Maie

Maie a classic oak grape press with a capacity of 4,000 kg of grapes

The Maie grape press plays a crucial role in the production of ChampagneThe grape press plays an important role, particularly in extracting the juice from the grapes that is used to make the fine sparkling wine. In this comprehensive overview, we will take a detailed look at the importance of the Maie grape press in this context.

The Maie grape press: An overview

The Maie grape press is a traditional device used to extract grape juice. In Champagne production, this step is of particular importance as the quality of the grape juice directly influences the character of the final product. The press plays a central role in the first stage of wine production, where the grapes are harvested and pressed to extract the juice.

The role of the Maie grape press in Champagne production

The production of champagne begins with the careful selection of the grapes, which mainly consist of the Chardonnay, Pinot Noir and Pinot Meunier varieties. These grapes are usually harvested in September, whereby the timing of the harvest is decisive for the subsequent quality of the champagne. The grapes must be harvested at the optimum time to ensure the ideal sugar and acidity content for the champagne.

After the harvest, the grapes are transported to the Maie grape press, where the first step of the pressing process takes place. The press is designed to handle the grapes gently in order to extract the juice without affecting the delicate aromas and flavours of the grapes.

The pressing

In the Maie grape press, the grapes are loaded into the press and the pressing process begins. The press exerts pressure on the grapes to extract the juice. It is important to control the pressure carefully to avoid over-extraction of tannins and phenols from the skins and seeds of the grapes, which could lead to a bitter flavour.

There are different pressing methods that can be used depending on the desired style and quality of the champagne. The traditional method in champagne production is the so-called "Coquard press", a vertical press that enables gentle and even extraction of the juice.

The juice and its importance

The grape juice obtained is divided into different categories depending on the type of pressing process and the quality of the juice. In Champagne production, the juice is divided into three fractions: "Cuvée", "Tête de Cuvée" and "Taille". The first fraction, cuvée, is the highest quality juice used for the production of premium champagne. The second fraction, Taille, is used for lower-quality products, while Tête de Cuvée is considered the most highly prized fraction.

The importance of the Maie grape press for the flavour of champagne

The quality of the grape juice has a direct influence on the flavour and characteristics of the champagne. A gentle and even pressing process helps to ensure that the juice retains the desired aromas and flavours of the grapes. The Maie grape press helps to find a balance between the sweet and sour components of the juice, resulting in a balanced and harmonious champagne.

Further processing of the juice

After pressing, the grape juice is transferred to barrels or stainless steel tanks for fermentation. During this phase, the yeasts begin to convert the sugar in the juice into alcohol and the basis for the champagne develops. The juice then undergoes several fermentation and maturation phases, during which the typical flavours and bubbles of champagne develop.

Conclusion

To summarise, the Maie grape press plays an indispensable role in champagne production. It ensures that the grape juice is extracted gently and efficiently, which is crucial for the quality of the champagne. The pressing process significantly influences the flavour and aroma profiles of the end product and helps to ensure the characteristic features of a high-quality champagne. The skilful and precise use of the Maie grape press is therefore essential for the production of an excellent champagne.

 

 

 

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