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Lactobacillus: A Cause of Stuck Fermentations

Aug 2002 Issue of Wine Business Monthly
At the start of every harvest, each winemaker hopes for good, clean, full-flavored grapes with even Brix levels. Once that is achieved, winemakers also hope for a smooth fermentation that completes without any sluggishness. About a decade ago, winemakers were generally successful in accomplishing at least a smooth fermentation process. Since then, however, this is becoming progressively more difficult to accomplish, and Lactobacillus bacteria are increasingly to blame. While the reasons for a st...
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