Champagne

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Method of production, temperature, Sparkling

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Champagne

  1. 1. Champagne
  2. 2. Introduction Champagne : the most famous sparkling wine I- Information about champagne industry II- Process making of Champagne
  3. 3. I- Information about Champagne industry  History : - Romans planted the first vineyards - Dom Pérignon invented the method
  4. 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. 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. 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. 7. II- Process making of Champagne Pressuring - Several times • Each specific grape  pressured independently  extraction of juice
  8. 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. 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. 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. 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. 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. 13. Thank you for your attention

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