French term for the addition of certain substances in the production of sparkling wine, whereby there are two different types with regard to the purpose. The terms "liqueur" for dosage, however, have nothing to do with a liqueur, but are derived from "liquor" for "liquid". This is why the terms "tirage liqueur" and "shipping liqueur", which are sometimes used, are actually wrong or at least misleading.
The pharmacist Jean-Baptiste François (1792-1838) from Châlons-en-Champagne developed a formula for determining the sugar content before bottle fermentation. This made it possible to precisely measure the dosage. The addition is made to trigger the second fermentation and thus cause the formation of carbonic acid. It is added to the already fermented base wine; in the case of a blend, immediately after the base wines have been blended. The tirage liqueur may only consist of sucrose, grape must, partially fermented grape must, concentrated gra pe must, RCGM (rectified concentrated grape must) or wine.