Logbook for champagne...
Our group is composed of Three students:
Godefroy Baijot
Antoine Roussel
Léonard Mercier.
Our main objective is to inform people ,and especially students ,about champagne ,so that ,they will develop their culture about this alcohol.We have divided our work in several parts which are:
How champagne is made...(Physically)
How champagne is made 2...(Chemistry)
Presentation of different champagne ,and what we have thought of them...
We hope that you will find our information interesting ,and that you will learn a lot with our work...
When our group has been formed, we first had a meeting which permit us to fix our objectives for our subject. Each of us has had to find some information on the different topics that we decided to develop. We had to find those information before the end of the year 1999, so that we could begin the creation of our site in january.
The meeting that we had at the beginning of january, permit each of us to present is research, and purpose some ideas which can be develop in our site. At the end of this meeting, everybody has 2 parts which will have to be ready before the end of february.
During the meeting of the 26 of february, 3 (history, grapes, climate) of the 5 parts were ready. We done both last parts together that day, to permit us to finish with the best parts which is testing!!! We began after our work, with the Ayala champagne ("brut" and "rosé") that our parents have bought for us...(Thanks to them.).
Our last meeting was on the 3rd of April. We tasted some other champagne, to give our opinions to students. We drunk a Pommery, a Mumm, a Jacquart, and Roederer.(we had lots of fun...). That was our last meeting before the final site which you can see now, but which we will develop next year.