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Lexicon

The largest wine encyclopedia in the world with 26,387 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

de-yeasting

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 successively transported into the neck of the bottle in regular operations 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 base of the bottle facing upwards). There are two different dégorgement processes:

Warm disgorgement

The manual process (disgorgement à la ancienne = traditional, old-fashioned; disgorgement à la volée = with a swing), which is mostly only used in smaller production facilities today, is relatively time-consuming and requires great skill and experience. The crown cap is removed with a degorging hook (bottom right in the picture). Care must be...
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This page was last modified at 17 March, 2022 at 09:20.

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The world's largest Lexicon of wine terms.

26,387 Keywords · 46,995 Synonyms · 5,323 Translations · 31,721 Pronunciations · 203,080 Cross-references
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