Tank Method: Also known as charmat, a less expensive method for making sparkling wine. The tank method is used to produce bulk quantities of inexpensive sparkling wines. 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. Wines made this way cannot be labeled méthode Champenoise.

大槽发酵法： 又称charmat，一种低成本酿造起泡酒的方法。二次发酵法用于大量廉价起泡酒的生产。二次发酵在加压罐中进行，而不是在瓶子里，这样会减少与沉淀物的接触，并产生较大的粗糙的泡沫。葡萄酒进行加压过滤和装瓶。这样酿造的葡萄酒不能标注香槟酿造法。