DID YOU KNOW
Champagne is typically a white wine made of white grapes (Chardonnay) and black grapes (Pinot Noir et Meunier). In order to get only white wine, champagne winemakers must press the entire cluster (avoiding crushing it and without destemming it)by using a gentle pressing. 160kg of grapes yield around 102 liters of juice and just 58kg of solid materials otherwise know as aignes : grape marc or pomace.
The pomace is made up of the skins, pulp, seeds, and stems of the grape. During the harvest, every single pressing center in each village sends its pomace to a sorting center. The Goyard Distillery collects the pomaces, and then immediately treats and makes use of them.
This is done by pressing, shaking,and sieving the pomace once more in order to give it another life. It is destemmed in order to separate the stems from the berries. After several weeks of fermentation, the juice is distilled in an alembic still. The eau de vie obtained is then named Marc de Champagne and water is added to lower the degree of alcohol to 40%, then it spends several years aging in barrels. Once it finally attains the desired taste and amber color, it is ready to drink.
The residue of distillation, which is rich in potassium and oligoelements or trace elements called chelates, are organic materials that fertilize and improve the soil.
Form the pomace, the distillery also extracts a salt made up of calcium which allows the production of tartaric acid, which is then used by nutritional and pharmaceutical companies.
The seeds are then dried so that the polyphenols present can be extracted. They are used for their antioxidant, antistress, and antiseptic qualities. They are used in the composition of nutraceutical products, food additives, and cosmetic products.The oil extracted from this process also produces a cooking oil from the seeds of the grapes. The grape skins once dried are used as flour for animal food.In regard to pressing the wine, the musts conserved for the elaboration of champagne are cleansed during a 16-hour long process which separates out any leftover deposit.
These The residue of distillation, which is rich in potassium and oligoelements or trace elements called chelates, are organic materials that fertilize and improve the soil.From the pomace, the distillery also extracts a salt made up of calcium which allows the production of tartaric acid, which is then used by nutritional and pharmaceutical companies.The seeds are then dried so that the polyphenols present can be extracted. They are used for their antioxidant, antistress, and antiseptic qualities.
They are used in the composition of nutraceutical products, food additives, and cosmetic products.The oil extracted from this process also produces a cooking oil from the seeds of the grapes. The grape skins once dried are used as flour for animal food.In regard to pressing the wine, the musts conserved for the elaboration of champagne are cleansed during a 16-hour long process which separates out any leftover deposit. These deposits are then distilled for a wine based spirit. The biomass leftover from the distillation process serves as fertilizer.
Nothing is wasted, all is used...