What production step is necessary for sparkling wine but generally not for still wine?
Answer
Secondary fermentation
The defining difference in the production of sparkling wine, such as Champagne or Prosecco, compared to traditional still wine like Cabernet Sauvignon, is the necessity of a second fermentation stage. This crucial secondary fermentation process is what generates the carbon dioxide gas trapped within the bottle, which results in the characteristic bubbles and fizz associated with sparkling beverages. Still wines are typically fermented only once to convert sugars into alcohol, without this additional step intended to create carbonation.
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