Sparkling Glossary
> Winemaking techniques
Continuous or Russian Method
The secondary fermentation (“prise de mousse”) is a slow, continuous process.
After addition of sugar and yeast, the wine is circulated through a series of fermentation tanks. These tanks contain rings with a proprietary composition, or more simply they are filled with oak chips. The yeast cells adsorb to these rings or chips and ferment the sugar as the wine circulates around them.
At the outlet of this series of fermentors, the wine contains only a few dead yeast cells. It is effervescent and sparkling...
You want to know more ?
Go to www.effervescents-du-monde.com
