The fermentation process (sugar + yeast) is creating bubbles of Carbonic gaz and alcohol%. The process is the same for sparkling wine. They keep seeled those carbonic gaz bubble while fermentation and bottleling. The bubbles are not added after like COKE. This is a natural process when first fermentation is done. If you stop this process before all sugar is consumed by yeast the wine is little bit sweet but less alcohol is created. Since my wine is a red table wine I don't contain those bubble and have to eliminate them in later process.
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