Charmat process

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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.
McGraw-Hill Dictionary of Scientific & Technical Terms, 6E, Copyright © 2003 by The McGraw-Hill Companies, Inc.
References in periodicals archive ?
All winemakers interviewed for this feature follow the methode champenoise process of sparkling wine production. Unlike Champagne, which must follow strict production guidelines for everything from planting to pressing and aging, American sparkling wine production allows for greater latitude.
In Franciacorta, sparkling wine production, a base wine (the only grapes allowed are chardonnay, pinot noir and pinot blanc) has a second fermentation in bottle with added sugar and yeast.
Chemical and biochemical features involved in sparkling wine production: from a traditional to an improved winemaking technology.
Winemaking can be divided into two general categories: still wine production (without carbonation) and sparkling wine production (with carbonation natural or injected).
Such an impressive growth was mainly due to an 28% increase of sparkling wine production volumes.
Describe the various methods of sparkling wine production.
The sector then reformed around wine merchants, who deliberately favored external outlets and consequently sparkling wine production. They benefited from the crisis, which enabled them to increase their domains and concentrate production and trade.
What they most often have in common is a focus on traditional sparkling wine production methods and the primary use of the three classic Champagne grapes: pinot noir, chardonnay and pinot munier.
Such is the case in Oregon, Washington, Spain and California where sparkling wine production has exploded in response to consumer demand for the unique character of the wines from each region.
Jose Raventos, whose family has run the massive Codorniu vineyards and winery since the 1650's, applied his knowledge of traditional sparkling wine production to the trio of white grapes--Macabeo, Parellada and Xarel-lo--native to Cataluna.
This is particularly true of our sparkling wine production, but there are no tax concessions so the industry can't get off the ground.''