secondary fermentation

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.
References in periodicals archive ?
This particular beer also undergoes Methode Champenoise, a process calling for a secondary fermentation in the bottle and dictating the use of the wired cork.
To apply, the ProElif is added to a base wine in order to instigate a secondary fermentation in the bottle.
Anheuser-Busch uses the chips to age all of its beer brands while in secondary fermentation.
Eileen Crane has developed a house yeast culture for use in secondary fermentation at Domaine Carneros.
Most of today's successful Chardonnays, in fact, owe their taste sensations to growing practices, barrel fermentation, how the barrels were made, source and treatment of the oak, sur lies aging, malolactic secondary fermentation and other processes-rather than where the grapes were grown.
As to the virtues of malolactic secondary fermentation (ML), this is a sword with two edges.
The winery selected precast concrete panels utilizing the THERMOMASS [R] Building System in 1992 as the wall construction for a facility to control red wine barrel aging, malolactic fermentation of Chardonnay and the secondary fermentation of methode champenoise champagne.
However, there were always problems with bottles and the techniques of secondary fermentation and the mysteries of technical bottling requirements.
Domaine Chandon, producing sparkling wines by the traditional Methode Champenoise, now depends on one laser code, applied during the bottle's initial filling, to help manage the bottles throughout secondary fermentation and a lengthy aging period of up to six years.
This kicks off the secondary fermentation process, just like Champagne, and this lends elegance to the beer that other beers simply do not have.
Every bottle of Lynfred sparkling wine is made by Lynfred's Chilean-born winemakers, Andres Basso and Rodrigo Gonzalez, in the method charmat (a style where bubbles are created during a secondary fermentation in a high-pressure tank).
The sparkling wine producers there also follow strict rules in vineyard practices, pressing regimes, and secondary fermentation techniques (for the carbonation process).