Protecting Stuck Wine Fermentations with Lysozyme
- Research Status: Project completed 2001
Mark A Daeschel
Uri Hetz
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. Additionally, the cause of stuck fermentations often produces wine taint, volatile acidity, and in high levels this can jeopardize wine quality from the vintage. This research provided a successful, low-intervention, and early remedy for the development of the bacteria that causes volatile acidity and results in stuck fermentations. The findings provide winemakers with additional options to protect their product, avoid wine spoilage early, and diminish the use of costly fermentation aids later in the process.
