Sparkling wine

Informations about "Sparkling wine" in news+stories

The German term Schaumwein was first used by the German poet Wilhelm Hauff (1802-1827) in his novel "The Man in the Moon" in 1827 and then first appeared in a dictionary in 1876. It is to be understood as an umbrella term or collective term for sparkling wines with a certain proportion of carbon dioxide (colloquially often referred to as carbonic acid ). The higher the proportion and the finer the bubbles, the higher the quality. Good quality is characterised by a pronounced, long-lasting effervescence with very fine, i.e. tiny bubbles bubbles. This can be achieved particularly with the classic production method of bottle fermentation with prolonged yeast ageing.

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Sparkling wine

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