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SLUGGISH AND STUCK FERMENTATIONS

Stuck or sluggish fermentations can be costly in terms of labor, time and product quality.

We've all experienced it at one time or another. Brix numbers stop dropping, temperatures begin to fall and, before you know it, your fermentation comes to a halt. Stuck or sluggish fermentations can be costly in terms of labor, time and product quality. This not only applies to primary alcoholic fermentation, but also to malolactic fermentation. 

Be prepared! Join Enartis USA for this webinar addressing the following topics:

  • Preventing sluggish or stuck primary fermentations
  • Stuck or sluggish fermentations: What to do next?
  • Tools for strong malolactic fermentation
  • 20 minute Q & A

Open PowerPoint Presentation

 
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