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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.

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Dominik Trick
Technischer Lehrer, staatl. geprüfter Sommelier, Hotelfachschule Heidelberg

The world's largest Lexicon of wine terms.

25,898 Keywords · 46,879 Synonyms · 5,330 Translations · 31,235 Pronunciations · 179,523 Cross-references
made with by our author Norbert F. J. Tischelmayer. About the Lexicon

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