WE #9 Stuck Fermentation
A stuck fermentation is one in which fermentation has ceased prematurely or the rate of fermentation is considered too low for practical purposes, leaving a higher residual sugar content than desired in the wines at the end of the fermentation (Bisson, 1999; Henschke, 1997). Not only does it delay the completion of the AF, but it can also lead to off-aromas formation. A residual sugar concentration of less of 2 g/L is considered dry or completed by winemakers (Bisson, 1999).
What are the factors leading to a stuck fermentation? Continue reading the attached article on Stuck Fermentation.