POP. Bubble Maker: The Future of Sparkling Wine
Translated title
POP. Bubble Maker
Authors
Petersen, Lykke Rosenkilde ; Rønberg, Stine ; Villaverde Puchcariov, Lucia Natalia
Term
4. term
Education
Publication year
2020
Submitted on
2020-06-03
Pages
129
Abstract
Klimaændringer gør mange traditionelle vinområder varmere og tørrere. Derfor rykker vinproduktionen mod nord til køligere lande, hvor koldklimavine er på vej frem. Her giver druerne ofte en fin balance mellem syre og sødme, som er særlig velegnet til mousserende vine. At lave mousserende vin er dog teknisk krævende, og meget udstyr er designet til masseproduktion. Små vingårde må ofte improvisere, hvilket kan gå ud over kvaliteten og se uprofessionelt ud over for besøgende. Det er et problem, fordi mange vingårde er afhængige af vinturisme. Dette speciale præsenterer pop. bubble maker – et professionelt udstyr, der samler arbejdet i de sidste fire trin af mousserende vin: frysning af flaskehalsen (så bundfaldet kan samles), degorgering (fjernelse af gærsedimentet), udjævning/efterfyldning til korrekt niveau og sødning (justering af smagen). Ved at have processerne tæt på hinanden kan vinmageren arbejde mere effektivt og gøre produktionen mere overkommelig i lille skala. Sammenlignet med hjemmelavede løsninger giver udstyret højere faglig stolthed – både i den daglige produktion og når besøgende inddrages. Det gør det lettere at skabe professionelle og engagerende oplevelser, hvor gæster kan følge de afsluttende trin, og vinen kan tilpasses inden for processen. Specialet beskriver udviklingen fra de første undersøgelser til et færdigt produktforslag og en forretningsplan.
Climate change is making many traditional wine regions hotter and drier. As a result, wine production is moving north to cooler countries, where cool-climate wines are gaining attention. In these regions, grapes often have a balanced acidity and sweetness that suits sparkling wines. However, making sparkling wine is technically demanding, and much of the equipment is built for large-scale production. Small wineries often rely on improvised setups, which can compromise quality and look unprofessional to visitors. This is a challenge because many wineries depend on wine tourism. This thesis presents the pop. bubble maker—a professional piece of equipment that brings together the work involved in the final four steps of sparkling wine: freezing the bottle neck (to collect the sediment), disgorgement (removing the yeast deposit), leveling/topping up to the correct fill level, and sweetening (adjusting taste). By keeping these steps close together, the winemaker can work more efficiently and make small-scale sparkling wine production more manageable. Compared with homemade solutions, the equipment supports professional craftsmanship—both in day-to-day production and when engaging with visitors. It helps create a more polished and participatory experience, where guests can follow the finishing steps and the wine can be tailored within the process. The thesis traces the development from early exploration to a final product proposal and a business plan.
[This abstract was generated with the help of AI]
Keywords
Wine ; Sparkling wine ; production ; equipment ; process
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