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  2. 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 ...

  3. 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 ...

  4. Malolactic fermentation - Wikipedia

    en.wikipedia.org/wiki/Malolactic_fermentation

    Malolactic fermentation is most often performed as a secondary fermentation shortly after the end of the primary fermentation, but can sometimes run concurrently with it. The process is standard for most red wine production and common for some white grape varieties such as Chardonnay , where it can impart a "buttery" flavor from diacetyl , a ...

  5. Winemaking - Wikipedia

    en.wikipedia.org/wiki/Winemaking

    During the secondary fermentation and aging process, which takes three to six months, the fermentation continues very slowly. The wine is kept under an airlock to protect the wine from oxidation. Proteins from the grape are broken down and the remaining yeast cells and other fine particles from the grapes are allowed to settle.

  6. Glossary of winemaking terms - Wikipedia

    en.wikipedia.org/wiki/Glossary_of_winemaking_terms

    A method of sparkling wine production similar to the Champagne method except there is no secondary fermentation. Rather the wine bottled before the primary fermentation has completed, trapping the resulting carbon dioxide gas, and leaving the residual sediment in the wine. Microoxygenation

  7. Sparkling wine production - Wikipedia

    en.wikipedia.org/wiki/Sparkling_wine_production

    When the secondary fermentation is complete and the wine has spent the desired amount of time in bottle on yeast lees (six months is the requirement to label a wine 'bottle fermented') then the individual bottles are transferred (hence the name) into a larger tank.

  8. Victims' lawyer questions timing of dementia diagnosis of ex ...

    www.aol.com/victims-lawyer-questions-timing...

    A lawyer for sex trafficking victims in a ring allegedly run by ex-Abercrombie & Fitch CEO Mike Jeffries has doubts about claims he has dementia.

  9. 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.