Champagne Master Practice Test 2026 – Complete Wine Scholar Study Guide

Prise de mousse is the secondary fermentation that happens in the bottle, producing the bubbles. After the base wine is made, sugar and yeast are added and the wine is bottled sealed. The yeast ferments the sugar inside the sealed bottle, generating carbon dioxide. Because the bottle is closed, the CO2 stays dissolved in the wine and builds up pressure, creating the characteristic fizz when the bottle is opened. This distinct step is what gives Champagne its bubbles, separate from the initial fermentation that makes the base wine or the later aging and disgorgement that affect flavor and texture.