Dear Customer, As bottling season approaches, we’re here to support you with specialized testing services and essential products to ensure your wine is at its best. Important Details for Testing Services: These tests are not included in your subscription pricing; individual pricing is listed below. Each test requires a separate sample, with specific volume requirements. Please label your samples clearly with the test name. For Turbidity (NTU) and Brettanomyces testing, ensure you write "NTU" or "Brett" on the sample tube cap and label for streamlined processing. Available Tests and Pricing: Stability Testing (Please complete the Stability Test Request Form) Heat Stability Test: $20/sample (250 mL sample required) Bentonite Fining Trials: $75/sample (750 mL sample required) Note: These trials take 3 days and will start the following Monday if submitted after noon on Thursday. Davis Conductivity Test: $30/sample (375 mL sample required) DIT – Degree o

Troubleshooting Sluggish and Stuck Fermentations—Can you Get Back on Track without a Restart? There are several factors that affect the success of fermentation, and sometimes a small adjustment can get things back on track without the need for a full restart. Below we outline some common causes of problematic fermentations and advice for next steps. TEMPERATURE STRESS   Each yeast strain has an optimal temperature range and anything outside of this range can cause yeast stress. If the temperature was too high or spiked, the yeast may not be viable and a restart may be needed. If it is too low, try slowly warming the wine to 70°F.   INADEQUATE MIXING If the tank isn’t mixed, yeast may settle and lose access to nutrients and sugar. This can slow fermentation or cause it to stall. Gentle mixing during fermentation helps keep yeast active and fermentation on track.  WINE MIGHT NEED DETOXIFICATION When yeast become stressed, they can produce compounds th

A smooth, complete fermentation doesn’t happen by chance, it starts with balanced yeast nutrition. When yeast has access to the right nutrients at the right time, you avoid sluggish or stuck fermentations, reduce the risk of Hâ‚‚S and VA, and unlock the full aromatic potential of your grapes.  Why Yeast Nutrition Matters? Nitrogen is the main driver of yeast growth and fermentation activity. Saccharomyces can assimilate only ammonium ions (DAP), amino acids (organic nitrogen), and small peptides (organic nitrogen). Amino acids are strategic: they are taken up early, stored, and used gradually. Some of them also act as aroma precursors (thiols, esters, acetates). Vitamins & minerals (thiamine, Mg, Zn) act as cofactors in enzymatic reactions and have a role in cell growth, fermentation activity, and nitrogen metabolism. Sterols & long-chain fatty acids are essential for membrane structure, stress resistance, and survival. Click here for all fermentation tips & gui

For over 30 years, we’ve partnered with wineries of all sizes to provide expert winemaking services tailored to real-world harvest needs. From precision alcohol adjustment and dealcoholization services to fermentation troubleshooting, BevZero is here to take complexity out of the crush season and help you produce your best wine, every time. We don’t just support winemakers, we work alongside them. Our global team of winemakers, food scientists, and beverage technologists are embedded in the industry, bringing first-hand experience and scientific expertise to every solution. Why BevZero? A Partner Rooted in Innovation Founded in 1991, BevZero pioneered vacuum distillation for alcohol reduction in wine, a process that quickly became a standard in the industry. But our commitment to innovation didn’t stop there. Today, BevZero operates globally, offering advanced winemaking support from our facilities in the U.S., Spain, and South Africa. Our services are designed to sol

In vineyards, propane serves essential roles throughout various stages, ensuring optimal winemaking conditions from harvest to bottling. Unlike row crops such as peanuts and corn, grapes in vineyards don't require drying, but propane remains indispensable: During Harvest: Propane powers equipment such as de-stemmers, presses, and pumps for sterilization and crush pad heating. This is crucial for early-morning or cold-climate harvests. Fermentation: While glycol chillers are common, propane may be used to heat tanks, enabling precise control over fermentation restarts and management. Barrel Room & Tasting Rooms: Propane maintains ideal aging temperatures (55–60°F), ensuring quality preservation especially during colder months. Bottling: Propane heats water or steam for thorough cleaning and sanitation of bottling lines, maintaining hygiene standards critical to product quality. Propane's versatility supports sustainability goals by providing a low-emission energy

As bottling season approaches, we’re here to support you with specialized testing services and essential products to ensure your wine is at its best. Important Details for Testing Services: These tests are not included in your subscription pricing; individual pricing is listed below. Each test requires a separate sample, with specific volume requirements. Please label your samples clearly with the test name. For Turbidity (NTU) and Brettanomyces testing, ensure you write "NTU" or "Brett" on the sample tube cap and label for streamlined processing. Available Tests and Pricing: Stability Testing (Please complete the Stability Test Request Form) Heat Stability Test: $20/sample (250 mL sample required) Bentonite Fining Trials: $75/sample (750 mL sample required)Note: These trials take 3 days and will start the following Monday if submitted after noon on Thursday. Davis Conductivity Test: $30/sample (375 mL sample required) DIT – Degree o

Troubleshooting Sluggish and Stuck Fermentations  Could you get back on track without a restart?  There are several factors that affect the success of fermentation and sometimes a small adjustment can get things back on track without the need for a full restart. Below we outline some common causes of problematic fermentations and advice for next steps. Read the Full Article TEMPERATURE STRESS Each yeast strain has an optimal temperature range and anything outside of this range can cause yeast stress. If the temperature is too high (or if it spiked at any point), it’s possible the yeast are no longer viable and a restart is necessary. If the temperature is too low, try slowly warming the wine to 70°F (+/- 2°F).  ALCOHOL MAY BE TOO HIGH  Certain yeast strains can tolerate more alcohol than others. If you have exceeded the tolerance level of your selected strain, you may need to reinoculate with a strain that has a higher tolerance or try a restart.&nbs

This strong fermenter thrives at temperatures of 15-30°C and has a high alcohol tolerance of up to >19% v/v. It's even capable of restarting fermentation in high alcohol conditions.  Ideal for high sugar grape juices leading to high potential alcohol yield, Pinnacle Fructo is your solution for stuck and sluggish fermentations in both red and white wines. Best used on ripe Cabernet Sauvignon, Merlot, Malbec, Shiraz/Syrah, and other high alcohol wines. Plus, it's a low foaming strain, ensuring a smooth winemaking process. Cheers to high-alcohol, well-fermented wines!  Learn more here.

Malolactic fermentation (MLF) is crucial in winemaking for reducing acidity, enhancing flavor, and improving stability. By converting sharp malic acid into softer lactic acid, MLF softens the wine, creating a smoother, more palatable profile while also adding complexity, such as buttery or creamy notes, particularly in wines like Chardonnay. This process, which typically occurs after primary fermentation, also stabilizes the wine by preventing potential spoilage from spontaneous malic acid fermentation. MLF is common in red wines and some white wines and is often induced by inoculating the wine with a selected bacterial strain to achieve a specific texture, flavor, and overall quality of the wine. MLF is much slower and less turbulent than primary (alcoholic) fermentation; taking weeks, even months, to complete. The fermentation is complete when malic acid levels are measured below 0.1 g/L. Recommended practices for a successful MLF:  For easier acclimatization, keep the wine belo

By OLIVIER CAILLE, Fermentis Technical Manager – Yeast Derivatives And ANNE FLESCH, Fermentis Technical Sales Support Manager Wine – The Americas   By using yeast derivatives, you can do more than just facilitate fermentation. You can also get out of a stuck fermentation, stabilize your color, bring roundness and better resist to oxidation. Our expert, Olivier Caille, helps you clearly understand the advantages offered by derivatives at all stages of winemaking.  “We know that time is precious for winemakers and  that the fermentation process is not always easy to master” begins Olivier. “Offering efficient fermentation solutions is our way to help them focus on their creativity and core business. Over the last years, as the result of extensive research, Fermentis has launched several new yeast-derived technical products, which are classified into two families : fermentation aids and functional products.” The first ones improve and acc