A stuck alcoholic fermentation (AF) happens when fermentation stops too early or slows down too much (sluggish fermentation). This can result in higher sugar levels in the wine after fermentation ends. Not only does it delay the completion of AF, but it can also lead to the formation of off aromas. This can negatively impact the wine’s quality and flavour.
To reduce these risks, winemakers often look for different microbiological solutions. They may use specific wine yeast strains or other biological agents. These help restart stuck fermentation and create the right balance in the final product.
We have several biological solutions to avoid stuck alcoholic fermentations or to help restart fermentations. Please see them below.
Also, here below is our protocol to restart stuck fermentation.
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