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2. Fermentation in winemaking - Wikipedia

   en.wikipedia.org/wiki/Fermentation_in_winemaking

   Bottle fermentation is a method of sparkling wine production, originating in the Champagne region where after the cuvee has gone through a primary yeast fermentation the wine is then bottled and goes through a secondary fermentation where sugar and additional yeast known as liqueur de tirage is added to the wine. This secondary fermentation is ...

3. Secondary fermentation (wine) - Wikipedia

   en.wikipedia.org/wiki/Secondary_fermentation_(wine)

   This secondary fermentation, also known as bottle fermentation, is the process that makes the wine "bubbly" due to the containment of carbon dioxide which is normally released as a by product in regular fermentation. In still wine production, particularly of red wines [2] and some white wines like Chardonnay, the secondary fermentation process ...

4. Yeast in winemaking - Wikipedia

   en.wikipedia.org/wiki/Yeast_in_winemaking

   The production of Champagne and many sparkling wines requires a second fermentation to occur in the bottle in order to produce the carbonation necessary for the style. A small amount of sugared liquid is added to individual bottles, and the yeast is allowed to convert this to more alcohol and carbon dioxide. The lees are then ricked into the ...

5. Sparkling wine production - Wikipedia

   en.wikipedia.org/wiki/Sparkling_wine_production

   The wine goes into bottle, sealed under a crown cap, where the still viable yeast, nutrient and sugar allow the primary fermentation to continue and produce the carbon dioxide that forms the bubbles. Malolactic fermentation may also occur in bottle making a small contribution to the carbon dioxide levels.

6. Autolysis (alcohol fermentation) - Wikipedia

   en.wikipedia.org/wiki/Autolysis_(alcohol...

   In sparkling wine production, a wine is made "sparkling" or "bubbly" because a secondary fermentation is introduced when the wine is contained within a sealed wine bottle. During this time the wine is deliberately kept in contact with its lees inside the bottle for a period ranging from a couple of months to several years. Studies have shown ...

7. 8 Nonalcoholic Wines That Taste Just As Good As the Real Thing

   www.aol.com/8-nonalcoholic-wines-taste-just...

   Enologist Roberto Vanin crafts this brioche-scented, creamy sparkler from de-alcoholised Chardonnay; then grape juice and yeast is added to create a second fermentation. The result is a good bit ...