Which term describes the practice of allowing trapped CO2 from fermentation to create bubbles in sparkling wine?

The term that describes the practice of allowing trapped CO2 from fermentation to create bubbles in sparkling wine is "en tirage." During the en tirage phase, secondary fermentation occurs within the bottle, where yeast and sugar interact to produce additional carbon dioxide. This CO2 becomes trapped in the sealed bottle, resulting in the characteristic bubbles found in sparkling wine. The en tirage period allows the wine to gain complexity and develop its signature effervescence, as the carbonation integrates and softens.

Understanding this term emphasizes the importance of the traditional method (Méthode Champenoise) used in regions like Champagne, where the controlled environment during fermentation is crucial for achieving the desired bubbly texture and flavor profile. This process also aids in the development of aromas, enhancing the overall sensory experience of the finished sparkling wine.