tank fermentation
Quick Summary
Tank fermentation is a method used in winemaking, particularly for sparkling wines. It involves a secondary fermentation process where sugar is added to a base wine, along with a yeast culture, in a sealed container (tank). This process traps the carbon dioxide produced, creating the characteristic bubbles in sparkling wine.1
The fermentation occurs at controlled temperatures, typically between 10-17°C (50-63°F), to ensure good absorption of carbon dioxide. After fermentation, the wine is filtered to remove yeast sediment and then bottled. This filtration can sometimes introduce air, potentially affecting the wine's color and taste. Sulfur dioxide may be added to prevent further fermentation in the tank.1
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