Secondary fermentation (wine)

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fermentation
process would begin (in the picture this is noted by the presence of carbon dioxide bubbles). Secondary fermentation would take place when the wine is transferred to a second container such as a carboy or oak barrel.

Secondary fermentation is a process commonly associated with

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.[1]

In wine production

yeast cells known as lees
(visible in the picture) that must be removed in a process known as disgorgement that happens prior to corking.

In

grape varietals or a blend, the wine is bottled with a mixture of yeast and fresh sugar known as the "liqueur de tirage". This secondary fermentation, also known as bottle fermentation, is the process that makes the wine "bubbly" due to the containment of carbon dioxide
which is normally released as a by product in regular fermentation.

In still wine production, particularly of red wines

Tuscan winemakers since the 14th century with the isolation after harvest of a batch of grapes that can be added later to the wine to help prevent (or recover from) a stuck fermentation.[1]

See also

References

  1. ^
    ISBN 0-19-860990-6
  2. ^ "Red Wine". Bottle Barn.{{cite web}}: CS1 maint: url-status (link)

Further reading

External links
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