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With regard to this term, there are two meanings in viticulture:

Shaking the bottles of sparkling wine

Shaking the bottles vigorously (French: brassage, brasser = to stir) during the bottle fermentation of a sparkling wine(champagne, sparkling wine) in order to bring the yeasts into suspension and to take full advantage of their effect.

Renewed yeast fermentation

Undesirable renewed yeast fermentation during the production of sparkling wine, which occurs due to incorrect disgorgement or insufficient filtration and thus to the turbidity of the sparkling wine.

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Sigi Hiss

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Sigi Hiss
freier Autor und Weinberater (Fine, Vinum u.a.), Bad Krozingen

The world's largest Lexicon of wine terms.

26,386 Keywords · 46,992 Synonyms · 5,323 Translations · 31,720 Pronunciations · 203,020 Cross-references
made with by our author Norbert F. J. Tischelmayer. About the Lexicon

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