in connection with the shipping dosage.
Since the acidity decreases sharply during the physiological ripening of the grapes, the grapes for the production of the sparkling wine base wines are harvested before the general grape harvest. Once the grapes have been harvested and fermented into wine, the cellar master decides on the type of sparkling wine to be made from them. If he would like to have a young, fresh-looking sparkling wine, the basic sparkling wine is freed of all debris as quickly as possible and added to the sparkling wine .
If the sparkling wine is to have a ripe taste later, the base wine is given time to mature in peace; however, the latter is rather unusual.
Cuvée
In practice, different base wines are often combined to form a uniform cuvée . This blend (assemblage) of several wines makes it possible to combine the characteristics of the base wines to a desired optimum and at the same time to achieve a taste impression that remains the same over several years. The latter applies above all to the large traditional German brands. Basically, sparkling wine enhances the character of the base wine.
Tirage
After the cuvée has been put together, the so-called filling dose (tirage) is added. It consists of sugar (around 24 grams per liter) and yeast (around 20 grams per hectolitre). The yeast-sugar mixture is the fuel for the second fermentation of the sparkling wine. The addition of the tirage may increase the total alcohol content of the cuvée by a maximum of 1.5 percent by volume after the second fermentation.
Fermentation process
Three methods are used in the production of sparkling wine:
Traditional bottle fermentation
With traditional bottle fermentation ( méthode champenoise , méthode traditional ), fermentation takes place in the original bottles . These are filled with a crown cap and z. Sometimes it is also closed in a bidule and then stored for fermentation and maturation in a cool, not cold, cellar (approx. 13 ° C) for at least nine months. The nine-month minimum storage time on the yeast is prescribed by the wine law for classic bottle fermentation.
After the storage time, the dead yeast by rotation and inclination of the bottle in a specially adapted shaking process to be Remuage moved into the bottle neck. For this purpose, the bottles are placed on vibrating boards and rotated once a day through a predetermined angle. Originally, vibrating panels, called “Bouteillen-Bretter” in early sources, were boards with holes in which the washed bottles were placed upside down with the bottle necks to drain. From an initially almost horizontal position, the bottles are gradually brought into an increasingly steeper position when they are shaken. Rotation and inclination cause the yeast to slide into the neck of the bottle and form the yeast deposit or yeast plug there.
Nowadays, machines are increasingly being used instead of vibrating panels, which move, turn and tilt a set of approx. 200 to 500 bottles in a lattice or wooden box around two axes. Overall, bottle fermentation, including the manual method, is an economically favorable process that requires higher personnel costs but significantly lower investments than tank fermentation. A good Remueur can manage up to three bottles per second, i.e. almost 11,000 an hour. However, 40,000 to 50,000 bottles per day are realistic.
Disgorging
The yeast plug is removed by disgorging: After shaking the raw sparkling wine, it is immersed upside down in a cold bath, a −20 ° C cold brine, so that the yeast collected in the neck of the bottle freezes into a plug.
After carefully opening the crown cap, the yeast and ice stopper shoots out of the bottle.
Before the invention of the refrigeration machine, warm disgorged was used. This process, called à la volée (dégorgate in flight), is rarely practiced today due to higher product losses. During hot dégorgation, the crown cap is torn from the bottle, which is held at an angle, with a special bottle opener. After the yeast plug has been shot out of the neck of the bottle, the bottle opening is closed with the thumb to prevent further loss of fluid. In small sparkling wine factories, this process can be economical, as it saves the expensive machinery for the cold bath. The process requires a very good sense of time, a lot of practice and manual dexterity, as the losses otherwise wipe out the savings in technology.
Dispatch dosing, clinging and sealing
The dosage (addition of sugar dissolved in wine) gives the almost sugar-free sparkling wine its sweetness, depending on the character of the cuvée and the style of the brand. After adding the dosage, the bottle is filled with raw sparkling wine up to its nominal volume and closed with a champagne cork. The addition of shipping dosage may increase the existing alcohol content of the sparkling wine by a maximum of 0.5 percent by volume. The cork is secured with a wire hanger called an agraffe or muselet (French).
If done properly, the finished sparkling wine still has a pressure of 400 to 450 kPa (4 to 4.5 bar). With this method, very small cuvées can also be sparkled. This makes this process ideal for small sparkling wine manufacturers and for the production of sparkling wine . The sparkling wines are extremely fine-pearly - characterized as a fine mousseux.
Each bottle has the characteristic features of the cuvée, but has its own fine nuances, as the yeast behaves slightly differently in each bottle. Disadvantage: fermentation disorders can occasionally occur in individual bottles, i. H. the yeast has not fermented at all and accordingly has not formed any carbonic acid.
Transvasation method
The transvasation process is a way to maintain the advantages of traditional bottle fermentation and to simplify the laborious, labor-intensive steps of removing the yeast compared to the traditional method. This method became more and more widespread since the 1950s because the capacities of the traditional method were no longer sufficient to meet the increasing demand for sparkling wine.
In the transvasation process, fermentation is carried out in a special fermentation bottle, as in the traditional method, but the lees are not removed by shaking and disgorging, but after emptying the bottles under carbonic acid pressure through filtration. The sparkling wine is then dosed in the pressure tank and filled into new bottles. Because the second fermentation of sparkling wine takes place in bottles, as in traditional bottle fermentation, the sparkling wine produced using the transvasation process may be declared as "bottle fermentation", but only with a minimum production period of nine months and a duration of the second fermentation and subsequent storage on the yeast of at least 90 days.
As early as the 19th century, experiments were carried out with the decanting (French transvaser ) of the unbound (disgorged) sparkling wine into smaller vessels. The problem of the resulting pressure loss could only be solved with pressure tanks and counter pressure fillers. The technical prerequisites for this were only available in the middle of the 20th century.
The advantage of this method is that the cuvée is homogenized when it is emptied, possible differences in taste - caused by the irregular fermentation process in the fermentation bottles - are leveled out. The fact that the transvassing process is legally allowed to be called “bottle fermentation” is tacitly used as a sales argument, since most consumers are not aware of the decisive procedural differences. A survey of 1000 people carried out in 1988 on behalf of the Stabilization Fund for Wine showed that the term "bottle fermentation" was associated with "fermented in the bottle" by the majority of those questioned, but only 14 percent of those questioned assigned the name to the transvasation process and differentiated it from “traditional bottle fermentation”.
Tank fermentation
As early as the middle of the 19th century there were attempts to produce sparkling wine in large-capacity containers. Tank fermentation is also called Méthode Charmat after one of its founders, the French oenologist Eugène Charmat . Charmat developed its technology in 1907 at the University of Montpellier (Languedoc). The procedure was introduced in Germany and France before the Second World War. The economic boom of the 1950s and the “democratization” of sparkling wine made the process interesting from an economic point of view and is the most widespread method of producing sparkling wine today.
The tank fermentation process requires the fewest work steps of all processes. The second fermentation takes place in large pressure tanks instead of bottles. After fermentation, which must last at least thirty days in tanks with agitators, quality sparkling wine (Sekt, Cava , Vino Spumante ) is matured in the tank in order to achieve the legally prescribed production time for sparkling wine of six months. The sweetness is then adjusted and the sparkling wine is filled into the bottles after filtration under counter pressure with technical carbon dioxide. This pressure filling is to prevent the carbon dioxide content in the sparkling wine from decreasing.
However, this process can result in considerable amounts of technical carbon dioxide being dissolved in the sparkling wine. This fact is tolerated when decanting by counter pressure according to EU regulation 606/2009. However, this calls into question the requirement that the carbon dioxide in sparkling wine may only come from alcoholic fermentation. An intentional addition of technical grade carbon dioxide would normally mean that the drink could only be described as sparkling wine with added carbonic acid.
In the past, the pressure loss in this process was significantly higher than in bottle fermentation, but this no longer applies to the new technologies. This process is significantly cheaper than traditional bottle fermentation and is therefore preferred for over 90 percent of the sparkling wines sold in Germany.
If no manufacturing process is specified on the sparkling wine bottles - for example "traditional bottle fermentation" or "bottle fermentation" - it can be assumed that the sparkling wine has been fermented in the tank. The advantage of this process is the production of a uniform product in which every bottle has exactly the same nuances as all the other bottles from this cuvée.
Because this method makes it possible to produce sparkling wine inexpensively, simple and inexpensive basic wine qualities are often used. The lack of information about the production process on the label is an indirect indicator of the quality of the sparkling wine base wines used and thus of the sparkling wine end product, although it has not been clarified beyond doubt whether the various methods per se have an influence on the quality of the sparkling wine.
The cheapest and most ignoble option is to carbonate wine, which is not allowed in Germany for sparkling wine; see sparkling wine .
criticism
Some brands of sparkling wine are artificially added up to 80% of the carbon dioxide they contain, as the TÜV Rheinland determined. However, carbon dioxide must not be added to the sparkling wine, which is why manufacturers are accused of fraudulent labeling and customer deception.
Fermentation time
The main fermentation lasts between three weeks and three months, then the yeast begins to settle. During this time, most of the yeast metabolism takes place. The product of this intermediate stage is called raw sparkling wine.
With tank fermentation, the yeast with the lees may be separated from the cuvée after sixty days at the earliest, with tank fermentation with agitators after thirty days at the earliest, with bottle fermentation after ninety days. With traditional bottle fermentation, the maturation time on the yeast ends after nine months at the earliest. Quality-conscious houses, however, usually release their sect much later.
The yeast that dies after fermentation triggers an enzymatic decomposition process, the so-called autolysis . The sparkling wine absorbs substances from the gradually dissolving, autolysing yeast. These substances, together with the wine's own aromas, often create interesting taste nuances. In addition, the autolysis ensures that the fermentation carbonic acid is deeply integrated into the wine, which later ensures a fine, long-lasting perlage in the glass.
Minimum requirements
- CO 2 overpressure at least 3.5 bar, measured at 20 degrees Celsius
- Existing alcohol content at least 10% by volume, total alcohol content at least 9% by volume
- Total sulfur dioxide content maximum 185 mg / l
Taste indications
Depending on the sweetness, a distinction is made for sparkling wine in general, i.e. also for sparkling wine, seven different tastes that are uniformly regulated in the European Union in Regulation (EU) 2019/33 , but are designated differently in the countries. This regulation replaced the regulation from 2009 ((EU regulation 607/2009, Annex XIV)).
- 0 to 3 g / l: naturally dry (brut nature)
- 0 to 6 g / l: extra herb (extra brut)
- 0 to 12 g / l: herb ( brut )
- 12 to 17 g / l: extra dry
- 17 to 32 g / l: dry
- 32 to 50 g / l: semi-dry (medium dry, demi-sec)
- over 50 g / l: mild (sweet, doux)
At the same time, the legislature grants a tolerance of three grams per liter.
Converted to a 0.75 l bottle of sparkling wine, this gives the following average amount of residual sugar:
- natural herbal: 1.1 g / bottle (0.4 lump sugar per 3 g sucrose )
- extra tart: 2.3 g / bottle (0.8 lump sugar)
- herb: 4.5 g / bottle (1.5 sugar cubes)
- extra dry: 10.9 g / bottle (3.6 sugar cubes)
- dry: 18.4 g / bottle (6.1 sugar cubes)
- semi-dry: 30.8 g / bottle (10.3 sugar cubes)
- mild: 56.3 g / bottle (18.8 sugar cubes).
Legal basis
There are regulations of the European Union for the production and designation of sparkling wine, which are applied in all countries of the EU area.
The EU regulation on the common market organization for wine of May 17, 1999 is decisive. It regulates in particular the production time, the minimum alcohol content and the other essential requirements that are decisive for the quality of the product. It also regulates labeling and stipulates, for example, that sparkling wine may only be sold in a glass bottle with a mushroom-shaped cap.
Champagne bottle
Bottle sizes
- Piccolo ( pikkolo ) (approx. Quarter bottle) (0.2 l)
- Demi or Fillette (half a bottle) (0.375 l)
- Bouteille (standard bottle) (0.75 l)
- Magnum (1.5 L)
- Jeroboam (double magnum) (3 l)
- Rehoboam (4.5 l)
- Methuselah (6 l)
- Shalmaneser (9 l)
- Balthasar (12 l)
- Nebuchadnezzar (15 l)
- Melchior or Goliath (18 l)
- Sovereign or Souverain (25.5L)
- Primat (27 l)
- Melchizedech (30 l)
Champagne corks
In contrast to other bottled wines, a sparkling wine is under pressure in the bottle. The champagne cork is fixed in place with a wire frame called an agraffe . This prevents the cork from shooting out despite the pressure in the bottle. Often the plate ( French capsule , champagne lid ) is held by the agraffe. With sparkling wine, the cork is not pulled, but the clasp is loosened (usually by undoing a wire loop), the cork is fixed and the bottle is turned. If handled properly, the cork will not "pop" out of the bottle and the excess pressure should escape in a controlled manner. The resulting sound is called "angel fart".
If you let the cork "pop", supersonic effects like Mach rings can occur for a short time, depending on the temperature of the sparkling wine .
The saying “capping a bottle” comes from the process of hitting the thick bottle head with a saber ( champagne saber ) at an angle along the neck. Heading the bottle with a saber is also known as sabring. With practiced execution, the neck tears off smoothly at the thinnest point directly under the head. Fine glass dust and the smallest splinters that are created are reliably blown away by the escaping pressure and cannot accidentally get into the drink.
history
France
Towards the end of the 18th century, a number of German entrepreneurs emigrated to France and founded champagne houses there. Due to their skills, especially in sales, they played an important role in the development of the champagne. The names of well-known houses bearing German names testify to this to this day.
In 1785 the Westphalian Florenz-Ludwig Heidsieck (1749–1828), who had already settled in Reims in 1777 , founded a champagne house. Heidsieck is the namesake of all three of today's champagne brands that bear his name. The Deutz company in Aÿ was founded in 1838 by William Deutz and Peter Josef Hubert Geldermann from Aachen . In 1829 the son of a lawyer from Ellwang, Joseph Jacob Placid Bollinger (1803-1884) , went into business for himself with a partner in Aÿ and founded the Bollinger company. Henri Abelé was the son of Franz Abele (1811–1876) from Rottenburg, who had settled near Reims as a wine merchant and in 1841 married Lucie de Muller, the daughter of Anton (Antoine) Müller (1788–1859). Müller is considered to be the inventor of the vibrating desk, which still plays an important role in the production of high-quality sparkling wines today. The founders of GH Mumm in Reims were the sons of Peter Anton Mumm, who ran a wine shop in Cologne . And the Krug house , which sells particularly well-known and expensive champagne, bears the name of the Mainz winemaker's son Johann-Joseph Krug (1800–1866), who joined the famous Jacquesson et Fils champagne cellar in Châlons-en-Champagne in 1834 and finally in around 1843 Reims to start his own company.
Contemporaries explain the success of Germans with their language skills. German and especially English were often more important than French for the champagne business, which is heavily dependent on exports. Many champagne houses have their origins in wineries that were owned by nobles. They preferred to leave day-to-day business to representatives and stuck to an aristocratic way of life, in which trade was regarded as a disreputable profession. In addition, the business acumen and thoroughness of the Germans were valued, which is why they, like Georg Christian (“Georges”) Kessler (1787–1842), who was born in Heilbronn, are entrusted with the management of the office and the bookkeeping.
Robert Tomes, the American consul in Reims, stated in 1867: “There is actually no wine company in Champagne that is not more or less controlled by a native German. If a Frenchman happens to be at the top, he certainly has a partner or managing director from Germany. However, there was a champagne house that was run entirely by French. During my time in Reims, it went bankrupt and it was widely recognized that it perished because a German was missing. "
The guest workers from Germany soon knew better about the champagne business than the original owners. Like Georg Christian Kessler, they carried out the correspondence and built up a dense network of contacts at home and abroad. Often after a while they ran the houses or took them over completely. Other Germans founded their own trading house in Champagne and became French. To this day, the names of numerous champagne houses are reminiscent of their German origins.
Germany
Occasionally there were also returnees from France who gave decisive impulses for the establishment of German sparkling wine production in their homeland. The most important was Georg Christian Kessler from the imperial city of Heilbronn , who at the age of twenty hired as an accountant in the champagne house Veuve Clicquot in 1807 and then worked his way up to the manager and partner of Barbe-Nicole Clicquot-Ponsardin. In this role, Kessler has been building a wool and worsted spinning mill in Esslingen am Neckar since 1825 . In order to secure the existence of this company, Kessler parted ways with Veuve Clicquot in the spring of 1826. A few months later he founded the company GC Kessler & Cie. In the former imperial city . , the oldest sparkling wine cellar in Germany today. Also in 1826 the three entrepreneurs Friedrich August Grempler, Karl Samuel Häusler and Friedrich Gottlob Förster began producing sparkling wine in Grünberg. Part of the production from the Silesian wine-growing region was initially sold under the wrong label as French champagne. In 1828 one of the three partners founded his own company, Grempler & Co. AG, the oldest German sparkling wine producer, and produced Grünberger sparkling wine .
After this initial spark, from 1830 onwards, numerous wineries emerged across the board in all important German wine-growing regions, some of which developed from existing businesses. As the first after Kessler, the Mainz industrial magnate Christian Ludwig Lauteren started the production of German sparkling wine in 1833. This was followed by the establishment of several sparkling wine houses, which still exist today. These include MM Matheus Müller in Eltville (1838), Deinhard in Koblenz (1843), Kupferberg in Mainz (1850), Kloss & Foerster in Freyburg an der Unstrut (1856, today Rotkäppchen sparkling wine cellars), Henkell (1856) in Mainz ( since 1909 in Biebrich ), Söhnlein (1864) in Schierstein - Henkell and Söhnlein both today in Wiesbaden - and finally the J. Oppmann sparkling wine producer in Würzburg (1865).
On July 1, 1902, the sparkling wine tax was introduced by Kaiser Wilhelm II to finance the imperial fleet , which was not levied in Germany between 1933 and 1939. It has survived in varying forms since then. Today you have to pay € 1.02 champagne tax for a 0.75 l bottle of sparkling wine. The sparkling wine tax is a federal tax and generated around 430 million euros for the federal budget in 2008.
Until the 1970s there was a state monopoly of sparkling wine, which only allowed cellars to produce sparkling wine. It was not until a court order in the 1970s that wine growers' cooperatives and winegrowers also received the right to sparkling wine and to market their wines. This led to the fact that since the mid-1980s many sparkling wine-producing companies have been founded. While the number of farms was below 100 in 1985, in 2004 there were almost 1,300 producers. Most - almost 1200 - are small producers such as winemakers and cooperatives who produce fewer than 10,000 bottles a year. The six large companies, which produce over five million bottles per year, cover 87.5 percent of Germany's demand for sparkling wine. Due to the increase in the number of manufacturing companies, there is now a large selection of sects of all qualities and price ranges.
Elsewhere
In other European countries, too, the production of sparkling wine has experienced a significant boom since then. Since the Treaty of Versailles in 1919, German producers have had to do without the name champagne ( champagne paragraph ). In France , too, only sparkling wine from Champagne can be associated with champagne. Sparkling wines based on the “méthode champenoise” from other growing areas are marketed under the name “ Crémant ” (originally a name for fine-pearly champagne): Crémant d'Alsace , Crémant de Bourgogne , Crémant de Limoux , Crémant de Loire . The Crémant de Luxembourg is produced in the Grand Duchy of Luxembourg . Spanish sects that use the bottle fermentation method are called cava . German sparkling wines that are produced by winegrowers in bottle fermentation are allowed to call themselves Winzersekt , in Austria these products are officially called "Hauersekt".
term
In German, the word “Sekt”, originating from the loan word “sec” with the final inorganic “t”, has been used since the 17th century and during this time meant “vinum hispanicum” (Iberian wine). In this meaning it was borrowed from High German into Danish and Swedish. The current meaning of the word sparkling wine is said to go back to the Berlin actor Ludwig Devrient , who drank his champagne every evening in the Lutter & Wegner restaurant on Gendarmenmarkt . One evening in November 1825 he placed his order with a quote from Shakespeare's Henry IV: "Will he bring me champagne, boy - is there no longer any virtue on earth?" Since Sekt was the German word for sherry (English “sack”) at the time, the waiter should have brought a sherry; but since he hadn't listened, he brought the same sparkling wine as always, and the new custom was already established: first at the regulars' table of Lutter and Wegner, then in Berlin, decades later in northern Germany, and only around 1890 throughout the German Empire . "Sekt" became official in 1925 after "Champagne" was no longer allowed to German manufacturers by the Versailles Treaty.
Sparkling wine market in Germany
Germany is considered the world's largest sparkling wine market because of the around two billion bottles of sparkling wine that are produced in the world, around 423 million bottles were drunk in Germany in 2009. Of these, almost 80 million bottles were imported, while on the other hand 25 million bottles were exported. Germany thus accounts for almost a quarter of the world's sparkling wine consumption. The average price for white sparkling wine is 3.74 euros, for red sparkling wine 3.29 euros and for rosé sparkling wine 3.63 euros. Almost half of the sparkling wine is sold at promotional prices.
In 2006 the brands of the Rotkäppchen-Mumm sparkling wine cellars had a market share of over 35% in the German sparkling wine market. This was followed by Henkell & Söhnlein (today Henkell & Co. Sektkellerei ) and the Sektkellerei Schloss Wachenheim with around 20% each and Freixenet with around 10% market share. In the 2011 financial year, the market shares of the top 10 brands in the German food trade were distributed as follows:
- Little Red Riding Hood: 34%
- Freixenet 8.2%
- Little son 5.8
- MM Extra 5.5%
- Faber 5%
- Guts 4.7%
- Jules Mumm 3.7%
- Cinzano 2.4%
- Light Live 2.2
- Kupferberg 1.9%
Market share.
In addition to the large sparkling wine cellars, there are numerous medium-sized cellars that often only serve one regional market. Examples are the Sektkellerei J. Oppmann and Kessler Sekt . After all, individual winemakers and winegrowers' cooperatives also produce sparkling wine.
Sparkling wine market in Austria
Austria's sparkling wine market is significantly smaller compared to Germany. The domestic sales volume in 2015 was around 25 million bottles (0.75 l), with around 50–60% in the catering trade and 30–40% in the food retail trade . As in Germany, in Austria the domestic sparkling wine brands and producers, who mainly sparkle Austrian base wines, are kept loyal, even if the competitive pressure has increased in recent years mainly due to sparkling wine and sparkling wine from other EU countries. The abolition of the sparkling wine tax in 2005 should revitalize the sparkling wine industry and make it more competitive. The large sparkling wine cellars in Austria include Schlumberger , Kattus , Inführ and Szigeti , which on the one hand produce for own brands or third-party brands and on the other hand make wage sparkling in larger quantities for winegrowers.
Non-alcoholic sparkling wine
Alcohol-free sparkling wine has been around since 1988. With a special vacuum distillation process, the natural alcohol is gently removed from the wine at temperatures of around 30 degrees Celsius. This process largely retains the wine's ingredients and taste.
The production of sparkling wine without alcohol is subject to the wine law provisions for alcohol-free wines, which are regulated in Section 47 of the Wine Ordinance. Accordingly, alcohol-free wines have to be produced by removing alcohol from wine. Wines and sparkling wines that contain less than 0.5 percent alcohol by volume may be described as "alcohol-free".
At celebrations such as car races in the Arab world, non-alcoholic sparkling wine substitutes are sprayed.
See also
literature
- Gerhard Troost , Hans Peter Bach, Otto H. Rhein: Sekt, sparkling wine, sparkling wine. Handbook of Food Technology. Volume 14, Ulmer, Stuttgart (Hohenheim) 1995 2 , ISBN 3-8001-5818-3 .
- Horst Dohm: Sekt. Between cult and consumption. Meininger, Neustadt an der Weinstrasse 1981, ISBN 3-87524-013-8 .
- ( Page no longer available , search in web archives: documentation about sparkling wine ) (PDF; 83 kB) from the German Wine Institute , 2011.
Web links
Individual evidence
- ↑ This increase is determined by calculating the difference between the total alcohol content of the cuvée and the total alcohol content of the sparkling wine before adding the shipping dosage, if any
- ↑ See: Reinhold Brenner, Practical Instructions for the Preparation of Sparkling Wines, both from young and seasoned plants; for the promotion of wine culture in Germany, Erfurt 1834, 34 pp.
- ↑ Appendix VIII E. 3. Reg. (EG) No. 1493/1999 ( eur-lex.europa.eu (PDF) )
- ^ G. Troost, H. Bach, P. Rhein, Sekt, sparkling wine, sparkling wine. Handbook of Food Technology, 2nd edition Stuttgart 1995, p. 151
- ^ HJ Koch: Wine Law. Comment. Text volume and explanatory volumes, 4th edition, Frankfurt am Main 2002, p. 98
- ↑ EU Regulation 606/2009, p. 34, Appendix II, A 10: "The use of carbon dioxide when decanting through counter pressure is permitted, provided this is done under supervision and the pressure of the carbon dioxide in the sparkling wine does not increase."
- ↑ Deceived consumers - fraudulent labeling of German Sekt , in: ZDF Frontal21, broadcast on January 12, 2010
- ↑ Hermann Pilz: Sekt from Moselwein - Production and Marketing Organization: Market-Oriented Decision-Making Process for Sparkling Part of Wine Production in the Mosel-Saar-Ruwer Growing Area , Münster-Hiltrup 1987, p. 82
- ↑ See: HJ Koch: Weinrecht. Comment. Text volume and explanatory volumes, 4th edition, Frankfurt am Main 2002, p. 98
- ↑ Test report sparkling wine from TÜV Rheinland. (PDF) According to the Agroisolab Institute . (No longer available online.) Archived from the original on July 26, 2011 ; accessed on February 24, 2017 . Info: The archive link was inserted automatically and has not yet been checked. Please check the original and archive link according to the instructions and then remove this notice.
- ↑ Deceived consumers. Label fraud at German Sekt , Frontal21, January 12, 2010. (No longer available online.) Archived from the original on February 9, 2012 ; accessed on February 24, 2017 . Info: The archive link was inserted automatically and has not yet been checked. Please check the original and archive link according to the instructions and then remove this notice.
- ↑ Regulation (EC) No. 479/2008, Annex IV, 5. Quality sparkling wine is the product (a) obtained through the first or second alcoholic fermentation of fresh grapes, grape must, and wine; (b) which, when the container is opened, is characterized by the escape of carbon dioxide exclusively from fermentation; c) which in closed containers at 20 degrees Celsius has an overpressure of at least 3.5 bar due to dissolved carbon dioxide; d) in which the cuvée intended for its production has a total alcohol content of at least 9 percent vol. Has.
- ↑ . Keller Economic Information Service (KIS), service center Musel, Rhineland-Palatinate, Fall Release No. 9 Fall 2009, p 3 ( weinbau.rlp.de ( Memento of the original April 27, 2015 Internet Archive ) Info: The archive link is automatically inserted and not yet checked. Please check the original and archive link according to the instructions and then remove this note. PDF)
- ↑ ZDF broadcast “Volle Kanne” on December 29, 2009: vollekanne.zdf.de
- ↑ Regulation (EC) No. 1493/1999 ( eur-lex.europa.eu (PDF) )
- ^ Gérard Liger-Belair, Daniel Cordier, Robert Georges: Under-expanded supersonic CO 2 freezing jets during champagne cork popping. In: Science Advances , September 20, 2019: Vol. 5, no.9 . Doi: 10.1126 / sciadv.aav5528
- ↑ The subject: the champagne. (No longer available online.) Arte , December 9, 2011, archived from the original on July 28, 2014 ; Retrieved on July 21, 2014 (from the “ Karambolage ” program on December 11, 2011). Info: The archive link was inserted automatically and has not yet been checked. Please check the original and archive link according to the instructions and then remove this notice.
- ^ Robert Tomes, The Champagne Country, New York 1867, p. 90
- ↑ See the new study by Rulf Neigenfind, The two lives of Georg Christian Kessler . The story of a famous stranger, Paris: Lane Books, 2009, pp. 56–66 and Eberhard Kaiser, Sekt - Eine Tinglinge Geschichte, Stuttgart 2009.
- ↑ On this, Gert Kollmer-von Oheimb-Loup , Georg Christian von Kessler. Manufacturer and pioneer of the Württemberg industry (1787–1842), in: Lebensbilder aus Baden-Württemberg, Vol. 20, Stuttgart 2001, pp. 207–225, esp. Pp. 209 ff.
- ↑ Rulf Neigenfind, The Double Life of George Christian. Kessler. The story of a famous stranger, 2nd edition, Paris, p. 113 ff.
- ^ Jacob and Wilhelm Grimm: German Dictionary. Volume 16, column 406 ( woerterbuchnetz.de ).
- ↑ ( Page no longer available , search in web archives: The sparkling wine market in the FRG. ) (PDF; 1.2 MB)
- ↑ Growth spurs Prowein. In: Lebensmittel Zeitung. February 24, 2012.
- ↑ Drop in prices for wine stopped. In: Lebensmittel Zeitung. October 12, 2012.
- ↑ Intoxicating sales figures. In: food newspaper. October 26, 2007.
- ↑ Sparkling wine: Business is coming to a head. In: Wein + Markt, December 2011, p. 21
- ↑ Austrian sparkling wine in numbers
- ↑ Weinwirtschaft magazine, issue 17/2011
