Talk:Secondary fermentation (wine)

This may be better placed as a paragraph in brewing.

I removed the redirect to winemaking, because secondary fermentation is also used when brewing beer. Deepfryer99 (talk) 17:42, 11 January 2008 (UTC)


 * Yeah, no kidding. This article is totally false - secondary fermentation is much more closely associated with beer brewing. The reason is that beer always undergoes secondary fermentation - otherwise it wouldn't be carbonated - whereas wine doesn't necessarily need to undergo secondary fermentation. Also, people often confuse "racking" of wine (i.e. moving it from one container to another) with secondary fermentation (which entails the addition of sugars). Fuzzform (talk) 01:18, 13 May 2008 (UTC)
 * Actually, the article is correct when it comes to winemaking.  The term just typically means something different when it comes to wine.   Rather than a second fermentation, it's the fermentation is a secondary vessel.  I honestly don't know how it got it's name - whether it's because of the secondary vessel, or it being a secondary phase of fermentation (since it's treated differently).   It's really a misnomer, but it's the term that's typically used.    ---  The Bethling (Talk) 05:30, 13 May 2008 (UTC)
 * One more thing... I encourage you to add the information related to beer making (and cite if possible :), just not to remove the cited material related to wine since it's technically correct. I really don't know much about brewing, and the article could be improved with its addition.  ---  The Bethling (Talk) 05:34, 13 May 2008 (UTC)

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