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Continuous process

Name for a procedure developed in Russia for the Sparkling wine production, It is a modification of the Méthode charmat (Tankgärverfahren). There are up to five tanks connected to each other, which are under a pressure of five atmospheres. In the first tank, the one with sugar and yeasts mulled base wine filled, causing the second fermentation begins. By the carbon dioxide pressure builds up and part of the wine moves on to the next tank. Yeast must be continuously fed as the pressure results in a significant reduction in yeast growth. The second and third tanks are partially filled with a substance absorbing the yeasts (eg wood shavings) on which the dead yeast cells can deposit. This can be important for the production autolysis (Reaction between dead yeasts and wine). In the last two tanks there are no yeasts left. The process takes only about four to five weeks, until the finished sparkling wine comes out of the last tank. In Portugal By the way, this is the well-known rosé wine Lancers produced.

A detailed description of sparkling wine production with all processing steps is available at champagne, Complete listings of the numerous vinification measures and cellar techniques, as well as the wine-regulated wine, sparkling wine and distillate types are under the keyword winemaking contain. Comprehensive information on wine law is available under the keyword wine law,

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