second fermentation, a fermentation that occurs after the completion of the normal alcoholic fermentation. This may be a fermentation in bottle, or the evolution of carbon dioxide that accompanies a malolactic conversion, or simply a restarting in the winery of an alcoholic fermentation of a wine that still contains fermentable sugars. This can happen if, for example, there is a rise in temperature or a more powerful yeast is introduced. The governo winemaking process associated with tuscany in central Italy is another example of deliberate provocation of a second fermentation.
