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Step-by-Step Tutorial
PRACTICAL WALKTHROUGH · PARAMETERS · COMMON MISTAKES
Marchand de vin is an early French method that induces a controlled secondary fermentation in wine by adding sugar and yeast.
Origin: French wine merchants (18th century) — France
See full technique reference →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.
Primary Reaction
Fermentation of sugars by yeast to produce ethanol and CO₂
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