A secondary stage of fermentation that occurs after the main fermentation process, often creating additional flavors or refining taste.
From 'after' + 'fermentation' (from Latin 'fermentum' meaning leaven, yeast). The term became common in brewing and winemaking by the 1800s.
Wine experts will tell you that afterfermentation is where the magic happens—those slow chemical reactions in the barrel transform raw fermented juice into something complex and delicious, which is why expensive wines sit for years.
Complete word intelligence in one call. Free tier — 50 lookups/day.