Protecting Stuck Wine Fermentations with Lysozyme.
Overview
Stuck, or sluggish, grape juice fermentations are a recurring problem in the wine industry. Defined as those that take longer than two weeks to finish ,or those that stop prematurely with a residual sugar concentration of greater than 0.2%, stuck fermentations can severely delay the fermentation schedule in a commercial winery. This needlessly extends harvest and dominates tank space.