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bottle fermentation

bottle fermentation (GB)
fermentation en bouteille (F)
fermentazione in bottiglia (I)
fermentación en botella (ES)

A distinction must be made between a deliberate second fermentation in the bottle in the production of quality sparkling wine and an undesirable secondary fermentation in a still wine:

Bottle fermentation with sparkling wine

By adding the Dosage (Filling dose = sugar and yeast) in the bottle basic wine a second fermentation is initiated. The second alcoholic fermentation of this wine is the sugar in alcohol and carbonic acid converted, converted, which increases the carbon dioxide pressure in this bottle enormously. There are also more ester and higher quality alcohols that positively influence the taste of the wine. Bottle fermentation is with one champagne mandatory by law, with other sparkling wines the second can fermentation but also in the tank Méthode charmat be done. Flaschenvergorene sparkling wines are on the label declared using EU-standardized designations. these are Méthode champenoise (only for champagne), or Method classique (also Méthode traditionnelle), which is also permitted in the national language. If the label is missing, it can be assumed that the sparkling wine was not produced using the classic method.

Bottle fermentation - graphic

Post-fermentation with still wine

Unwanted bottle fermentation or secondary fermentation Still wine can be considered alcoholic fermentation or malolactic fermentation (BSA) occur. A prerequisite for this is sufficient residual sugar and presence of bacteria or yeasts which can multiply there due to the warm ambient temperature. With a high content of alcohol or sulfur the process is inhibited. The causes are mostly inadequate hygiene and / or a problem with the filtration, In alcoholic fermentation, the must taste can often be clearly identified, in malolactic fermentation lactic notes of milk or cheese. This is clearly visible opacities or veil. The relatively high content of carbon dioxide In extreme cases, the bottle can explode. When opening the bottle, this is noticeable by a clear noise (a "pop"), which is unusual for a still wine. Post-fermentation is definitely a feared, unacceptable one wine faults,

Additional information

A detailed description of the sparkling wine production with all processing steps can be found at champagne, Complete lists of the numerous vinification measures or cellar techniques, as well as the wine, sparkling wine and distillate types regulated by wine law are under the keyword winemaking contain. There is extensive wine law information under the keyword wine law,

Graphics: Sektkellerei J.Oppmann AG

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