Disgorgement (or dégorgement): When making sparkling wine, this technique is used to remove frozen sediment remaining in the bottle after the second fermentation. Sediment settles in the bottle neck and the neck is then dipped into a brine solution and frozen. Working quickly, the bottle is turned upright and the crown cork removed. The plug of frozen sediment is ejected by the pressure of the carbon dioxide.

除渣： 制作起泡酒时，这种技术用来去除二次发酵后酒瓶内将凝结的沉积物。沉积物停留在瓶颈，然后将瓶颈浸泡到浓盐水溶液中冷冻。操作时要迅速将瓶身竖直并移除顶部的软木塞。冷冻的沉淀物像塞子一样会被二氧化碳的压力喷出。