Sparkling wine

Abstract

Differently from the other fermented beverages, which process occurs in only one fermentation step, a vast part of the sparkling wines is submitted to a second fermentation to produce carbon dioxide, which is a feature that promotes the uniqueness of this alcoholic beverage. This second alcoholic fermentation occurs inside the bottle or into fermentation tanks. The aim is obtaining carbon dioxide (CO2), and this operation, into its different processes, is responsible for the synthesis of different aromas that diversify the aromatic profile of these wines, enhancing their gustatory complexity. The following chapter deals with the main processes that are involved in the sparkling wine production, showing their implications on the physicochemical and sensory composition.