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Lexicon

The largest wine encyclopedia in the world with 26,663 Terms.

0-9 A B C D E F G H I J K L M N O P Q R S T U V W X Y Z

Cold disgorging

Form of yeast sediment removal; see at disgorgement.

disgorgement

French term for the removal of the yeast sediment (de-stemming, de-yeasting) that occurs during the production of sparkling wine(sparkling wine, champagne) during bottle fermentation. The process takes place after remuage (riddling), in which the yeast residue is regularly transported into the neck of the bottle over a longer period of time. Before the invention of remuage, the residue was not removed, but the bottles were stored and marketed cul-en-l'air (with the bottom of the bottle facing upwards). There are two different dégorgement processes, some of which are carried out mechanically by large producers using appropriate equipment:

Warm disgorgement

The manual process (disgorgement à la ancienne = traditional, old-fashioned; disgorgement à la volée = with a swing), which is now mostly only used in smaller production companies, is relatively time-consuming and requires great skill and experience. The...
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This page was last modified at 23 June, 2021 at 03:38.

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Dr. Christa Hanten

For my many years of work as an editor with a wine and culinary focus, I always like to inform myself about special questions at Wine lexicon. Spontaneous reading and following links often leads to exciting discoveries in the wide world of wine.

Dr. Christa Hanten
Fachjournalistin, Lektorin und Verkosterin, Wien

The world's largest Lexicon of wine terms.

26,663 Keywords · 47,056 Synonyms · 5,314 Translations · 31,995 Pronunciations · 238,867 Cross-references
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