In sparkling wine production, what vessels are used for the second fermentation?

In the production of sparkling wine, particularly during the traditional method (or méthode champenoise), the second fermentation occurs in the bottle for wines such as Champagne. This process involves adding a mixture of sugar and yeast to the base wine before it is sealed in the bottle. The resulting carbon dioxide is trapped, creating the bubbles characteristic of sparkling wine. While tanks can also be used for the second fermentation in specific production methods like the Charmat method (where the wine undergoes second fermentation in a pressurized tank), the combination of bottle and tank encompasses both key methods used in the industry.

The other choices suggest containers that do not typically align with the standard practices for second fermentation in sparkling wine production. For instance, barrels are more commonly used for aging still wines rather than for second fermentation in sparkling wines. Jugs and small tanks are not standard vessels for this stage, as they do not provide the required environment for managing the fermentation process effectively. Similarly, casks and amphorae are primarily used for the production of still wines, and they do not promote the level of carbonation necessary for sparkling wine production. The correct choice acknowledges both traditional and modern methods of producing sparkling wine.