For the sake of the study, researchers drank a bottle of Veuve Clicquot 170 years of aging – Naryan-Mar on-line

Sparkling wine “Veuve Clicquot” divers found the wreck at a depth of 50 meters. From its hold were raised sealed 168 bottles of champagne. It is believed that wine was being taken to Germany or Finland, but not in Russia, where Veuve Clicquot champagne sold as La Russe. Labels on them have not survived, but the inscriptions on traffic jams, scientists have determined that the drink produced in the 1830-1840-ies of three world-famous wine companies that operate to this day – Veuve Clicquot, Heidsieck and Zhuglyar (from 1832 renamed Zhakson).

Specialists conducted a tasting of 170-year-old sparkling wine from the “Veuve Clicquot” and studied its properties. They opened one of the bottles and take a drink to see how old champagne found – on the bottles did not have any tags: “We thought that the chemical composition of the wine will be very different from the modern champagne.” Then it seemed that guilt turned more than a hundred years, and the bottles were transferred to the experts for the study. Experts previously believed that champagne does not fit in such vessels. And the analysis clearly showed congestion related to Veuve Clicquot, Heidsieck, and tkkzhe, Juglar.

Champagne produced from small berries, juice that is stored in wooden barrels during primary fermentation. The second component found unexpected champagne – grape syrup, which replaced the beet sugar.

These and other differences have helped researchers in their analysis restore many stages of the production technology of champagne, which eventually were either lost, or constitutes a trade secret of producers.

Professor Waterhouse calls 14 percent sugar content in the detected fault surprisingly high – is higher than in most modern dessert wines. But probably it is today, selling to drink at parties and celebrations.

Winemakers also drew attention to the excellent preservation of champagne and its lack of spoilage of wine.

At the same time, the old champagne was significantly less fizzy. This means that in the production of Madame Clicquot maintained a good level of health, comparable to the modern practice.

In addition to the loss of effervescence, the conditions at the bottom of the sea – a stable temperature, relatively low salinity, light availability and high blood pressure – to keep wine in perfect condition.

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