|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
Stuck primary fermentation management
Secondary Fermentation/Malolactic Fermentation (MLF)
- Achieving successful malolactic fermentation
- Inoculation, monitoring MLF and optimal must conditions
Stuck MLF fermentation management