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The Process of Disgorging | by Tim Ertl
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The Process of Disgorging

Another example of yeast residue on a rosé sparkling wine. It will be removed after freezing the top end of the bottle.

 

This process is called Disgorging (degoržiranje in Croatian). It allows to remove the yeast while losing just a minimal amount of precious wine.

 

Misal, production of sparkling wines

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Taken on January 26, 2013