Secondary fermentation definitions

Secondary Fermentation

After primary fermentation, which can be very active the beer is racked
Found on http://brewdudes.wordpress.com/beer-making-terminology/

---

Secondary fermentation

[wine] Secondary fermentation is a process commonly associated with winemaking, which entails a second period of fermentation in a different vessel than the one used to start the fermentation process. An example of this is starting fermentation in a carboy or stainless steel tank and then moving it over to oak barrels. Rather than being a s...
Found on http://en.wikipedia.org/wiki/Secondary_fermentation_(wine)

---

Secondary Fermentation

A period of settling and conditioning of the beer after primary fermentation and before bottling.
Found on http://howtobrew.com/book/glossary

---

Secondary fermentation

Stage of fermentation occurring in a closed container from several weeks to several months.
Found on http://www.beeradvocate.com/beer/101/terms/

---

Secondary fermentation

Any fermentation which happens after the primary (yeast) fermentation has been completed. Malo-lactic is a secondary fermentation which occurs in most red, and some white, still wines. Another type of secondary is the yeast fermentation which changes still wine into sparkling wine.
Found on http://www.edenwines.co.uk/Glossary_s.html

---

Secondary Fermentation

Stage of fermentation occurring in a closed container from several weeks to several months.
Found on http://www.encyclo.co.uk/local/20652

---

Secondary Fermentation

A period of settling and conditioning of the beer after primary fermentation and before bottling.
Found on http://www.howtobrew.com/glossary.html

---

Secondary Fermentation

Process of additional fermentation. Racking the beer into secondary fermenter for an additional fermentation will help increase attenuation and the clarity of the finished beer.
Found on http://www.lehighvalleyhomebrewers.org/glossary.html

---

Secondary fermentation

Fermentation which happens after the primary (yeast) fermentation has been completed. Malolactic is a secondary fermentation which occurs in most red, and some white, still wines. Another secondary is the yeast fermentation which changes still wine into sparkling wine.
Found on http://www.nebraskawines.com/wine-glossary/

---

secondary fermentation

A fermentation that takes place under pressure so the carbon dioxide remains in suspension in the wine. This is crucial for the creation of mousse in sparkling wines.
Found on http://www.supplewine.com/wine101/glossary/

---

Secondary Fermentation

Secondary fermentation is the process of transferring your beer to a secondary fermentation vessel to allow the beer to complete its fermentation cycle and condition in a clean environment. The primary reason for a secondary fermentation is to improve the taste of a beer. Towards the end of the primary fermentation much of the yeast, beer solids an...
Found on http://www.westcoastbrewer.com/Beer_Glossary_and_Brewing_Terms.php

---

Secondary fermentation

Most commonly the term is used to refer to the continuation of fermentation in a second vessel - e.g
Found on https://en.wikipedia.org/wiki/Glossary_of_wine_terms

---

Secondary fermentation

Translations for „Secondary fermentation“ Become a Premium Member today! Non-precise designation (also secondary fermentation) for a second process carried out after the alcoholic fermentation. In most cases, this refers to bottle fermentation or to the possible fermentation of a sparkling wine in a tank. It can also refer to mal...
Found on https://glossary.wein.plus/secondary-fermentation-2

---

Secondary Fermentation

After primary fermentation, which can be very active the beer is "racked" into another vessel for secondary fermentation. This helps remove some of the expired yeast which may give off negative flavors if left in. Secondary fermentation also helps with cl
Found on https://www.encyclo.co.uk/local/21582

---

Secondary fermentation

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 secondary is the yeast fermentation that is used to change still wine into sparkling wine.
Found on https://www.encyclo.co.uk/local/22305

---

secondary fermentation

A fermentation that takes place in bottle so as to produce effervescence. The term my also refer to malolactic fermentation as this weak fermentation usually occurs after the primary yeast fermentation.
Found on https://www.encyclo.co.uk/local/22313

---

Secondary fermentation

Stage of fermentation occurring in a closed container from several weeks to several months.
Found on https://www.encyclo.co.uk/local/22617

---

secondary fermentation

The second part of a two-stage fermentation, where the beer has been racked off of the sediment in the primary fermenter, to a clean vessel (the secondary fermenter). Use of a secondary fermenter allows the beer to be bulk aged without risk of picking up off flavors from the yeast and trub; it also typically results in less bottle sediment.
Found on https://www.encyclo.co.uk/local/22622

---