Reducing CO₂ use during tank sparkling wine production: While the CO₂ bubbles in sparkling wines are produced by secondary yeast fermentation, management of tank headspaces during processing can consume large amounts of purchased CO₂.

• Autores: Simon Nordestgaard
• Localización: Australian and New Zealand grapegrower and winemaker, ISSN 0727-3606, Nº 732, 2025, págs. 42-47
• Idioma: inglés
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