Parcitank and sparkling wines

Parcitank and sparkling wines

Sparkling wines are synonymous with celebration and elegance. With their vibrant bubbles and distinctive taste, these wines are appreciated all over the world. But have you ever wondered how these seductive sparkling wines are made? In this article, we'll explore the most common winemaking methods to create these delicious bubbles in every glass.

Ancestral method:

The ancestral method consists of bottling the wine at mid-fermentation and letting it finish in bottle. In this way, the gas generated by the end of fermentation does not escape and becomes the wine's bubbles.

Traditional Method (Méthode Champenoise):

The traditional method, also known as méthode champenoise, is the method used to make the famous champagnes from the Champagne region of France. This process requires a second fermentation in the bottle, resulting in a natural carbonation.

It is also known by other names in the rest of the world. These names vary from country to country or region to region. Below are some of the terms used to refer to this method:

- Cremant Method: This is the term used in France outside the Champagne region.

- Méthode Traditionnelle: This is the term most commonly used to refer to the méthode champenoise outside the Champagne region. This name is used in many sparkling wine producing countries, such as Spain, Italy and the United States.

- Classical Method: In some places, such as Spain, the term ‘classical method’ is used to refer to the méthode champenoise. This reflects the association of this process with high quality and prestigious sparkling wines.

- Traditional Classique Method: Some regions, such as in Germany, combine both terms and refer to the méthode champenoise as the ‘traditional classical method’.

- Cap Classique Method: In South Africa, the term ‘Cap Classique method’ is used to describe sparkling wines made according to the méthode champenoise. Cap Classique’ means “classic head” in French and is an acknowledgement of the influence of French sparkling wines in the region.

Each region may have its own specific term, but they all refer to the same sparkling wine making technique.

Charmat or Granvas method:

The Charmat method, also known as the cuve close method, is used to make sparkling wines such as Prosecco in Italy. 

Russian continuous method:

This is an adaptation of the Granvas as it involves the use of a series of interconnected pressurised tanks.

Transfer method:

In this case the fermentation is done in bottle, transferred to an isobaric-autoclave, filtered and transferred to another bottle, the wine is kept under pressure throughout the process, this method is used for containers that its size makes it impracticable to remove them.

Gasification:

The most economical method. It consists of injecting carbon dioxide into the wine.

Consumers are increasingly opting for sparkling wines, which is why Parcitank, as a leading company in the manufacture of stainless steel tanks, silos, reactors and their automation, is providing solutions for secondary fermentation in stainless steel containers (isobaric, autoclaves), with special finishes and materials.

All these equipments, conditioned to give an integral service to the needs of these processes. Such as integration of agitation systems, pressure control for fermentation in the tank, pressure evacuation control based on pressure, temperature control, level control...

In short, Parcitank continues to work hand in hand with wineries to create improvement systems and competitive advantages for their product.