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to do the remuage (GB)
remuer (F)
effettuare il remuage (I)

See below remuage,

French term (German shaking) for a in the production of sparkling wine common process in preparation for the following dégorgement (Removal of the yeast batch). The process was by Antoine de Müller, the legendary cellar master of the company Veuve Clicquot-Ponsardin, invented around the year 1815. Already at the Dosage (Addition of the "liqueur de tirage") for triggering the second fermentation in the bottle are increasingly being added by many producers so-called Rüttelhilfen, whereby the precipitation of the yeast deposit is easily accomplished. In most cases this is a mixture of bentonite and tannin, which prevents sticking of the thereby granular depot on the bottle glass and causes a uniform sliding along the bottle inner wall. The bottles are placed with the neck in the at first very steeply...

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