Secondary fermentation
From EncycloWine
Secondary fermentation is an additional fermentation after the first or primary fermentation of wine. Some fermented products may have three or more fermentations.
Secondary Fermentation
This term is most commonly used to refer to the continuation of fermentation in a second vessel, for example moving the wine from a stainless steel tank to an oak barrel.
Secondary fermentation
Fermentation process in a closed cask for additional maturation or carbonation.
Secondary Fermentation: A bit of a misnomer, secondary fermentation can refer to two things: 1) A true second fermentation that follows completion of the first.
Secondary Fermentation
Another term for Malolactic fermentation. The bacterial process that converts malic acid to lactic acid.
Sharp
Biting acid or tannin.
secondary fermentation: A fermentation that takes place in bottle so as to produce effervescence. The term my also refer to malolactic fermentation as this weak fermentation usually occurs after the primary yeast fermentation.
Secondary fermentation
A fermentation that takes place after the primary fermentation. Both malolactic fermentation and the second alcoholic fermentation in sparkling wines are secondary fermentations.
SECONDARY FERMENTATION
Any fermentation that happens after the primary (yeast) fermentation has been completed. Malo-lactic is a secondary fermentation that occurs in most red, and some white, still wines.
Secondary Fermentation:The process that creates the bubbles in sparkling wine. As the wine is bottled, a small amount of yeast and sugar is added before the bottle is sealed with a sturdy crown cap.
A secondary fermentation that changes the tart malic acid (found in green apples) into the softer lactic acid, found in milk. Common in red wine, but used almost exclusively in Chardonnay for white.
o Secondary fermentation- I use this term to be that used for priming the brew when I want fizzy drink. But more it is also used as a term for the anaerobic part of what I refer to as primary fermentation. Confusing I know.
A secondary fermentation occurring in most wines, this natural process converts malic acid into softer lactic acid and carbon dioxide, thus reducing the wine's total acidity.
Keep the secondary fermentation air-free.
Keep your equipment clean.
Keep all bottles full.
During the secondary fermentation, sediments form from dead yeast and solids left behind during the initial clarification procedures. Consolidating the sediments for removal is another long process, known as remuage.
Secondary fermentation occasionally detected in bottled wines. Its action converts the naturally occurring Malic acid into Lactic acid plus Carbon Dioxide gas. Reduces total acidity by this action.
biduleA small plastic cup placed inside a Champagne bottle during the secondary fermentation to help collect the yeast in the neck of the bottle. bigUsed to describe wines that are very full and intense; considered the opposite of elegant.
Indeed, the concept of capturing the gases of secondary fermentation to produce a sparkling wine is unlikely to have its origin in the Champagne region at all.
Secondary fermentation may take place simultaneously with the primary fermentation or as late as a year after, and reduces the acidity in the wine by as much as fifty percent; ...
This creates another fermentation (called secondary fermentation) in the bottle, which is what gives you the bubbles. Remember that fermentation is the process of yeast eating sugar and the byproducts are alcohol and Carbon Dioxide (CO2).
Winemakers who barrel-ferment their white wines often put them through a secondary fermentation, common to virtually all red wines, in which the malic acid naturally occurring in wine grapes is converted into lactic acid.
MALOLACTIC FERMENTATION Secondary fermentation occasionally detected in bottled wines. Its action converts the naturally occurring Malic acid into Lactic acid plus Carbon Dioxide gas. Reduces total acidity by this action.
Malolactic fermentation: A secondary fermentation in which the more tart malic acid in a wine is converted by lactic bacteria into softer lactic acid and carbon dioxide.
Transfer Process: short cut to the Méthode Champenoise which involves a secondary fermentation in a small bottle; here, though, the clearing/separation of the yeasts is handled in a batch-method rather than individually.
the secondary fermentation takes place within the bottle. French term, developed in the Champagne region, used to describe sparkling wine made via the classic methode of secondary fermentation taking place naturally in the individual bottle.
Malolactic Fermentation: Secondary fermentation - the process of adding lactic acid bacteria's enabling tart malic acids to convert into softer lactic ones. A common process in "creamy" or "buttery" wines.
Mature: Wine that is ready to drink.
On sparkling wines, indication recent secondary fermentation. Aroma of warm bread or brioche. Yeasts are micro-organisms which convert or ferment sugar into alcohol.
Sparkling wine, specifically the type made in the French region of the same name using a traditional process in which the wine gains its sparkle by a secondary fermentation in the bottle, and made only from Chardonnay, ...
Malolactic fermentation, also known as malo, is the secondary fermentation in wines by lactic acid bacteria plus Carbon Dioxide gas during which malic acid is converted to softer tasting lactic acid.
First the wine is fermented, and then a secondary fermentation takes place in the bottle. After this, the plug of dead yeast cells is removed, and the wine is topped up with wine and sugar syrup¾the dosage.
Malolactic fermentation. A natural, secondary fermentation, optional in the winemaking process, which softens the total acidity of the wine through the conversion of malic into lactic acid.
Malolactic Fermentation
is a secondary fermentation which converts sharp malic acid into softer lactic acid, contributing complexity and softness to reds and imparting a buttery quality to whites ...
Malolactic fermentation: A secondary fermentation, often occurring in barrels, whereby harsher malic acid is converted into creamier lactic acid.
Prosecco spumante, which has undergone a full secondary fermentation, is the more expensive variant. The sparkling variants may contain some Pinot bianco or Pinot grigio wine.
Malolactic Fermenation:
A secondary fermentation process
,which occurs naturally in most wines.
Mature:
Ready to drink.
Yeasty
A bready smell, sometimes detected in wines that have undergone secondary fermentation, such as Champagne. This can be used as either a positive or negative adjective. Compare 'rising bread dough.'
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1. Wine ...
Governo
The Tuscany practice of adding dried late harvest grapes to a fermented wine, which sparks a secondary fermentation giving additional body, color, and flavor
Gradazione alcoolica (grad. alc.)
Alcoholic percentage ...
Lees: Deposits in cask or bottle, notably the residue in champagne bottles, from dead yeast cells after the secondary fermentation has been completed.' Lying on lees' is the process that helps give bottle-fermented champagne its yeasty flavour.
Dégorgement
The disgorging or removal of sediment from bottles that is produced from secondary fermentation.
Demi-Sec
A French term meaning ‘Medium-dry’.
Organic, ripe natural cheese aromas, almost always a flaw, typically indicating filthy wine making and an unwanted secondary fermentation in the bottle.
Chewy
Describes rich, heavy, tannic wines that are full-bodied.
Malolactic Fermentation: The bacterial conversion of the crisper, apple-type malic acid to the softer, milk-type lactic acid in wine. Also called ML or secondary fermentation, ...
The secondary fermentation softens the wine. At Merryvale, French oak is used exclusively because of its addition of distinctive flavors such as vanilla and nutmeg and its complementary tannin components.
Malolactic fermentation secondary fermentation by bacterial action, which transforms malic acid into lactic acid and reduces the overall acidity of the wine, thus creating the "buttery" flavor often found in white wines such as Chardonnay.
Secondary Fermentation
Synonymous with malolactic fermentation in still winemaking. In sparkling winemaking it is the process of fermenting in bottle to produce the carbon dioxide bubbles.
Settling
The natural precipitation of solids in wine.
Yeasty. Smelling of bread, usually signifying that the wine has been exposed to secondary fermentation in the bottle.
Young. Immature, light and fresh-the latter if applied to a wine drunk young.
 See also: Fermentation, Bottle, Grape, Wine, Taste
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