Stuck alcoholic fermentation - Lallemand Wine | Page 1

A stuck alcoholic fermentation (AF) is a fermentation stopping prematurely or with a fermentation rate too sluggish, which can lead to higher residual sugar content in the wines at the end of the fermentation. Not only does it delay the completion of AF, but it can also lead to the formation of off aromas.

We have several biological solutions to avoid stuck alcoholic fermentations or to help restart fermentations.

Find our related products and useful resources in this section.

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Fermaid O™Organic nutrition

Fermaid® AT Complex yeast nutrient

Go-Ferm Protect Evolution™Use during active dry yeast rehydration for stressful fermentation conditions

Go-Ferm Protect™Recommend to use in all challenging Fermentation conditions such as high baume must (high potential alcohols), Botrytised harvests, highly clarified must, high polyphenolic must.

Go-Ferm Sterol Flash™Revolutionary yeast rehydration protector which disperses instantly in cool water (>15 °C)

Nutrient Vit End™For problematic grape juice / must. For treating sluggish and stuck fermentations.

Reskue™A new selected wine yeast cell-wall to adsorb fermentation inhibitor

Reskue™A new selected wine yeast cell-wall to adsorb fermentation inhibitor

Stimula Sauvignon blanc™Organic nutrient – 100% yeast autolysates - Optimal thiol production in Sauvignon blanc

Uvaferm 43 Restart™Optimised and pre-acclimated Uvaferm 43 with yeast cells that are more robust, have a lower mortality rate after inoculation and require less time to acclimate to the must.