Avoiding Stuck Ferments
Going into harvest with a whole-process approach in mind, a winemaker can set up the best possible conditions for a successful fermentation outcome.
by Alison Crowe
Aug 2007 Issue of Wine Business Monthly
Stuck or sluggish fermentations can be a huge liability for today's winery. Protracted fermentations compromise wine quality, tie up valuable fermentation space, create time lags in the winemaking calendar and are more prone to spoilage, microbial infection and oxidation. Stuck fermentations, where the fermentation stops before the desired endpoint, are also prone to spoilage, can re-ferment later in its life and most painfully, may not ever be palatable or salable. Since winemakers can't bottle...
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