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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 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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Secondary Fermentation term - Related Content |
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| Secondary aromas most often appear in wines that have been aged. These characteristics are typically earthy and animalistic. |
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| In reference to wine making, a "secondary fermentor" is a vessel that is used for secondary fermentation. |
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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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| A sauce that is derived from a mother sauce and has flavorings and seasonings added to create a new sauce. Also referred to as a "small sauce." |
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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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