Carbonation in perlant and petillant wines

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perfection

Junior
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I would like to be enlightened about how perlant and petillant wines are commercially carbonated to obtain their very slight and light fizz respectively?
 
The amount of carbonation (co2) is going to depend on the amount of sugar you add at bottling. Champagne adds about 24g/l for a pressure of 6 bar. If you want lower pressure maybe add 10g/l or less. Some commercial wineries add carbonation with the tank method.
 

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