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.

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secondary fermentation

Noun

  1. Any fermentation that takes place after the conversion of sugar to alcohol in beers and wine
    1. The production of carbon dioxide in sparkling wine using the methode champenoise, or in beer using bottle conditioning
    2. 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.

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