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Wine term describing a secondary fermentation occurring in the barrel. The result can be a minor fault if the resulting gas remains trapped in the bottle. This fermentation is intentionally used on specific cool climate wines to reduce sharpness. If carefully administered, the result can be a pleasingly creamy, buttery texture.
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Malolactic Fermentation term - Related Content |
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| A chemical reaction in which carbohydrates are broken down into carbon dioxide gas and alcohol. This is primarily brought about by the affect that yeast has on sugars. For ... |
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| Also known as Methode Champenoise. Secondary fermentation that occurs naturally within a bottle of wine. This secondary fermentation process is the method by which true Champagne ... |
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| In reference to wine making, "secondary fermentation" is a fermentation process occurring after primary fermentation. Following primary fermentation, the wine is racked to a ... |
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