What You Need to Know
Secondary fermentation is a process commonly associated with winemaking, 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. Rather than being a separate, second fermentation, this is most often one single fermentation period that is conducted in multiple vessels. However, the term does also apply to procedures that could be described as a second and distinct fermentation period.
Steps
- 1.
Barolo Chinato (Piedmont, Italy): Secondary fermentation develops complexity for aromatization
- 2.
Orange wine (Georgia (country)): Extended skin contact during secondary fermentation
- 3.
Sur lie aging (Loire Valley, France): Yeast autolysis contributes texture and aroma