secondary fermentation - During the secondary fermentation, the wine is siphoned into an airtight container, without the access to new oxygen sources. This anaerobic transformation causes the remaining grape sugar be converted very slowly. This final ripening increases the alcohol content by higher percentage points and further improves the wine's flavor and aroma. Take a sip, as Flash is needed to utilize the WineDefinitions database, http://www.macromedia.com/go/getflashplayer.