The process of removing the sediment from sparkling wine as the final step of the method champenoise. All of the sediment that has been building up in the bottle over the years has ended up in the neck of the bottle. The bottle is plunged into a freezing brine solution, and ice forms in the bottle. The top is removed and the "plug" of ice is forced out by the pressure in the bottle. A small amount of wine is lost, and is replaced by other wine that has been mixed with sugar. This "dose" of sugar (or in French "dosage") determines how sweet the final sparkling wine will be. The French term is "degorgement."
Dégorgement in French, this term refers to the part of the champagne making process where the yeasty sediment is removed from the bottle by submerging the neck of in nearly-freezing water and then quickly popping out the resulting, frozen silt.
The removal of the yeast sediment from the bottle neck during the making of sparkling wine or "champagne." Since sparkling wine must undergo a fermentation in the bottle to produce carbonation, the bottles contain yeast in abundance. Disgorging is a means of removing this yeast sediment while containing the carbon dioxide within the bottle. It usually involves freezing the bottle neck before opening the bottle, removing the sediment, and recorking.
The process by which the sediment collected in the neck of the sparkling wine bottle during the riddling process is frozen and expelled prior to final corking.
Principal phase in the champagnization which consists of eliminating the deposit in the bottles caused by the "riddling" on the cork, by elimination or freezing. Depending on the case, this deposit is replaced by either one of the following: wine or the dosage(=sugar based preparation).
the process of removing unwanted solids from bottles of sparkling wine such as Crémants. The technique involves freezing the contents of the neck of the bottle where the solids have concentrated.
This removes the lees (yeast deposit) from the Non Vintage Brut. The lees a bi-product of the secondary fermentation that is undergone in the bottle. Disgorging is carried out after riddling the bottles to get the lees into the neck of the bottle. The neck of the bottle is then frozen and the crown seal on the bottle removed. The pressure of carbon dioxide, also a biproduct of the fermentation, expels the frozen plug of lees from the bottle.
Term for the process in making Champagne in which the yeast sediment is removed from the bottle after the second fermentation.
The final stage in the Méthode traditionelle or Méthode champenoise production of Champagne or other sparkling wines involves the submersion of the neck of the bottle into a brine ice bath which freezes the plug of dead yeasts and other sediments which result from the secondary fermentation. The temporary cap is then removed from the bottle, the plug extracted and the bottle refilled with a dosage of wine or unfermented grape juice to adjust the sweetness of the wine to the desired taste. The bottle is then sealed with the cork, capsule and crown for final shipping.