In the manufacture of sparkling wine usual procedure (transvas = decant), which is a hybrid between the traditional champagne method ( Méthode champenoise ) and the one used in many sparkling wines Méthode charmat Represents (tank fermentation). In France, this is also known as the “German method”. The second is done fermentation as well as storage on the yeast still in the bottle. Then, however, the bottles are transferred to large containers, in which the debulking is carried out using filters.
Shipping is added in the bulk container Dosage and then bottling and corking. This saves you the time-consuming work remuage (Shaking) and that dégorgement (Remove the yeast set from the bottle). The text "Bottle fermentation" ("Bottle fermented" in the USA) may appear on the bottle label, which in this case indicates the transvasation process. However, "traditional procedure" or "classic procedure" or similar may not be used. In any case, a champagne must not be produced in this way, but is subject to far stricter rules.
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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