The document discusses champagne, including its history and production process. It notes that Romans planted the first vineyards and Dom Pérignon invented the method for making sparkling wine. The production involves two fermentations - the first converts sugar to alcohol while the second produces carbon dioxide bubbles. This occurs in bottles that are aged for at least 15 months. The process also includes blending base wines, riddling to remove yeast sediment into the neck, freezing and removing the plug during disgorging, and adding dosage before corking. Champagne's quality is ensured by standards for the appellation region in northern France and the lengthy process contributes to its higher price.

1. Champagne

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

3. I- Information about Champagne industry
 History :
- Romans planted the first vineyards
- Dom Pérignon invented the method

4.  The mark guaranteeing the quality
- Champagne = trade name
- Produce in Champagne
- Specific climate (10°C+ rain)
- Specific soil (chalky)
I- Information about Champagne industry

5. II- Process making of Champagne
10 steps
Blending
Bottling
Harvesting Pressuring
1st
fermentation
Yeast
Yeast
Riddling disgorging Dosage
2nd
fermentation Ageing
Sugar + wine

6. II- Process making of Champagne
Harvesting
- Middle September until begin October
- Right balance between sugar acidity
- Harvesting by hand, no machines
- Quickly pressed, prevent from oxidation

7. II- Process making of Champagne
Pressuring
- Several times
• Each specific grape  pressured independently 
extraction of juice

8. II- Process making of Champagne
1st
Fermentation
- Addition of yeast
- Fermentation 1 month
- Sugar = alcohol
- Emission of CO2
Blending
- Winemakers blend wines
(soils, vineyards, years)

9. II- Process making of Champagne
Bottling
Add yeast for 2nd
fermentation and bottled
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- Ageing
Champagne ages at least 15 months

10. 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
- Turned during 1 and 5 weeks
Manual riddling
Automatically riddling

11. 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

12. Conclusion
 Champagne conforms to standards
 Process complicate and long
 Reason of the price : 15 to 200 € (82.54 INR)
 Used only on special occasion

13. Thank you
for your attention