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initially champagne wine quality has been less than satisfactory. the1668 years, the 30-year-old Perry Lennon monk, was appointed as the manager of the Ott Weilei Abbey, the face of the already dilapidated monastery, he believes that it is imperative to rebuild vineyards. His efforts and glittery pink wedge shoes with red sole help us to mistakenly believe that he is the "inventor" of champagne, the actual champagne invention. winemaking technology tells us: when the grapes are squeezed juice and peel, yeast contact the sugar into alcohol and carbon dioxide, a process called fermentation. Fermented grape juice for wine bubbles. In the cold climate of the Champagne region, before the onset of winter, the yeast will be translated into all the sugar in the grape juice, and then go into hibernation. Spring, yeast again active, start to finish his career, the barrel will produce more alcohol and carbon dioxide gas, when these new gas released into the wine surface, the formation of air bubbles, which a process called secondary fermentation. Of course, in the era of the Perry Lennon, he does not know this principle. His life to fight and bubbles, but always ended in failure. However, he concluded summed winemaking golden rule has still been applied, the main contents are as follows:only the finest grapes, throw away those rotten grapes. before the coming of the spring, and vigorously pruned vines, lest the knot for the coming year are too many grapes. in the cool of the early morning grapes. gently squeeze the grapes, grape juice are louboutin metallic pump stored separately for each squeeze generated. these initiativeshim the color of the surface of the grapes will not melt in the juice inside, the wines are no longer muddy, and became crystal clear. In addition, he is the Champagne region first sealed with a cork barrels. At that time, most people are oil-soaked marijuana wrapped cork clogged barrels, compared with the cork much better. In 1713, the Altec Weilei Abbey stock, hundreds of bottles of red wine, and only a small amount of white wine and sparkling wine. After his death two hundred years, no one to pay attention to him. He was not with his contemporaries Louis XIV, leaving the Palace of Versailles, war, and many love affair reverie. He just quietly focus on the work of his winemaking. A lot of information about him in Altec Weilei monastery destroyed scattered and lost. Until about 250 years later, a pre-war years, the locals in order to save the champagne market, to think about him, to engage in a commemorate the father louboutin replica shoes of louboutin blue high heels champagne 250th anniversary activities. Filled with a variety of articles singing the praises of his newspaper. His name appeared in the streets, and even on a cigar. Until the 1950s it was the only information he undertake a serious study of history. But the aura of his head did not vanish, today his name has become the name of the line champagne Moet & Chandon wine. theHowever, this time the wine produced in the Champagne region, the the sparkling Champagne proportion is still small, about less than two. Winemakers do not want to brew bubbling champagne, because of the danger. "The devil's wine" - people call champagne. The champagne bubbles fact, carbon dioxide, sometimes too much carbon dioxide will cause the bottle to explode. At that time, people do not know the principles and processes of fermentation, of course, do not know how to control them. christian louboutin moustique At one time, the scientists wrote: "these phenomena is really very strange, no one can explain it, the incidents of the same, even the most experienced winemaker can not foresee and prevent the occurrence of an explosion." no one dares not wearing the Iron Mask champagne cellar, this mask is much like today's baseball mask, but more primitive, woven into a thick layer of protective metal mesh. Even with these masks, workers pile in the bottle often blown blind eye or wounded in the arm. Once in a wine cellar, glass fragments generated by the explosion three people blind. When the temperature is too high, often explosions. Cellar administrators often sprayed with water to cool down, but with little success. A champagne brewer, said: "In the beginning I have a 6000 bottle of champagne, but in the end, only 120 bottles." So much champagne to flow away in vain, so many winemakers wine cellar was built on a slope, so easy to Champagne leads. Line in some wine, champagne foam in a container through a funnel, workers can take home to cook. Workers often sent to collect broken bottles, they can sell the bottle as their risk wages. In fact,, risks and opportunities are twins. When most people are not timely shun sparkling champagne, a young winemakers named Claude Moet boldly announced that he only operating sparkling champagne. Many people thought he was crazy - foolish enough to endure the new 2011 discount christian louboutin annual rate of 20% to 90% loss in addition to the madman who will? Claude Moet certainly not stupid, he is keenly aware that a wine of a new era. He believed Perry Lennon successor in Pierre monks, "the taste of champagne change in the champagne quality will be better than the other wine in the near future." Claude Moet,not only business sense of smell is excellent means of social and customer awareness. He is the first to where to find cheap red bottom shoes in chicago recognize the importance of personal communication with customers businessman, especially those influential customer. From 1730, he consciously actively visited the Palace of Versailles, in a very short time, he became the French royal family a few champagne suppliers one. This laid the foundation for the future development of the Moet & Chandon wine line. To 1750, despite the bottle is a risk of explosion still exist, Claude Moet year or brewing up to 5 million bottles of sparkling champagne. This production was unprecedented at the time, you know, throughout the 18th century, the region of Champagne, the annual total production of champagne over 300,000 bottles. The brewerchampagne and bubbles have been in the fight. But not too many bubbles, causing an explosion is too little bubbles, the wine seemed bland. The brewer this sharpened, raring, developed a variety of recipes champagne less from the little bubble. Riga wine alum was added elderberry and a variety of drugs, and some even add a dove's dung. The last method brewers are closely guarded trade secrets, even with which scientists can "prove" dove's dung beneficial to human health. Related articles? |
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