Disgorgement – Dégorgement in French – is one of the final stages in champagne production. During disgorgement (or degorgement) the champagne bottle is turned upside down while the neck is frozen in an ice-salt bath.

This results in a frozen plug of champagne in the bottle neck, which contains all the spent yeast that has allowed to deposoit there during riddling (see Riddling).

The bottle cap is then removed and the pressure of the CO2 inside the bottle forces out the ice plug, leaving behind a clear champagne. Disgorging is carried out on a bottling line just before dosing (see Dosage) and the final corking (see Corking) of the bottle.

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