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Benjamin Cochain
Introduction
Dom Perignon wines refermented during spring birth of Champagne
Champagne is the most northerly of the
major wine growing regions in France, and
is one of the oldest vineyards in Europe.
The trade name Champagne can only
be used for sparkling wines produced in
this region
The Champagne making process
Harvesting
To obtain the name Champagne, the grapes must be
harvest manually and the harvesting must be done in
one time to insure the homogeneity of the juice
White and black grapes champagne
White Blancs de blanc Champagne
Red and White pink and red Champagne
Black and white grapes grow in separate vineyards throughout
the champagne region
The Champagne making process
Pressing
Each specific grape pressured independently extraction of juice (rape)
Appellation Champagne grapes must be unbroken and entire
Specific criteria of the champagne production wine press :
The loading must be easy, fast and with a short fall of the grapes
The area of pressuring must be large
The juice must be extracted at 90 from the pressure axe to grant rape
auto filtration
Limited productivity : 102 l of rape for 160 kg
of pressured grapes
The Champagne making process
Five different kind of wine-press are used in Champagne region:
The traditional vertical wine press (before 1950)
Load capacity : 2000-4000 kg
Manual maintenance
Producer : Coquard, Darc, Dol-lat et Marmonier
The mechanical horizontal wine press (1950)
Manual intervention limited
Load capacity : 2000-12000 kg
The pneumatic horizontal wine press (1950)
Load capacity : 6000 kg
Use pneumatic energy
The pneumatic horizontal wine press with lateral membrane
Use very easy
Load capacity : 2000-12000 kg
One of the most used in Champagne production
Producer : Bcher, Diemme, Jouglet, Mazancourt, Pra, Siprem et Willmes
The hydraulic horizontal wine press (1985)
Load capacity : 2000-8000 kg
Entirely automatic
Still expensive
Producer : Coquard
The Champagne making process
First Fermentation
Before fermentation control of the acidity of the grapes juice insure
a good ageing process
Fermentation in stainless steel cylinders or barrels
Add of yeast to the grapes juice fermentation
The yeast feeds on the sugar in the grape juice and releases
alcohol (as ethanol), heat and carbon dioxide
C6 H12 O6 + yeast ---------> 2 C2 H5 OH + 2 CO2 + Q
Chemical change during fermentation :
sugar = glucose (C6H12O6 ); converted in pyruvate
pyruvate converted in alcohol by yeast
The Champagne making process
Blending
From each of the fermented batches of wine
a small sample is taken and tasted by the
wine makers.
The selected samples are then taken and
combined to give a final master blend, which
is called the cuve
Very difficult process wine makers must predict the final flavour
Remaining blocks of wine not used in blending auctioned off to other vineyards.
The Champagne making process
Bottling, Second Fermentation and Ageing
This second fermentation is called the malolactic fermentation:
(COOH) - CH2 - CHOH --------> CO2 + CH3 - CHOH COOH
Wine bottled and capped
With the yeast : increases level of alcohol
add CO
2
= bubbles
Process = about four to eight weeks
The yeast must now remain in the bottle for at least a year to allow the
champagne to age
The alcohol content of the wine is limited because at a certain
concentration the yeast becomes "drunk" and can no longer ferment
The Champagne making process
Riddling
Aged wine task of removing the yeast from the bottle
Bottles placed at 45 on automatic or manual turning rack
Bottles periodically rotated
Yeast fall down the cap of the bottle
Manual process : about one month
Automatic process : one week
The Champagne making process
Riddling
In the Champagne region, four machines are principally used to riddle:
The Champarex :
Capacity = 183 or 381 bottles
Hexagonal metallic container
Manual rotation of the container
The Pupimatic
The Rotopal :
Capacity = 297 bottles
Metallic container
Manual rotation of the container
The Gyro :
Capacity = 504 bottles
Automatic rotation
Very short cycle of riddling
The Champagne making process
Disgorging
After riddling the yeast is ready to be removed
Manual process (old but still used) :
CO2 bubble in the neck of the bottle claw to remove the metallic capsule
The yeast was also expulsed with the gas
Automatic process :
Tops of the bottles frozen disgorging machine removes the cap yeast ice plug
The Champagne making process
Dosage
Obtain with add of sugar and sulfur compounds :
cuve non-dose, brut, extra sec, sec, demi-sec or doux
Corking, dressingand selling
Corking similar to brewery corking
Dressing and selling specific for each producer
Thank you for your attention