A top-fermenting yeast is used in primary fermentation.

A process in which yeast is added to wine that has completed primary fermentation.

Often, the brew is moved to a second fermenting vessel after primary fermentation called a secondary fermenter.

With red wines, the must is pressed after primary fermentation, which separates the skins and other solid matter from the liquid.

The wines go through primary fermentation for about three weeks in temperature-controlled stainless-steel vats.

In white wine production, pressing usually takes immediately after crushing and before primary fermentation.

After primary fermentation and bottling, a second alcoholic fermentation occurs in the bottle.

Like primary alcoholic fermentation, this phenomenon would release carbon dioxide gas and seem to have a profound change on the wine that was not always welcomed.

Acids can be added either before or after primary fermentation.

The difference is what happens after the primary fermentation is finished and the beer has been left to condition.