Secondary fermentation happens after which step?

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Multiple Choice

Secondary fermentation happens after which step?

Explanation:
Secondary fermentation in Champagne happens in the bottle after the wine has been bottled with a small amount of sugar and yeast (tirage). That means the step that comes right before the second fermentation is bottling itself, not an earlier step. Pressing occurs earlier in the process to extract juice and produce the base wine, while the initial fermentation (fermenting) creates that base wine. So the second fermentation isn’t triggered by pressing; it’s driven by bottling with sugar and yeast inside the sealed bottle.

Secondary fermentation in Champagne happens in the bottle after the wine has been bottled with a small amount of sugar and yeast (tirage). That means the step that comes right before the second fermentation is bottling itself, not an earlier step. Pressing occurs earlier in the process to extract juice and produce the base wine, while the initial fermentation (fermenting) creates that base wine. So the second fermentation isn’t triggered by pressing; it’s driven by bottling with sugar and yeast inside the sealed bottle.

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