A New Perspective on Carbon Dioxide in the Production of Traditional-Method Sparkling Wines

In traditional-method sparkling wines, fermentative carbon dioxide (CO2) is the key compound responsible for effervescence in tasting glasses. After a brief overview of the history of sparkling wines, the successive key stages in the production of traditional-method sparkling wines that influence bottle CO2 pressure and the level of dissolved CO2 are presented. Existing models describing the bottle pressure and dissolved CO2 concentration are compiled and further refined with new, more accurate calculations that integrate the many relevant parameters involved. Steps and factors that have been unjustifiably overlooked until now─such as disgorging, the level of sugar remaining after dosage, and the potential occurrence of moderate gushing─are also considered.