The wine-making process involves two types of fermentation. To state in brief, the first fermentation produces wine that contains alcohol and a large group of volatile compounds such as higher alcohols, acids, aldehydes, esters, and ketones. The secondary fermentation works on the organoleptic properties of wine by altering total phenols, flavonoids, and antioxidants, and modifying the strong aromatic compounds formed during the first fermentation, thus adding a distinct flavor to the wine, making it more palatable
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