Moût

Moût ist ein entscheidender Begriff in der Champagnerproduktion und bezeichnet den Saft, der nach dem Pressen der Trauben gewonnen wird. Dieser Saft ist der erste Schritt in der Herstellung von Champagne, einem der edelsten Schaumweine der Welt, der aus der Region Champagne in Frankreich stammt. Der Moût spielt eine wesentliche Rolle bei der Bestimmung der Qualität und des Charakters des Champagners, da er die Basis für die gesamte weitere Fermentation und Reifung bildet.

1. origin and definition:

The term "moût" comes from the French and refers to freshly pressed grape juice that has not yet undergone alcoholic fermentation. Moût is made from the freshly pressed grapes immediately after harvesting. The quality of the moût is crucial as it forms the basis for the future champagne. In Champagne, the moût is mainly made from Chardonnay, Pinot Noir and Pinot Meunier grapes, which are known for their special flavour and aromatic richness.

2nd pressing of the grapes:

Pressing the grapes is a crucial step in Champagne production. The grapes are carefully pressed to extract the moût, taking care to ensure that no bitter substances are released from the grape seeds or skins. In Champagne, the "Coquard press" is traditionally used, a special press that works particularly gently and ensures the high quality of the moût. The moût is then divided into different fractions, including the "cuvée" (the first juice) and the "taille" (the second juice). The cuvée juice is considered to be of higher quality and is intended for the production of the best champagne.

3. composition and properties of the moût:

The moût contains a variety of ingredients, including sugar, acids, flavourings and tannins. These components are decisive for the flavour and quality of the future champagne. The sugar content of the moût is particularly important as it forms the basis for alcoholic fermentation. During fermentation, the sugar is converted into alcohol and carbon dioxide by yeasts. The acidity of the moût influences the freshness and shelf life of the champagne. A balanced ratio of sugar and acidity is therefore crucial for a harmonious and well-structured champagne.

4. fermentation and maturation:

After pressing, the moût is fermented in stainless steel tanks or oak barrels. The first fermentation, also known as "alcoholic fermentation", usually lasts several weeks. During this process, the yeasts convert the sugar in the moût into alcohol and carbon dioxide. After the first fermentation, the champagne is bottled and undergoes a second fermentation, which leads to the formation of the characteristic perlage (bubbles). This second fermentation takes place in the bottle and is achieved using the so-called "Méthode Champenoise" or "Méthode Traditionnelle". The bottles are then stored in the cellars of the champagne house, where the champagne matures for further months or years to develop its flavours and complexity.

5. quality control and assessment:

The quality of the moût is influenced by various factors, including the grape variety, the growing region, the harvesting method and the pressing. Winemakers and champagne producers carry out regular tests and tastings to ensure that the moût meets the desired quality standards. The moût is checked for its colour, clarity, sugar content, acidity and aroma to ensure that it has the desired characteristics for the future champagne.

6. influence on the flavour of the champagne:

The moût has a significant influence on the flavour and aroma of the champagne. The grape variety and the moût determine the basic flavour characteristics, such as fruitiness, floral aromas, minerality and spiciness. By handling the moût correctly and selecting the grapes carefully, winegrowers can produce champagnes with complex flavours and a fine perlage. The quality of the moût is therefore of great importance in order to produce a high-quality champagne that is convincing in terms of both flavour and texture.

To summarise, it can be said that the moût is a key component in champagne production that has a significant influence on the quality and character of the end product. The careful processing and control of the moût are crucial for the production of high-quality champagne that is appreciated worldwide.