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The chemistry of Champagne

The chemistry of Champagne. Processing lines Sarah S05 DUMESNIL. Introduction. Champagne : the most famous sparkling wine I- Information about champagne industry II- Process making of Champagne. I- Information about Champagne industry. History :

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The chemistry of Champagne

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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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