Charmat: A less expensive, mass-production method for producing bulk quantities of sparkling wine. The second fermentation takes place in a pressurized tank, rather than in a bottle, decreasing lees contact and producing larger, coarser bubbles. The wine is filtered under pressure and bottled. Also known as the bulk process or tank method. Wines made this way cannot be labeled méthode Champenoise.

二次发酵: 一个低成本、大规模生产起泡酒的方法。第二次发酵发生在加压罐里，而不是酒瓶中，减少与酒泥的接触，并产生较大的，粗糙的泡沫。葡萄酒在加压过滤后装瓶。也被称为批量生产或罐式发酵法。以这种方法生产的起泡酒不能标示香槟法酿造。