(1888PressRelease)
March 16, 2007 - Congeners?
Congeners are impurities which form during the fermentation process. All alcoholic beverages contain congeners, including one in particular called acetaldehyde, which has been linked to headaches associated with drinking alcohol. The traditional process of making champagne involves two fermentations; the first fermentation converts grape juice into still wine and the second fermentation happens in the bottle and produces the bubbles, and as a by-product, produces additional acetaldehyde.
The Floot Process:
The Floot process creates an effervescent (bubbly) wine without the additional acetaldehyde. To achieve this goal we modified the traditional method of making champagne. We start with a blend of high quality white wines and infuse the effervescence. This results in a much lower acetaldehyde level than can be reached using the traditional method.
Compare:
We tested the acetaldehyde levels of some popular brands using sensitive gas chromatography testing apparatus, and here’s what we found:
Brand/Acetaldehyde Level (mg/L)
Moet & Chandon White Star/45
Perrier Jouet Champagne Grand Brut/53
Piper-Heidsieck Brut Champagne/47
Floot Cuvee Blanc Special Reserve/28
Try Floot
Floot has all the refreshing effervescence and great taste you expect and it comes in a cute little single-serving package. Floot is made in America from American grapes (and American bubbles!).
For more detailed information on congeners, headaches and the champagne making process send us an email
at research ( @ ) flootwine dot com
or call (859) 422-4981.
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