SLUGGISH FERMENTATION
PROBLEM
During wild fermentation, especially towards the end of fermentation when yeast activity slows down or becomes sluggish, several factors can contribute to fermentation stress and potential stuck fermentation:
- Medium – Chain Fatty Acids
- Ethanol Toxicity
- Sulphur Compunds
SOLUTION
- To prevent potential sluggish fermentations problems, a preventative dose of Fermcontrol ClearUp BIO can be dosed at a rate of 10−15g/HL during fermentation between your nutritional adds.
- In situations when fermentations have become sluggish towards the end of fermentation and no preventative dose was included during ferment, add 30−40 g/HL Fermcontrol ClearUp BIO into your wine.
- Once the ClearUp BIO is added and homogenized, prevent any further agitation of the wine until fermentation is complete.
- Further agitation or stirring of the ferment places the wine at risk of re-releasing the toxic metabolites into the wine matrix.
