The ancient Romans first discovered a large vineyard in a region called Champagne in France, and they also brought wine-making technology to France. Dom, a monk in the French monastery of Hevela.

"Perignon" discovered the method of fermenting wine in a bottle for the second time and keeping the wine in a gas state. At that time, this technology, which can be called "Champagne Zone Technology", was creatively invented by Dunm, a Bosnian farmer.

Only sparkling wine produced in champagne region of France can be named as champagne. Champagne in France is divided into four wine regions:

Sloppy (1) Montagne de Reims Hans Mountain, Drance, Montagne: On the hillside between the plateau and Alte Valley and Viso Valley, there are winding vineyards in this natural garden.

(2) Vallee de La Marne Valley: From Aicheng to Aina, until outside Thierry Castle, layers of vineyards are embedded in the slopes on both sides of the river.

Sloppy (3)Cote de Blance White Hill: Grapes are planted on the edge of the cliff connecting Ebenai from south to north and Sezanai hillside.

Sloppy (4)Vignobles de l'Aube Bahr: Grapes planted on the gentle slope between the Seine River and the Ober River in the south of Champagne constitute a warm landscape.

Grape varieties used in sloppy champagne are Pinot Noir, Monier Pinot Noir and Chardonnay. The ratio of black grapes to white grapes is 1/4 white grapes, 3/4 black grapes, and the ratio of white grapes to black grapes can also be changed according to the opinions of disabled producers (businessmen).

Hasty production technology of champagne;

Careless 1. harvest

Slow is picking grapes.

Sloppy 2. squeeze

The wine brewed by sloppy (1) 1 press is regarded as "base wine" and called "Vin de Cuvee", which is the original wine of grape sparkling wine with champagne.

Casual (2) The wine made from the juice squeezed for the second time is called "the first and last wine".

Sloppy (3) The wine made from the juice squeezed for the third time is called "Erwei wine".

(4) The wine made from the fourth squeezed juice is called "Rebeches" and will be used to produce "Mal", a brandy.

Carelessness 3. Purification process (10 to 12 hours)

All impure substances in the base wine (the deposition of useless substances such as stones and grape skins) must be given a certain time to sink to the bottom of the barrel.

Sloppy 4. 1 fermentation or "boiling up" (3 weeks)

After sloppy fermentation, wine is required to be bottled and clarified, and the final product is called "distilled wine".

Careless. Preparation of base wine

The sloppy process is to mix all the "still wines". Even in good years, stirring is a necessary process. The mixing was carried out in a vat with a capacity of 52.5 gallons (1 gallon is about 4.55 liters).

Sloppy 6. The second fermentation or "the price of Mu Si"

Slowness is foaming (this process is usually carried out in spring).

Dirty (1) Tirage process-Teray liqueur composed of sucrose and champagne is added to the base wine, and special yeast is also added.

Careless (2) Bottle sealing-Plug the bottle mouth with ordinary cork and dome cork for at least 1 year.

(3) It takes 3 to 6 months to get the foam. The gas from the second fermentation is sealed in the bottle, which puts great pressure on the bottle wall. The glass of a wine bottle must be strong enough to resist this pressure.

Sloppy (4) In the wine cellar, the wine bottles are packed neatly according to certain requirements until the wine in the bottle is mature. Ordinary champagne storage 1 year, high-grade champagne storage for 3 years.

Sloppy 7. Champagne bottle rack or "puppy" (tilted table)

Careless (1) Gently change the position of the bottle so that the mouth of the bottle faces down.

Sloppy (2) Shake the bottle (one of the production processes of champagne). The high-paid technical workers in charge of shaking the bottle grasp the bottom of the bottle and gently shake, rotate and tilt the bottle body, with the aim of depositing the sediment in the bottle on the bottle mouth.

Sloppy 8. avoid

A sloppy bottleneck is soaked in cold salt water solution at minus 2 degrees Celsius, and a small ice cube is formed in the bottleneck, which freezes all the sediments in the bottleneck. With the increase of wine pressure, ice cubes are pushed out of the bottle by the gas in the bottle, and then the sediment in the bottle neck is removed with ice cubes, with a capacity of 30 to 40 ml.

Sloppy 9. Ingredients and wine

Sweet wine (composed of sucrose and still-aged champagne) should be added casually, and each bottle should be filled to make up for the lost wine. Sometimes a very small amount of brandy is added to prevent further fermentation. According to the added sugar, the required champagne grades are determined: Brut, Sec, Demi Sec and sweet or Doux.

Sloppy 10. cork

The words "Champagne" are engraved on the bottom of all corks and the outer packaging of high-grade champagne. According to legal requirements, the year should also be marked on the cork. In order to replenish the ingredients, all champagne bottles will be gently shaken.

Sloppy 1 1. Storage (6 months)

Careless special matters:

Sloppy 1. The quality of champagne

Unintentional (1) only uses the aforementioned "Vin de Cuvee" to brew high-quality champagne.

Sloppy (2) "Head and tail" and "tail" wines are used to produce inferior champagne.

Sloppy (3) "Rebeches" is distilled to produce "Mar".

Sloppy 2. type

Sloppy (1) premium champagne-rose champagne, with no year or with year. Anything marked "Blanc de Blanc" means that this bottle of wine is all made of white grapes; Anything marked "Blanc de Noir" means that this bottle of wine is all made of black grapes; Any label "Champagne Zero or No Dose Champagne" means that this champagne does not contain any "supplementary liqueur".

Sloppy (2) still champagne-commonly known as "Coteaux Champenois", also known as "Vin Nature de Champagne", used for still champagne.

Sloppy 3. The most suitable drinking time

Pure champagne for 3 years; There are years of champagne for 4 years; Sparkling champagne 1 year.