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:
- Adjust SO₂ levels depending on wine and analysis.
- Detoxify the wine by adding RESKUE™ cell walls.
- After 24-48h, rack-off.
2. "Pied-de-cuve" preparation:
- Prepare a dedicated tank for the "pied-de-cuve" with part of the stuck wine, water and sugar.
- Yeast preparation: rehydrate UVAFERM 43 RESTART™ yeast, which is fructophlic and pre-acclimated to stress conditions, to ensure a robust fermentation restart.
- Nutrient addition: incorporate FERMAID O™ to provide essential nutrients and support yeast growth.
3. "Pied-de-cuve" incorporation:
- When ready, add the "pied-de-cuve" to the full tank of stuck wine.
- Nutrient addition: add FERMAID O™.
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