Any fermentation that happens after the primary (yeast) fermentation has been completed. Malo-lactic is a secondary fermentation that occurs in most red, and some white, still wines. Another type of secondary fermentation is the yeast fermentation that is used to change still wine into sparkling wine.
I am passionate about wine, history and art. As an experienced wineo, I have deep respect for those who have the skills to blend art and science into a bottle of great wine; I truly don’t know how a vintner can possibly tango with Mother Nature all year...
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