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Second
fermentation
 :Once
obtained the wines base
(clean and fruity wines)
is carried out a "coupage" or mixture among them, fundamental task of
the enologyst,
and it is added a "liquor of throw",
a mixture of yeasts and sugar that will cause a second fermentation
inside the bottle.
Two foamy types of wines
exist:
Traditional
Method or "champenoise":
The second fermentation takes place in the bottle.
They are wines of greater quality and are typical of the region of
Champagne. The process carried out during the second fermentation is
the following one:
Phase of rhyme:
The bottles are
stacked in horizontal position so that the second fermentation takes
place in this position. The bottles are conserved in ships, generally
subterranean, with a temperature and uniform humidity, during a
minimum of nine months.
Its removed:
Once getting about the end of the period of breeding,
the bottles are transferred to the desks where are placed in position
inclined downward. There go rotating and inclining until the yeasts
concentrate on the neck of the bottle. In this way the liquid of the
bottle remains stable, transparent and clean. ·
“Degüelle”:
The bottles are passed for a system of cooling that freezes the
neck of the bottle. It is uncovered so that the remainders of the
yeasts appear in a small block of ice leave. Later, if it is a matter
of a brut nature, it is bottled directly for the sale. If not a
nature it is added liquor of expedition, came generally old very
stable, contributing to different dose of sugar (brut, semi dry,
sweet).
Granvás :In
this method the second fermentation is carried out in deposits of
steel during some 20 days. It produces a foamy one of a smaller
quality. |
