With regard to this term, there are two meanings in viticulture:
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.
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
freier Autor und Weinberater (Fine, Vinum u.a.), Bad Krozingen