The grapes' ripeness is crucial in the production of sparkling wine. It is recommended that the must contains 10-12 g/L of total acids, 75-85 °Oe of sugars and a pH lower than 3.2. Continuous monitoring and measurements of grape juice in the vineyard are important to ensure the desired parametres of the grapes. The amount of acid in wine must be sufficient, as they influence the sensory, improve the aromatics of wine, and they are important for the stabilisation of wine. A lower pH is also beneficial, as it inhibits the growth of unwanted organisms. The beginning of sparkling wine production dates to the 17th century, when the monk Dom Pérignon allegedly first made Champagne. Today, production of sparkling wines takes place all over the world. Sparkling wine can be produced by the traditional, Charmat or transfer method. The latter is the least used. The traditional and Charmat method differ in the site of the secondary fermentation. In the traditional method, fermentation takes place in bottles, while in the Charmat method, it takes place in sealed pressure tanks. The winemaker decides which method to use to produce sparkling wine. The thesis will present key parametres of grapes, which are significant in sparkling wine production. They depend on environmental factors, of which the most significant are weather and soil type, and ampelotechnical methods used by the viticulturist. We will focus on possible impacts of climate change in the future, and possible adaptations by viticulturists and winemakers to be used in sparkling wine production. We will show technological maturity that will be expected in the future, and how it will influence the quality and production of sparkling wine.
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