![]() ![]() Minimizing shocks to the cells during fermentation (super heating or super cooling high competitive bioloads) will also reduce the incidence of fermentation arrest. Proper analysis of juice composition and careful attention to yeast nutritional and physiological needs can reduce the incidence of fermentation arrest. Astute monitoring of the fermentation can assist the winemaker in early identification of problem fermentations. Careful analysis of fermentation conditions and of the fermentation profile can provide clues to the reason for poor fermentation performance. There are several fermentation rate and progression issues that can arise during grape juice fermentation: long lags before onset of fermentation, a too-slow or too-rapid rate of fermentation, a sluggish maximal rate of fermentation, a slowing of fermentation, and actual cessation of sugar consumption. ![]() Problem Diagnosis: Fermentation Rate and Progression There are steps that can be taken to restore yeast vitality, but the success of such efforts is dependent upon correct diagnosis of the root cause of the problem At present, a problem fermentation is only recognized once it has arisen. Fermentation behavior is inherently difficult to predict due to the number of potential variables. In many cases, fermentation progression appears completely normal immediately prior to the appearance of a problem. However, complete avoidance of these problems requires a sophisticated chemical analysis of juice composition that is generally beyond the scope of the typical winery. Both are easier to prevent than to treat. Both types of problems are sporadic and chronic, and display a dependence upon juice composition and strain variability. Problem fermentations can be divided into two broad categories: issues with fermentation rate progression and off-character formation.
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