Prise de mousse is a French term meaning “taking on the foam” and refers to the second alcoholic fermentation that creates the bubbles in sparkling wine. In the traditional method, this fermentation takes place inside the sealed bottle after a still base wine has been bottled with yeast and sugar. Carbon dioxide produced by the yeast dissolves into the wine under pressure.
The producer prepares a still base wine and adds a tirage mixture containing yeast and fermentable sugar. The bottle is sealed, commonly with a crown cap during ageing. Yeast converts the sugar into alcohol and carbon dioxide, increasing pressure inside the bottle and creating the sparkling wine.
After prise de mousse, the wine is aged on its lees. The bottles are then riddled so the yeast sediment collects in the neck, disgorged to remove the deposit, and finished with dosage if required. The final closure is then applied.
In the traditional method, prise de mousse takes place in the bottle that is sold to the consumer. In the Charmat or tank method, the second fermentation takes place in a sealed pressure tank before the wine is filtered and bottled.
Example: the second fermentation in Champagne, Cava and Crémant is the prise de mousse that creates their bubbles.
Chef’s note: prise de mousse refers specifically to the second fermentation, not to the entire traditional-method process.
This term is one of hundreds covered in depth across OCS courses, learning paths, and 1-on-1 coaching with Chef Eric.
