Champagne, from Tradition to Science | Bruno Duteurtre

Champagne, from Tradition to Science explores all the specificities related to this world-renowned wine.
• After a reminder of the historical origins of champagne and an introduction to the Champagne region, the different stages of wine production and treatment are presented: pressing, fermentation, blending, bottling, foam formation...
• The chemical and physical reactions behind the foam, bubbles, and effervescence are studied, as well as the various external elements affecting this effervescence: bottle, cork, glass, etc.
• The organoleptic qualities of champagne, its tasting, and the relationships between consumption and health are detailed.
• The book finally addresses the different methods of producing sparkling wines worldwide and concludes with a reflection on the evolution of Champagne wine and the challenges ahead.

This updated version, enriched six years after the book's publication, includes scientific innovations that have advanced the production of wines by the traditional method, particularly concerning effervescence phenomena, and new technologies applied to corks and caps. It also presents the "Champagne 2030" project and the future of champagne as a viticulture of excellence.