Oenology

Önologie ist die Wissenschaft vom Wein, und sie umfasst alle Aspekte des Weinbaus, der Weinherstellung und der Weinbewertung. Wenn wir die Önologie speziell auf Champagne anwenden, betreten wir ein faszinierendes Gebiet, das sowohl traditionelle Handwerkstechniken als auch wissenschaftliche Innovationen vereint.

Champagner ist ein Sparkling wine, der aus der Region Champagne in Nordfrankreich stammt. Die Herstellung von Champagner ist ein hochkomplexer Prozess, der mehrere Schritte umfasst: das Keltern der Trauben, die Fermentation, die Blasenbildung (zweite Fermentation), und die Reifung.

1. terroir and grape varieties

The first step in the oenology of Champagne is the selection of the terroir. The terroir encompasses the geological, climatic and ecological conditions that influence the growth of the vines. In Champagne, the soils are predominantly calcareous, which provides excellent water drainage and mineralisation. These soils are ideal for the three main grape varieties used for Champagne: Chardonnay, Pinot Noir and Pinot Meunier. Chardonnay brings freshness and elegance, Pinot Noir gives body and structure, and Pinot Meunier provides fruitiness and a certain roundness.

2. pressing and crushing

After the harvest, the grapes are pressed to extract the juice. The pressure during pressing is crucial in order to obtain the best flavours and the necessary balance in the juice. The first pressing, the "cuvée", is favoured as it produces the highest quality juice. The second pressing, "taille", contains more bitter substances and is mostly used for other wines.

3. first fermentation and assemblage

The juice is then fermented in stainless steel tanks or oak barrels. The first fermentation transforms the sugars into alcohol and produces the base wine, which is known as a "cuvée". This base wine is then assemblage, i.e. different wines are blended to achieve the desired style and flavour. This blend may also include reserve wines from previous vintages to ensure consistency and complexity.

4. second fermentation and bubble formation

The most important step in the production of champagne is the second fermentation, which takes place in the bottle. A mixture of sugar and yeast, known as "liqueur de tirage", is added here. The bottle is then sealed and the yeast begins to convert sugar into carbon dioxide and alcohol. This creates the characteristic bubbles of champagne. This process usually takes several weeks to months.

5. maturing and shaking

After the second fermentation, the champagne must mature to develop its flavours. This takes place in the cellars, where the bottles are stored on their necks. During maturation, yeast pockets called "lees" build up in the neck of the bottle. To remove these yeast pockets, the bottles are regularly shaken and gradually brought into a vertical position. This process is known as "riddling" and can take up to two months.

6. disgorging and dosing

After the champagne has been shaken, the lees must be removed. This is done by "disgorging", where the neck of the bottle is frozen to remove the yeast plug. The bottle is then topped up with a mixture of wine and sugar, the "dosage", to achieve the desired flavour and sweetness. Dosage is a crucial step as it influences the final flavour of the champagne.

7. finishing and refinement

After the bottle has been filled, it is corked again and must rest for some time to settle before it is released for sale. The entire process from harvest to refinement can take several years, making champagne one of the most elaborate and expensive wines.

8. oenological considerations

Many factors play a role in the oenology of champagne. Temperature control during fermentation, the selection of yeast strains and the length of maturation all influence the quality and character of the final product. Decisions regarding blending and dosage are also decisive for the consistency and flavour of the champagne.

In summary, the oenology of Champagne is a complex and meticulous process that requires in-depth knowledge of winemaking techniques and a keen sense of flavour and quality. Each stage - from grape selection to final bottling - contributes to the uniqueness and exclusivity of this fine sparkling wine.

 

 

Back to the lexicon & glossary | Du warst hier: Önologie

Jouy-lès-Rheims
Binet Champagne, Montagne de Reimschampagne.com
Épernay
INAO
Alfred Gratien Champagne, grapes and historical grape varietieschampagne.com
Hautvillers Champagne, places and travel
Shelf life and storage
Grey vines
Champagne glasses H.Blinchampagne.com
Bottle fermentation
Bottle pressure
Fermentation
Billecart-Salmon Champagne, extra brutchampagne.com
Étréchy
Écueil
Doux Champagne
Dizy
Cumières
Cuis
Côte des Blancs
Côte des Bar
Coligny
CIVC Champagne Committee
Chouilly
Chlorosis
Chigny-les-Roses
Chaufferettes Champagne
Champillon
Moët & Chandon Champagne House Champagne bucket
Chamery
Butte de Saran
Brut Zero
Brut Non Dosage
Brut Nature
Bouzy
Bisseuil
Billy-le-Grand
Bezannes
Bergères-lès-Vertus
Beaumont-sur-Vesle
Cattier Champagne Blanc de Noirs, BdNchampagne.com
Departure
Ay
Avize
Avenay (postcode 51160)
Autochthonous champagne
Vines Champagne, Arbane
Ambonnay
Departure
A la volée tool
Champagne Dégorgement à la Glacechampagne.com
Departure
Champagne cork
Viticulture
Departure
Departure
Departure
Departure
Vieilles vignes
Veuve Clicquot 1950
Ferdinand Bonnet Champagne vintage, Vendange
Grape varieties Champagne
Departure
Departure
Departure
Departure
Departure
Departure
Departure
Departure
Asti Spumante
Sparkling wine from Champagne, Champagne Serving
Departure
Departure
Saint-Evremond
Gyro pallet, vibrating desk
Departure
Ruinart Champagne
Departure
Besserat de Bellefon Champagne, rose Champagne Recipes & Cookingchampagne.com
Louis Roederer Champagne
Departure
Departure
Departure
Departure
Departure
Departure
Departure
Departure
Departure
Departure
Domaine Pommery, the headquarters of Vranken Champagnechampagne.com
Coulournat Gilles Champagne Champagne cap, Capsules, Muselets or Plaque, Champagne capsule, Placomusophiliachampagne.com
Champagne capsule, Capsules, Muselets, Plaque, Champagne lid
Canard-Duchêne Champagne Pinot Noirchampagne.com
Departure
Departure
Departure
Departure
Departure
Departure
Departure
Departure
Departure
Departure
Champagne nose
Departure
Agraffe, Muselet
Mumm Champagne
Departure
Departure
Departure
Departure
Departure
Departure
Departure
Departure
Maceration
Departure
Liqueur de tiragechampagner.eu
Departure
Departure
JUG CHAMPAGNEchampagne.com
Departure
Departure
Departure
Church window champagne
Departure
Ruinart Champagne Champagne cap, Capsules, Muselets, Plaque, Champagne capsule, Champagne capsulechampagne.com
Dom Perignon Vintage 2008, vintage champagne
Departure
Departure
Departure
Gyro pallet, vibrating desk
Departure
Departure
Grande Reserve Gosset Champagne Champagne Cap, Capsules, Muselets or Plaque, Champagne Capsulechampagne.com
Departure
Departure
Departure
Departure
Departure
Departure
Departure
Departure
Departure
Departure
Vintage champagne from Dom Perignon from the year 2010
Departure
Departure
Departure
Departure
Departure
Champagne Cuvee St. Eloi Champagne caps, capsules, muselets or plaque, champagne capsulechampagne.com
Grand Cru Ambonnay Champagne Champagne cap, Capsules, Muselets or Plaque, Champagne capsulechampagne.com
Departure
Cramant
Departure
Departure
Departure
Departure
Departure
Departure
Chateau de Bligny Champagnechampagne.com
Chardonnay
Departure
Moët & Chandon Champagne House Champagne bucket
Champagne history: Canard-Duchêne Champagne transport, Champagne originchampagne.com
Departure
Departure
Departure
Departure
Departure
Departure
Departure
Departure
Departure
Departure
Champagne Bollingerchampagne.com
Departure
Departure
Departure
Departure
Departure
Barrique
Departure
Departure
Departure
Departure
Departure
Departure
Departure
Departure
Appellation d'Origine Contrôlée
Champagne aperitif
Age tone
Agraffe, Muselet
Alcohol Champagne
Dégorgement à la volée, Champenoise and desludging
Departure
12345678910111213141516171819202122232425262728293031323334353637383940414243444546474849505152535455565758596061626364656667

en_GBEnglish (UK)