First, the grapes used to brew champagne must use the varieties designated by the champagne region of France. Workers start picking in mid-September every year, and then transfer to the grape press in the factory. When squeezing juice, you need to filter out the peel and pulp immediately, because the peel and pulp will affect the final taste. Champagne is fermented in such oak barrels. First, the barrel needs to be disinfected with a sulfur pan. Insert the ignited sulfur pan into the hole on the side. Once it is sealed in the barrel, the flame will go out and the smoke will kill any existing bacteria. Non-vintage champagne is produced in these stainless steel cans. For example, after adding yeast to them, yeast will convert sugar into alcohol in about ten days.
Second, the alcohol content of wine is about 10%. Brewers began to try their taste and aroma. When they feel up to standard, they can bottle them and put them in a cold and humid cellar for five weeks. This is the second fermentation. After fermentation, the alcohol content will increase to 12%, and carbon dioxide will be produced in this fermentation. During this period, it is necessary to rotate and clean the bottle every day in order to deposit the sediment on the bottom. These champagne can be stored in this cellar for up to ten years.
Third, when they come out of the wine cellar, they first need to clean the bottles with a cleaning machine. Workers will check each bottle of champagne for spoiled or floating cork particles. Then the labeling machine puts a label made of gold foil on each bottleneck. At the second stop, the machine compresses these labels into the shape of a cork, at the third stop, the seven-finger trophy is attached to the label, and at the last stop, the label is attached to each bottle. This scanner will ensure that each label is attached in the correct position. Finally, these champagne will flow into the market for sale.