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Device for removing the crown cap when dégorgement a champagne; look there.

French term for the removal of the Hefesatzes (sludge, Enthefen), in the production of sparkling wine ( sparkling wine. champagne ) in the bottle fermentation arises. The process takes place after remuage (Rüttelung), in which the yeast residues are successively transported into the bottleneck. Before the invention of Remuage the residue was not removed, but the bottles Cul-en-l'air (with the bottle bottom up) stored and marketed. There are two different dégorgement methods:

Dégorgement - Bottle with yeast set and Dégorgierhaken


The procedure used today only 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. It is important to ensure that when shooting out the yeast set not too much sparkling wine or carbonic acid get lost. The Dorgorgeur...

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