News Center
Home » News » Industry News » 6 Ways To Make Sparkling Wine

6 Ways To Make Sparkling Wine

Views: 0     Author: Site Editor     Publish Time: 2025-01-14      Origin: Site

facebook sharing button
twitter sharing button
line sharing button
wechat sharing button
linkedin sharing button
pinterest sharing button
whatsapp sharing button
sharethis sharing button

The process of sparkling wine production typically involves two fermentations: the first fermentation produces alcohol, while the second fermentation generates bubbles. Sparkling wines can be classified into three types based on the carbon dioxide pressure:

  • Sparkling Wine: A wine with a pressure of at least 3 bar (standard atmospheric pressure) as per EU regulations.

  • Semi-sparkling Wine: A wine with a pressure of less than 1 bar; there are small bubbles visible upon opening.

  • Frizzante: A wine with a pressure between 1 and 2.5 bar, lightly sparkling.

There are six main methods for producing sparkling wines, each yielding different levels of carbon dioxide and bubble styles:

1. Traditional Method

Traditional Method

The Traditional Method, also known as the Champagne Method, is the most classic method for making sparkling wine, and the process is as follows:

  • Blending: Unripe grapes are used to ensure high acidity, and dry wine is made. The base wines are then blended to create the Cuvee, the precursor to sparkling wine.

  • Bottling and Secondary Fermentation: Yeast and sugar are added to the base wine, which is bottled and sealed for secondary fermentation. During this process, alcohol and carbon dioxide are produced, and yeast sediment forms.

  • Aging and Riddling: The wine ages with its sediment in the bottle, and the bottle is regularly rotated to collect sediment at the neck.

  • Disgorging: The bottle is inverted and frozen, and the sediment is ejected by the bottle's pressure.

  • Topping Up: After disgorging, wine and sugar are added to fill the bottle, and it is sealed.

Sparkling wines made using this method, such as Champagne, Cava, and Cremant, typically have a pressure of 5-7 bar. Although the process is time-consuming and expensive, it produces wines with exceptional quality and complexity.

2. Tank Method

Tank Method

The Tank Method differs from the Traditional Method in that secondary fermentation occurs in pressurized large tanks:

  • Blending: After fermentation, various base wines, sugar, and yeast are added to a pressurized fermentation tank to produce carbon dioxide.

  • Secondary Fermentation and Filtration: Fermentation takes about 10 days, after which the wine is filtered for clarity.

  • Topping Up: After filtration, the wine is topped up with a mixture of wine and sugar before bottling.

Wines like Prosecco and Lambrusco are produced using this method, with pressures ranging from 2-4 bar. The result is a crisp, fresh taste with a lower cost, making it accessible to a wider audience.

3. Transfer Method

Transfer Method

The Transfer Method is similar to the Traditional Method but skips the riddling and disgorging steps:

  • Post-Secondary Fermentation: After secondary fermentation, the wine is transferred directly into a pressurized sealed tank. It is then filtered to remove the sediment before being bottled.

The Transfer Method is often used for larger bottles of sparkling wine, and the pressure typically ranges from 5-7 bar.

4. Ancestral Method

Ancestral Method

The Ancestral Method is one of the earliest techniques for making sparkling wine. It involves:

  • Stopping Fermentation by Low Temperature: Fermentation is halted at low temperatures for several months, and after thawing, fermentation continues in the bottle, trapping carbon dioxide.

  • Secondary Fermentation and Disgorging: After the desired pressure is reached, the wine undergoes disgorging, but without topping up.

This method, commonly used in regions like France’s Loire Valley and Jura, produces wines with a pressure of 2-4 bar, resulting in unique and complex flavors.

5. Carbonation Method

The Carbonation Method is a more straightforward, industrial process where carbon dioxide is directly injected into still wine:

  • Injecting Carbon Dioxide: The wine is placed in a pressurized tank where carbon dioxide is injected to create bubbles.

This method is cost-effective and suitable for mass production, producing sparkling wines with a pressure of 3 bar. However, the quality of the wine tends to be lower, making it a popular choice for budget-friendly sparkling wines.

6. Continuous Method

The Continuous Method, also known as the Russian Method, is a distinctive process that involves continuously adding yeast to a pressurized tank until the wine reaches a pressure of 5 bar or higher:

  • Continuous Yeast Addition and Low Temperature: Yeast is continuously added to the wine until the desired pressure is achieved.

  • Floating Particles and Clarity: The wine accumulates yeast sediment and other particles, which contribute unique flavors. Eventually, the wine is clarified.

This method is rare and typically used for specific markets, producing sparkling wines with distinct flavors.


Each of these six methods results in sparkling wines with varying levels of effervescence, flavor complexity, and quality. From the classic, time-intensive Traditional Method to the more affordable Carbonation Method, every method has its unique characteristics and intended applications. Consumers can choose the method that best aligns with their flavor preferences, budget, and appreciation for the craft behind sparkling wines.

Whether you're seeking a complex, aged sparkling wine made with the Traditional Method or a crisp, affordable one produced with the Tank Method, each method presents distinct flavors. Ultimately, the choice of sparkling wine depends on personal taste and an understanding of the winemaking process. By learning about these methods, you can better appreciate the craftsmanship and charm behind your favorite sparkling wines.


Related News

content is empty!

Provide stainless steel tanks solutions for liquid processing of STORAGE,FERMENTING, HEATING,CHILLING, BLENDING, DISTILLING, MASHING AND BOILING.

LINKS

PRODUCTS

CONTACT US

Tel: +86-519-85255001 
Mobile Phone/WhatsApp/Wechat: 
+86-15295029678
Add: A-floor, 16,R&D HUB 2,Science and education Town, No.801,Changwu Middle Road,Wujin District, Changzhou, Jiangsu. P.C. 213000
CopyRight © 2025 Jiangsu Pretank Process Co., Ltd.  All Rights Reserved.