Disgorgement - Revision history

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	'''Disgorgement''' is a key stage in the production of [[sparkling wine]] made by the [[traditional method]], involving the removal of [[sediment]] (lees) that accumulates in the bottle following [[secondary fermentation]].<ref>Robinson ~~(ed.)~~, ''~~The~~ Oxford Companion to Wine'', Oxford University Press, 2015, ISBN ~~978-0198705383~~.</ref> The process clarifies the [[wine]] and prepares it for final [[closure]] and [[release]].		'''Disgorgement''' is a key stage in the production of [[sparkling wine]] made by the [[traditional method]], involving the removal of [[sediment]] (lees) that accumulates in the bottle following [[secondary fermentation]].<ref>Jancis Robinson, ''Oxford Companion to Wine'', Oxford University Press, 17 Sept. 2015. ISBN 9780198705383.</ref> The process clarifies the [[wine]] and prepares it for final [[closure]] and [[release]].

	== Purpose ==		== Purpose ==
	During secondary fermentation in [[bottle]], [[yeast]] converts added [[sugar]] into [[alcohol]] and [[carbon dioxide]], creating pressure and dissolved CO₂. Once [[fermentation]] and subsequent [[lees ageing]] are complete, the spent yeast cells must be removed to produce a clear wine.<ref>Jackson, ''Wine Science'', Academic Press, 2020, ISBN ~~978-0128161180~~.</ref> [[Disgorgement]] separates this sediment without significant loss of pressure or wine quality.		During secondary fermentation in [[bottle]], [[yeast]] converts added [[sugar]] into [[alcohol]] and [[carbon dioxide]], creating pressure and dissolved CO₂. Once [[fermentation]] and subsequent [[lees ageing]] are complete, the spent yeast cells must be removed to produce a clear wine.<ref>PhD Jackson, Ronald S., ''Wine Science: Principles and Applications'', Academic Press Inc, 14 April 2020. ISBN 9780128161180.</ref> [[Disgorgement]] separates this sediment without significant loss of pressure or wine quality.

	== Process ==		== Process ==
	Prior to disgorgement, bottles are subjected to [[riddling]] (remuage), during which they are gradually inverted so that sediment collects in the neck of the bottle. Traditionally, this was done by hand on riddling racks, though most modern production uses automated [[gyropalettes]].<ref>Stevenson, ''The Sotheby’s Wine Encyclopedia'', DK, 2011, ISBN 978-0756686840.</ref>		Prior to disgorgement, bottles are subjected to [[riddling]] (remuage), during which they are gradually inverted so that sediment collects in the neck of the bottle. Traditionally, this was done by hand on riddling racks, though most modern production uses automated [[gyropalettes]].<ref>Stevenson, ''The Sotheby’s Wine Encyclopedia'', DK, 2011, ISBN 978-0756686840.</ref>

	In classical disgorgement (dégorgement à la glace), the [[bottle neck]] is frozen, trapping the sediment in an ice plug. When the [[crown cap]] is removed, internal pressure expels the frozen plug, leaving the wine clear.<ref>Ribéreau-Gayon ~~et al.~~, ''Handbook of Enology, ~~Vol. 1~~'', Wiley, 2006, ISBN ~~978-0470010372~~.</ref> Less commonly, manual disgorgement without freezing may be employed in small-scale or traditional contexts.		In classical disgorgement (dégorgement à la glace), the [[bottle neck]] is frozen, trapping the sediment in an ice plug. When the [[crown cap]] is removed, internal pressure expels the frozen plug, leaving the wine clear.<ref>Pascal Ribéreau-Gayon, Yves Glories, Alain Maujean, Denis Dubourdieu, & 1 more, ''Handbook of Enology, Volume 2: The Chemistry of Wine - Stabilization and Treatments'', Wiley, 31 Mar. 2006. ISBN 9780470010372.</ref> Less commonly, manual disgorgement without freezing may be employed in small-scale or traditional contexts.

	== Dosage and closure ==		== Dosage and closure ==
	After disgorgement, the bottle is topped up with a [[dosage]] solution, typically a mixture of wine and sugar, which determines the final sweetness level of the finished wine.<ref>MacNeil, ''The Wine Bible'', Workman, 2022, ISBN ~~978-1523515327~~.</ref> The bottle is then sealed with a cork and wire cage ([[muselet]]).		After disgorgement, the bottle is topped up with a [[dosage]] solution, typically a mixture of wine and sugar, which determines the final sweetness level of the finished wine.<ref>Karen MacNeil, ''The Wine Bible'', Workman Adult, October 11, 2022. ISBN 9781523510092.</ref> The bottle is then sealed with a cork and wire cage ([[muselet]]).

	== Timing ==		== Timing ==
	The interval between disgorgement and release can vary widely. Some wines are released shortly after disgorgement to preserve freshness, while others undergo extended post-disgorgement ageing to integrate dosage and develop additional complexity.<ref>Jackson, ''Wine Science'', Academic Press, 2020, ISBN ~~978-0128161180~~.</ref> In certain regions, disgorgement dates are increasingly disclosed to inform consumers about wine age and style.		The interval between disgorgement and release can vary widely. Some wines are released shortly after disgorgement to preserve freshness, while others undergo extended post-disgorgement ageing to integrate dosage and develop additional complexity.<ref>PhD Jackson, Ronald S., ''Wine Science: Principles and Applications'', Academic Press Inc, 14 April 2020. ISBN 9780128161180.</ref> In certain regions, disgorgement dates are increasingly disclosed to inform consumers about wine age and style.

	== Regulatory context ==		== Regulatory context ==

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	== Purpose ==		== Purpose ==
	During secondary fermentation in [[bottle]], [[yeast]] converts added [[sugar]] into [[alcohol]] and [[carbon dioxide]], creating pressure and dissolved CO₂. Once [[fermentation]] and subsequent [[lees ageing]] are complete, the spent yeast cells must be removed to produce a clear wine.<ref>Jackson, ''Wine Science'', Academic Press, 2020, ISBN 978-0128161180.</ref> Disgorgement separates this sediment without significant loss of pressure or wine quality.		During secondary fermentation in [[bottle]], [[yeast]] converts added [[sugar]] into [[alcohol]] and [[carbon dioxide]], creating pressure and dissolved CO₂. Once [[fermentation]] and subsequent [[lees ageing]] are complete, the spent yeast cells must be removed to produce a clear wine.<ref>Jackson, ''Wine Science'', Academic Press, 2020, ISBN 978-0128161180.</ref> [[Disgorgement]] separates this sediment without significant loss of pressure or wine quality.

	== Process ==		== Process ==

Winosaur: Created page with "'''Disgorgement''' is a key stage in the production of sparkling wine made by the traditional method, involving the removal of sediment (lees) that accumulates in the bottle following secondary fermentation.Robinson (ed.), ''The Oxford Companion to Wine'', Oxford University Press, 2015, ISBN 978-0198705383. The process clarifies the wine and prepares it for final closure and release. == Purpose == During secondary fermentation in [..."

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Created page with "'''Disgorgement''' is a key stage in the production of sparkling wine made by the traditional method, involving the removal of sediment (lees) that accumulates in the bottle following secondary fermentation.<ref>Robinson (ed.), ''The Oxford Companion to Wine'', Oxford University Press, 2015, ISBN 978-0198705383.</ref> The process clarifies the wine and prepares it for final closure and release. == Purpose == During secondary fermentation in [..."

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'''Disgorgement''' is a key stage in the production of [[sparkling wine]] made by the [[traditional method]], involving the removal of [[sediment]] (lees) that accumulates in the bottle following [[secondary fermentation]].<ref>Robinson (ed.), ''The Oxford Companion to Wine'', Oxford University Press, 2015, ISBN 978-0198705383.</ref> The process clarifies the [[wine]] and prepares it for final [[closure]] and [[release]].

== Purpose ==
During secondary fermentation in [[bottle]], [[yeast]] converts added [[sugar]] into [[alcohol]] and [[carbon dioxide]], creating pressure and dissolved CO₂. Once [[fermentation]] and subsequent [[lees ageing]] are complete, the spent yeast cells must be removed to produce a clear wine.<ref>Jackson, ''Wine Science'', Academic Press, 2020, ISBN 978-0128161180.</ref> Disgorgement separates this sediment without significant loss of pressure or wine quality.

== Process ==
Prior to disgorgement, bottles are subjected to [[riddling]] (*remuage*), during which they are gradually inverted so that sediment collects in the neck of the bottle. Traditionally, this was done by hand on riddling racks, though most modern production uses automated [[gyropalettes]].<ref>Stevenson, ''The Sotheby’s Wine Encyclopedia'', DK, 2011, ISBN 978-0756686840.</ref>

In classical disgorgement (*dégorgement à la glace*), the [[bottle neck]] is frozen, trapping the sediment in an ice plug. When the [[crown cap]] is removed, internal pressure expels the frozen plug, leaving the wine clear.<ref>Ribéreau-Gayon et al., ''Handbook of Enology, Vol. 1'', Wiley, 2006, ISBN 978-0470010372.</ref> Less commonly, manual disgorgement without freezing may be employed in small-scale or traditional contexts.

== Dosage and closure ==
After disgorgement, the bottle is topped up with a [[dosage]] solution, typically a mixture of wine and sugar, which determines the final sweetness level of the finished wine.<ref>MacNeil, ''The Wine Bible'', Workman, 2022, ISBN 978-1523515327.</ref> The bottle is then sealed with a cork and wire cage ([[muselet]]).

== Timing ==
The interval between disgorgement and release can vary widely. Some wines are released shortly after disgorgement to preserve freshness, while others undergo extended post-disgorgement ageing to integrate dosage and develop additional complexity.<ref>Jackson, ''Wine Science'', Academic Press, 2020, ISBN 978-0128161180.</ref> In certain regions, disgorgement dates are increasingly disclosed to inform consumers about wine age and style.

== Regulatory context ==
Disgorgement is strictly regulated in [[appellations]] such as [[Champagne]], where production rules define minimum lees ageing periods and authorised practices.<ref>CIVC, “Champagne production rules”.</ref> International definitions and technical standards are outlined by the [[International Organisation of Vine and Wine (OIV)]].<ref>OIV, “Sparkling wine production methods”.</ref>

== See also ==
* [[Traditional method]]
* [[Lees]]
* [[Riddling]]
* [[Dosage]]
* [[Sparkling wine]]

== References ==
{{reflist}}

[[Category:Winemaking]]
[[Category:Sparkling wine]]
[[Category:Wine terminology]]