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a disgorging operation, done in the production of bottled champagne to get rid of yeast sediment.
In order to reduce the losses of carbon dioxide and wine, the sediment in the neck of a bottle is chilled before disgorgement. The master disgorger quickly uncorks the bottle, which has been turned neck down, and the sediment is expelled together with the cork by the pressure of the carbon dioxide. Then the bottle is returned to a standing position; a dose of liqueur is added, and the bottle is corked again. Disgorgement is carried out on a special apparatus known as a dégorgement machine.
REFERENCESFrolov-Bagreev, A. M. Sovetskoe shampanskoe: Tekhnologiia proizvodstva shampanskikh (igristykh) vin [2nd ed.]. Moscow, 1948.
Agabal’iants, G. G. Khimiko-tekhnologicheskii kontrol’ proizvodstva sovetskogo shampanskogo. Moscow, 1954.
G. A. GAVRISH