Still wine: Difference between revisions

'''Still wine''' is wine that does not contain significant dissolved carbon dioxide and therefore lacks effervescence. It represents the dominant category of wine produced globally and encompasses the full range of [[red wine|red]], [[white wine|white]] and [[rosé wine|rosé]] styles made without intentional secondary carbonation.<ref>Robinson (ed.), ''The Oxford Companion to Wine'', Oxford University Press, 2015, ISBN 978-0198705383.</ref>

Still wines are produced through primary alcoholic fermentation, during which yeast converts grape sugars into alcohol and carbon dioxide. In contrast to sparkling wine production, the carbon dioxide generated during fermentation is allowed to escape rather than being retained or reintroduced.<ref>Jackson, ''Wine Science'', Academic Press, 2020, ISBN 978-0128161180.</ref>

[[[[Winemaking]] techniques]] for still wines vary widely depending on style and colour, but may include maceration, pressing, clarification, maturation and stabilisation. The absence of pressure-related constraints allows for greater flexibility in vessel choice, closure type and ageing regime.<ref>Ribéreau-Gayon et al., ''Handbook of Enology, Vol. 1'', Wiley, 2006, ISBN 978-0470010372.</ref>

Still wines account for the majority of wines produced worldwide and display extensive diversity in terms of grape variety, alcohol level, sweetness, acidity and ageing potential. They may range from light, early-drinking wines to structured styles capable of long-term bottle ageing.<ref>Johnson & Robinson, ''The World Atlas of Wine'', Mitchell Beazley, 2019, ISBN 978-1784724030.</ref>