Tasting time: microbubble sip wine with a smile - wine, wine microbubbles - Food Industry

Definition microbubbles Microbubbles Wine By definition is less foam grapes Wine Professional to explain the pressure for the bottle below atmospheric pressure in the three wines called microbubbles.

Compared with microbubbles wine, sparkling wine of higher atmospheric pressure, usually between 3-5 months, champagne is generally reached 6, the Spanish sparkling wine CAVA and Italian Prosecco sparkling wine in the 4 or so. Because micro-bubble low atmospheric pressure bottle of wine, Guer do not like champagne and other sparkling wines, like using mushroom cork and wire reined in bottle, this is also identified one of the characteristics of wine micro-bubble.

Italy is an important wine producing microbubbles States, other countries are relatively small. In most regions of Italy, wine is called microbubbles frizzante, Piemonte region in Italy, wine, micro-bubble, use MOSCATO (Muscat) brewed is very large, usually marked ASTI for sparkling wine, read MOSCATOD'ASTI The wine was microbubbles.

Addition MOSCATO, the microbubbles for brewing wine grape varieties are Pinot, Ugni Blanc, Prosecco and so on. In general, Italians prefer to use good grapes microbubble wine, wine, compared with the whole bubble, microbubble higher quality wine.

Addition microbubbles white wine, Italy is also a small amount of red microbubbles in the vicinity of Rome had to use red Lambrusco wine grape varieties of micro-bubble.

Brewing microbubbles Usually sparkling wine champagne brewing brewing methods (also known as the traditional brewing method), the tank secondary fermentation method, and the individual filled with method of manufacture of carbon dioxide gas bubbles, and more use of micro-bubble wine is the secondary fermentation tank, the tank through control of the small amount of residual sugar to get the foam, such as micro-bubbles with Prosecco wine.

Fermentation of wine by first Prosecco white wine, sugar, after the second fermentation in pressurized cans. In addition, microbubbles with moscato wine is brewed a bit different, it is fermented into wine grapes were moved after the desired degree of alcohol to another closed tanks to ferment, when the tank more and more carbon dioxide to reach micro- the pressure required to bubble wine and alcohol, then chilled to terminate fermentation.

In Italy, dry wine, very few microbubbles, most of the sugar content, or for the semi-sweet. moscatod'asti microbubbles wine usually taste sweet, aromatic, and the use of micro-brewed Paojiu Prosecco is relatively high acidity, with apple and lemon-lime aroma dominated.

Although microbubbles wine Champagne and sparkling wine bubbles not so rich and vibrant, but still can not help but under Qingchuai a sense of a Metal Mesh, refreshing taste, fragrant aroma is unconscious face to bloom a pleasant smile, a very appropriate Cooperation As an aperitif. Especially the summer heat has not yet cleared the afternoon, from braving the refrigerator a bottle of air-conditioning, direct down the body, it sprang a bubble slightly as if the valley carrying floral breeze, and instantly blew the whole body, at this time only "through the rain the lotus full House of Hong, Chen Li melon floating ice cold" and cozy and cool.

1. Cerato (Ya Siti) MOSCATO D'ASTI / Origin: Italy (Moscato d'Asti, Piemont, Italy) / grape varieties: honey peach silk good (Moscato) / Alcohol: 5.5% / Price: 330.00 / Marketplace: Marvelon Wine

Wine garden history: the king has called Barrow liqueur Cerato winery is located in Barrow, the love of Pakistani village exposed areas (Alba), is a family of three generations have refined Wine Tasting Chuang, more than 70 years. All along, the Cerato is Bier Meng wine region leader is synonymous with Italy's top wine.

Features: wine takes the shape of yellow, and have complex fruit flavor, full of apples, honey, peach flavor. Taste fresh and tasty, well-balanced acidity and sweetness, honey flavor after flavor. Is a very good pre-dinner, dessert with wine.

2. Ma Jia Lian Ni? Ya Siti Marcarini? Moscato D'Asti / Origin: Italy, Bier Meng, Ya Siti AOC (Asti, Piemont, Italy) / grape varieties: dense wire good peach (Moscato) / Alcohol: 5.0% (v / v) / Price: 222.00 / Marketplace: Marvelon Wine

Winery Description: Good with Ni Ma Chateau Pierre and Mongolia in the northwest region of Italy, there are four different characteristics of the vineyard, the grape varieties to grow Nabiaoluo mainly, but there are variety of peach and honey Apsley peach varieties. Part of their vineyard has been in the mainland position, the other a long time ago the marine area, such wines soil differences created between the rich and light. Mr.Manuel Marchetti is good with Ni Ma Chateau 5th generation descendant.

Features: top-level Italian DOCG Spirit . Moderate yellow, unique aroma. Elegant taste sweet, fruit flavors, is the perfect pre-dinner dessert with wine.

3. Mike - Jia Luo Cloud Mountain Winery Asti Mosca microbubble semi-sweet white wine (375 ml)

Michele Chiarlo Moscato D'Asti Nivole DOCG (Semi-Sweet) / Origin: Italy, Piemonte (Piedmont, Italy) / Grape Varieties: 100% Moscato / Alcohol: 5% (v / v) / Price: 159.00 / Marketplace: ASC ASC Fine Wines

Wine garden history: 40 years, Jie Luo family has been Piemonte (Piedmont) southeast engaged in wine industry, and always followed a principle: the brewing grape varieties reflect the distinctive customs and characteristics of features and high quality wines. Today, only five wineries in the top five in the Pyrmont origin and country of origin to ensure AOC AOC has its own plantations, is one of them. winery on the wine garden are taken care of, and continuous improvement, has been the Piemonte (Piedmont) region primary producers.

Taste characteristics: yellow rice wine shaded by a green sheen. Aromatic rich, full of fruity, refreshing wine with elegant, balanced acid and rich in fruits and musk fragrance.

4. Masikaituo Aspen (sweet white)

Bersano Moscazo d'Asti DOCG NV / Origin: Italy, Piemonte region / grape varieties: 100% from Aspen to the Masikaituo grapes (Mosc

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