Débourbage

French · settling of must

Débourbage is the settling of fresh must: solid particles sink and the clear juice is then racked off. In Champagne musts rest 12 to 24 hours.1,2

The settling tank is called a belon.3 The deposit left behind is the bourbes, which goes to distillation;1 drawing the clear juice off it is soutirage. A small amount of sulphur dioxide is added as an antiseptic and antioxidant.3

The Champagne specification requires musts to be settled before they leave the pressing centre.4 Next comes alcoholic fermentation. Settling is the step between pressing and the first fermentation.1 See débourbage.

See also

DébourbageMethodsBourbesGlossarySoutirageGlossaryBelonGlossaryFirst fermentationMethods

Sources

  1. Comité Champagne (champagne.education). Fiche Élaboration du Champagne (FR) (2024-05)
  2. Union des Maisons de Champagne. Pressing
  3. Comité Champagne (champagne.fr). Settling
  4. Cahier des charges de l'AOP « Champagne » - modifications approved by the INAO national committee on 11 September 2024 (national opposition procedure text) (2024-09-11)

Facts checked on 2026-10-19