Factors Influencing the Rate of Carbon Dioxide Formation in Fermented-in-the-Bottle Champagne

¹ Pleasant Valley Wine Co., Hammondsport, New York.

In preparing to investigate the influence of lower temperatures (below 68°F) on rate of fermentation, it was necessary in the absence of available data to first determine the effects of specific materials and conditions.

At 68°F, white cuvées attained near-maximum CO₂ within 16 days, as compared to 38 days for red cuvées. Yeast food and tannin did not influence the rate or volume of CO₂ produced. Different vaults at the same temperature and different cuvées in the same vault, produced similar fermentations. A laboratory experiment at the higher fermentation temperatures of 68-78°F indicates no difference in fermentation time, or amount of CO₂ formed. It is suggested that light transmission readings may be used as a measure of yeast growth.