The wine question of the day
In sparkling wine production, what is the removal of the lees after bottle fermentation called?
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Correct answer is: disgorgement
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disgorgement
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:
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