Jälkikäyminen
Jälkikäyminen, also known as secondary fermentation or conditioning, is a stage in the production of certain alcoholic beverages, most notably beer and wine, that occurs after the primary fermentation is complete. During primary fermentation, yeast consumes most of the available sugars and produces alcohol and carbon dioxide. Jälkikäyminen is a slower process where remaining sugars are converted, and other desirable or undesirable compounds may develop.
In beer making, jälkikäyminen can occur in a secondary fermenter, a conditioning tank, or even within the
In winemaking, jälkikäyminen is often referred to as malolactic fermentation (MLF) if it involves the conversion