Champagne Carbon is the brainchild of Alexandre Mea, a fifth-generation champagne producer family from the village of Champillon. She was steeped in the lore of viniculture. Moreover, to make Carbon Champagne. initially champagne makes its gas naturally during fermentation.
During this process, yeast gobbles up sugar molecules, called glucose and fructose, in grape juice, converting them into carbon dioxide and ethanol, the type of alcohol found in alcoholic beverages. Unlike other wines, champagne undergoes a second fermentation in the bottle to trap carbon dioxide gas, which dissolves into the wine and forms bubbles.