Champagne is a national treasure of France, and its production technology is unprecedented. The brewing of champagne is generally divided into the following steps:

1. Harvest grapes. Most of the champagne is made from three kinds of grapes: Chardonnay, Black Pi Nuo and Monier Pi Nuo. When picking grapes, you must be careful to keep the particles intact as much as possible, so as not to affect the quality of champagne.

second, juice fermentation. Grapes should be squeezed into grape juice immediately after harvesting. In order to avoid the oxidation of grape juice and release the color of red grapes, the grapes should be squeezed gently and slowly. Then the grape juice is fermented for the first time and becomes a static dry wine.

third, deployment. In the brewing process, winemakers often mix wines from different producing areas and years to blend the desired taste. Among them, the winemaker plays the role of a magical magician, and the champagne blended by the winemaker's skillful hands has different flavors and is amazing. Blending is an extremely important link for champagne, which can be said to be the essence of champagne brewing technology.

fourth and second fermentation. The principle of champagne is that sugar and yeast are added to the brewed wine, and then the second alcohol fermentation is carried out in a closed container. The carbon dioxide produced in the fermentation process is kept in the bottle to become bubbles in the wine, and the string of crystal clear bubbles in champagne comes from this.

5. cultivate fragrance and complexity. It takes 15 months to cultivate a bottle of ordinary champagne, but it takes 36 months for a bottle of vintage champagne. Long-term cultivation will bring an aged fragrance to the wine. In addition, the contact with the wine residue will make it undergo complex changes, thus releasing the typical aged fragrance of champagne.

6. shake the bottle. After the second fermentation of champagne, the dead yeast slowly accumulated on the bottle wall, which was difficult to be excluded from the bottle. In 1818, the wine cellar supervisor of Kaige Champagne invented a method. During the aging process after secondary fermentation, the wine bottles were placed upside down on an "A"-shaped bracket with holes. Every day, the workers had to turn each wine bottle by 1/4 turn and change the inclination angle of the wine bottles. After about three weeks, all the deposits will completely accumulate to the bottle mouth.

7. slag removal. The purpose of slag removal is to remove the sediment accumulated in the temporary seal during shaking the bottle. When deslagging, the bottle mouth is down, and the bottle body is soaked in salt water with the temperature of -22℃ for 4cm. The sediment is fixed in the frozen ice and easily removed.

VIII. Quantification and bottle sealing. Quantification is almost carried out simultaneously with slag removal, with the aim of adapting champagne to market needs. Add a "blending liquid" made of sucrose and aged wine, and use it to characterize the type of commercial champagne. If the sugar content is between 33 and 5g/L, it is called demi-sec. After dosing, the bottle is sealed and capped in a special way. Champagne comes from the transliteration of French ACHAMPAGNE, which means Champagne Province. Champagne region, located about 2 kilometers northeast of Paris, is the northernmost vineyard in France with a continental climate. The cold climate and the short growing season make the ripening of grapes a little slow. Because of the special soil and climate, the grapes should be born on the hillside and completely sunrise, which makes the grapes produced here unique and unparalleled, because the fragrance of grapes is more exquisite and the tannin content of the wine is lower. Therefore, it can be said that the special climate environment has created elegant and meticulous champagne, which is incomparable in other countries or producing areas. Champagne is actually a kind of sparkling wine, but only sparkling wine in champagne area can be called champagne.

Champagne can only be produced by secondary fermentation in bottles, which is what we usually call "champagne method". Grapes used to brew champagne should be turned into static white wine without bubbles, then put into bottles, add sugar juice and yeast, and conduct a small-scale fermentation in the bottles. This fermentation is only to make the wine produce bubbles. The principle is also that grape juice is fermented by yeast to produce alcohol and carbon dioxide. Speaking of the process of champagne brewing is very simple, but the actual operation is very complicated. Grapes should be squeezed gently and slowly, 4 tons of grapes should be squeezed each time, and the juice should be squeezed in three times. For the first time, 25 liters were squeezed out, which was called Cuvee. The best champagne was brewed with this juice. The second time, 616 liters were squeezed out. This time, although the taste was stronger, it was rough and could only be used to brew low-grade champagne. Champagne brewing process: 1. Harvest:?

There are three main grape varieties in Champagne region, one is white grape and the other is black grape. White grapes are Chardonnay originated in Burgundy, and black grapes are also from Burgundy, Pinot meunier and Pinot. Chardonnay has high acidity, heavy fruit fragrance, strong and durable black Pi Nuo, soft and precocious Pinot meunier, and frost resistance. Most champagne is made by mixing these three varieties. White grapes are easy to be oxidized, so we must be careful to keep the fruit intact when harvesting, so as not to affect the quality. ? 2, juicing:?

in order to avoid the oxidation of grape juice and release the color of red grapes, the whole grape string juice should be used directly, and the pressure must be very gentle. 3, fermentation:?

like the fermentation of white wine, it must be carried out slowly at low temperature. The fermentation temperature is kept at about 15℃, and the alcohol content after fermentation is 1%- 12%. 4. cultivate:?

wine quality must be stabilized first, and precipitation impurities, such as tartrate removal, lactic acid fermentation, clarification, etc., must be removed before secondary fermentation in the bottle. Before the second fermentation, winemakers often mix wines from different producing areas and years to blend the desired taste. Blending is an extremely important link for champagne, which can be said to be the essence of champagne brewing technology. ? 5. Clarify? 6. Add secondary alcohol fermentation solution:? The principle of champagne is to add sugar and yeast to the brewed wine for the second alcohol fermentation in a closed container, and the carbon dioxide produced in the fermentation process is kept in the bottle to become bubbles in the wine. The amount of champagne added is about 24 g/L. ? 7. Secondary fermentation and culture in bottle:?

The wine added with sugar and yeast will start secondary fermentation after it is put into the bottle. The fermentation temperature must be very low, so that the bubbles and bouquet will be fine, and the best temperature is about 1℃. After fermentation, the dead yeast will precipitate at the bottom of the bottle and then be cultured in the bottle for months or years. 8, shake the bottle:?

impurities such as dead yeast deposited at the bottom of the bottle after fermentation must be removed from the bottle. The tradition in Champagne District is that the bottle shaker rotates (1/8 turn) every day and lifts the bottles inserted upside down on the herringbone rack. After about three weeks, all the sediments will be completely accumulated in the bottle mouth, and then the bottle can be opened to remove the wine residue. ? 9, open the bottle to remove the wine residue:?

in order to remove sediment from the bottle mouth without affecting sparkling wine, you must be very skilled to be competent. A more modern method is to insert the bottle mouth into the salt water at -3℃ to make the wine residue in the bottle mouth form ice cubes, and then open the bottle and push the ice cubes out of the bottle by using the pressure in the bottle. ? 1, supplement and sugar:?

A small part of sparkling wine will be lost in the process of removing wine dregs, and it must be replenished. At the same time, different amounts of sugar should be added according to different sweetness. The sugar degree of the replenished sweet wine directly determines the sugar degree of champagne. For example, the sugar content of brut type is below 15g/L, and that of Demi-sec type is between 33g and 5g/L.. ? 11, bottling

After the secondary fermentation process is completed underground, it can be moved to the ground for labeling and packing. Good champagne has a lasting fragrance; Bubbles are fine as fine sand, and the density is long-lasting; The taste is balanced and complex, with strong layering, smooth and not sour. Champagne tastes fresh and pure, so it should be paired with simple food and avoid too many seasonings, such as sour, spicy, sweet or too cold and too hot. Keep the best taste when drinking, and then you can slowly experience the refreshing taste buds brought by champagne. Champagne is best to drink at about 7-1℃, and it can be put in the refrigerator for two hours or in an ice bucket with half ice and half water for thirty minutes. But remember not to put ice cubes directly into champagne. If the French find out, they will accuse you of murder to the judge. Ha! This is the romantic French, and you are not allowed to treat elegant and noble champagne like this. When opening champagne, don't shake the bottle too much to ensure the integrity of champagne quality. The practice is to cut the tin foil at the bottle mouth with a knife and remove the iron wire ring used for sealing; Hold the bottle tightly with one hand, press the thumb on the cork with the other hand, put the index finger on the edge of the cork, and surround the bottleneck with other fingers. Turn the bottle slowly and open it while turning, so that the pressure in the bottle can slowly push out the cork. Tilt the champagne slightly to prevent the foam from overflowing. You can guess the freshness of champagne by observing the cork. Pour a little champagne into the glass and smell the fragrance; Then it is added to two-thirds of the glass, and rich bubbles slowly rise from the bottom of the glass with the unique crystal and color of champagne; At the entrance of champagne, don't swallow it in a hurry, gently stir it around with your tongue and feel the taste of the wine carefully. Open the bottle carefully. You can often see the embarrassing scene of opening champagne in funny movies: the cork pops up a few feet away, and the wine bubbles gush out, hurting the innocent. However, if it is not necessary for the scene, it is recommended to remove the tin foil and knots at the bottle when opening the bottle, hold the bottle body and tilt it for 3~45 degrees, rotate the bottle and gently pull out the cork. The selection of slender champagne cups is said to be shallow and wide. The old champagne cups are made according to the shape of Josephine's breasts, but they are abandoned because they are easy to make bubbles spread too quickly. Now oval thin goblets are widely used. The shape of the glass affects the bubbles in the wine, and sparkling wine will be more active in the cup with a sharp bottom. The sparkling wine cooled with ice water before drinking should be cooled to 6℃~9℃ when drinking, but the temperature of sparkling wine will rise to 8℃~13℃ during drinking. Before drinking, the wine can be put in a small bucket with ice cubes and water, which can quickly cool the sparkling wine to a proper temperature; Never put sparkling wine in the freezer to cool down quickly, because the bottle may burst.

According to legend, in 176, the friar Berillon of the Hotwell Monastery in Champaign Province added sugar to wine, put it in a glass bottle, put a cork firmly and kept it. A few months later, he remembered the wine he had saved. When he opened the cork, the wine in the bottle was full of carbon dioxide smell, which was very different from the wine he had saved. The earliest champagne was born. There is even a legend that champagne comes from a bold attempt. A long time ago, a missionary named Perinon in the Abbey of Autville, France, had a whim. Tired of drinking rich wine, he started a chemical experiment, mixed all kinds of wine at will and sealed it with a cork. When I took out the bottle the next spring, I found that the wine in the bottle was clear and transparent. When I shook the bottle, I heard a bang, and the cork flew out, and the wine was sprayed out, and the fragrance was overflowing. Champagne, the romantic angel, was born. Even more legendary, a baroness went to the monastery to make a confession, so she was lucky enough to taste champagne, and then introduced this wine to her lover, the grand marshal of Louis XIV at that time. The grand marshal brought champagne into Versailles Palace, and the kings and nobles were soon attracted by this fresh and refined wine, which was extraordinary in spirit and could produce strange and pleasing bubbles. Since then, the value of champagne has soared, and many people are scrambling to follow suit and brew sparkling wine.

champagne: making a woman. Champagne is the product of romance, and women are the owners of romance. Sip the tulip-shaped champagne glass in your hand, drifting away from the colorful city, with a touch of flying clouds on your face and eyes searching for romantic signs with graceful music. The bubbles rising from champagne Ran Ran are like the climax of every story, which are familiar but not formal. During the carnival, enjoy the heat; Enjoy the loneliness when you are alone. Champagne is most suitable for women in the city, firm, enthusiastic, introverted and confident. Abide by a true romance, achieve that beauty, and won't miss any scenery. Champagne: confusing men. Women are followers of champagne, so men are defenders; Women drink champagne to add charm, so men are fascinated by charm when they drink champagne. Men, women, when God created them, they were in harmony with opposites and tolerance. The man who drinks champagne, with a slightly bad smile on his handsome face, is intoxicated in his own world, and his critical eyes always pay attention to the subtle changes in the details. Champagne is more like a 3-year-old man, with spirit, calmness, calmness and sensibility.

Champagne, the most famous and prestigious sparkling wine in the world, means luxurious, festive and romantic scenes, and is also necessary for the most grand celebration of life. Although the brewing method of champagne is very complicated, this romantic angel inspires infinite happiness in the opening sound of "bang", which undoubtedly adds a lot of laughter to people's lives and deserves to be a gift from God! Therefore, champagne sparkling wine is not only a beautiful and fashionable thing, but also a champagne art worthy of appreciation and taste.