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Dégorgement à la volée

Warm disgorgement (volée = with verve); see below dégorgement,

French term for removal of the yeast set (blowdown, de-yeasting) which is used in the production of sparkling wine ( sparkling wine. champagne ) in the bottle fermentation arises. The process takes place after the remuage (Shaking), in which the yeast residues are successively conveyed into the bottle neck. Before the remuage was invented, the residue was not removed, but the bottles of cul-en-l'air (with the bottle bottom stored) and marketed. There are two different methods of disgorgement:

Dégorgement - bottle with yeast set and disgorging hook


The process that is now only used in smaller companies (dégorgement à la ancienne = traditional, ancient; dégorgement à la volée = with momentum) is relatively complex and requires great skill and experience. The Capsules is removed with a Dégorgier hook. Make sure that when shooting out the yeast set, not too much sparkling wine or carbonic acid get lost. The...

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