II.4.2 Second fermentation in bottle

II.4.1.10 Transvasage

Definition:

Operation involving the isobarometric transfer of sparkling wine from one wine container to another .

Objectives:

a)        Enable the separation of wine from the lees, and/or deposits coming from the addition of clarifying agents, deposited at the bottom of the container

II.4.1.9 Secondary fermentation

Definition:

Alcoholic fermentation in hermetically closed containers.

Objective :

To produce sparkling wine by saturation under pressure with endogenous carbon dioxide.

Prescriptions :

This operation takes place:

II.4.1.8 Tirage

Classification :

• Active dry yeast : processing aid
• Ammonium chloride : processing aid
• Potassium alginate : processing aid
• Calcium alginate : processing aid

Definition:

II.4.1.7 Promoting secondary fermentation by the use of nutritive salts and of yeasts growth factors

Classification:

II.4.1.6 Inoculation with yeasts

Definition :

Inoculation of the cuvee, with added tirage liqueur, by a selected yeast culture.

Objective :

To initiate alcoholic fermentation with a view to obtaining effervescence

Prescriptions :

II.4.1.5 Blending and mixing

Definition :

Operation that consists of blending :

• Musts or wines coming from various varieties and/or various regions;
• Base wines coming from different years of harvest.

Objective :

II.4.1.4 Dosage

Definition :

Liqueur that can be added to sparkling wine immediately before final closure of the bottle and which comprises wine, grape must or a blend of wine and grape must, to which is added:

II.4.1.3 Tirage liqueur

Definition :

Product added to the cuvee before tirage, comprising wine or a part of the cuvee, with addition either of sugar, must or concentrated must.

Prescriptions :

a)        This liqueur is prepared with sucrose (cane or beet sugar) or grape sugar.

II.4.1.2 Cuvee

Definition

Product destined for secondary fermentation, comprising: