The German term Schaumwein (sparkling wine) was first used by the German poet Wilhelm Hauff (1802-1827) in his novel "Der Mann im Mond" (The Man in the Moon) in 1827 and then first appeared in a dictionary in 1876. It is to be understood as a surpassing or collective term for sparkling wines with a certain proportion of carbon dioxide (colloquially often called carbonic acid ). The higher the proportion and the finer the bubbles, the higher the quality. A good quality is characterised by a pronounced, long-lasting sparkling quality with the finest, i.e. tiny Bubbles. This can be achieved especially in the classic production method by bottle fermentation with longer yeast storage.
The wein.plus encyclopaedia is a comprehensive, well-researched reference work. Available anytime and anywhere, it has become an indispensable part of teaching, used by students and myself alike. Highly recommended!Dominik Trick
Technischer Lehrer, staatl. geprüfter Sommelier, Hotelfachschule Heidelberg