Keeping yeast and winemakers happy

Keeping yeast happy and on track to complete fermentation is one of the many challenges facing winemakers during vintage. Throw in the untimely and somewhat unpredictable events such as heat waves, high baume fruit and subsequent high alcohol wines, and you have the ingredients for fermentation problems. A number of factsheets have been collated with practical information for winemakers to mitigate against stuck and sluggish fermentations and other fermentation challenges. AWRI have developed many of these factsheets and more can be found here:

Yeast and must preparation

• Active Dry Yeast (ADWY) rehydration procedure

Stuck primary fermentation management

• Procedure to rescue or restart a slow or stuck fermentation
• Heatwaves and stuck fermentations

Secondary Fermentation/Malolactic Fermentation (MLF)

• Achieving successful malolactic fermentation
• Inoculation, monitoring MLF and optimal must conditions

Stuck MLF fermentation management

• Procedure to restart a stuck malolactic fermentation (MLF)
• MLF Information Pack