The Effect of a High Concentration of Acetic Acid on the Restarting of a Stuck Ferment
Sep 2001 Issue of Wine Business Monthly
This article is reprinted with permission from the Australian & New Zealand Wine Industry Journal. Check out their website, www.winetitles.com.au. 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...
» Article access restricted to registered members of winebusiness.com/