Alcoholic fermentation: during vinification of the base
wines of champagne, the winemaker’s decisions will condition the characteristics
of the champagne obtained. For example, the strain of yeast and temperature
chosen will change the personality of the future champagne. Thus, an alcoholic
fermentation and temperature of 15°C will give aromas of exotic fruit to the champagne,
while a temperature of 18°C will increase its finesse and complexity. The winemaker, by carefully controlling the
alcoholic fermentation of his base wines, can change the character of his champagne.
