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Impregnation process

Production process (also known as impregnation or carbonisation) for a semi-sparkling wine (simple sparkling wine), as is also common in the production of non-alcoholic beverages. Carbon dioxide is added to the wine in a pressurised tank. The wine is then bottled. Sometimes it is also injected directly into the bottles, which is much more complex. There is therefore no bottle fermentation or méthode charmat (tank fermentation). The gas is not very stable and the foam is released with relatively large bubbles (French: yeux de crapauds = toad's eyes) and the effervescence is very low. This process must be indicated on the label by "With added carbon dioxide" or "Vin de mousseux gazéifié".

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Prof. Dr. Walter Kutscher

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Prof. Dr. Walter Kutscher
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The world's largest Lexicon of wine terms.

26,382 Keywords · 46,989 Synonyms · 5,323 Translations · 31,716 Pronunciations · 202,680 Cross-references
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