The chemistry of Champagne

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The chemistry of Champagne

• Processing lines Sarah
• S05 DUMESNIL

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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 gt 18th century
• Economy
• 300 millions bottles sold in 2004

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I- Information about Champagne industry

• The mark guaranteeing the quality
• - Champagne trade name
• - Produce in Champagne (3000 ha)
• - Specific climate (10C rain)
• - Specific soil (chalky)
• - Respect specific standards

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II- Process making of Champagne

• 10 steps

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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 gt 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- Bottling
• Add yeast for 2nd fermentation and bottled
• 6- 2nd fermentation
• Bottles put in cellars with low temperature
  (10-12C)
• Laid horizontally gt maintain contact between
  sediment and wine
• 2nd fermentation, 6 weeks, ? level of alcohol
  creates bubbles
• 7- Ageing
• Champagne ages at least 15 months

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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

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II- Process making of Champagne

• 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

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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