Wooden supports enabling bottles to be piled on their sides during the making of Crémant de Bourgogne after the "liqueur de tirage" (containing sugars at around 22 g/l and yeasts) has been added to the base wine in the bottles to produce secondary fermentation. CO2 is generated and must have a minimum pressure of 3.5 bar. Higher pressures (4-6 bar) make for fine bubbles or "mousse". (See also Bubbles, Disgorging)
Related words Autolysis
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