[Re-starting the fermentation of musts]
1993
Mercz, A.
If the fermentation stops before the alcohol content has reached the desired level some actions have to be taken. (1) If the must has cooled down too much: Raise the temperature to 18 degrees C and stir up the feculence.If this doesn't help , a special, cold tolerant yeast culture has to be used. (2) If the must has warmed up too much: It's very dangerous because at higher temperatures lactic acid and acetic acid bacteria may overpopulate. Cool down the must to 18 degrees. Use of alcohol tolerant yeast culture can be tried. (3) Too much sulphur in the must: Sulphuric acid tolerant yeast culture may solve the problem. If not the must has to be diluted with unsulphured must. (4) Too much sugar in the must: If a wine with more than 13 v/v alcohol is desired, special alcohol tolerant yeast cultures must be used
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