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

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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. 

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