disgorgement

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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:

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