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carbon dioxide The pearls are an important indicator of the quality of a sparkling wine; the process of foaming / pearling is Germanized as fizz designated. The finer the rising pearls and the more balanced the foam wreath forming on the surface (the pearl collerette, French: “la fine collerette de mousse à la surface”), the more delicate and tingling it tastes. In the sensory Testing a sparkling wine also examines the sparkling ability. It is about the quality of the pearls (fine to coarse) and the time how long the pearls last in the glass. The finer the pearls and the longer the play of the rising bubbles lasts, the higher the quality of a sparkling wine will be judged.

The ribbon of the rising pearls in the glass is called "cordon". Essentially, the "quality" of the pearls depends on the way the sparkling wine is made. The longer after the bottle fermentation a storage on the yeast the pearls become finer. Large bubbles in sparkling wines, on the other hand, are called “oeil (yeux) de crapauds” (toad eyes). A normal bottle champagne with a volume of 0.75 liters contains around 50 million pearls. With cheap mass products it will carbon dioxide "Blown in", which only yields very large-volume pearls. For an increased rise of the carbon dioxide bubbles in the glass is a effervescence relevant. The existence silver spoon Prevents the bubbles from escaping in the bottle neck is a persistent but false rumor. In still wines, a high carbonation is considered tangy designated.

Picture: By © Nevit Dilmen, CC BY-SA 3.0 , Link
edited by N. Tischelmayer - January 2019

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