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Could someone please explain the importance of the neck freezer when bottling champagne?

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A neck freezer is used after the riddling process in order to remove sediments from champagnes and some sparkling wines. Successful riddling will result in yeast (lees) and other wine sediments collecting in the neck of the bottle. The neck freezer will freeze this part of the solution and permit easy removal of the frozen sediments from the unfrozen wine.

Riddling and neck freezing are important steps in ensuring that cloudiness is removed from the final sparkling wine product.
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