Name for substances which improve or accelerate the sedimentation (deposition) of yeasts after the bottle fermentation of a sparkling wine. This prevents the resulting granular deposit from sticking to the bottle glass and causes it to slide evenly along the inner wall of the bottle. The addition to the base wine takes place at the time of dosage (fill-dosage). Bentonite and tannin, for example, or special preparations are used to aid shaking. See Remuage. The entire process of sparkling wine production is described under Champagne.