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tank fermentation process (GB)
fermentation en cuves (F)
For sparkling wine see below Méthode charmat,

Process in the manufacture of sparkling wine or Perlwein where the second fermentation not in the bottle, but in a pressure tank. That is why it is also known as tank fermentation or large-scale fermentation, in France as Cuve-close and in Spain as Granvás. The invention is the French agricultural engineer Eugène Charmat attributed. At the beginning of the 20th century, he experimented at the university in Montpellier (Languedoc) with pressure tanks and introduced the method in 1910. Federico is particularly valid in Italy Martinotti (1860-1924), the director of the l'Istituto Sperimentale per l'Enologia di Asti as inventor, who apparently made extensive experiments in his institute even before Charmat. He used closed containers that withstood a pressure of up to 6 bar. That is why in Italy the process is patriotically referred to as Metodo martinotti, Metodo martinotti-charmat or Metodo italiano....

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