How Do You Spell SECUNDATION?
Pronunciation: [sˌɛkəndˈe͡ɪʃən] (IPA) 
Correct spelling for the English word "Secundation" is [sˌɛkəndˈe͡ɪʃən], [sˌɛkəndˈeɪʃən], [s_ˌɛ_k_ə_n_d_ˈeɪ_ʃ_ə_n] (IPA phonetic alphabet).
Pronunciation: [sˌɛkəndˈe͡ɪʃən] (IPA)
Correct spelling for the English word "Secundation" is [sˌɛkəndˈe͡ɪʃən], [sˌɛkəndˈeɪʃən], [s_ˌɛ_k_ə_n_d_ˈeɪ_ʃ_ə_n] (IPA phonetic alphabet).
Secundation, also known as secondary fermentation, refers to the process of a second fermentation that occurs after the initial fermentation in winemaking. This secondary fermentation can occur either in the bottle or in a separate vessel, and it typically involves the addition of additional yeast and sugar to the wine.
The purpose of secundation is to produce a sparkling wine or a wine with increased carbonation. During the secondary fermentation, the added yeast consumes the added sugar, producing carbon dioxide as a byproduct. This carbon dioxide gets trapped in the wine, creating the effervescence commonly associated with sparkling wines.
In the traditional method of making sparkling wines, such as Champagne, secundation takes place in the bottle itself. The addition of a small amount of sugar and yeast to the base wine initiates the fermentation, and as the yeast consumes the sugar, it produces carbon dioxide, which dissolves into the wine, forming bubbles.
Secundation can also occur in a separate vessel, known as the Charmat method, where the wine is transferred to a pressurized tank for secondary fermentation. This method is often used for producing sparkling wines on a larger scale.
Overall, secundation is an important process in winemaking that allows for the creation of sparkling wines or wines with carbonation, adding another layer of complexity and enjoyment to the final product.
