Description
Marchand de vin is an early French method that induces a controlled secondary fermentation in wine by adding sugar and yeast.
Technical
The process relies on yeast converting added sugars into ethanol and carbon dioxide under moderate temperatures. The CO₂ dissolves in the wine, creating a lightly sparkling effervescence, while excess pressure can lead to bottle rupture. Contamination by acetic acid bacteria can oxidize ethanol to acetic acid, producing vinegar off‑flavors.
Science
Primary Reaction
Fermentation of sugars by yeast to produce ethanol and CO₂
Sensory Profile
Aroma ()
lightly sparklingfruitysweetyeastyvinegaryfermented grapefloral
Origin & History
Civilization
French wine merchants