Restarting a sluggish or stuck fermentation using dealcoholized wine with the global rise of sugar and alcohol levels during recent years, the incidence of stuck fermentations has grown enormously.

When fermentation problems occur, it is imperative to act on them decisively and rapidly to pre-empt serious side effects like Volatile Acidity.

ConeTech’s Spinning Cone Columns have the unique ability to handle even partially fermented must containing substantial solids. This, plus the advisory service constantly available from ConeTech’s enologists, has enabled countless winemakers in different countries to solve completely this frustrating and serious problem.

Here is how we solve the problem.

1. The winemaker sends ConeTech an amount (pre-agreed after specific consultation with ConeTech) of the “stuck” wine for dealcoholization. The amount will be determined by the specific situation.
2. Once returned to the winery, this fraction must be kept separate – NOT blended back into a larger lot.
3. Yeast is added to the dealcoholized fraction, plus any desired nutrients or fermentation aids normally used by the winemaker.
4. Fermentation of the dealcoholized portion is restarted, and when the brix has been reduced by ± 50%, approximately one third of the stuck balance of the lot is added back.
5. After that combination has fermented down to the desired level, another third is added until the same brix reduction is achieved – at which point the final third is added.

The importance of the 3-stage approach lies in strict avoidance of a high alcohol “shock” which could again stop fermentation. Obviously, the same temperature disciplines apply to this remedial process as to normal fermentation

Contact us for more information at 707-577-7500.