SPARKLING WINE-MAKING

SPARKLING WINE-MAKING
Sparkling wines are those that contain good amount of dioóxido carbon (CO2) dissolved in its composition. This substance causes the wine to gain its perlage (bubbles) foam forming on the surface of the wine.
The foaming must undergo two fermentations, whereas in the latter must attach the CO2 bottle to be achieved by the bubbles. Thus, the first phase can be a wine normal or quiet acid and generally dry. In order to obtain the second fermentation, add sugar and yeast still wine.
There are two ways of achieving this final fermentation inside the bottle, as in all champagnes (méthode CHAMPENOISE), yielding wines thinner and more complex, or in the tanks known as Charmat method generally used in foaming simple and cheap, young and fruity, for short-term consumption.
The sparkling achieved by artificial carbonation (CO2 injection), without fermentation, or by a single alcoholic or malolactic fermentation, are inferior to those mentioned above.