vendredi 22 novembre 2019

Alcoholic fermentation


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.