High Quality Content by WIKIPEDIA articles! Secondary fermentation is a process commonly associated with winemaking, which entails a second period of fermentation in a different vessel than what was used when the fermentation process first started. An examples 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.

Данное издание не является оригинальным. Книга печатается по технологии принт-он-деманд после получения заказа.