Impregnation process

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Production process (also known as impregnation or carbonisation) for a semi-sparkling wine, which is mainly used for inexpensive sparkling wines (Italian frizzante). It is also commonly used in the production of non-alcoholic beverages such as mineral water, soft drinks, Coca Cola and similar products.

Process and properties

In this process, carbon dioxide is added to wine under pressure in a large tank. The wine is then bottled. Sometimes the gas is also injected directly into the bottles, but this is much more complex. This means that there is no bottle fermentation or méthode charmat (tank fermentation process); the carbon dioxide is not produced by fermentation but is added from outside. The added gas usually escapes more quickly and the foam forms relatively large bubbles (French: yeux de crapauds = toad's eyes). The sparkling ability is therefore usually only slightly pronounced.

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Roman Horvath MW
Domäne Wachau (Wachau)

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Process and properties

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Impregnation process

Process and properties

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