The export market estimate for Italian sparkling wines has been 663 × 10 6 hl in 1990. The major importing country of sparkling wine is Germany (237,000 hl) followed by the United Kingdom (6.14% of the total volume) other countries include France, Netherlands, Sweden, Norway, the United States, and Japan ( Montemiglio, 1992). Germany consumes the highest sparkling wine per head, followed by France, Italy, and Australia. Those where excess CO 2 is added, including carbonated wines. Most of the sparkling wines of the world are of this type 4. Those that contain excess CO 2 from fermentation of sugar added after the process of fermentation. Those with excess CO 2 from a malolactic fermentation (Vinho verela wines of northern Portugal) 3. Those with excess carbon produced by fermentation of residual sugar from the primary fermentation (Australian, German, Loire, and Italian, and the Muscato, Ambila of California) 2. There are four types of sparkling wines that could be made ( Amerine et al., 1980 Joshi et al., 2011c Jeandet et al., 2011): 1. Sparkling wine such as champagne from grape is produced by secondary fermentation in closed containers such as bottle or tanks to retain the CO 2 produced ( Goldman, 1963). According to the level of sugar in the wine, the sparkling wines are classified in: natural raw (0–3 g/L sugar), extra gross (3–6 g/L sugar), raw (6–5 g/L sugar), extra dry (15–20 g/L sugar), dry (20–25 g/L sugar), and semi-dry (20–50 g/L sugar). Types of grapes used to make sparkling wine: Macabeo, Parellada and Xarello (cava), Pinot Gris, Aligote, Pinot Blanc, Grolleau, Cabernet Sauvignon, or Chenin Blanc. The most famous sparkling wines are: Cava (produced in Spain), Espumante (Portugal), Sekt (Austria and Germany), Pezsgo (Hungary), and Sovetskoye Shampanskoye (Russia, ex-Soviet space). If the method is almost the same (Champagne fermentation in the glass), we can find the particularities of the producers for each variety. Each type of sparkling wine comes with the story and the characteristics of the area from which it is produced. Sparkling wines are distinguished from the normal ones by an increased level of CO 2, which makes them acidified due to the natural fermentation process. Monica Butnariu, Alina Butu, in Biotechnological Progress and Beverage Consumption, 2020 8.5.1 Sparkling Wine (Cava, Prosecco, Sekt, Espumante, etc.) As sparkling wines remain in contact with the lees, they develop sensory notes such as toasty, lactic, sweet, and yeasty, which can be attributed to proteolytic processes, components that would serve as the substrate for chemical and enzymatic reactions and to causes related with release–absorption between cell walls and the wine. The sparkling wines have a special biological aging or aging sur lies. The second fermentation requires the addition of “liqueur de tirage” to the base wine. The second phase consists of refermenting the wine, either in the bottle (champenoise or traditional method) or in isobaric tanks (Charmat method). In the first phase, the base wine is obtained after applying white vinification.
The most commonly used grape varieties are Chardonnay and Pinot. In these types of sparkling wines, high gas pressure, together with other wine components, enables them to produce effervescence and foam when poured into the glass. Carbonic gas is required to have an endogenous origin, obtained via a second fermentation, in the following European categories: sparkling wines and quality sparkling wines. Sparkling wines contain at least three CO 2 pressure bars at 20 ☌. Susana Buxaderas, Elvira López-Tamames, in Advances in Food and Nutrition Research, 2012 Abstract
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