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Fermentation error

Controlled fermentation is an absolute prerequisite for high-quality wine. During alcoholic fermentation, the sugar contained in the grape must is converted into alcohol, producing primary and secondary by-products. These are esters and glycerine, which are positive for the flavour. Depending on their concentration, the chemical substances can negatively affect the quality of the wine due to fermentation errors.

Must treatment

Most fermentation faults can be avoided by treating the must appropriately. Sulphurisation of the grapes and controlled must degumming(lees removal) are common. Fermentation stagnation can have physical (low fermentation temperature), microbiological ( malolactic fermentation begins during alcoholic fermentation) or chemical (low nitrogen content in the must) causes. The standstill manifests itself in typical signs. Carbon dioxide formation stops, the temperature drops and the yeasts begin to settle to the bottom.

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