Carbonation

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The process of injecting carbon dioxide into wine to convert sugar into alcohol, an inferior process when compared to secondary fermentation in the production of sparkling wines. Secondary fermentation is a fermentation process occurring after primary fermentation. Following primary fermentation, the wine is racked (refer to "racking") to a secondary fermentation vessel, capped, and air locked. The wine is then allowed to ferment for several months. When the desired amount of sugar has converted to alcohol, the secondary fermentation is complete.

USDA Nutrition Facts

Serving Size1 fl oz
Calories48
Protein0g
Total Fat0g
Total Carbohydrates12g
Dietary Fiber0g
Potassium2mg
Sodium12mg
Cholesterol0mg
Serving Size1 fl oz
Calories41
Protein0g
Total Fat0g
Total Carbohydrates10g
Dietary Fiber0g
Sugars10g
Potassium1mg
Sodium13mg
Cholesterol0mg
Serving Size1 fl oz
Calories34
Protein0g
Total Fat0g
Total Carbohydrates8g
Dietary Fiber0g
Sugars8g
Potassium0mg
Sodium12mg
Cholesterol0mg

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