DOI link for Producing champagne
Producing champagne book
As noted in Chapter 1, the start of champagne as a sparkling wine was essentially accidental, but this accident quickly became the subject of empirical research by wine-makers in order to refine the product. Thus, over 300 years, those involved in producing champagne focused very much on guaranteeing quality grapes, preserving the quality and finesse of the wine, ensuring that it was crystal clear and maintaining its balance. Modern processes are all focused on these aspects of champagne production. This chapter examines those processes, particularly within a management context, in order to give those interested in how the business of champagne functions an idea of the constraints placed on enterprises by the way the wine must be made. This is, however, only an outline, and those who seek further information should refer to Jeandet et al. (2010).