learn about champange and different sparkling wines from across the globe.

1. WINES (SPARKLING)

2. INTRODUCTION
• Sparkling wines are the wines which are infused
with Carbon di Oxide.
• Alcohol Percentage is 9% to14% by volume.
• Best Sparkling wines are available from France,
Spain, Italy and Germany.
• It is best served as chilled.

4. PRODUCTION OF SPARKLING WINES
There are four methods in the production of
Sparkling Wine.
01. Artificial Carbonation Method
02. Bulk / Charmat Method (Tank Mehtod)
03. Bottle Fermentation Traditional Method
04. Bottle Fermentation Transfer Method

5. 01. ARTIFICIAL CARBONATION METHOD
• This is quick and easy method.
• It is made by Pumping the Carbon Di Oxide
through cylinder into the still wine which is already
prepared.
• It is cheapest one, however it has a great
disadvantage.

6. CONTD….
• The gas bubbles will not be part of the wine since
Carbon Di Oxide is added separately with the still
wine.
• So that the gas will evaporate very quickly when
the wine pours in to the glass.

7. 02. TANK METHOD (Dry Sparkling Wines)
Dry Base Wine
Dry Sparkling Wine
Bottled Under Pressure
Sealed Pressurized Tank
Yeast + Sugar added
Second Fermentation
Filtered Under Pressure

8. Examples,
 Prosecco (Italy)
 Grape: Glera
 medium-bodied, dry/off-dry, delicate stone fruit
 fully sparkling (spumante) or lightly sparkling (frizzante)
 Sekt (Germany)
 dry or medium, light-bodied, floral, fruity

10. 02. TANK METHOD (Sweet Sparkling Wines)
Grape Juice
Sweet Sparkling Wine
Bottled Under Pressure
Sealed Pressurized Tank
Yeast added
First Fermentation
Filtered Under Pressure
Fermentation Interrupt

11. Examples,
Asti DOCG (Italy)
 Grape: Muscat
 sweet, fruit, light-bodied
 intense floral, fruity (peach, grape, rose)

12.  Fermented in
sealed tank
 Bottled under
pressure
 Fast and
inexpensive
 Good for
preserving
fruitiness

13. BOTTLE FERMENTATION

14. TRADITIONAL METHOD
This is very famous. It is a perfect method to
make champagne. Most of the champagnes are
made by this method. Slower and more expensive
because it is very labor intensive.
There are many steps in this method…….

16. TYPES OF CHAMPAGNE 16

17. 1. NON VINTAGE CHAMPAGNE
Here vintage refers blending. It is Blended
champagne with different years of Champagnes in
any ratio. The minimum period for aging is One
year.

18. 2. VINTAGE CHAMPAGNE
It is expensive champagne. It is also blended
champagne. But it is blended with same drink
which is produced in the same year.

19. 3. BLANC DE BLANC
It is White champagne made by white grapes.
It can be Vintage or Non Vintage.

20. 4. BLANC DE NOIR
It is white Champagne made by Black grapes.

21. 5. ROSE CHAMPAGNE
It is made by two methods. First one is
macerating the skins of the grapes and preparing
still wine and making as champagne. Second one
is adding red wine with the champagne which is
already prepared.

22. 6. RED CHAMPAGNE
It is made by adding of red wine with prepared
champagne.

23. 7. DOSAGE CHAMPAGNE
It is made by adding the sugar into the wine at
last to increase the sugar content of the wine. It is
a sugar liquid which is to be add in to the Bottles.

24. 8. NON DOSAGE CHAMPAGNE
It is very dry Champagne. There is no adding of
sugar liquid with the Champagne.

25. 9. DELUXE CHAMPAGNE
It is Champagne made in a particular year
which all things like climate, rainfall and soil will
be in a perfect condition and also a perfect method
of wine making process followed. It is so expensive
and superior quality champagne.

26. 01. HARVESTING/PICKING
• If any sparkling wine other than champagne it can
be done both manually and mechanically.
• But according to INAO rule for champagne
Harvesting should be done by manually since it
has lot of acid content.
• Good quality grapes must be picked for
champagne.

27. CONTD….
Three grape varieties are used to prepare
champagne.
• Chardonnay
• Pinot Noir
• Pinot Meunier

29. 02. PRESSING
• All the grapes pressed by mechanically.
• 1.5 kg grapes can be pressed in one lot.
• Approximately 4000 kg grapes will be used to
prepare champagne in one time. All the grapes will
be put in a Big barrel which has sharp knifes made
up of wood for pressing.

30. CONTD….
• Four lots will be taken after pressing the grapes.
• First & second lot will be used for making
champagne, third lot for blending purpose and the
last one for other purposes.

31. 03. VATTING
Vatting is the process of macerating the must
or giving colour to the wine.

32. 04. FIRST FERMENTATION
First fermentation takes place in the vat at the
temperature of 45°C to 60°C. Fermentation period
is two weeks.

33. 05. TOPPING UP
In this process any fining agent should be add
into the wine to remove the sediments and Leeks.
Mostly Egg White is used to remove the sediment.

34. 06. RACKING & FINING
• In this process transfer the wine from one vat to
another vat to remove the remaining sediments
and leeks.
• It should be done at once, because the sediments
are less.

35. 07. BLENDING
• In this process mixing the wine with the another
liquid which is prepared same year.
• If it is a Non Vintage champagne the liquid can be
prepared in different years.
• But if is Vintage champagne the liquid should be
from the same year, it means the third lot will be
used for blending. After blending the liquid is
bottled but not closed.

36. 08. LIQUEUR DE TIRAGE
• It is a liquid mixture of wine, sugar and yeast.
• 0.14 grams of this mixture will be add for one
bottle.
• So it will produce the Atmospheric Pressure to the
wine.

37. 09. CEILING
In this process ceiling the bottle with soda cap
or Aluminum cap.

38. 10. SECONDARY FERMENTATION
• The secondary fermentation takes place in bottle.
• Slowly the Carbon Di Oxide will be formed in the
bottle and incorporated with still wine which in the
bottle and it will change as a Sparkling wine.

39. 11. MATURING / AGING
• Now the wine should be allowed to take rest in the
bottle.
• For Non Vintage champagne aging period is
minimum one year.
• For vintage champagne the aging period is
minimum three years.

40. 12. REMOVAGE
• In this process the bottles will be kept slantingly in
the ridding machine called Pupitres.
• Three steps to be followed in this process. 1. Slight
Shake 2. Turn 3. Tilt. These methods should be
done lot of times.
• At last the bottles should be in upside down to
bring down all the sediments to neck of the bottle.

41. 13. RESTING
In this process allowing the bottles to take rest
in the Pupitres machine for some months to bring
down all the sediments and leeks to the neck of the
bottle.

42. 14. DÉGORGEMENT
• In this process, ceil will be removed from the
bottles.
• Neck of the bottles should be dipped in the Brine
Solution which has the temperature of -20°C. Once
the bottles are dipped in the brine solution, all the
sediments and leeks which are in the neck will be
formed as an ice cube.

43. CONTD….
• When the ceil is open from the bottle, the
sediments which are in the ice cube shape will
come out in force.
• Because of the atmospheric pressure which is
present in the bottle.

44. 15. DOSAGE
• The dosage (wine + sugar) will be added in to the
wine to increase the sugar content if Required.

45. 16. CORKING
Then all the bottles will be sent for corking.
After corking it should be tighten with Agraft.

46. 17. SHAKING
After covered with foil there should be slight
shake in the bottles.

47. 18. RESTING
• After shaking the wine should be allowed to take
rest.
• Then bottles will be sent for washing and sticking
the brand labels.

48. EXAMPLES
Champagne (France)
Cremant (France)
Samur (Chenin Blanc - France)
Cava (Spain)

49. TRANSFER METHOD
• Batches of bottles and emptied into a pressurized
tank.
• Filtered, dosage is added and then rebottled.

50. CHAMPAGNE

51. CHAMPAGNE
• Cool Climate and Chalky Soil Combine to Produce the
Only Grapes in the world can yield the Champagne of
Legends.
• Champagne Name Can be used only for Sparkling Wine
made by Secondary Bottle Fermentation in Champagne
Region.
• Legally Protected according Madrid System 1891 later by
AOC in 1935.
• Method Tradtionalle Term Used for Sparkling Wines from

52. • Main Regions of Champagne
• La Montagne de Reims – Slopes Areas, Deep Layer of
Chalk, Grand Cru & Premier Cru Wines, Pinot Noir.
• La Cote De Blancs – Chalky Subsoil, Chardonnay
• La Vallee de Marne – Marne River, Chalky Soil, Sunny
Base, Largest Grape Growing District, Pinot Meunier.
• La Aube – Low Hills, Between Siene & Aube Rivers, Pinot
Noir.

53. • La Cote de Sezanne – Developing Area, Chardonnay.
• Champagne Region not suitable for Still Wiines due to
Grapes skin are Extremely thin and Acidic.
• Limestone provides Constant Natural Irrigations.
• Chalky Soil is an Excellent Water reservoir and
Temperature Regulator.
• The Elegant Sparkling Wine with tiny, Gentle Bubbles,
Complexity of Flavours and a lengthy Finish.

54. CHAMPAGNE WITH FOOD
• Salty and Vinegary Foods
• Cheeses – Brie, Mild Cheddar, Edam & Gouda
• Appetizers – Smoked Salmon, Stuffed Mushrooms, Salami,
Foie Gras
• Main Course – Caviar, Lobster, Scallops, Oyster
• Dessert – Fruit Tart, Rice Pudding,

55. CHAMPAGNE HOUSE ONWERS
• NM (Manipulant) - (Buy Grapes and Make Wines)
• CM (Cooperative de Manipulation) – Cooperatives Make
wines from growers.
• RM (Ricoltant Manipulant) – Make Wines from its Own
Grapes.
• SR (Societe de Recoltants) – Shared Champagne Makers

56. CHAMPAGNE HOUSE ONWERS
• RC (Ricoltant Cooperateur) – Cooperative member Selling
Champagne produced by Cooperative under its own name
& Label.
• MA (Marque Auxillaire) – Brand Unrelated to the Producer.
• ND (Negociatant Distributeur) – A Wine Merchant Selling
Wine Under his Name.

58. TYPES OF BOTTLES

61. CONTD….
SL.NO NAME OF BOTTLES CAPACITY EQUIVALENT TO
01 Spit 187 ml Quarter Bottle
02 Half Bottle 375 ml Half Bottle
03 Bottle 750 ml Full Bottle
04 Magnum 1.5 ltr 2 Full Bottles
05 Jeroboam 3 ltr 4 Full Bottles
06 Rheoboam 4.5 ltr 6 Full Bottles
07 Methuselah 6 ltr 8 Full Bottles

62. CONTD….
SL.NO NAME OF BOTTLES CAPACITY EQUIVALENT TO
08 Salmanazer 9 ltr 12 Full Bottles
09 Balthazar 12 ltr 16 Full Bottles
10 Nebuchadnezzar 15 ltr 20 Full Bottles
11 Solomon 18 ltr 24 Full Bottles
12 Sovereign 26.250 ltr 35 Full Bottles
13 Primat 27 ltr 36 Full Bottles
14 Melchizedek 30 ltr 40 Full Bottles

63. CONTD….
Sl.No Sugar Names Amount of Sugar
01
Extra Brut/Brut Nature/ Brut
Zero (Absolutely Dry)
0 – 6 gms of
sugar per liter
02 Brut (Very Dry)
7 – 15 gms of
sugar per liter
03 Extra Dry/Extra Sec (Dry)
12 - 20 gms of
sugar per liter
04 Sec/Dry (Semi-Dry)
17 - 35 gms of
sugar per liter
05 Demi-Sec (Semi-Sweet)
35 - 50 gms of
sugar per liter
06 Doux (Sweet)
More than 50 gms of
sugar per liter

64. THE END