Brewing method of champagne

The brewing method of champagne is very complicated and requires high skills and professional knowledge. The following is the general brewing method of champagne:

1. Grape picking: The grapes used in champagne are mainly Black Pi Nuo, Chardonnay and Cabernet Franc. Grapes are usually picked around September, then the grapes are separated and the damaged and immature grapes are picked out.

2. Press the wine: Next, the grapes need to be pressed out with a wine press. Grape juice is generally divided into head juice, flower juice and tail juice. The quality of head juice is the best, followed by flower juice, and the tail juice is the worst, with lower quality.

3. First fermentation: put the fresh grape juice into a stainless steel fermentor, add yeast and let the grape juice ferment. During the fermentation process, yeast will convert the sugar in grape juice into alcohol and carbon dioxide.

4. Stirring and clarification: In the fermentation process, in order to make the yeast and grape juice mix evenly, it is necessary to stir regularly. Then put the fermented grape juice into a clarification tank, let it naturally precipitate and remove the turbidity on it.

5. Blending: Blending is to adjust acidity, taste and aroma. In this step, it is necessary to choose suitable different grape juice for blending to achieve ideal taste and aroma.

6. Second fermentation: transfer the prepared grape juice into a sealed bottle and add a certain amount of sugar and yeast. These bottles are placed on a horizontal shelf and periodically move and vibrate to ensure the uniform distribution of fermentation. This step lasts about 2-3 weeks.

7. Shake: After the fermentation is completed, the champagne bottle needs to be shaken for several hours to make the precipitated yeast slide down the bottle wall for subsequent operation.

8. Cleaning and cork: shake the bottle mouth and ice it, then clean the bottle mouth, add a certain amount of syrup to adjust the strength, and then cover the bottle mouth with a metal cork.

9. Baking and labeling: After the whole process of sugar content and air pressure produced by fermentation is finished, it needs to be heated with frozen steam to remove the residual yeast in the bottle and label it at the same time. The temperature of this step should be controlled at about 40℃ for about 2 weeks.

10. Intermittent and finished products: after baking, the bottle body is placed vertically, so that the sediment at the bottom can adhere to the bottom of the bottle to the maximum extent, and then the liquid on it can be customized into different grades of champagne according to requirements. The finished product needs to be stored for at least 3-5 years to taste.