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Charmat process

   Also found in: Wikipedia 0.01 sec.
Charmat process [shär′mä ‚präs·əs]
(food engineering)
A bulk process for making champagne in which the wine undergoes secondary fermentation in a glass-lined vat instead of in a bottle.


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Prosecco is produced via the charmat process, wherein the secondary fermentation occurs in stainless steel tanks, using a white grape variety native to the Veneto region of Northeast Italy.
 
 
 
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