The wine serves to feed the yeast while the water, present in very small quantities, prevents the alcohol level from exceeding 11°-12°. The yeasts are brought back to life in a mixture of still wine, water, sugar and diammonium phosphate.
The liquid yeast cultures in the liqueur de tirage must include one of the three strains of Saccharomyces cerevisiae used in primary alcoholic fermentation - specially selected strains of dry yeast, with particular organoleptic qualities plus the ability to trigger the prise de mousse. This corresponds to 24 grams of sugar per litre of blended wine, using a liqueur de tirage containing 500-625 grams of sugar (rock candy) per litre.Īt one time, there used to be a lightly sparkling version of Champagne, "Champagne Crémant", which contained half this amount of sugar (12 grams instead of 24 grams), with half the amount of pressure as a result. These days the addition of the liqueur de tirage is precisely calculated to produce an increase in pressure of 6 kg/cm 2 by the end of fermentation. It was not until the early 19th Century that advances in bottle technology removed much of the uncertainty from second fermentation. This was not helped by the fact that glass at the time was hand-blown and bottles varied widely in quality. It should be noted that before Louis Pasteur’s revolutionary discovery, the addition of the liqueur de tirage was a rather ad hoc process that invariably resulted in broken bottles (up to 80% in 1828). To kick-start second fermentation, the winemaker prepares a liqueur de tirage - still Champagne ( vins clairs) mixed with a small quantity of sugar (see below) and liquid cultures of active wine yeast strains ( ferments de tirage). Called the prise de mousse (literally ’capturing the froth’), this is the stage when the wine starts to bubble as a result of the carbon dioxide given off in the process. The French term tirage refers to drawing off the blended wines into bottles ready for a second alcoholic fermentation. This is the name given to that combination of age-old skills and minute attention to detail that so perfectly captures the Champagne region and its namesake beverage. Our still wine produced by alcoholic fermentation is about to become effervescent -an all-important process that is specific to the Méthode Champenoise. This is the long-awaited moment when all the skills and savoir-faire of the winemaker come into their own. In short, quality, accuracy, and technical complexity are not a concern with InterStar Translations.While "Champagnisation" may seem a jarring neologism for what has traditionally been labelled secondary fermentation, it is hard to think of a more fitting term. This allows InterStar Translations to achieve the highest levels of quality control - and it ensures that each and every client can walk into a presentation, conference room, or lecture hall with complete confidence. Individual interpreters are assigned based on numerous factors: industry, volume and complexity of technical or legal information, location, etc.
We also have special expertise in conference interpretation both consecutive and simultaneous interpretation.īecause our Washington DC based language translation and interpretation company is owned and operated by an industry veteran and a professional interpreter himself, projects are approached from a real-world customized perspective. The InterStar Translations difference stems from the way the company is run and how interpreters are assigned. In those cases, the vetting process may be glossed over, and companies suffer from inexperienced interpreters or consultants without the proper background to handle complex technical information. Some translation firms simply act as a hub between freelancers and clients. InterStar Translations has successfully expedited language interpretation for a wide range of industries: politics and human rights, engineering and computer gaming, energy, legal, banking and finance, and many more for various clients. He regularly conducts training seminars for colleagues with various working languages in the USA and other countries. The company owner – who is a professional language interpreter himself and a member of AIIC, the International Association of Conference Interpreters, – is an interpreter trainer and wrote a book on voice training for interpreters. We provide services for multiple languages in the USA and worldwide. With more than 25 years of professional interpretation and translation experience, the team behind InterStar Translations is widely recognized as a leader in the field of business-oriented translation and interpreting.