The process begins with the addition of the "liqueur de tirage," a sugar solution added to selected yeasts with ingredients protected by trade secrets. Invertase is an enzyme that catalyzes the hydrolysis (breakdown) of sucrose into fructose and glucose, which are naturally present in wine [2, 3].

When this reaction takes place in an acidic environment, the kinetics can be determined by analyzing the order of reaction. The species involved in the reaction are optically active. The reaction was determined to follow pseudo first-order kinetics by following the variation of the optical rotatory power with a polarimeter as a function of time. The fructose and glucose produced in this way trigger a second fermentation that, in addition to increasing the alcohol content, produces carbon dioxide inside the bottle, developing the classic pressure of 4–6 atm, typical of all sparkling wines.

Contrary to what happens using the Martinotti–Charmat method, with the champenoise method, the second fermentation takes place in a folkloric way inside the bottles, with their inclination gradually increased with a periodic rotation ("remuage") around the axes of the bottles in characteristic shelves ("pupitre"), and the solid residue formed due to fermentation slides slowly in the neck. The neck of the bottle is then frozen by immersion in a solution at ° C.

Finally, the sediment surrounding the dead cells is removed by means of a quick disgorgement ("dégorgement"). The pressure will be regenerated when chemical balance is reestablished.

The addition of the "liqueur d'expedition" also makes it possible to standardize the level of the sparkling wine inside all the bottles. The "reaction kinetics" options show the various reaction stages. The "processing steps" option shows the bottling steps. Use "time" to follow their temporal evolution.

This work is dedicated to all those who want to make wine, especially people from Asti—Asti in Italy and in California. Enjoy and drink. Cheers!