Not to be confused with “secondary fermentation” which refers to malolactic fermentation. In champagne production this is the process of converting still wine into champagne. Sugar and special champagne yeast are added to still wine in the bottle. The yeast consumes the sugar, producing small amounts of alcohol and carbon dioxide gas which create the champagne’s pinpoint bubbles.
© 2009 WINES.COM All rights reserved.
Database used with permission of Vintage Wine Lover’s Software.
You must be logged in to post a comment.