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    How Is Champagne

    Uploaded by

    Shaira Naranjo
    Como se hace el Champagne

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    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd

    How Is Champagne

    Uploaded by

    Shaira Naranjo
    1 views2 pages
    Como se hace el Champagne

    Original Title

    How is Champagne

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    © © All Rights Reserved

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    DOCX, PDF, TXT or read online from Scribd

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    Como se hace el Champagne

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    1 views2 pages

    How Is Champagne

    Uploaded by

    Shaira Naranjo
    Como se hace el Champagne

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    of 2

    How is Champagne/Sparkling Wine Made vs Wine

    For both champagne and sparkling wine, the most popular grapes are Pinot Noir, Chardonnay,
    and Pinot Meunie. The difference between champagne and wine is the second fermentation
    process. Champagne, or any sparkling wine, contains tiny fizzy bubbles of carbon dioxide,
    while a standard, still wine is a fermented grape juice without the characteristic bubbles. To be
    called champagne instead of sparkling wine, the wine must be made in France's Champagne
    region. You can read more about the difference between champagne and sparkling wine here.

    How it is Made Step By Step


    Grape Harvest
    In the Champagne region, grapes are picked between August and October. The grapes must be
    harvested by hand when they are perfectly ripe to ensure the balance between sugar and acidity
    is just right.
    Pressing
    Entire bunches of grapes are generally pressed together to obtain an uncoloured must from the
    grapes. For the finest champagnes, each grape variety will be pressed separately.
    First Fermentation
    The clear grape must is transferred to stainless steel tanks or wooden barrels. About 24 hours
    after the grapes have been pressed, natural yeasts are added to start the first fermentation
    process. It takes around 8 to 10 days for the sugars to be completely converted into alcohol to
    produce a still, dry white wine with a high acid base.
    Blending
    This is where the true magic starts to happen. Master vintners will taste and select the perfect
    blend of wines to create a range of champagnes to best present the year’s harvest.
    Tirage or Second Fermentation
    During the second fermentation, all of the sugar is converted into alcohol. Bottles are stored
    horizontally at high humidity and a constant temperature of 10-12°C. This slow, natural
    yeastdriven chemical reaction produces carbon dioxide that gives the wine its bubbling
    effervescence.
    Aging on the Lees
    The magic of the champagne method lies in the slow aging period. As part of the second
    fermentation process, spent yeast cells, called lees, are produced. The wine will age on the lees
    for some time before they are removed from the bottle. The best sparkling wines and
    champagnes will age for a minimum of 15 months or several years.
    Riddling
    Remuage or riddling is the process where the natural sediment is removed from the champagne
    bottle. The bottles are racked and, over the course of several days, their position is slowed
    altered from horizontal to almost vertical with the capped neck facing down. Gravity forces the
    spent yeast particles and sediment towards the neck.
    Disgorging
    In the process of dégorgement or disgorging, the crown cap needs to be removed to expel the
    sediment without losing precious champagne or its distinctive effervescence. The neck of the
    bottle is dipped in a freezing brine solution at minus 26°C and then turned upright and briefly
    uncapped.
    Corking
    With the bottle topped up, the wine bottle is corked and wired to ensure the high internal
    pressure needed to allow the carbon dioxide to create the beautiful champagne bubbles. The
    final bottle of sparkling champagne will be allowed to rest for a further few months, or even
    years, to allow the final flavour to combine to perfection

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