Fill in the Blanks Wine 1.2Online version First steps in wine-making 2 by Rita Bandirali 1 racking sulphites maturation lasting growing acquires dioxide aged bubbles lactic filtered levels poisoned pasteurized SPARKLING WINES During fermentation carbon is produced ; in a number of sparkling wines this gas is retained to give the . Special alcohol - tolerant strains of yeast are used and residual sugar is involved in a secondary fermen - tation in the bottle . Champagne is the best sparkling wine as it has small , long - bubbles . Semi - sparkling wines , eg Mateus Rosè , are produced by a special fermentation , the malo - lactic fer - mentation . Malic acid is broken down , by certain bacteria , to give acid and liberate carbon dioxide . WINE - MAKING The yeast used for wine - making is a variety of the common yeast SACCHAROMYCES CEREVISIAE and has an ellipsoidal shape , hence s . cerevisiae var . ellipsoideus . The yeast individual characteristics when on different grapes indifferent areas , for example , the ability to produce more alcohol . The grapes are crushed and an active yeast culture fer - ments the sugars until either all the sugar is used ; the yeast is by high alcohol ; or addi - tional alcohol is added . Sometimes benzoates can be added to stop further fermentation . After fermentation , " " is carried out to separate the wine from the sediment , particularly dead yeast , which starts to break down . The wine maybe in casks or tanks for several months , or even years for heavy red wines . Red wines require a long period to break down their high content of tannin . After maturation , the wine is and stabilized by the addition of benzoate or . Crystals of salts of tartaric acid are often removed at this stage . Some wines are before bottling . During 1986 and 1987 some Austrian and German wines were found to be sweetened with an indus - trial solvent , diethylene glycol to give the appearance of a better wine .
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