The chemistry of Champagne Processing linesSarah S05DUMESNIL

Introduction Champagne : the most famous sparkling wine I- Information about champagne industry II- Process making of Champagne

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

 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

II- Process making of Champagne 10 steps Blending Bottling HarvestingPressuring 1 st fermentation Yeast RiddlingdisgorgingDosage 2 nd fermentation Ageing Sugar + wine

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

II- Process making of Champagne 2- Pressuring -Several times 4h 4000 kg = 2050 l of cuvée 450 l of taille

II- Process making of Champagne 3- 1 st Fermentation -Addition of yeast -Fermentation 1 month -Sugar => alcohol -Emission of CO 2 -CO 2 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 5- Bottling Add yeast for 2 nd fermentation and bottled 6- 2 nd fermentation -Bottles put in cellars with low temperature (10-12°C) -Laid horizontally => maintain contact between sediment and wine -2 nd fermentation, 6 weeks, ↑ level of alcohol + creates bubbles 7- Ageing Champagne ages at least 15 months

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 Manual riddling Automatically riddling

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

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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