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
.
