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?
 

FXibley

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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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