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French term for the addition of certain substances in the production of sparkling wine, whereby there are two different types with regard to the purpose, namely filling dos age and shipping dos age. The terms "liqueur" for dosage, however, have nothing to do with a liqueur, but are derived from "liquor" for "liquid". This is why the terms "tirage liqueur" and "shipping liqueur", which are sometimes used, are actually wrong or at least misleading.

Liqueur de tirage (tirage liqueur)

A second fermentation is triggered by adding sugar to the base wine. In the case of bottle-fermented sparkling wines, the wine is bottled immediately afterwards. However, the second fermentation can also take place in the tank (but not in a champagne). The resulting carbonic acid cannot escape and combines with the wine. The longer the subsequent yeast storage, the finer the bubbles (mousseux) develop.

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