Research has found imbalance of glucose and fructose in must can cause fermentation problems.
SEATTLE (January 20, 2023)—The Washington State Wine Commission (WSWC) and Washington State University invite winemakers to register for an upcoming webinar on sluggish or stuck fermentations and how to deal with them. The WAVEx webinar is scheduled for February 2, 2023 from 12:30–1:30 p.m.
There are several factors that can cause fermentation in wine to cease prematurely or slow fermentation at a rate so low that it has essentially stopped. The downsides of fermentation stopping before its time include wine must with higher residual sugar than desired, the pick up of off-aromas in the wine, and an increased risk of spoilage.
Dr. Thomas Henick-Kling, WSU enologist, will share his decades of knowledge about stuck fermentations and what can be expected in making wines from Washington grapes. While there are several known causes of stuck fermentations, he recently found stuck fermentations in Washington wines that are caused by an imbalance of glucose and fructose. During the webinar, Henick-Kling will discuss causes of sluggish and stuck fermentations, how to diagnose and correct them.
Washington Advancements in Viticulture and Enology (WAVE) is the Washington State Wine Commission’s seminar and webinar series focused on wine research. WAVEx is the condensed, shorter webinar series. WSU is a co-sponsor of the WAVE and WAVEx events.
Register for the free stuck fermentation webinar here.
About the Washington State Wine Commission
The Washington State Wine Commission (WSWC) represents every licensed winery and wine grape grower in Washington State. Guided by an appointed board, WSWC provides a marketing platform to raise positive awareness about the Washington wine industry and generate greater demand for its wines. Funded almost entirely by the industry through assessments based on grape and wine sales, WSWC is a state government agency, established by the legislature in 1987. Learn more at www.washingtonwine.org.
