Secondary fermentation: locut. Malolactic fermentation (or FLM) is also called secondary fermentation. To make a champagne or
a sparkling wine, we cause a secondary fermentation in a closed bottle by adding to the wine a kind of liqueur (liqueur de tirage)
made of old wine and sugar. The sugar breaks down by forming a carbon dioxide trapped in the wine because there is no more air to escape.
See: Champagne method ....
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