fermentation, secondary

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In wine making; may be induced by the addition of further sugar and yeast to produce carbon dioxide for sparkling wines, or a malo lactic fermentation using Lactobacillus spp. to convert sharp-tasting malic acid to the milder lactic acid; again this produces carbon dioxide, characteristic of pétillant (lightly sparkling) wines. See also vinegar.

Subjects: Medicine and Health.

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