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French term (German for shaking) for the manufacture of sparkling wine common process as preparation for the next one dégorgement (Removal of the yeast set). The process was developed by Antoine de Müller, the company's legendary cellar master Veuve Clicquot-Ponsardin, invented around 1815. Already with the Dosage (Addition of the "Liqueur de tirage") for triggering the second fermentation in the bottle, so-called shaking aids are increasingly being added by many producers, which makes it easier to break down the yeast deposit. Mostly this is a mixture of bentonite and tannin, which prevents the granular deposit from sticking to the bottle glass and causes it to slide evenly along the inside of the bottle. The bottles are inserted with their necks into the initially very steep roof-shaped vibrating desks (vibrating tables, French Pupitres) (boards with round holes have been used since ancient times to drain washed wine bottles). At the beginning, the vibrating consoles have an almost horizontal position and are then set ever steeper (see picture). A pupitre usually holds around 60 bottles of sparkling wine.

Remuage - vibrating desk and nanual remuage at Schlumberger

As a positioning aid for the remueur (vibrator) on bottle bottom a white chalk line (vibrating line) or another color code marks the starting position. This is also called Winery point (marque) called. In order to detach the yeast from the wall, the jogger shakes the bottles manually every day for up to three months, rotates them around an eighth-circle (45 °) or quarter-circle (90 °) and flips the jogger a bit flat until the bottles are upside down stand (sur pointe). As a rule, this is done 24 to 32 times. As the process progresses, the yeast slowly moves spirally into the bottle neck until it sits behind the cork at the end. This elaborate process is necessary to prevent the yeast from settling in the shoulder of the bottle. Unwanted deposits that do not slide down when shaken are called a "mask". Experienced vibrators can handle 30,000 to 50,000 bottles a day.

The time-consuming and labor-intensive manual remuage is carried out by large companies using computer-controlled systems Gyropalettes taken over, which reduces the process to a week. The latest processes make remuage superfluous. For this, become adsorptive alginates used to prevent the yeast from sticking to the bottle wall. This follows as the next processing step dégorgement (Remove the yeast set). There is a detailed description of the sparkling wine production with all processing waste under the keyword champagne, Complete lists of the numerous vinification measures or cellar techniques, as well as the wine, sparkling wine and distillate types regulated by wine are under winemaking contain. There is extensive wine law information under the keyword wine law,

Left: Von Manikom - Own work, CC BY-SA 3.0 , Link
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