Yeast removal

The de-stemming of grapes in champagne production: a detailed look

Destemming, also known as "égrappage", is a crucial step in Champagne production. It is the process by which the grapes are removed from the stems to ensure the quality of the must. This step is particularly important in Champagne production, where the quality of the grapes directly influences the flavour and fineness of the final product.

The process of unstitching

1. Harvesting the grapes
   The first step in the de-stemming process begins with the grape harvest. In the Champagne region, which stretches across north-east France, the grapes are traditionally harvested between mid-September and early October. Choosing the right time to harvest is crucial, as the grapes must reach their ideal ripeness in order to deliver the best quality for the Champagne.
2. Transport and processing
   After the harvest, the grapes are carefully transported to the cellars to avoid damaging the fruit. Once in the cellar, the grapes are processed in the so-called "pneumatic presses". These presses are specially designed to gently extract the juice without crushing the grape seeds or stems.
3. Yeast removal
   The de-stemming itself is carried out either manually or mechanically. With the manual method, the grapes are separated from the stems by hand, which allows precise control over the quality. This method is generally used for high-quality champagnes. The mechanical method uses modern destemmers that work efficiently and on a larger scale. The machines remove the stems by mechanical movement while the grapes pass through a sieve or conveyor system.
4. Effects on wine quality
   Removing the stems is very important as the stems contain tannins and bitter flavours that could negatively affect the must. If the stems are not removed during the pressing process, they can impart undesirable flavours and a green note to the wine. De-stemming ensures that the must is clearer and finer, resulting in a more elegant and balanced champagne.
5. Fermentation and maturation
   After the grapes have been de-stemmed and pressed, the must is placed in fermentation tanks to initiate the first fermentation process. This process can take place in stainless steel tanks or in wooden barrels. The first fermentation usually lasts several weeks and is initiated by the addition of yeast. After the first fermentation, the champagne is transferred to the bottle for the second fermentation, which ensures the formation of the characteristic carbon dioxide.
6. Fine yeast and riddling
   After the second fermentation, the champagne remains on the yeast for some time, the so-called "fine lees". During this time, the champagne develops additional flavours and complexity. The bottles are shaken regularly to move the yeast into the neck of the bottle, where it is later removed.
7. Disgorging and dosing
   Disgorging is the final step in which the yeast is removed from the neck of the bottle. A dosage, a mixture of champagne and sugar, is then added to achieve the desired flavour and sweetness of the final product.

Conclusion

The de-stemming of grapes is an essential step in the production of champagne, which contributes significantly to the quality of the end product. The precise removal of the stems ensures that the must is free of bitter and tannic components, resulting in a fine and elegant champagne. Whether manual or mechanical methods are used, the goal remains the same: an exquisite champagne that impresses with its clarity and complexity.

 

 

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