Secondary fermentation

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Main articles: Cask ale; Bottle conditioning; Brewing; Méthode champenoise; Fermentation (food).

Secondary fermentation is an additional fermentation after the first or primary fermentation of beer, wine or other fermented beverage. Some fermented products may have three or more fermentations.

[edit] Bottle fermentation

See Bottle conditioning.

Some beers and sparkling wines undergo a fermentation in the bottle, giving natural carbonation. This may be a second or third fermentation. They are bottled with a viable yeast population in suspension. If there is no residual fermentable sugar left, sugar may be added. The resulting fermentation generates CO₂ which is trapped in the container, remaining in solution and providing natural carbonation. Méthode champenoise wines have the deposit of yeast carefully removed.

[edit] Cask conditioning

See Cask ale.

Beer in casks are managed carefully to allow some of the carbonation to escape.