Charmat process

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.
References in periodicals archive ?
Production in 2011 was about 16m bottles, and the company plans to nearly double the figure by 2015 as well as increasing the share of high-value achampagne' style output (matured for up to 3 years in bottles) compared with output using the much faster Charmat process.
The grapes that are used for the Charmat process are typically less expensive varieties such as Chenin Blanc and French Colombard.
A wine with a persistent ptillance - created by using the Charmat process - is the Prosecco Bernardi Frizzante 2009 (Oddbins, pounds 9.
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.
The majority of sparkling wine is made by the Charmat process or "bulk" process developed by the French winemaker Charmat in 1907 (Figure 3-28).
Pressuretank: If a winemaker wants to make sparkling wine using the Charmat process (see "Charmat, Why Not?
Charmat process (shar-MAHT) A method of sparkling wine production where the secondary fermentation takes place in tanks rather than in the bottle.
My work with Della Toffola, which is located in Veneto, near the region of Prosecco, has gotten me thinking about a high-quality California Charmat process sparkling wine.
On the other hand, I can certainly understand that the bottle-fermented people want to distance themselves from the less expensive Charmat process, especially since it cannot be demonstrated (in my experience) that, if all other things are equal, both processes do not give equally fine results.
It was about the latest German method for charmat process.
It was a special sparkling Muscat produced by the Charmat process, under the direction of the UC Davis staff, with an alcohol of something like 5% and residual sugar of about 14%.
to put the phrase Charmat Process (exclusively) on California Champagne bottles.