Production of champagne and wine

Biochemical Section

Champagnation of wine in a tank-batch way provides for secondary fermentation in large metal vessels - champagne-fermenting tanks equipped with special fittings for the purpose of controlling and regulating pressure and temperature.

The filtered blending is fed into the tank for the preparation of the fermentation mixture. The fermentation mixture is prepared from the processed blended champagne wine materials, tank liquor and the propogation of a pure culture of a special yeast race, which is calculated based on the content in a mixture of 2-3 million / cm3 yeast cells.

The prepared fermentation mixture is subjected to physico-chemical, microbiological and organoleptic analyzes, after which it is loaded into the champagne-fermenting tank. At the same time, the temperature of the mixture shall not exceed 18 ° C, and the gas chamber in the champagne-fermenting tank - no more than 1% of its capacity.

Secondary fermentation is performed at a temperature of no higher than 15 ° C (after reaching a pressure of 80 kPa in the champagne-fermenting tank), adjusting the daily pressure increase not more than 30 kPa. The total duration of the process of wine champagnation in champagne-fermenting tank shall be 25 days, including the proper fermentation for at least 20 days. In the process of champagnation, at least 18 g / dm3 of sugar shall be fermented and a pressure of at least 400 kPa at 10 ° C shall be achieved.

Champagnized wine is cooled to a temperature of -3 -4 ° C. The wine is cooled for a period of no more than 18 hours, after which it is kept at the cooling temperature for at least 48 hours.

After cold treatment and quality control champagne is fed for filtration and bottling.