SPARKLING WINE MANUFACTURING PROCESS
Sparkling wines are manufactured by several methods around the world:
- – Traditional or classical method – “Methode Champenoise”, when champagnization, i.е. product filling with carbon dioxide is natural, carried out by afterfermentation in bottles and further ageing in the horizontal position over at least 9 months.
- – Champagne-fermenting method or the method of continuous champagnization in tanks is the method where wine is saturated with carbon dioxide in large metal reservoirs over a short period of time – from 1 to 3 months.
- – Saturating – artificial saturation with carbon dioxide. This wine cannot be even called sparkling, it is marked as «carbonated wine».
SPARKLING WINE SORTS
Upon the weight concentration of sugar sparkling wines are divided into:
- – Brut-Zero – sugar content up to 3 g/l ( sugar is not added while manufacturing, saccharinity of this wine is determined by sugar content in grapes.
- – Extra–Brut – sugar content up to 6 g/l;
- – Brut – sugar content up to 15 g/l;
- – Dry – sugar content up to 20-25 g/l;
- – Semi–Dry – sugar content up to 40-45 g/l;
- – Semi–Sweet white – sugar content up to 60-65 g/l;
- – Semi–Sweet red – sugar content up to 80-85 g/l.