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Champagne Production

Méthode Champenoise is the traditional method by which Champagne (and some sparkling wine) is produced. 

After primary fermentation and bottling, a second alcoholic fermentation occurs in the bottle. This second fermentation is induced by adding several grams of yeast (usually Saccharomyces cerevisiae although each brand has its own secret recipe) and several grams of rock sugar.

 According to the Appellation d'Origine Contrôlée a minimum of 1.5 years is required to completely develop all the flavour. 

For years where the harvest is exceptional, a millesimé is declared. This means that the champagne will be very good and has to mature for at least 3 years. 

At this time the champagne bottle is capped with a crown cap. The bottle is then riddled, so that the lees settles in the neck of the bottle. The neck is then frozen, and the cap removed. The pressure in the bottle forces out the lees, and the bottle is quickly corked to maintain the carbon dioxide in solution.

 

Copyright: All text is available under the terms of the GNU Free Documentation License. (See Copyrights for details.) Source: Champagne (wine) - Wikipedia, the free encyclopedia

 





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