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Sarah DUMESNIL
Introduction
History :
- Romans planted the first vineyards - Dom Prignom invented the method - Champage known worldwide => 18th century
Economy
Bottling
Ageing
Sugar + wine
1- Harvesting
- Middle September until begin October - Right balance between sugar acidity - Harvesting by hand, no machines - Quickly pressed, prevent from oxidation
4- Blending
- Winemakers blend wines (soils, vineyards, years) - can go on for up to 5 months Millsime = only wines of one year
- Emission of CO2
- CO2 released
6- 2nd fermentation
- Bottles put in cellars with low temperature (10-12C) - 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
Manual riddling
Automatically riddling
9- Disgorging
- Bottleneck dipped into a freezing bath (-20C) - 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
Conclusion
Champagne conforms to standards
Process complicate and long