Champagne - I think it's definitely illegal

[Guest guest]

Some time ago, an LI Listserve member named Tom posted some general

information about the legality of champagne. Today, I decided to do

some further research and found this very enlightening web page. My

conclusion is that all champagne (except possibly some very, very

unique and rare ones) should be illegal for us.

Very detailed information about champagne production is available

here:

http://www.ext.vt.edu/pubs/viticulture/463-017/463-017.html

This site is part of the Virginia ative Extension, which looks

like a partnership between Virginia Tech and Virginia State

University.

The part relevant to us is about halfway down the page in the

discussion about secondary fermentation:

" Different wineries use various sugar sources for the prise de

mousse (secondary fermentation). Bottler-graded sucrose or dextrose

are perhaps the most common in this country; however, larger

operations may choose to employ sugar syrups. Many French producers

use high quality beet sugar. Some use a 50% sugar solution - 500

grams/liter of sugar in wine, with 1.5% citric acid frequently added

to invert the sugar if sucrose is used.

Theoretically, 4.04 grams of glucose or 3.84 grams of sucrose upon

fermentation will yield 1.00 liter CO2 (760 mm and 0°C) weighing

1.977 grams (Berti, 1981). The actual yield is less due to

production of small amounts of aldehydes, volatile and fixed acids,

glycerol, and other entities produced by the yeast. In actual

practice, sparkling wine producers estimate that 4.0 to 4.3 grams of

sugar per liter is needed to produce one gas volume (ATM) of carbon

dioxide (4.3 grams of sugar per liter is equal to 1 pound of sugar

in 27.3 gallons). If, for example, 6 gas volumes of CO2 are

required, then approximately 4.2 grams times 6 atmospheres or 25.2

grams of sugar per liter are added. This will produce between 1.1-

1.5% additional alcohol (v/v). If the cuvée already contains

fermentable sugar, this must be taken into account. "

Reading further, my interpretation is that additional sugar is often

added after secondary fermentation, termed " dosage. " This section

looks like a BIG RED FLAG to me. I think it means almost all

sparkling wine has additional sucrose (or even corn syrup!) added

after secondary fermentation - so my conclusion is that all

champagne should be off-limits to us.

" The dosage (liqueur d'expedition) material is any that alters the

taste and composition of the sparkling wine. Each firm has a

slightly different formula for the dosage, and some use no dosage at

all in certain products. The dosage may consist of wine, sugar,

brandy, sulfur dioxide, ascorbic acid, citric acid, copper sulfate,

etc.

Sugar in the dosage is added for the purpose of sweetening,

balancing the acidity, masking astringency-bitterness and slightly

modifying flavor. The dosage permits a certain 'rounding of the

angles'. In this country, the sugar source is often sucrose, invert

sugar, or sugar syrup. Corn sugar is reported to add a candied-fruit

character, but beet sugar may affect palatability.

The sugar is dissolved in wine or occasionally water. Any water used

should be deionized to help prevent casse formation (Zoecklein et

al., 1995). The amount (volume) of sugar syrup will alter not only

the sugar/acid perception but also the character of the wine. In

many cases it seems to decelerate the aging process (Munksgard,

1998). Also, most wines are dosed with sucrose which, with time,

will be inverted to glucose and fructose which might change the

level of perceptible sweetness or dryness.

Carbon dioxide can cause a reduction of one's perception of sugar.

Only the best wines have the gentleness to be 'perfect' without some

added sweetness. It may be said that excessive sweetening conceals

the qualities and helps to mask the defects of a champagne. "

FYI - Kathy

[Guest guest]

The below was taken from www.intowine.com and lists the residual sugar

levels of the different kinds of champagne. So, yes, champagne is mostly

illegal for us, since most champagnes had sugar added to start the secondary

fermentation.

Personally, I make an exception for the first category (brut zero, etc.,

with less than 0.6% of residual sugar), since it did not have sugar added.

Unfortunately, these champagnes are very hard to get in the US.

Kathleen

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Extra Brut, Brut Sauvage, Ultra Brut, Brut Intégral or Brut Zéro — These

wines are bone dry with less than .6% of residual sugar per liter. In this

case the dosage is of the same wine and not the usual solution of cane sugar

and still wine. This wine is rarely made.

Brut — This is the most popular style of champagne. The best blends are

always reserved for the brut and is the mainstay of the business. It has

less than 1.5% residual sugar and is very dry.

Extra Dry, Extra Sec — Sweetened with 1.2 to 2% residual sugar per liter, it

is dry. It goes well with desserts and wedding cakes.

Sec — Although it means " dry " in French, it means " moderately dry " or

" slightly sweet " as it pertains to champagne. It has 1.7 to 3.5% residual

sugar per liter.

Demi-Sec — This style is distinctly sweet or medium sweet and is rarely seen

in the United States. It contains between 3.3 to 5% residual sugar per

liter.

Doux — This is the sweetest style of champagne. It is very sweet and is more

of a dessert-style wine. It has a minimum of 5% residual sugar per liter.

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3. Champagne - I think it's definitely illegal

Posted by: " s2k_redhead " s2kredhead@... s2k_redhead

Date: Mon Dec 31, 2007 11:38 am ((PST))

Some time ago, an LI Listserve member named Tom posted some general

information about the legality of champagne. Today, I decided to do

some further research and found this very enlightening web page. My

conclusion is that all champagne (except possibly some very, very

unique and rare ones) should be illegal for us.

....