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If there is residual sugar, however, it may undergo secondary fermentation, creating dissolved carbon dioxide as a by-product. When the wine is opened, it will be spritzy or "sparkling". In a wine intended to be still this is regarded as a serious fault; it can even cause the bottle to explode.
Secondary fermentation is a process commonly associated with winemaking, [1] which entails a second period of fermentation in a different vessel than the one used to start the fermentation process. An example of this would be starting fermentation in a carboy or stainless steel tank and then moving it over to oak barrels .
An A-frame rack used in the production of sparkling wine. The drilled holes in the boards allow sparkling wine bottles to go through the riddling process to slowly move the leftover sediment from secondary fermentation into the neck for removal.
It is traditionally a form of mead, an alcoholic beverage produced by fermenting a solution of honey and water, although in modern times the honey is generally replaced with different kinds of sugar, mostly syrup, which makes it a sugar wine. [1] The drink also has a very low alcohol content due to limited fermentation.
Wines stored in a rack. Storage of wine is an important consideration for wine that is being kept for long-term aging.While most wine is consumed within 24 hours of purchase, fine wines are often set aside for long-term storage.
Otherwise, it is used at the end of malolactic ferment and performs the same functions as in white wine. However, small additions (say, 20 milligrams per litre (7.2 × 10 −7 lb/cu in)) should be used to avoid bleaching red pigments and the maintenance level should be about 20 mg/L. Furthermore, small additions (say 20 mg per liter) may be ...
Mead is a drink widely considered to have been discovered likely among the first humans in Africa 20,000 - 40,000 thousand years ago [17] [18] [19] [better source needed] prior to the advent of both agriculture and ceramic pottery in the Neolithic, [20] due to the prevalence of naturally occurring fermentation and the distribution of eusocial honey-producing insects worldwide; [21] as a result ...
Kilju (Finnish pronunciation:) is the Finnish word for a mead-like homemade alcoholic beverage made from a source of carbohydrates (such as cane sugar or honey), yeast, and water, making it both affordable and cheap to produce.