Anuva Wines Knowledgebase
Secondary Fermentation
Secondary fermentation occurs when the wines are put into airtight vessels for 3 to 6 months and any lingering sugars are converted into alcohol.
The grape’s proteins break down to create a clearer wine. This process can occur in stainless steel vats or oak barrels. In some less expensive wines, the wine goes through secondary fermentation in a steel vat with oak chips added.
Secondary fermentation is where Champagne’s and sparkling wine’s bubbly characteristic emerges.
Sussreserve Sweetness Enhancement
Before fermentation, the winemaker may have removed some sugars from the grape juice if he or she wanted a sweet wine. The sugars are added back into the wine at this stage through a process ca ... read more
Additives
Wineries will test the wine periodically to decide if any additives are needed to enhance the wine or how much longer the wine should age. Additives can include sulfur dioxide to hinder fermentation, ... read more
Tartaric Acids
Tartaric acids can create little “wine crystals” that can appear as sediments, but through freezing the wine, these crystals can secede from the wine and fasten themselves to the sides of ... read more
Champagne
Traditionally champagne undergoes secondary fermentation in a 13 to 14ºC (55 – 57ºF) cellar in thick, sealed, individual glass bottles so carbon dioxide is trapped and cannot be releas ... read more
Sparkling Wine Secondary Fermentation
Two methods can be used for sparkling white wines: The Italians developed the Charmont process, in which the wine undergoes secondary fermentation in large stainless steel vats under pressure&m ... read more
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