In the case of a sluggish or stuck alcoholic fermentation, a specific protocol to restart fermentation should be set up as soon as possible, to avoid any contamination that may lead to organoleptic deviations. This stuck fermentation protocol will guide you through the various key steps to restart fermentation successfully.

To optimise the performance of selected yeasts and ensure complete alcoholic fermentation, it is advisable to follow a precise rehydration protocol, with or without a yeast preparation additive.

To support your winemaking, download our vinification sheet allowing you to follow the progress of your alcoholic fermentation and bringing together all relevant information in one document. Analysis of your must: reducing sugars, total acidity, pH, assimilable nitrogen. Pre-fermentation operations: sulphite, enzyme, yeast and tannin additions. Fermentation operations: nutrients, tannins, yeast products. On the back of this sheet, you will also find a document allowing you to keep a record of the various analytical parameters, cellar operations and tasting notes.