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

Stuck or sluggish fermentations can be costly in terms of labor, time and product quality. To support you this harvest, Enartis has compiled four short videos addressing the prevention and treatment of stuck fermentations: Part 1: Preventing Stuck Fermentations. Learn more about what causes stuck fermentations and how to prevent them. Part 2: Preventing Stuck Fermentations With Nutriferm No Stop. Nutriferm No Stop is a special type of yeast hull which helps detoxify must and is rich in sterols to help yeast finish fermentation. Part 3: Preventing Stuck Fermentations With EnartisStab Micro M. Eliminate competition with EnartisStab Micro M, a special preparation of activated chitosan. Part 4: Full Protocol for Preventing Stuck Fermentations. Guidelines, tips & tricks to prevent sluggish and stuck fermentations using Enartis products. For more information visit our website or contact our technical winemaking specialists at (707)836-2451 or support@enartis.com.

Guidelines, tips & tricks to prevent sluggish and stuck fermentations using Enartis products.

Eliminate competition with EnartisStab Micro M, a special preparation of activated chitosan.

Nutriferm No Stop is a special type of yeast hull which helps detoxify must and is rich in sterols to help yeast finish fermentation.

Learn about what causes stuck fermentations and how to prevent them.