1. When making sparkling wine via méthode champenoise the fermentation that takes place in the bottle once the liqueur d'tirage (see dosage) is added is called the secondary (or second) fermentation. 2. When making still wines, malolactic fermentation is sometimes called secondary fermentation.
secondary fermentation
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Mentioned in
- Charmat process (food engineering)
- carboy (wine-related term)
- tirage (wine-related term)
- governo (wine-related term)
- closures (wine-related term)
- dosage (wine-related term)
- méthode champenoise (wine-related term)
- riddling (wine-related term)
- champagne (sparkling white wine)
- malolactic fermentation (wine-related term)
- rosé (wine-related term)
- enology (wine-related term)
- fermentation; fermenting (wine-related term)
- viniculture (wine-related term)
