Disgorging is the process of removing residual yeast from wine bottles following the secondary fermentation. 

However, when referring to disgorging equipment (usually a disgorging line), the series of equipment used by winemakers often looks after the removal of the yeast, the dosing of the wine, plus the corking, casing, foiling and labelling. 

Disgorging equipment is available in a wide range of capacities, and as semi-automatic or automatic equipment; take a look at each below:

Automatic Disgorging
Semi-Automatic Disgorging


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