Though the secondary fermentation is usually complete after about two months, the wine is left to age in contact with the yeast sediment for anywhere from a few months to several years. During this time, most of the yeast cells die, fall apart, and release their contents into the wine, giving it a distinctive, complex flavor with toasted, roasted, nutty, coffee, even meaty notes (due in large part to complex sulfur compounds). In addition to flavor, yeast proteins and carbohydrates will stabilize bubbles when they form in the glass, and help produce the very fine bubbles typical of Champagne. After aging on the yeast, the sediment is removed and the bottle topped off with additional wine, and finished with a small amount of aged wine mixed with sugar and brandy. The bottle is then recorked.