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The process of injecting carbon dioxide into wine to convert sugar into alcohol, an inferior process when compared to secondary fermentation in the production of sparkling wines. Secondary fermentation is a fermentation process occurring after primary fermentation. Following primary fermentation, the wine is racked (refer to "racking") to a secondary fermentation vessel, capped, and air locked. The wine is then allowed to ferment for several months. When the desired amount of sugar has converted to alcohol, the secondary fermentation is complete.
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USDA Nutrition Facts |
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| Serving Size 1 serving (8 fl oz) |
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| Calories 1 |
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| Protein 0g |
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| Total Fat 0g |
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| Total Carbohydrates 0g |
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| Dietary Fiber 0g |
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| Sugars 0g |
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| Potassium 4mg |
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| Sodium 3mg |
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| Cholesterol 0mg |
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| Serving Size 1 fl oz |
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| Calories 0 |
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| Protein 0g |
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| Total Fat 0g |
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| Total Carbohydrates 0g |
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| Potassium 0mg |
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| Sodium 0mg |
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| Serving Size 1 fl oz |
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| Calories 42 |
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| Protein 0g |
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| Total Fat 0g |
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| Total Carbohydrates 10g |
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| Dietary Fiber 0g |
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| Sugars 10g |
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| Potassium 50mg |
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| Sodium 88mg |
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| Cholesterol 0mg |
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