“What in the fermentation!?!”

Fermenting grapes into wine naturally produces carbon dioxide (CO₂) as a byproduct.

In sparkling wines, this CO₂ is intentionally trapped, creating the signature bubbles and pressure inside the bottle.

However, if fermentation occurs in a sealed container, the buildup of gas can become quite intense. That’s why most wine fermentations are carried out in open or vented vessels—to allow excess CO₂ to safely escape. When wine is accidentally sealed while fermentation is still active, the trapped gas can create unexpected pressure, sometimes leading to explosive results.

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