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 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 taken to ensure that not too much sparkling wine or carbon dioxide is lost when the lees are shot out. The degorgeur holds the bottle closed with the thumb of his left hand and checks the clarity of the wine. An experienced degorgeur can process up to 400 bottles per hour, which is 8 to 10 seconds per bottle.

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disgorgement

Warm disgorgement

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