• Champagne : secret of making
    Posted by
       views (13918)

    Champagne : secret of making

    If we appreciate Champagne so much, its effervescence, its robe, its aromas is undoubtedly thanks to the know-how of those who work every day to its elaboration in accordance with a very precise specifications.

    After the work of the vine, the selection of the grapes, the transformation of sugar into alcohol, the skilful assembly then matures that allows the formation of bubbles and the development of the most subtle aromas.

    Focus on the main stages of champagne development

    Step 1: harvesting

    Each year, depending on the level of maturity of the grapes, the Champagne Committee sets the harvest date for each commune and for each grape variety. The production of the champagne requiring the pressing of whole grapes, the harvest is exclusively carried out by hand. They are usually held in September.

    Once the bunches are picked, they are weighed in order to control the yield that is regulated: 1 kg of grapes => 1.6 liter.

    Step 2: pressing

    The pressing consists of pressing the grapes manually to burst the berries. It takes place in a fractional way: first, the "cuvée" is extracted 75% very aromatic and then the "size" 25% remaining. There are 2,000 pressing centers in champagne.

    Step 3: alcoholic fermentation

    After pressing, the juices are sulphated to prevent their oxidation and decanted in order to clarify them. The juice is then placed in a tank (metal tank or wooden barrel). This phase of alcoholic fermentation lasts about 15 days: it is the transformation of grape juice into still wine. Preserved at a constant temperature of 18-20 ° C, this first "alcoholic" fermentation activates the natural yeasts present in the grape juice and / or added and converts the sugars into a mixture of alcohol (11% Alcohol) and carbon dioxide. After the alcoholic fermentation, the wines are clarified again. These "clear wines" will be able to be used for the next vinification or to be put in reserve for the future assemblages.

    Malolactic fermentation is not a mandatory step. If it is practiced, it intervenes at the end of the alcoholic fermentation. It transforms malic acid into lactic acid and is carried out by bacteria to reduce the acidity of the wine. It modifies the organoleptic profile of the wines which will have milky notes, brioche and a more supple and melted acidity.

    Step 4: Assembly

    The winegrower assembles by mixing "quiet" (non-effervescent) wines from different crops for a constant final flavor. This stage constitutes the true "signature" of a champagne cuvée.

    Step 5: Draw

    The wine obtained is bottled, with added sugar and yeast. It is the draw which can not take place before 1 January of the year following the harvest. This ultimate fermentation transforms the wine into sparkling wine and allows the "taking of foam", the bottle is plugged with a "bidule" (capsule).

    Step 6: aging in the cellar or maturation period

    Champagne wine will take 15 months to make a raw champagne and 36 months to obtain a vintage. During aging, stirring will consist of turning the bottle from left to right and then putting it upside down to facilitate the accumulation of organic deposits.

    Step 7: Disgorging

    These will be frozen and then evacuated naturally during the disgorgement carried out by the neck of the bottle immersed in a liquid at -25 ° C. The loss of volume will be compensated by champagne and / or the dosage liquor, depending on the desired result. The bottle is then ready to receive the cork, the capsule, the muselet, the label and the collar which finalize the manufacture of the champagne before marketing.

    Coffret Champagne Grand Cru


      • Avatar
        août 4, 2017

        Bonjour, connaît-on la quantité moyenne de raisin récoltée par hectare ?

        • Avatar
          août 5, 2017

          Bonjour Sam, le rendement à l'hectare du Champagne (c'est-à-dire la quantité de raisin récoltée) est règlementé et fixé chaque année par le Comité Champagne de façon à réguler la production. Cette année, il est de 10.800 kg/ha soit environ 67 hl/ha. En France, le rendement moyen dépend des appellations : il est de 35 hl/ha pour le Romanée-Conti et peut atteindre 90 hl/ha pour le Crémant de Bourgogne par exemple.

      • Avatar
        James Nelson
        août 30, 2019

        You share really interesting news which I never read on any website. Thanks for sharing here. <a href="https://bullesdemotion.com/"></a>

      • Avatar
        févr. 2, 2020

        Merci pour toutes ces informations !!

      • Avatar
        mars 6, 2020

        Hello, this weekend is good for me, since this time i am reading this enormous informative article here at my home. Thanx for all these informations !

      • Avatar
        janv. 5, 2021

        this was really very informative site for me. I really liked it. Thanks a lot!

      • Avatar
        janv. 12, 2021

        thank you very much, indeed !

      • Avatar
        janv. 13, 2021

        I have read your blog it is very helpful for me. I want to say thanks to you. I have bookmark your site for future updates.

      • Avatar
        janv. 19, 2021

        I read a article under the same title some time ago, but this articles quality is much, much better. How you do this..

      • Avatar
        janv. 28, 2021

        Wow i can say that this is another great article as expected of this blog.Bookmarked this site..

      • Avatar
        janv. 29, 2021

        Great survey !

      • Avatar
        févr. 13, 2021

        I got a lot of knowledge after reading good luck. Theme of blog is excellent there is almost everything to read, Brilliant post !

      • Avatar
        avril 3, 2021

        his was really very informative site for me. I really liked it. Thanks a lot!.

      • Avatar
        juin 3, 2021

        Thank you because you have been willing to share information with us. we will always appreciate all you have done here because I know you are very concerned with our.

      • Avatar
        Alopexy Minoxidil
        juin 9, 2021

        I haven’t any word to appreciate this post.....Really i am impressed from this post....the person who create this post it was a great human..thanks for shared this with us.

      • Avatar
        more info
        juin 10, 2021

        Great post, you have pointed out some excellent points, I as well believe this is a very superb website.

Leave a Reply

* Name:
* E-mail: (Not Published)
   Website: (Site url withhttp://)
* Comment: