Description
Winemaking process
Technical
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.
Sensory Profile
Aroma ()
Wine Analogy
Similar to malolactic fermentation in complexity development
Coffee Analogy
Comparable to extended fermentation in natural process coffees
Perfume Analogy
Resembles the evolution of chypre fragrances over time
Origin & History
Civilization
Ancient Greeks
Era
circa 500 BCE
Region
Mediterranean
Spread Path
Trade routes along the Mediterranean coast
Culinary Applications
Dietary
Molecular Pairing
Key Compounds Produced