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Continuous process

Term for a process developed in Russia for the Sparkling wine production, It is a modification of the Méthode charmat (Tankgärverfahren). Up to five tanks are connected to one another, which are under a pressure of five atmospheres. The first tank contains sugar and yeasts Stirred base wine added, whereby the second fermentation begins. By the carbon dioxide there is an increase in pressure and part of the wine moves on to the next tanks. Yeast must be added continuously because the pressure results in a strong reduction in yeast growth. The second and third tanks are partly filled with a substance that absorbs the yeast (e.g. shavings) on which the dead yeast cells can be deposited. This can be important for manufacturing autolysis (Reaction between dead yeasts and wine). There will then be no yeast left in the last two tanks. The process only takes about four to five weeks before the finished sparkling wine emerges from the last tank. In Portugal Incidentally, it becomes the famous rose wine Lancers produced.

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,

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