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Refermentation, also know as as Bottle Conditioning or Bottle Re-Fermentation. It can be an adverse side effect for wine that has been opened, but can be done on purpose by brewmasters trying to create greater complexity and aging ability. There are two types of Refermentation: 100% re-fermentation or Partial re-fermentation .
100% re-fermentation or bottle conditioning is when flat beer is bottled and all the carbonation re-fermentation in the bottle. Partial re-fermentation, commonly referred to as bottle-conditioned, involves adding artificial carbonation, then adding yeast and sugar into the bottle to add further carbonation during the second fermentation. Bottle-conditioned beers are only partially bottle-refermented. It is very rare to find 100% bottle-conditioning.
Typically Refermentation leaves sediment in the bottle.
One great benefit of Refermentation is that it removes any oxygen in the bottle thus preserving its life and prevents spoiling. The yeast then naturally creates carbonation instead of artificially carbonating. Many professional beer taster can tell the difference artificial and natural carbonation: Natural carbonation is more delicate and fine, rather than an aggressive and sharp one.
