Part of the production process with wine, as in beer is the consumption of sugar by yeast – fermentation. This is what creates alcohol. In each bubbly bottle, there’s a small plastic nub at the top of the neck that collects the yeast once fermentation is complete. Once upon a time, the bottles were racked, upside down on an angle, and given a quarter turn every so often to help the yeast move down into the nub to be ejected and discharged later in the process. Now, the bottles are racked in giant cubes that rotate them en masse, in fully automated production.