Alginates are the salts of alginic acids that are made from certain browns seaweed won and used for a long time in the food and beverage industry. With food they serve by their adsorptive Effect mainly for thickening of sauces, as well as for stabilizing beer foam. In the production of sparkling wine becomes the long-running and very labor-intensive remuage (Shaking) of bottles increasingly facilitated by new methods using alginates. Bottle fermentation prevents the yeast deposit from adhering to the bottle wall, thereby accelerating remuage (shaking = removing the yeast deposit).
In another method, permeable capsules (French billes) are filled into the bottle. These are made of calcium alginate, which is made by swapping the sodium for calcium ions. The capsules contain the adhered to the alginate yeasts, After fermentation, the capsules slide by themselves down the throat and are removed (as in the conventional process the yeast residues) with the yeast deposit. See also a list below Means in winemaking,