(from the article `champagne`) ...the bottles are shaken daily and gradually turned and tipped until they are upside down and the impurities (sediment) have settled onto the bottom ... ...racks at a 45° angle. Each day the bottle is turned to the right and left, inducing the yeast debris within to move down the side of the bottle .....
Found on
http://www.britannica.com/eb/a-z/r/32
See 'riddling'.
Found on
http://www.encyclo.co.uk/local/20673
(France) An essential step in the production of Champagne. The remuage or riddling process involves gradual turning and inversion of the bottle, bring the lees into the neck prior to their removal. For more information see my wine guide to Champagne.
Found on
http://www.encyclo.co.uk/local/21497
Fr. A part of traditional method sparkling wine production in which the yeast and deposits in the bottle from the secondary fermentation are collected in the neck to be removed during disgorgement.
Found on
http://www.supplewine.com/wine101/glossary/
French term for the process by which the dead YEAST cells in maturing Champagne and other quality sparkling wines are gradually moved into the neck of the bottle before being removed. Traditionally done by hand, more often nowadays by machine.
Found on
http://www.wine-pages.com/resources/glossary.html
French for moving, stirring. In the making of champagne and other sparkling wines, an operation for shifting the deposit or sediment onto the cork of the bottle. During this operation each bottle is placed neck downwards in a rack which, after the bottle is given a sharp quarter-turn, is tilted gradually until the bottles are perpendicular in the r...
Found on
https://www.encyclo.co.uk/local/22309
Synonym riddling. A sparkling winemaking process undertaken after secondary fermentation whereby the bottles are twisted and gradually inverted. Remuage is done so as to move the yeast lees produced during secondary fermentation into the neck of the bottle so that it can be removed.
Found on
https://www.encyclo.co.uk/local/22313
In sparkling wine production, a tedious process where each individual bottle is rotated and tilted very slightly over time so that the yeast is loosened and settles into the neck of the bottle. Machines with computerized pallets have been designed to perform in days what takes around 8 weeks to do by hand in the traditional manner.
Found on
https://www.encyclo.co.uk/local/22314
No exact match found.
