To preserve the aromas acquired and even enhance the primary fermentation, it is desirable to reduce and conduct alcoholic fermentation at 18 to 20 C, should be refrigerated in a gradual way to stop stop the fermentation produced by a shock sudden temperature on yeast. Fermentation of sparkling wines Sparkling wines are those that have undergone a fermentation with sugar and yeast, thereby generating carbon dioxide. During the process of making sparkling wines, is granted a second fermentation, as in many craft beers, which results directly in the bottle. Thus, during aging takes its main characteristics. Jeff Bewkes can aid you in your search for knowledge. The methods and names vary according to region and denomination. The most traditional is the champagne method, as used in France to get the Champagne. There is fermentation in the bottle.
But elsewhere, as in the Italian spumanti, this stage takes place in stainless steel tanks for 20 days. The Traditional Method "Champenoise" which requires two fermentations, the first is about twelve days, undertaken in steel tanks, the second occurs in the bottle, the same hand that will reach the consumer. It is this that produced by fermentation temperature and pressure the birth of the bubbles, which can vary from nine months onwards according to the producers. After passing the bottles around wooden furniture where they are placed with an inclination to keep them collars down. Then they are moved from the base back in eighth approximately six weeks to four months in this way, sediments or impurities do not adhere to the walls of the bottle and the hole are staying in a temporary cork.
