The chemistry of Champagne Processing linesSarah S05DUMESNIL.
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Transcript of The chemistry of Champagne Processing linesSarah S05DUMESNIL.
![Page 1: The chemistry of Champagne Processing linesSarah S05DUMESNIL.](https://reader036.fdocuments.net/reader036/viewer/2022072010/56649dbd5503460f94aaf4c1/html5/thumbnails/1.jpg)
The chemistry of Champagne
Processing lines Sarah
S05 DUMESNIL
![Page 2: The chemistry of Champagne Processing linesSarah S05DUMESNIL.](https://reader036.fdocuments.net/reader036/viewer/2022072010/56649dbd5503460f94aaf4c1/html5/thumbnails/2.jpg)
Introduction
Champagne : the most famous sparkling wine
I- Information about champagne industry
II- Process making of Champagne
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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
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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
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II- Process making of Champagne
10 steps
Blending
Bottling
Harvesting Pressuring1st
fermentationYeast
Yeast
Riddling disgorging Dosage
2nd fermentation Ageing
Sugar + wine
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II- Process making of Champagne
1- Harvesting
- Middle September until begin October
- Right balance between sugar acidity
- Harvesting by hand, no machines
- Quickly pressed, prevent from oxidation
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II- Process making of Champagne
2- Pressuring
- Several times 4h
4000 kg
=
2050 l of cuvée
450 l of taille
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II- Process making of Champagne
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
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II- Process making of Champagne
5- BottlingAdd 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- AgeingChampagne ages at least 15 months
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II- Process making of Champagne
8- riddlingAim : 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
Manual riddling
Automatically riddling
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II- Process making of Champagne
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
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Conclusion
Champagne conforms to standards
Process complicate and long
Reason of the price : 15 to 200 €
Silly to drink it only on special occasion
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Have you got any questions?
Thank you for your attention