| This is the heart of the methode champenois process as the second fermentation and aging must take place in the bottle in which the wine is sold. |
| The mixture is then removed from the fermentation drums whereafter it is placed in distilling kettles. |
| The trick is to crush the grapes gently, then in short order, rack the juice off to a fermentation tank. |
| If wines are kept in a warm cellar, an acetous fermentation will soon commence, and the result consequently will be vinegar. |
| This is probably owing principally to the mucilage contained in the bran, which runs into the acetous fermentation sooner than starch. |
| Some faulty wines undergo a secondary fermentation in the bottle, due to a small amount of yeast and sugar left inadvertently in the wine. |
