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secondary fermentation |
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secondary fermentation [′sek·ən‚der·ē ‚fər·mən′tā·shən] (food engineering) A fermentation process produced by adding sugar to wine and used to create natural carbonation in, for example, champagne. How to thank TFD for its existence? Tell a friend about us, add a link to this page, add the site to iGoogle, or visit webmaster's page for free fun content. |
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