L Mawby Vineyards: Disgorging (Dégorgement) Explained





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Uploaded on Jul 8, 2010

[http://www.lmawby.com] Josie shows how we remove the sediment from bottle-fermented wine by disgorging it.

Disgorgement (French: Dégorgement): The removal of sediment that has collected in the neck of a bottle of bottle-fermented wine.

Why do we disgorge?
In order to make a wine bubbly, it needs to go through a second fermentation which we induce by adding yeast, sugar and nutrients to it. Carbon dioxide is produced when the yeast consume the sugar and nutrients, thus making the wine bubbly. Once all the sugar is consumed, the yeast cells die and fall to the bottom of the wine in a layer of sediment. In the Champagne/traditional method, the wine is bottled directly after adding the yeast and sugar, and the fermentation happens in the bottle. In order to get rid of the dead yeast cells and other sediments that make the wine cloudy, we put the bottles in a machine that slowly turns them on their caps so that the sediments fall into the neck. In order to remove these sediments, the crown cap on the bottle is flipped off and the sediments are blasted out. Next, a predetermined amount of sweetened wine is added to the bottle according to how sweet we want it, and we top it off with a little extra wine to make the bottle full.

And voilà, crystal clear, delicious sparkling wine.


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