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Bottle fermentation is a method of sparkling wine production, originating in the Champagne region where after the cuvee has gone through a primary yeast fermentation the wine is then bottled and goes through a secondary fermentation where sugar and additional yeast known as liqueur de tirage is added to the wine. This secondary fermentation is ...
Ethanol fermentation, also called alcoholic fermentation, is a biological process which converts sugars such as glucose, fructose, and sucrose into cellular energy, producing ethanol and carbon dioxide as by-products. Because yeasts perform this conversion in the absence of oxygen, alcoholic fermentation is considered an anaerobic process.
This secondary fermentation, also known as bottle fermentation, is the process that makes the wine "bubbly" due to the containment of carbon dioxide which is normally released as a by product in regular fermentation. In still wine production, particularly of red wines [2] and some white wines like Chardonnay, the secondary fermentation process ...
The use of lactic acid bacteria is the reason why some chardonnays can taste "buttery" due to the production of diacetyl by the bacteria. Most red wines go through complete malolactic fermentation, both to lessen the acid of the wine and to remove the possibility that malolactic fermentation will occur in the bottle.
The production of Champagne and many sparkling wines requires a second fermentation to occur in the bottle in order to produce the carbonation necessary for the style. A small amount of sugared liquid is added to individual bottles, and the yeast is allowed to convert this to more alcohol and carbon dioxide. The lees are then ricked into the ...
This wine is not very pleasant by itself, being too acidic. At this point the blend, known as the cuvée, is assembled, using wines from various vineyards, and, in the case of non-vintage wine, various years. After primary fermentation, blending (assemblage in Champagne) and bottling, a second alcoholic fermentation occurs in the bottle.
Fed-batch fermentation is a variation of batch fermentation where some of the ingredients are added during the fermentation. This allows greater control over the stages of the process. In particular, production of secondary metabolites can be increased by adding a limited quantity of nutrients during the non-exponential growth phase.
These differences result from the complex interactions between the biochemical development of the grape, the reactions involved in fermentation, the grape's growing environment , and the wine production process. Many countries enact legal appellations intended to define styles and qualities of wine. These typically restrict the geographical ...