Technical documentation | Reading Time 0 minute
Our protocol to restart stuck alcoholic fermentation
Who said restarting a stuck alcoholic fermentation was a long process?
We have developed an easy and short protocol to restart stuck alcoholic fermentation (AF) with the specific selected yeast UVAFERM 43 RESTART™.
Key steps in the protocol include:
1. Stuck wine preparation:
- Ensure 7-8 ppm free SO₂.
- Detoxify the wine by adding RESKUE™ cell walls.
- After 48h, rack or filtrer the wine.
2. Preparation of the "initial starter mixture":
- Prepare a dedicated tank for the initial starter mixture with stuck wine, water, FERMAID AT™ (to provide essential nutrients and support yeast growth) and sugar (adjust to approx. 5° Beaume).
- Adjust temperature to 25-30 °C.
3. Preparation of the yeast:
- Rehydrate UVAFERM 43 RESTART™ (fructophilic yeast pre-acclimated to stress conditions, to ensure a robust fermentation restart) with GO-FERM PROTECT EVOLUTION™.
4. Restart the fermentation of the stuck wine:
- Slowly add yeast (Step 3) into the initial starter mixture (Step 2) and mix well.
- Maintain temperature at 20-24 °C.
- When sugar has dropped by half, slowly double the volume with stuck wine.
- Repeat adding stuck wine, as above, until all the stuck wine has been added.
- Only allow the last batch of added stuck wine to go to complete dryness.
Download here our easy and short protocol. Please follow carefully each step.
Published Oct 22, 2024 | Updated Nov 18, 2024
Alcoholic fermentationOrganic nutrientsSpecific yeast derivativesStuck alcoholic fermentationWine YeastYeast nutrients