*Still wine < 3.92 g/L
*Effervescent >3.92 g/L
1 g/L = 1000 ppm.
Most still wines have 0.5 to 1.5 g/L CO2.
A wine is called sparkling if it is surcharged with carbon dioxide (not less than 5 g/L at 20°C). The "sparkle" in the wine can be perceived by the sight of bubbles rising through the liquid and a collar of foam ringing the glass, and by the faint crackling sound of the gas escaping.
Sparkling wines is a separate category of wines. They have such special characteristics as original tastes and aromas, and also fizzy and effervescence structure.
Sparkling wines can be white, rose and red (the most common are white sparklers) with different level of sweetness (from brut nature to luscious); also they can be slightly-sparkling and full sparkling.
There are four types of sparkling wines out of which
Type I: includes excess carbon dioxide produced by fermentation of residual sugar from the primary fermentation.
Type II: includes those with excess CO2 produced from malo-lactic fermentation.
Type III: is characterized by excess CO2 produced from fermentation of sugar added after the fermentation and most of the sparkling wines of the world are produced by this method.
Type IV: type IV of wine, excess CO2 is added and includes the carbonated and crackling wines. Amongst the sparkling wines, champagne is the most famous.
There are several methods of producing sparkling wine and their tax rate varies. The label must state the method of production.
Carbonated wine
Charmat process
Transfer process
Méthode Champenoise
Champagne is undoubtedly the most prestigious effervescent wine throughout the world and up to 300 millions bottles of this wine are produced per year. The traditions have made these sparkling wines symbols of lifestyle, unique and authentic symbols for any form of celebration.
Sparkling Wine
