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Alcoholic drinks from Champagne
A still base wine is bottled with a little sugar and yeast, and a second fermentation in the sealed bottle makes the bubbles. The wine then rests on the dead yeast for months or years, which gives toasty, bready notes. The yeast is worked into the neck, frozen and shot out, and the bottle is topped up and corked. Made in 8 steps over 13 months – 14 months. The longest step, age on the lees, takes at least 9 months (Cahier des charges de l'appellation d'origine…). Saccharomyces cerevisiae does most of the fermenting.
| Main step | at least 9 monthsSet[champ-cdc][cava-pliego] | Age on the lees |
|---|---|---|
| Temperature | 12–18 °CReported[gnoinski2021][charnock2022] | Second fermentation in the bottle (prise de mousse) |
| Acidity | pH 2.8–3.4Set[cava-pliego] | Age on the lees |
| 102 L of settled must from 160 kg | Grapes, pressed whole · The Champagne limit for white and directly pressed rosé base wines[champ-cdc] |
| Liqueur de tirage · Wine, yeast, sugar, nutrients and a riddling aid; the sugar is sized for the pressure wanted[charnock2022][gnoinski2021] | |
| Optional | Liqueur d'expédition (dosage) · Wine with or without added sugar, put in after disgorging to set the sweetness[charnock2022] |
| Starter | inoculated wine yeast (Saccharomyces cerevisiae) for the second fermentation |
Total time across the recorded steps: 13 months – 14 months
What changes: Whole bunches are pressed gently and the cloudy must settles clear
The press fractions (cuvée and taille) are made into wine separately in Champagne. Output: clear, pale must.
Microbes at work in this step
Not documented for this step.
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
A white wine is finished once it is fermented and clarified. Here the dry base wine is fermented a second time in its own sealed bottle, kept on the dead yeast for months or years, and the yeast is then removed bottle by bottle.
The finished bottles hold about 6 atmospheres of pressure, so they must be opened with care. Sulfur dioxide is often added, mainly to the base wine or the dosage, against spoilage and oxidation.
Every number is labelled with how it is known. How this atlas is made
The Champagne appellation was first recognised by decree on 29 June 1936. The Champagne specification credits Jules Guyot, in 1866, with noting the value of blending grapes from different varieties and plots.
