As we are getting close to the end of harvest, we start to see slower end of fermentation. Toward the end of fermentation, the conditions for yeasts are not at their best: Low viable yeast population, Slow yeast metabolism, High alcohol, Low nutrients, Low temperature and Residual sugars…

Waiting is not without consequences… A sluggish or stuck fermentation is an open door for microbial contaminations, which often result in VA production, Brett taint, biogenic amines, mousiness, … thus reducing wine quality. A sluggish or stuck fermentation also have some economic impact as it causes delay in production and requires specific wine treatments, labor intensive. Be proactive, don’t wait and finish fermentation right away.

We have developed a successful, simple approach to finish fermentation, prevent stuck fermentation without the hassle of a restart. We recommend a late inoculation with 30 g/hL of L.A Bayanus, simply rehydrated with 30 g/hL of OenoStim.

Simple, Easy and Efficient protocol for late inoculation (5 to 3 brix left) or for press fractions.

1. Dilute in 20 times its weight of chlorine free warm water (104°F) 30 g/hL of OenoStim.

2. Add 30 g/hL of L.A Bayanus

3. Wait 20 minutes.

4. Double volume with wine to inoculate. Wait 40 minutes.

5. Repeat. Double volume with wine to inoculate. Wait 40 minutes.

6. Add to tank or barrel.

If the fermentation is stuck, it is essential to follow a full restart procedure, starting with detoxifying and preventing microbial contamination of the stuck wine before re-inoculating.

Download full restart protocol