In brewing and wine-making, secondary fermentation is the fermentation some beers and sparkling wines undergo in their final containers, giving natural carbonation. The Brewer, designed and engraved, in the Sixteenth. ... This page is a candidate to be copied to Wikibooks. ...

At the end of their primary fermentation, real ale, bottle-conditioned beers and méthode champenoise wines are casked or bottled with a viable yeast population in suspension. If there is no residual fermentable sugar left, sugar may be added. The resulting fermentation generates CO₂ which is trapped in the container, remaining in solution and providing natural carbonation. Real ales in casks are managed carefully to allow some of the carbonation to escape. Méthode champenoise wines have the deposit of yeast carefully removed. It has been suggested that Real ale brewing process be merged into this article or section. ... An alcoholic drink, typically beer, that is bottle-conditioned is one that has been wholly or partially fermented in the bottle from which it is served. ... It has been suggested that this article or section be merged into Champagne (beverage). ... Yeasts constitute a group of single-celled (unicellular) fungi, a few species of which are commonly used to leaven bread, ferment alcoholic beverages, and even drive experimental fuel cells. ... Carbon dioxide is an atmospheric gas composed of one carbon and two oxygen atoms. ...