- Author: BRUNO DUTEURTRE
- Publisher: Technique et Documentation (1 septembre 2010)
- Languagee: French
- Release Date: 04/2016
- Number of pages: 392
- Dimensions: 15.5 x 24 cm
- Weight: 700 g
- Format: softcover
- ISBN: 9782743021450
Champagne, from tradition to science develops all the specificities linked to this world famous wine.
After a reminder of the historical origins of champagne and a presentation of the Champagne region, the different stages of the elaboration and treatment of the wines are exposed: pressing, fermentation, blending, bottling, sparkling... The chemical and physical reactions at the origin of the foam, the bubbles and the effervescence are studied, as well as the various external elements acting on this effervescence: bottle, cork, glass, etc. The organoleptic qualities of champagne, its tasting and the relationship between consumption and health are detailed. Finally, the book discusses the different ways of producing sparkling wines around the world, and ends with a reflection on the evolution of Champagne wine and the challenges it faces.
This new updated version has been enriched, 6 years after the publication of the book, with the scientific innovations that have allowed the progress of the elaboration of wines by the traditional method, especially concerning the phenomena of effervescence, and the new technologies applied to the corks and capsules. It also presents the "Champagne 2030" project and the future of champagne as a viticulture of excellence.
Bruno Duteurtre, a doctor of engineering in applied biochemistry, a specialist in the metabolism of yeasts in Saccharomyces cerevisiae, discovered Champagne in 1981 after a first professional experience in the world of brewing. He then put his scientific knowledge and his human qualities at the service of Moët & Chandon champagne, as director of the research laboratory.
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