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September 2001
Stuck Fermentation
The Effect of a High Concentration of Acetic Acid on the Restarting of a Stuck Ferment
by Jeff Eglinton and Paul Henschke
 This article is reprinted with permission from the Australian & New Zealand Wine Industry Journal. Check out their website, Incomplete fermentation, commonly known in the wine industry as a 'stuck' ferment, is a serious winemaking problem, largely because these ferments can be very difficult to restart (rescue). Substantial time and effort can be required to manage stuck ferments, which is especially problematic during vintage when time and other resources are at...
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