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The Chemistry of Champagne Processing Lines

Delve into the world of Champagne production, from the history and economy of the industry to the intricate 10-step process of making this iconic sparkling wine. Learn about harvesting, fermentation, blending, bottling, ageing, riddling, disgorging, dosage, and more. Explore the specific standards and conditions required to produce authentic Champagne, and appreciate the complexity behind its price. Discover why Champagne is more than just a drink for special occasions in this comprehensive guide.

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The Chemistry of Champagne Processing Lines

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  1. The chemistry of Champagne Processing lines Sarah S05 DUMESNIL

  2. Introduction Champagne : the most famous sparkling wine I- Information about champagne industry II- Process making of Champagne

  3. I- Information about Champagne industry • History : - Romans planted the first vineyards - Dom Pérignom invented the method - Champage known worldwide => 18th century • Economy : 300 millions bottles sold in 2004

  4. The mark guaranteeing the quality - Champagne = trade name - Produce in Champagne (3000 ha) - Specific climate (10°C+ rain) - Specific soil (chalky) - Respect specific standards I- Information about Champagne industry

  5. 1st fermentation Blending Harvesting Pressuring Yeast 2nd fermentation Bottling Ageing Yeast Riddling disgorging Dosage Sugar + wine II- Process making of Champagne 10 steps

  6. 1- Harvesting Middle September until begin October Right balance between sugar acidity Harvesting by hand, no machines Quickly pressed, prevent from oxidation II- Process making of Champagne

  7. 2- Pressuring Several times 4h 4000 kg = 2050 l of cuvée 450 l of taille II- Process making of Champagne

  8. 3- 1st Fermentation Addition of yeast Fermentation 1 month Sugar => alcohol Emission of CO2 CO2 released 4- Blending Winemakers blend wines (≠soils, vineyards, years) can go on for up to 5 months Millésime = only wines of one year II- Process making of Champagne

  9. II- Process making of Champagne 5- Bottling Add yeast for 2nd fermentation and bottled 6- 2nd fermentation • Bottles put in cellars with low temperature (10-12°C) • Laid horizontally => maintain contact between sediment and wine • 2nd fermentation, 6 weeks, ↑ level of alcohol + creates bubbles 7- Ageing Champagne ages at least 15 months

  10. Manual riddling Automatically riddling II- Process making of Champagne 8- riddling Aim : slid the deposit into the neck of the bottle • Bottles placed at a 45 degree angle • Handled, manually or automatically about 40 times • Turned of 1/8 or 1/4of a turn during 1 and 5 weeks • progressively brought back up to a vertical position

  11. 9- Disgorging Bottleneck dipped into a freezing bath (-20°C) Yeast is trapped in a ice plug in the cap A disgorging machine removes the cap The pressure shoots out the yeast ice plug. 10- Dosage Adjusting the blend Addition of a combination of sugar and wine  Corking and bottle dressing II- Process making of Champagne

  12. Conclusion • Champagne conforms to standards • Process complicate and long • Reason of the price : 15 to 200 € • Silly to drink it only on special occasion

  13. Have you got any questions? Thank you for your attention

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