Technical documentation

Procedure on restarting yeast alcoholic fermentation

This method is particularly recommended for stuck fermentation where alcohol is suspected to be the main cause of the stuck ferment and residual sugar is less than 50 g/L.

Published Dec 12, 2012 | Updated Sep 25, 2024

Stuck alcoholic fermentationWine Yeast

A global leader in the development, production and marketing of yeast, bacteria and specialty ingredients.


© 2025 Lallemand Inc. All right reserved