Official website for tourism in Champagne-Ardenne -
La Route Touristique du Champagne, wine tastings and stays sparkling.
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Contenu
Fermentation
After pressing, the juice is put in vats for about two weeks at a temperature of between 18° and 20°C for the first fermentation known as "alcoholic".
Natural yeasts convert the sugars in the grape juice into alcohol and carbon dioxide.
A second fermentation, known as "malolactic", which is not compulsory in Champagne, is a natural stage in which the malic acid is transformed into lactic acid, making the wine more supple.
All stages of Champagne manufacturing