secondary fermentation
1. When making sparkling wine via méthode champenoise, the fermentation that takes place in the bottle once the liqueur d’tirage (see dosage) is added is called the secondary (or second) fermentation. 2. When making still wines, malolactic fermentation is sometimes called secondary fermentation.
The New Wine Lovers Companion, 2nd Edition, by Ron Herbst and Sharon Tyler Herbst. Copyright © (1) 2003, 1995 by Ron Herbst and Sharon Tyler Herbst. Reprinted by arrangement with Barron's Educational Series, Inc.