Final answer:
Champagne can be sweet ('doux') or dry ('sec'), with 'sec' referring to a dry taste. The sparkling characteristic of champagne comes from the fermentation process in the closed bottle leading to carbonation. The chemical reaction produces alcohol and CO2, which when dissolved in the wine gives it its bubbles when the bottle is opened.
Step-by-step explanation:
Champagne can exhibit varying levels of sweetness and is categorized by different terms reflecting its residual sugar content. If champagne is labeled as 'doux', it indicates that the champagne is sweet. In contrast, 'sec' refers to a champagne that is dry, which is the correct answer to the question, being option A) Dry.
Champagne, which includes a variety of categories such as "extra brut", "brut", "extra dry", "dry" (sec), "demi-sec", and "doux", ranges from very dry to sweet. The dryness or sweetness is determined by the amount of sugar added after the fermentation process is complete. Champagne becomes sparkling or bubbly due to the fermentation process that occurs in the bottle, where a mixture of wine, sugar, and yeast is sealed and allowed to ferment further.
The yeast consumes the sugar, releasing alcohol and carbon dioxide gas in the process, as illustrated by the chemical equation C6H₁₂O₆ (aq) → 2 C₂H₅OH(aq) + 2 CO₂ (aq). In this second fermentation, the CO₂ has nowhere to escape and thus dissolves in the wine, creating the carbonation that is characteristic of sparkling wines.
When this bottle is opened, the CO₂ gas is released, resulting in the wine's effervescent quality. This process is similar to how other carbonated beverages like soda and beer are produced.