In the making of Champagne, disgorging is the process whereby yeasty sediment is removed from each bottle after the second fermentation has taken place and after the wine has rested on its lees for many years. If Champagnes were not disgorged, the wine would be cloudy with the spent yeast cells that performed the second fermentation. The process itself involves freezing the neck of bottle where, as a result of riddling each bottle, the yeasty sediment has collected. The temporary crown cap on each bottle can then be popped off allowing the frozen plug of yeast to shoot out. With the yeast removed, the bottle can then be topped up with reserve wine and possibly a small amount of sugar (the dosage). Finally, the bottle will be quickly corked, and fitted with a wire muzzle that helps hold the cork snugly in place.