Secondary Fermentation: The process that creates the bubbles in sparkling wine. As the wine is bottled, a small amount of yeast and sugar is added before the bottle is sealed with a sturdy crown cap. The yeasts quickly start fermenting the sugars, producing alcohol and carbon dioxide. Since the gas cannot escape, it dissolves into the wine.

二次发酵： 起泡酒产生气泡的过程。葡萄酒装瓶时，在用坚固的冠形盖密封瓶子之前，会往瓶中加入少量的酵母和糖份。酵母快速开始发酵糖份，产生酒精和二氧化碳。由于气体无法排除，便溶解到葡萄酒里。