Foam wine is the generic term for foaming wines and besides the name for the simplest sort of the foam wines made of board wine of most different origin. The history of the foam wine goes back up to the Romans.

Different requirements must be fulfilled, so that the wine may be called foam wine:

• Indication of the country of origin on the label
• Alcohol content of at least 9.5 Vol,%
• The total sulfur dioxide content may not exceed 235 mg/l.
• The carbonic acid positive pressure must amount to at least 3 bar.

In particular with a carbonic acid positive pressure of only 1-2.5 bar the Perl wine is defined.

Kinds

Depending upon country of cultivation of wine and - area has the foam wine its own name:

Production

Foam wine is usually manufactured in a wine cellar enterprise made of young wine. This has straight its first fermentation behind itself. In order to guarantee a remaining alike quality, the young wine from different grape/cluster sorts, situations and classes is mixed to the Most substantial characteristic of a Schaumweines is the second fermentation, which is introduced by the Beigabe of a

One differentiates between different manufacturing methods:

• champenoise or traditional
• Bottle fermentation or Transvasier procedure
• Charmat or region fermentation (tank fermenting procedure)
• Impregnation procedure (carbon dioxide technically one adds, must be marked however)

Foam wine leaves the manufacturer fully matured. A further storage improves the quality of a Schaumweines - contrary to normal wines - not necessarily. The shelf-life is besides limited, which can be improved however by a remaining alike storage temperature (10-15"°C) and dark stockrooms.

Foam wines with a nature cork should be stored lying (until approx. 8-10 years). Such with a plastic cork (max. 2 years storage) however should be stored standing.

Articles in category "Foam wine"

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