second fermentation

February 18, 2011 
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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.






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 Portuguese for "Dry."