SECONDARYFERMENTATION
Secondary fermentation
Secondary fermentation is a process commonly associated with winemaking, which entails a second period of fermentation in a different vessel than what was used when the fermentation process first started. An example of this would be starting fermentation in a carboy or stainless steel tank and then moving it over to oak barrels. Rather than being a separate, second fermentation, this is most often one single fermentation period that is conducted in multiple vessels. However, the term does also apply to procedures that could be described as a second and distinct fermentation period.The above text is a snippet from Wikipedia: Secondary fermentation (wine)
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secondary fermentation
Noun
- Any fermentation that takes place after the conversion of sugar to alcohol in beers and wine
- The production of carbon dioxide in sparkling wine using the methode champenoise, or in beer using bottle conditioning
- malolactic fermentation
The above text is a snippet from Wiktionary: secondary fermentation
and as such is available under the Creative Commons Attribution/Share-Alike License.