Comments by "" (@CricketEngland) on "BBC Archive"
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Legend has it that in 1693, Dom Pierre Pérignon discovered a way to make sparkling Champagne
When he bottled the wine in the winter, the fermentation halted due to the low temperatures but, during the summer, the bottles warmed up, and the yeast triggered a secondary fermentation directly in the wine bottle.
This resulted in carbon dioxide build-up, which in turn made the wine bubbly.
The pressure of the CO2 in the wine caused the weak, poor quality French glass bottles to explode and a result, the drink earned the title devils wine.
However in 1662, Christopher Merrett, a scientist, naturalist, physician and metallurgist from Great Britain, submitted a paper to the Royal Society.
The paper was the first official document that explained how to make bubbly wine and in it, Merrett detailed how winemakers in Great Britain added vast quantities of sugar and molasses to wine to give them effervescence.
Christopher Merrett’s paper came out 6 years before Dom Pérignon even arrived at the abbey.
The Englishmen were more successful in making sparkling wine because they were using sturdy glass bottles. The thicker glass could withstand the carbon dioxide pressure and prevent bottle explosions.
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