By Michael C.

Champagne Bubbles, are they added CO2? 香檳氣泡是否添加了二氧化碳？

No! Never! A lot of new drinkers misunderstood that champagnes were infused with CO2 for their bubbles. That can probably be the greatest joke ever! 

很多品酒新手都有這個誤解，以爲香檳的氣泡是注入了二氧化碳。

The reason why Champagnes have bubbles is due to what we call “second fermentation”. In this process, the fermentation creates natural CO2 and makes the wine fizzy. So yes, the bubbles in your champagne glasses are totally a natural product! 

其實香檳起泡是因爲二次發酵，在此過程中，發酵會產生二氧化碳並使葡萄酒起泡。所以在你的香檳杯中的氣泡完全是天然產物！

Second Fermentation is also used in producing Prosecco. What makes it different from Champagne is that Prosecco normally uses “Charmat Method” instead of Champagne’s “Traditional Method”. Charmat method produces more explosive bubbles while traditional method produces smaller and more persistent bubbles.

二次發酵也用於生產Prosecco。與香檳的不同之處在於，Prosecco通常使用大槽法（Charmat Method），而不是香檳的傳統方法。 大槽法會產生更多的氣泡，而傳統方法會產生更小且更持久的氣泡。