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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 .
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 ...
Blending unfermented, fresh grape juice into a fully fermented wine in order to add sweetness. Synonymous with the German winemaking technique Sussreserve. Barrel fermented A wine fermented in oak barrels as opposed to stainless steel or concrete. Traditional with white Burgundies, some Chardonnays and some Champagne. Barrique
The “Barrel House,” a home made out of a pair of two-story tall reclaimed redwood wine barrels in Big Sur, is on the market. And it can be yours for only $3.265 million.
The third barrel is then refilled by transferring half of the wine from the second barrel. The wine transferred from the second barrel has an average age of 2.5 years (at the end of year 2, after barrel transfers, it was half 2-year old wine, half 1-year old wine, for an average age of 1.5 years; at the end of year 3, before barrel transfers ...
Oak wine barrels. Oak is used in winemaking to vary the color, flavor, tannin profile and texture of wine. It can be introduced in the form of a barrel during the fermentation or aging periods, or as free-floating chips or staves added to wine fermented in a vessel like stainless steel.