The document discusses the chemistry and process of making Champagne. It provides background on the Champagne industry, including its origins in Roman times and modern production of 300 million bottles annually. The multi-step process of making Champagne is then outlined, involving grape harvesting, pressing, primary and secondary fermentations, aging, riddling to remove yeast sediment, disgorging, and dosage to add sugar. Champagne's quality is ensured by standards around its production only in the Champagne region of France using specific grapes and methods.

1. The chemistry of Champagne
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2. Introduction
Champagne : the most famous sparkling wine
I- Information about champagne industry
II- Process making of Champagne
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3. 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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4.  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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5. II- Process making of Champagne
10 steps
Blending
Bottling
Harvesting Pressuring
1st
fermentation
Yeast
Yeast
Riddling disgorging Dosage
2nd
fermentation Ageing
Sugar + wine
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6. 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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7. II- Process making of Champagne
2- Pressuring
- Several times 4h
4000 kg
=
2050 l of cuvée
450 l of taille
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8. 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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9. II- Process making of Champagne
5- Bottling
Add yeast for 2nd fermentation and bottled
6- 2nd fermentation
- Bottles put in cellars with low temperature (10-12°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 monthsrpranith.reddy10@gmail.com 9

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
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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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
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12. 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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13. ?
Thank you for your attention
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