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Bottle fermentation

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

Fermentation in the bottle for sparkling wine

By adding the dosage (filling dosage = sugar and yeast) to the bottle, a second fermentation is initiated in the base wine. During the second alcoholic fermentation of this wine, the sugar is converted into alcohol and carbonic acid, which increases the carbonic acid pressure in this bottle enormously. In addition, further esters and higher-value alcohols are produced, which positively influence the taste of the wine. Bottle fermentation is mandatory by law for Champagne, but for other sparkling wines the second fermentation may also have taken place in the tank using the méthode charmat. Bottle-fermented sparkling wines are declared on the label using EU-standardised designations. These are Méthode champenoise (only for Champagne), or Méthode classique (also Méthode traditionnelle), which is also permitted in the national language. If this is missing from the label, it can be assumed that the sparkling wine was not produced according to the classic method.

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