French for "firm" or "full."
The biochemical process by which enzymes secreted by yeast cells covert sugar molecules into almost equal parts of alcohol and carbonic gas (carbon dioxide). This specifically refers to the time when grape juice ("must") becomes wine.
This phrase found on the bottles of some sparkling wines indicates that the "transfer" process was used. The sparkling wine undergoes its second fermentation in a bottle, but unlike the methode champenoise, the wine is emptied from that bottle, filtered...
Chemicals used to remove unacceptable levels of trace metals, mercaptans, or sulfides from wines.