Épluchage

Épluchage is a term used in the Champagne sector and refers to the process of removing the skins or rape from grapes before they are further processed

This is an important step in the production of champagne to ensure the quality and purity of the final product. In the Champagne region of France, where champagne is produced, this step is carefully carried out to achieve the best results.

The process of épluchage usually begins after the grapes have been harvested. The harvest time for Champagne grapes usually begins in September, when the grapes have reached their optimum degree of ripeness. This is a crucial time for winegrowers, as the quality of the grapes directly influences the quality of the champagne. The grapes are harvested by hand to ensure that only the best fruit is selected. This step is particularly important as any damaged or unripe grapes could have a negative impact on the flavour of the champagne.

After the grapes have been harvested, they are transported to the pressing room. This is where the process of épluchage begins. The grapes are carefully destemmed, which means that the stems and skins are separated from the berries. This is done to ensure that only the pure pulp and juice are used, as the skins and stems can contain tannins and bitter substances that would affect the flavour of the champagne.

In the traditional Champagne production process, known as Méthode Champenoise or Méthode Traditionnelle, the grape juice is then placed in fermentation vats where the first fermentation takes place. After the first fermentation, the champagne is bottled and undergoes a second fermentation, which takes place in the bottle itself and produces the characteristic bubbles.

During the épluchage process, it is important to ensure that the grapes are not damaged, as this can affect the flavour of the champagne. Therefore, this step is carried out by experienced winemakers who know how to handle the grapes carefully to ensure the best possible quality.

To summarise, épluchage is a crucial step in the production of champagne. It ensures that only the best parts of the grapes are used to produce a high-quality champagne. The care and precision that goes into this process is ultimately reflected in the quality of the final product.

 

 

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