Bubbly wine

What is the Spumante

The sparkling wine is an effervescent wine characterized by the presence of carbon dioxide, contained in higher quantities than the common "sparkling" wines. Quality sparkling wines are obtained by totally natural fermentation, but there are some added in carbonic acid; the latter will not be dealt with in the article.

Spumante proper undergoes one or two natural fermentations, thanks to the activity of certain anaerobic yeasts (Genus Saccharomyces) which, in nature, lodge on the skin of grape berries. Often (but not necessarily) the second fermentation (of the base wine or of the must) is forced, by adding sugars and yeasts. In addition, sometimes techniques are used rather sophisticated, such as the transfer of wine from the fermentation autoclaves to the bottles by means of pressurized circuits (in order not to disperse the carbon dioxide). In fact, there is not a single winemaking technique for sparkling wine and the various types are distinguished a lot on the basis of all the variables we have mentioned (and not only).
Compared to other wines (including sparkling ones), sparkling wines boast absolutely unique characteristics: high concentration of carbon dioxide (between 3 and 3.5 bar and more, depending on the quality), modest alcoholic strength and peculiar organoleptic and gustatory characteristics (induced by numerous variables: grapes of origin, various fermentations, fermentation and maturation).

NB. Among the highest quality sparkling wines, the pressure (estimated at 20 ° C) often reaches 5-6 bar.

Nutritional Composition

Sparkling wine is an alcoholic drink. It boasts an alcohol content of about 15.3% Vol. (12.1g), therefore it is NOT among the spirits. This clarification is fundamental, since the consumption portion of the one and the other category is quite different.
The sparkling wine examined in the table is probably of the Charmat type with a Long Stay on Yeasts, as it contains very few simple sugars (higher in Charmat sparkling wines without or short-term) and a NOT excessive alcohol percentage (higher in the Champenoise method).

Composition for: 100g of sparkling wine

Nutritional values (per 100 g of edible portion)

Edible part 100% Waterfall 87.3g Proteins tr Prevailing amino acids - Limiting amino acid - Lipids TOT 0.0g Saturated fatty acids 0.0g Monounsaturated fatty acids 0.0g Polyunsaturated fatty acids 0.0g Cholesterol 0.0mg TOT Carbohydrates 0.6g Starch 0.0g Soluble sugars 0.6g Ethyl alcohol 12.1g Dietary fiber 0.0g Soluble fiber 0.0g Insoluble fiber 0.0g Power 87.0kcal Sodium 3.0mg Potassium 56.0mg Iron 0.3mg Football 9.0mg Phosphorus - mg Thiamine 0.0mg Riboflavin 0.0mg Niacin 0.0mg Vitamin A 0.0µg C vitamin 0.0mg Vitamin E 0.0mg

In the sparkling wine there are no noteworthy nutritional contributions, therefore it is a drink so to speak "empty"; moreover, compared to red wines, white sparkling wines DO NOT contain the same quantities of antioxidant phenolic substances (they are much lower!), an aspect that makes them completely useless in human nutrition.