We are in December, very close to Christmas day, but we still have a red wine fermenting in our winery. Honestly, this is not a good thing. The alcoholic fermentation of this wine stopped before all sugars were transformed into alcohol, leading to a very tricky situation for the wine. So much that, if this sugar in the must is eaten by lactic acid bacterias, which would transform the sugar not into alcohol, as desired, but into acetic acidity, we would have vinegar instead of wine.
So what we are doing now is to try to restart a alcoholic fermentation, inoculating the wine with new selected yeast so they can eat the remaining sugar and transform it into alcohol. If this operation goes in the right direction I can assure you that we will have a delicious wine, as the must tasted beautifully.
As you may know, yeast need between 18º to 21º C to correctly perform fermentation. Outside temperature rounds 0ºC. We need to warm up the wine before, so yeasts won’t die once we put them in the wine.
It is going to be a different Christmas this year, with wine still fermenting at the winery. Cross your fingers please!
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