Most top red wines undergo this secondary fermentation, and so do most white Burgundies.

And shadow it was indeed: three people who licked the lees off their fingers said the wine had undergone chemical deterioration.

The wine is then bottled and usually undergoes a further period of ageing before it is released for sale.

Nonetheless, some wine labels include technical information, like the fact that the wine has undergone a single fermentation.

The wine undergoes rackings before the final blending.

Most Alsatian wines undergo chaptalization, in which sugar is added before or during fermentation.

The wines undergo the estufagem aging process to produce Madeira's distinctive flavor.

These wines typically undergo 12 to 18 months of aging in new Hungarian oak barrels.

In Bordeaux, most serious wines undergo barrel-ageing, although white wines can be an exception.

In addition, the seal would not allow any air into the bottle, thus ensuring the wine would undergo a slower aging process.