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French term for the removal of the yeast sediment (skimming, de-stemming), which is produced during the production of sparkling wine(sparkling wine, champagne) during bottle fermentation. The process is carried out after remuage (shaking), in which the yeast residues are successively conveyed into the bottle neck in operations that take place regularly over a longer period of time. Before the invention of remuage, the residue was not removed, but the bottles were stored and marketed in Cul-en-l'air (with the bottom of the bottle facing upwards). There are two different methods of degorgement:

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