Charmat process

The Italian oenologist Federico Martinotti, director of l' Istituto Sperimentale per l' Enologia di Asti, invented in the late 19th century a new technology for the production of sparkling wines. He filled the tirage ( base wine sugar yeast) in closed containers that were suitable to withstand a pressure up to 600 kPa or 6 bar. It still isobaric devices are required to further process the raw sparkling wine obtained. In the meantime, the French scientists were tinkering Jaunay and Maumené 1852 with a pressure-resistant container for receiving the bulk fermentation carbonic acid. As early as 1888 Germany also set the newly founded German sparkling wine factory in Wachenheim the Greater fermentation a.

Only the French oenologist Eugène Charmat is considered the inventor of the pressure vessel, therefore bears the method of sparkling wine production in large containers his name. The Charmat is also referred to as Cuve -Close or purely technologically Tankgärverfahren or Greater fermentation. Charmat developed its technology in 1907 at the University of Montpellier (Languedoc ) and from 1910 has been introduced it widely. The groundbreaking new approach was soon to be used for the bulk of production, as they had significant economic advantages. The sparkling wine industry in Europe was suddenly changed. In 1930 France was itself already more than five million bottles of sparkling wine with the " Charmat method " made ​​in sparkling wine heartland.

France and the rest of the world increasingly turned to the " advanced methods " within the meaning of the cheapening of sparkling wines by Greater fermentation, increased quantity, abbreviated fermentation process and even impregnating sparkling wines. Only the Champagne remained faithful to its tradition of iron -consuming fermentation in bottle and highest quality raw materials. Champagne sparkling wines were anyway already recognized throughout the world and protect it as a term of origin since the Treaty of Versailles.

Especially in technology- friendly Germany, the Greater fermentation has been increasingly used for the preparation of sparkling wine. And so the perfection of the Charmat process was driven after the Second World War in Germany, when the new method was technologically combined with the 1913 made- layer filtration for Filtrationsenthefung. Only the more favorable impregnation for sparkling wines could bring economic benefits. To prepare labeled bottle fermentation also favorable sect, the Transvasierverfahren was developed.

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