Bouchage

1. the process of bouchage

a. Bottle filling and dosing: After the champagne has matured in the bottle for a certain period of time, it is prepared for the final filling. At this point, a dosage, i.e. a mixture of champagne and sugar, is added. This dosage determines the final flavour of the champagne and can range from extra brut (very dry) to doux (sweet).

b. Use of the crown cork: The bottle is then sealed with a crown cap, which consists of a thin metal plate and sits on the neck of the bottle. This crown cap is pressed onto the bottle using a special machine and secured by small wires that are passed under the cork. The crown cork protects the champagne from external influences and prevents carbon dioxide from escaping.

c. The vibrating console: After bouchage, the bottles are placed on vibrating desks, which gently swing and turn them at regular intervals. This process, known as "riddling", ensures that the yeast sediments created during fermentation move towards the bottle opening. Shaking is particularly important for champagne produced using the traditional "Méthode Champenoise" method.

d. Disgorging: As soon as the yeast sediments have collected at the bottle opening, the so-called disgorging is carried out. This involves holding the neck of the bottle in an ice bucket to freeze the yeast sediment. The crown cap is then removed with a firm tug, which ejects the frozen yeast plug.

e. Final closure: After disgorging, the champagne is sealed once again with a cork that is secured with a thin wire spiral, the "muselet". This cork is larger than the crown cork and ensures that the champagne can be stored safely.

2. materials and technologies

a. The cork: Traditionally, corks are made from cork oak bark, which is known for its elasticity and ability to provide a tight seal. However, modern champagne corks can also be made from a mixture of cork and synthetic materials to ensure better consistency and durability.

b. The crown cap and the muselet: Crown corks are made of lightweight metal and are designed to withstand the pressure of the sparkling wine. The muselet, a type of wire basket, is wrapped around the cork for added security. There are many different designs and patterns of muselets, which are often used for marketing and branding purposes.

c. The filling machines: The machines that automate the bouchage process are highly sophisticated and precise. They are designed to seal a large number of bottles efficiently and consistently without compromising the quality of the champagne.

3. importance for the quality of the champagne

The bouchage process is of great importance for the quality and character of the champagne. Improperly sealed champagne can lose quality as air or other impurities can enter the bottle and spoil the sparkling wine. The correct closure ensures that the champagne retains its freshness, fine bubbles and complex flavours.

4. historical aspects

The bouchage process has undergone a long development in the history of champagne. In the past, bottles were sealed with wooden corks or even wax. It was not until the 19th century that the crown cork was introduced, which ensured a secure seal and made it easier to store and transport champagne.

5. future of the bouchage

Bouchage technology is constantly evolving. New materials and technologies are being researched to improve efficiency and reduce the impact on the environment. Efforts are being made to make the bouchage process more sustainable by using recyclable or biodegradable materials.

To summarise, the bouchage process is not only a technical necessity, but also an art form that significantly influences the end product. It is a key component in the production of champagne and contributes significantly to the quality and enjoyment of the end product.