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“What we’re really interested in is the process of fermentation because it creates what we call the best stuff in wine, the good stuff that we want which are, of course, alcohol and bubbles.”
In this episode, wine expert Deniz Bayram dives into the deep end of the Champagne production. Deniz puts on his geeky science hat as he explains the fun stuff: fermentation, the origin of bubbliness, sugars, alcohol and more. An essential episode for those who want to understand the science behind the bubbles.