Fizzy and delicious sparkling wine is loved all over the world. It is a drink for celebrations, victories and special occasions. The method of production and carbon dioxide saturation makes sparkling wine unique and special. Sparkling wine and champagne are bottled in different volumes, from 0.375 liters to 3 liters (Double Magnum, Jeroboam).
3 liters (Double Magnum, Jeroboam). And more capacious bottles - 4.5 to 30 liters - are named after biblical characters and kings of Babylon ("Rovoam", "Methuselah", "Salmanasar" ....). The larger the bottle, the higher the pressure in it, which directly determines the duration and "sharpness" of the perlage, wine from a large bottle will "play" longer. And the production of sparkling wines requires yeast. The APRO-FERM CHAMP ANAX yeast from the Anax group is suitable for the production of sparkling wines using the classic and tank method. It imparts subtle nutty notes to the aroma. Resistant to low pH and high CO2 concentrations. Cold resistant
The effect of sugar in sparkling wine on the brightness of taste notes, from sweet to brut nature...
Methods for enhancing fermentation in winemaking with additives from Anax..