This page provides links to resources on preparation of juice and wine for primary and secondary fermentation, preparation of yeast and bacteria cultures and inoculation, calculators and graphing tools for monitoring fermentation performance, and restart procedures for stuck fermentations.
Primary Fermentation
Yeast and must preparation
- Active dry yeast (ADWY) rehydration procedure
- Ask the AWRI: Optimal conditions for a successful yeast culture
- Yeast assimilable nitrogen (YAN)
- Diammonium phosphate (DAP) addition calculator
Management of stuck primary fermentation
- Procedure to rescue or restart a slow or stuck fermentation
- Heatwaves and stuck fermentations
- Managing Botrytis-infected fruit, must and wine
- What are the impacts of elemental sulfur residues on fermentation?
- Stuck ferments – what can you do? (AWRI webinar 2 September 2016)
Fermentation monitoring
- Electronic fermentation graphing tools to plot temperature and Baume or Brix per hour
- AWRI Ferment Simulator
- Using in-line sensors to monitor sugar levels during fermentation (AWRI webinar 3 December 2015)
- Yeast cell counts
- Microbiological plating for viable yeast
Secondary Fermentation/Malolactic Fermentation (MLF)
- Achieving successful malolactic fermentation (AWRI fact sheet). This fact sheet provides information on MLF inoculation, monitoring and optimal must conditions.
- Malolactic fermentation in red wine (AWRI fact sheet)
- Malolactic fermentation in white and sparkling wines (AWRI fact sheet)
- MLF influence on wine style (AWRI fact sheet)
- Avoiding spoilage from lactic acid bacteria (AWRI fact sheet)
- MLF co-inoculation: how it might help with white wine (Technical Review article, October 2015)
- Lallemand eBook on MLF
Management of stuck MLF fermentation