ALTERNATIVE SUGAR PROJECT
Grape origin: A new type of natural sugar to facilitate the second fermentation of cava
The traditional method of elaboration of Catalan cava contains a fundamental phase: the second fermentation with which carbonic gas is generated naturally inside the bottle. It is the central process in the definition of the product, with which still wine is transformed into sparkling wine, that is, it is endowed with its essential identity as a cava.
It is important to note that this second fermentation is stimulated thanks to the addition of the so-called tirage. This is a special liqueur composed of a sum of yeasts and sugars that allows the process to start. The most common print uses sugar from cane or beet in its composition. At U MES U we were not satisfied with this origin so we wanted to provide a closer and more sustainable solution, in line with our objectives of respect and environmental protection.
Grape origin: A new type of natural sugar to facilitate the second fermentation of cava
The traditional method of elaboration of Catalan cava contains a fundamental phase: the second fermentation with which carbonic gas is generated naturally inside the bottle. It is the central process in the definition of the product, with which still wine is transformed into sparkling wine, that is, it is endowed with its essential identity as a cava.
It is important to note that this second fermentation is stimulated thanks to the addition of the so-called tirage. This is a special liqueur composed of a sum of yeasts and sugars that allows the process to start. The most common print uses sugar from cane or beet in its composition. At U MES U we were not satisfied with this origin so we wanted to provide a closer and more sustainable solution, in line with our objectives of respect and environmental protection.
We have developed a method with which we will evaporate the water from the juice of the grapes and, at the same time, extract certain organic components to obtain a natural solution of high level of sugar, very qualitative and ophythma for the tirage.
In this way, we close the circle of use of local grapes. We save the transport costs, and the consequent carbon footprint, associated with cane and beet sugar, which usually comes from importation from very distant geographical areas. In short, it is a logical advance that comes from a vision and an R&D&I action focused on sustainability in all our processes.
The key is found in our own origin: grapes. The sugar contained in the Penedès grapes is not only the essence of the fermentation of must in wine, but now also forms the basis of tirage liqueur.
The key is found in our own origin: grapes. The sugar contained in the Penedès grapes is not only the essence of the fermentation of must in wine, but now also forms the basis of tirage liqueur.
We have developed a method with which we will evaporate the water from the juice of the grapes and, at the same time, extract certain organic components to obtain a natural solution of high level of sugar, very qualitative and ophythma for the tirage.
In this way, we close the circle of use of local grapes. We save the transport costs, and the consequent carbon footprint, associated with cane and beet sugar, which usually comes from importation from very distant geographical areas. In short, it is a logical advance that comes from a vision and an R&D&I action focused on sustainability in all our processes.
